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Al Molo has a Hong Kong view with a New York Italian taste

| July 13, 2016 | 0 Comments

Al Molo is Italian for “The Pier” and offers al fresco dining and a view across Victoria Harbor to Hong Kong Island, a view that will keep you captivated while you enjoy lunch, a glass of wine, a cheese platter, or dinner this is Al Molo.

While many restaurants in Hong Kong offer a celebrity chef name over their door at Al Molo it is award winning Chef Michael White who is the Head Chef and Owner of the Altamarea Group based in New York. To every Michelin Star Chef, the man he leaves in charge of his name and brand is vitally important, at Al Molo that falls into the expert hands of Giuseppe Ferreri Head Chef.

Giuseppe Ferreri Head Chef - Al Molo has a Hong Kong view with a New York Italian taste

Giuseppe Ferreri Head Chef – Al Molo has a Hong Kong view with a New York Italian taste

Ferreri has a passion for authentic food and the desire to give all his diners an authentic Al Molo experience.  Chef White is famed for his freshly made pasta and dedication to researching authentic, traditional recipes, with Ferreri at the helm it’s a natural collaboration.

Chef Michael White - Al Molo has a Hong Kong view with a New York Italian taste

Chef Michael White – Al Molo has a Hong Kong view with a New York Italian taste

Al Molo places its emphasis on classic New York style Italian cuisine, with cold cuts, homemade pasta and brick oven fired pizza central to the menu.

Chef Michael White’s signature dishes

Tonno, seared tuna, poppy seeds, papa al Pomodoro, onion chutney, pistachios. This was a brilliant start to the evening, the tuna is tender and soft. Poppy seeds add a nutty and pleasant fruitiness and complimented well with the tangy flavor of the onion chutney. The portion size is very good.

Astice e Burrata, poached Boston lobster, Burrata cheese, pickled eggplant, and basil. The Burrata is a fresh Italian cheese made from mozzarella and cream it offers extra creaminess and gives rich flavors which lingered long in the palette. This is a very popular dish among diners, a favorite of mine and the perfect soft texture to the poached lobster.

Osso Bucco is a sizeable portion of tender braised veal shank, served around a bone marrow on a bed of saffron risotto and sautéed spinach. The meat just falls into delicate, milky strands the herb-sprinkled bone marrow is delicious.

Osso Bucco - Al Molo has a Hong Kong view with a New York Italian taste

Osso Bucco – Al Molo has a Hong Kong view with a New York Italian taste

Pasta

Cappelletti, lamb ravioli, broccoli rabe, walnut pesto, lamb jus. The lamb has been finely minced so it just melts in your mouth, the ravioli has the desired texture of being soft but still slightly firm at the core of the noodle. Full of mouth appetizing flavor.

Agnolotti, spinach and ricotta filled pasta, honey mushroom ragu, black summer truffle. Without a doubt this was superb, Black Summer truffles are subtler than the winter variety.  These have a rich woodsy aroma with flavors of garlic, wild mushroom and earthy hazelnut undertones. Creamy ricotta cheese, and delicate spinach make up a perfectly balanced filling. Honey mushroom ragu take these delicate ravioli pillows to the final flavor.

Mains

Gamberoni e Capesante seared King Prawn and scallops with asparagus, artichoke, salmon roe, this dish is not a heavy styled main course. This is perfect if you want to feel that seafood is going to be the best choice to continue to experience New York Italian flavors. The seared scallops have that delicate sweetness; the saltiness of the salmon roe just bursts open and compliments the scallops and King Prawn.

Is there room for dessert? Do not leave Al Molo without tasting from the dessert menu, was the recommendation from Giuseppe Ferreri Head Chef.  Prima is the dessert master, a Thai national who worked in New York for 10 years, her creations will completely make you fall in love with the dessert menu. Two of our favorites are here, they are both to die for.

Dessert

Cucciolone Al Cioccolata, chocolate mousse, graham cracker, vanilla sauce, black currant sorbetto

Crostatina Al Formaggio, cheesecake tart, mango coulis, raspberry sorbetto.

Crostatina Al Formaggio, cheesecake tart, mango coulis, raspberry sorbetto - Al Molo has a Hong Kong view with a New York Italian taste

Crostatina Al Formaggio, cheesecake tart, mango coulis, raspberry sorbetto – Al Molo has a Hong Kong view with a New York Italian taste

Al Molo has a Hong Kong view with a New York Italian taste

Wine – Matteo Merea – Al Moro Sommelier

Here are the excellent recommendations from Matteo, highly recommended that you speak with him to ensure you can experience Italian wines that are only available to Al Molo,  wines at some surprisingly affordable prices.

Nero di Avola Pachius Oinos 2013

Valpolicella Suprnore Zenato Veneto 2013

Florino Noisi de Luce 2011

Located on Tsim Sha Tsui’s Harbour City waterfront, dining at Al Molo comes with a view of the Star Ferry terminal and the Hong Kong skyline. Now that Head Chef Giuseppe Ferreri is overseeing your dining experience, the view might just come in second.

Al Molo Hong Kong, Shop G63, G/F, Ocean Terminal, Tsim Sha Tsui, Kowloon.Tel 852-2730- 7900.

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Category: Dining Experiences, Food & Wine, restaurants

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Editor – A Beauty Feature Career working in London, Hong Kong, S.E Asia, China, USA and Australia. Licensed Beauty Therapist /Trainer in New York, Chicago, California and AustraliaA Beauty Feature Editor since 2010 Examiner.com New York Beauty Correspondent since 2011

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