This Chef’s Ordering For You

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Victoria Peak hotspot FIAMMA adds new a la carte dishes and introduces a seductive new Chef’s Tasting Menu in time for the summer months.

In Hong Kong, it doesn’t get much more iconic than The Peak, and if you were perhaps looking to make the most of the lack of flag-following tour groups that typically occupy Hong Kong Island’s highest point, you might want to reward your efforts on the Peak Trail at one of the city’s leading Italian restaurants.

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Since opening last September, FIAMMA has created a cult following with Michelin-starred chef Enrico Bartolini’s fresh, insightful approach to family-style Italian cuisine. The restaurant has proven to be very popular and most weekends it’s fully booked, so consider yourself warned.

The Peak hotspot FIAMMA adds new a la carte dishes and introduces a seductive new Chef's Tasting Menu in time for the summer months.

However, if you do get a coveted table (perhaps on the patio?) you’re in for a treat with the introduction of new a la carte dishes and a new five-course Chef’s Tasting Menu that builds on Italian Head Chef Paolo Olivieri’s passion for exquisite flavour and texture combinations.

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The meal begins with roasted Spanish octopus dressed in “Arrabbiata” sauce with a dash of lemon and butter string beans on the side; followed by Fassona beef tartare topped with buffalo mozzarella sauce and quail egg yolk, and garnished with edible spring flowers.

The Peak hotspot FIAMMA adds new a la carte dishes and introduces a seductive new Chef's Tasting Menu in time for the summer months.

The menu continues with house-made tortellini stuffed with nettle leaves and served with “Cacio e Pepe” sauce; as well as slow-braised pork cheek served with sautéed chicory spinach and soft polenta. End your foray down the Apennine Peninsula with creamy vanilla rice pudding topped with roasted cherries, Sicilian pistachio pesto, caramel lemon, and crushed amaretti biscuits.

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If you’re not looking for a long Italian meal, you might want to sample the new additions to the a la carte menu, which include tempura-style zucchini flower stuffed with anchovies and mozzarella and served with sundried tomato mayonnaise; fresh tagliolini pasta with black squid ink and topped with Sicilian red prawn and pistachio; “Acquerello” risotto served with jumbo green asparagus and Caciocavallo cheese with balsamic vinegar; and pan-seared lamb chop served with roasted artichokes and mint salsa verde on the side.

FIAMMA also serves authentic Italian pizzas, including a new pie topped with mozzarella, roasted porcini mushroom, ricotta cheese and Italian black truffle.

Worth every step on the Peak Trail.

For more Wining & Dining inspiration click here.

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