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Attic Handmade Pasta

Attic, a contemporary Western restaurant recently opened in Tsim Sha Tsui, is that prototypical creation of Hong Kong’s rich, diverse food culture – a young, enterprising chef with a passion for Italian cooking, creating innovative dishes influenced by a variety of regional cuisines popular in Hong Kong. The result is a hidden gem, and a delightful spot for a relaxing and yummy meal.

On the first floor of a commercial building, Attic’s location affords it a striking high ceiling that, coupled with floor-to-ceiling windows, creates a bright, airy ambience.

The décor is contemporary, casually elegant, and comfortable – perfect for a relaxing and cosy meal. The restaurant is helmed by Khalil Woo, a young and energetic Hong Kong–born-and-bred restaurateur-cum executive chef. Woo finessed his trade through earlier F&B ventures in which he observed and learned from several accomplished chefs in different cuisines – Italian, French, Japanese, Chinese and others. Combined with his passion for cooking, hunger to learn, and willingness to try out new ingredients and cooking methods, Chef Woo parleys them all into the revelation that is Attic.

Our visit put Chef Woo to the test, as we sampled many of the menu items. Attic serves a 3-course Lunch Set that includes a starter, a daily soup and a main course, the price varying with the main course selected. The starters from which to choose include Burrata Cheese with Tomato Salad and Pickled Watermelon, Slow-cooked Pork Belly, Sherry Balsamic Glaze and Pomegranate, and Rocket Salad with Parma Ham. For the main course, guests can choose from risotto, pasta and meats. Our picks were all totally tasty, and included Wild Mushroom Risotto with Portobello in Truffle Cream Sauce ($168), Handmade Fettuccine with Leek and Salmon ($168), French-style Stuffed Chicken Steak, Roasted Vegetables, Mashed Potato and Chimichurri ($178) and U.S. Angus Hanger Steak with Roasted Vegetables, Mashed Potato and Chimichurri ($188).

We then tucked into a sampling of Chef’s signature dishes. Japanese Marinated Egg Yolk Toast, Truffle Mascarpone, Chives, Caviar Kristal is superb, as is the innovative French Beef Tartare, Salted Egg Yolk, Caviar Kristal. A must-try is undoubtedly Handmade Fettuccine with Sea Urchin Puree, Sea Urchin, Umi Budou, Mullet Roe ($238). The handmade fettuccine is excellent – chewy with a firm texture. The infused urchin and Okinawa grape (Budou) sauce adds a richness to the pasta’s flavour; the urchin roe is fresh and yummy.

Risotto with Hiroshima Oyster Miso Puree, Cockle Meat, Caramelized Dried Oysters is another delight that is rich, aromatic, and tasty. The risotto fully absorbs the rich flavours of the oyster puree, which contrasts nicely the flavour offered by the dried oyster sourced locally from Lau Fo Shan in northwest New Territories. Two other noteworthy signature dishes are French-style Stuffed Spring Chicken, Morel Sauce ($488) and Bouillabaisse with Seafood, Baguette with Saffron Aioli ($388/one and $628/two), the famous Marseilles fish stew that is chockful of fresh seafood ingredients, stewed in the traditional way.

Attic offers a slate of creative and tasty cocktails, wines, and non-alcoholic drinks. We had Attic Rainbow ($128) and Blue Hawaii ($98), colourful, refreshing concoctions that went well with our meal.

Our visit to Attic turned out to be a highly enjoyable dining occasion – we do appreciate the various fusion dishes Chef Woo has created. We highly recommend that you give it a try too.■

Attic offers a slate of creative and tasty cocktails, wines, and non-alcoholic drinks. We had Attic Rainbow ($128) and Blue Hawaii ($98), colourful, refreshing concoctions that went well with our meal.

 

Shop 101, 1F, The Cameron, 33 Cameron Road, Tsim Sha Tsui, Kowloon
 
2688 0089

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