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Tosca di Angel

Tosca di Angelo, one of the city’s finest Italian restaurants, has a lofty reputation, both figuratively and literally. Perched on the 102nd floor at the Ritz Carlton, Hong Kong – billed as the world's tallest hotel, the restaurant wows guests with unparalleled views of the city, elegant décor, and excellent food and service. It is always a treat to visit, and when we learn that a highly touted chef has taken over its helm, we are easily persuaded to return.
 
The views overlooking the city are just stunning, almost surreal, with eye-level views of the mountain ridges across the harbour. The design of the restaurant, which is bright, spacious and open with tall ceilings and floor-to-ceiling windows, helps maximise the wow effect.
 
The creative force behind Tosca di Angelo is director- Chef Angelo Agliano, Sicilian-born with over 20 years of pedigree culinary experience. His vision is to grow Tosca di Angelo into a culture of gastronomic excellence. Chef Angelo has worked with legendary chef Joël Robuchon and helped him open L'Atelier de Joël Robuchon in Hong Kong and Taipei. A Sicilian at heart and son of a professional fisherman, Chef Angelo's passion lies with the Mediterranean and all that pertains to it: including fresh fish, zesty Sicilian cooking and hearty food. His philosophy is to convert traditional cooking into gourmet fine dining cuisine – a mission he undertakes with great zeal.
 
For our lunch, we chose the four-course set menu ($698/person). Following an appetising amuse bouche, we selected for our antipasti Seared Mediterranean Octopus with Thyme, Bamboo Veloute, Taggiasche Olives and Mullet Bottarga, a dish that brings out the whole umami taste of the tender octopus meat and the mullet roe. We should mention that Tosca serves excellent bread, accompanied by five grades of olive oil of varying intensity of flavours – a real treat.
 
For our first course, we had Mezzi Paccheri with Sicilian Red Shrimps and Basil Pesto Sauce. The shrimp is scrumptiously tender and fresh. The pasta is firm and chewy just how we like it. The second dish was Red Star Grouper in Matalotta Fish Soup with Olives, Capers, and Cherry Tomatoes ($138 additional), which Chef Angelo created by taking prized Asian ingredients and using them in an Italian recipe, for a delightful result in which the fish fillet retains its tender texture while its flavour is enhanced by the zesty fish soup.
 
We finished the meal with two delightful desserts plus a cheese plate: Crunchy Gianduja Cake with Hazelnut Mousse and Pistachio Ice Cream; Rum Baba with Vanilla Chantilly and Fresh Mixed Berries; and Tosca's Cheese Selection ($120 additional). Much kudos to the pastry chef – the desserts taste healthy, not too sweet, light and with a nice infusion of citrus flavour.
 
For a truly enchanting dining experience above the clouds, so to speak, Tosca di Angelo is most worthy of your consideration. We highly recommend it.■
 
Level 102, The Ritz Carlton, Hong Kong, International Commerce Centre (ICC), 1 Austin Rd, West Kowloon 

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