Six restaurants, three Michelin stars each – and we sample them all
Hong Kong is a city of restaurants and a foodie haven. Seemingly every week there’s a new opening, adding to the huge array of dining options. Out of all those restaurants, only six have achieved the coveted three-Michelin-star rating. In the interest of research and for the benefit of Business Traveler readers, I made it my mission to visit all six of those restaurants for lunch or dinner. Here are the results of that arduous experiment:
Located inside the stylish Langham Hong Kong in Kowloon, T’ang Court is perhaps the most traditional of the six restaurants. It pays tribute to the Tang Dynasty (618 AD - 907 AD) considered a high point of Chinese culture. T’ang Court’s menu highlights traditional Cantonese favorites and strives for authenticity. The menu is paired with an extensive wine list and excellent, formal service from a knowledgeable staff.
My evening was a delicious six-course tasting dinner, complete with wine pairings. Dinner started with some pan-fried rice flour rolls with a homemade spicy sauce coupled with a pair of delicious Cantonese-style barbecued pork spare ribs. After that came stir-fried mixed mushrooms and fungus with black truffle paste stuffed in a cooked tomato and served in a bowl of pumpkin soup. Next, a sauteed cod filet was served with cod fish taro puffs.
After the cod, we had stir-fried diced Japanese Wagyu beef, followed by fried rice with scallops, avocado, Yunnan ham and corn. The first dessert course was another traditional Cantonese treat, baked egg tarts followed by a platter of fresh, seasonal fruit, served with some delightful sparkling Piedmontese Moscato wine.
8 ½ OTTO E MEZZO
Chef Umberto Bombana holds the distinction of having the only three-Michelin-starred Italian restaurant outside Italy, 8 ½ Otto e Mezzo. Bombana’s menu features popular, traditional Italian specialties, supplemented with fresh local ingredients. Bombana has also led the charge for fresh, seasonal truffles and helped create the truffle madness that takes hold of the city during the white and black truffle seasons.
My lunch started with a signature cocktail called “The Optimist,” made with Bacardi rum. The first appetizer was a plate of sliced black pork Culatello di Zibello from Oro Spigaroli. This is like some kind of super prosciutto and considered to be the best ham in the world. After the ham we had confit abalone carpaccio, served with sweet pepper and semi-dried tomato, and topped with a dollop of Royal Osetra caviar. Next was a stalk of warm, white asparagus, served with an orange and asparagus emulsion and wrapped in Iberico ham.
The first pasta course followed – macaroni with a ragout of fresh blue lobster from Brittany and sea urchin from Japan. This is a great example of Chef Bombana’s creativity, pairing the most common pasta in the world, macaroni, with exotic ingredients from all over the world. The macaroni was followed with another great pasta dish, tagliolini topped with black truffle. It was very simply prepared with butter and parmesan cheese and the truffle shaved onto the pasta tableside.
A tasty green vegetable risotto topped with sautéed Morel mushrooms came next. And then, finally, the last course—a Mayura signature tenderloin. This flavorful beef comes from Australia and was accompanied by a beef cheek and truffle jus and naturally, topped with black truffle shavings.
Dessert started with a sgroppino prepared tableside. This creamy Italian slushie is spiked with vodka and prosecco and traditionally made in the Venice area. The final dessert course featured hazelnut and chocolate with a hazelnut crunch, a warm chocolate mousse and some hazelnut gelato.
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