Hong Kong SAR China Dinner
November 26, 2019
Up, up and away atop the Ritz-Carlton!
" The highlight of the evening was the pan-seared sardine that had umami in abundance "

Michelin-starred Tosca di Angelo is situated atop the Ritz-Carlton Hong Kong and led by Chef Angelo Agliano. He brings decades of Sicilian and Mediterranean gastronomy merged with local produce to this iconic restaurant that overlooks Hong Kong’s cityscape. This was the venue for our dinner.
 
The evening began in the lounge and bar with canapes of salmon tartare and classic Obatzter cheese that awakened the palate when paired with the freshness of Champagne Maxime Godet Brut Premier Cru.

After the welcome speech from Bailli Délégué Steven Kahn, we were escorted to the main dining room where tables surrounded the signature glass fountain to create an ambiance of sophistication. For the first course, the Champagne was served side-by-side in a champagne flute and a white wine glass that brought out the classic Champagne aromas of buttered brioche.

Every course had small touches not mentioned on the menu. Each had a significant impact on the palate by heightening the balance of each thoughtful dish executed perfectly by Chef Angelo and his team.

MENU

Marinated Norwegian salmon
puree of capers, lemon confit, chives, salmon roe
Champagne Maxime Godet Brut Premier Cru NV

Fusilli mancini
sardine, dry raisin, pine nuts, dill
Kaseler Riesling Kabinett 2015 - Germany

Organic Okinawa egg
potato, seasonal mixed mushrooms
Château Labegorce 2015 - Margaux

Seared line-caught sea bass in nepitella
Jerusalem artichoke, mullet bottarga
Clos Triguedina Viognier-Chardonnay 2015
IGP Comté Tolosan, France
or
Confit lamb shoulder
parsley crust, eggplant zaalouk
Château Prieuré-Lichine 2014 - Margaux

Crunchy Gianduja cake
hazelnut mouse, pistachio ice cream
Château de l’Escaley 2012
Sainte-Croix-du-Mont, France

The highlight of the evening was the pan-seared sardine that had umami in abundance which was gently cut by the fresh dill. Due to the salty nature of the dish the chewiness and sweetness of the raisins balanced out the dish. It was further complemented by crunchy textures from the pine nuts and fried breadcrumbs. The full and rich flavours were offset well by the accompanying Kaseler Riesling Kabinett with its aromas of grapefruit with hints of honey and lime and a fresh, silky, smooth finish.

The dinner ended with a surprise birthday cake for Cristiano Cannata, a Maître Restaurateur from Macau, who celebrated his 50th birthday with the Chaîne family.

In true fashion the evening continued at Ozone, the highest rooftop bar in the world. A truly apt finish for this “Up, up and away” dinner at Tosca.

Gwenyth Marie G. Siu
Acting Chargée de Presse