NOI(1*), Hong Kong, ‘Italian Omakase’ restaurant helmed by Paulo Airaudo
NOI(1*), Hong Kong, ‘Italian Omakase’ restaurant helmed by Paulo Airaudo
by zydto
2 Comments
zydto
A ‘Italian Omakase’ restaurant opened in 2022 by Paulo Airaudo who also helms the 2* Amelia in Spain. Unlike Plaisance by Mauro Colagreco, Paulo does frequently head the kitchen in this restaurant
Now the food:
Amuse Bouse: interesting flavours but not too stand out
1st dish: Squid noodle with a clear but rich broth. The squid is very salty(many locals actually complained on google review on this dish) and the broth is rich in umami， but I feel this is a very good opener.
2nd dish: Sicilian Tuna, Caviar and a fish stock jelly. Good balances between the elements and you can actually ‘taste the sea’.
3rd dish: Australian yellowtail kingfish with tomato. A good dish but might be the least memorable of the evening. Quite strong tomato flavor despite the clear sauce.
4th dish: “Chawanmushi” with Uni, peas and a soup from Iberico pork. The Uni combines surprisingly well with the soup, and crunch from the peas is great. The egg, while not bad, felt a bit redundant in the otherwise amazing dish
5th dish: Lobster with cream sauce and pumpkin sauce. One of the chef ‘s signature dish, lobster is cooked perfectly. However the added Japanese rice crackers(to add a bit more crunch per the server) felt out of place
6th dish: Venison with Morel. An amazing meat dish super rich with flavors, the grilled morel compliment the meat perfectly. I can still recall the flavor on my tongue after almost 2 months
7th dish: Spaghetti with red prawn. Another strong dish, the prawn was beautifully done
1st dessert: A refreshing sorbet. The added salt fit my taste perfectly
2nd dessert: another Signature dish by the chef, Gelato with a generous amount of caviar. The cold and creamy sweetness from the gelato combines very well with the richness and saltiness of the caviar. Might be my favorite dessert ever
Other dessert: all good, but pale in comparison against the previous two
Overall: very strong food-wise, won’t be surprised if it reaches Asia best 50 or getting another star. However, I also understand some flavors might not work for others
qiwi
An Argentinian chef, whose main restaurant is in Spain, serves Italian Omakase in Hong Kong featuring Australian fish, Welsh venison and Alaskan crab. Imagine starting work there the first day, as you are asked to buy ingredients from all around the world in 7 languages!
2 Comments
A ‘Italian Omakase’ restaurant opened in 2022 by Paulo Airaudo who also helms the 2* Amelia in Spain. Unlike Plaisance by Mauro Colagreco, Paulo does frequently head the kitchen in this restaurant
Now the food:
Amuse Bouse: interesting flavours but not too stand out
1st dish: Squid noodle with a clear but rich broth. The squid is very salty(many locals actually complained on google review on this dish) and the broth is rich in umami， but I feel this is a very good opener.
2nd dish: Sicilian Tuna, Caviar and a fish stock jelly. Good balances between the elements and you can actually ‘taste the sea’.
3rd dish: Australian yellowtail kingfish with tomato. A good dish but might be the least memorable of the evening. Quite strong tomato flavor despite the clear sauce.
4th dish: “Chawanmushi” with Uni, peas and a soup from Iberico pork. The Uni combines surprisingly well with the soup, and crunch from the peas is great. The egg, while not bad, felt a bit redundant in the otherwise amazing dish
5th dish: Lobster with cream sauce and pumpkin sauce. One of the chef ‘s signature dish, lobster is cooked perfectly. However the added Japanese rice crackers(to add a bit more crunch per the server) felt out of place
6th dish: Venison with Morel. An amazing meat dish super rich with flavors, the grilled morel compliment the meat perfectly. I can still recall the flavor on my tongue after almost 2 months
7th dish: Spaghetti with red prawn. Another strong dish, the prawn was beautifully done
1st dessert: A refreshing sorbet. The added salt fit my taste perfectly
2nd dessert: another Signature dish by the chef, Gelato with a generous amount of caviar. The cold and creamy sweetness from the gelato combines very well with the richness and saltiness of the caviar. Might be my favorite dessert ever
Other dessert: all good, but pale in comparison against the previous two
Overall: very strong food-wise, won’t be surprised if it reaches Asia best 50 or getting another star. However, I also understand some flavors might not work for others
An Argentinian chef, whose main restaurant is in Spain, serves Italian Omakase in Hong Kong featuring Australian fish, Welsh venison and Alaskan crab. Imagine starting work there the first day, as you are asked to buy ingredients from all around the world in 7 languages!