 | 2/F, LKF Tower, 33 Wyndham Street, Lan Kwai Fong, Central 中環蘭桂坊雲咸街33號LKF Tower 2樓 |
|---|---|
 | International | Western Restaurant | Bar |
| 23  vs6 vs2 |
| 2/F, LKF Tower, 33 Wyndham Street, Lan Kwai Fong, Central 中環蘭桂坊雲咸街33號LKF Tower 2樓 |
|---|---|
| International | Western Restaurant | Bar |
| 23 vs6vs2 |
 | Taste  | Environment | Service | Hygiene | Value for Money |  |
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I have always wanted to try Gold so went there for dinner for the first time. Overall the place, the service, and the food were all fine but on the whole not as good as expected. The place - not bad. Tables are reasonably spaced apart but the decoration is a cross between 90s USA west coast trendy chic and New York night club look. The protruding sets of concentric circles on the ceiling have a retro feel but would probably look better if the room had higher ceiling. The staff - the young lady at the door who showed us to the table was slightly spaced out but the rest of the staff was fine. Service was not bad but not exceptional either. The food - we tried the tasting menu with 5 courses (for $880 each). The foccacia bread that came before everything else was extremely good - fresh out of the oven with nice sun-dried tomatoes on top. The first course was pork with burrata on some fruit salad...a bit of a weird dish that was a bit watery. The second course was white asparagus with egg yolk which had a wonderful smoky flavor and was very good. Course number 3 was angle hair with clams which was very ordinary and some clams actually had sand in them! This was probably the most disappointing dish of the night. The fourth dish was the main course which was sea bass. The fish was very nice and tender but it had some very sweet puree on top which overpowered the fresh flavor of the fish. On the whole it was ok - the cuttlefish and potato that came with it were very tasty. The final dish was a chocolate and hazelnut mousse cake which was quite wonderful. Hmmm...it was a reasonably pleasant meal but might be a while before I go back. Table Wait Time: 0 minute(s)
Date of Visit: May 07, 2013 Spending per head: Approximately HKD600 Other Ratings: Taste 4 | Environment 4 | Service 4 | Hygiene 4 | Value for Money 3
Recommend 0 |
Have been here quite a few times. Although there could be the occasional slip, there is no doubt GOLD by Harlan Goldstein remains one of the better consistent performers in Hong Kong, when it comes to modern Italian food. In fact, as much as I am also a supporter of Chef Bombana at Michelin 3 Starred 8 1/2 Otto e Mezzo, I honestly think GOLD is really on the same level in terms of dining, it just really depends on the minor points and the individual criterias.. 
 Slow Cooked Italian Octopus, Fennel, Olives, Smoked onions and Melitzanosalata -This relatively new dish, with a bottom of Melitzanosalata was based on eggplants and tasted almost like a slightly smoky Baba Ghanoush. What was rather unexpected was the slow cooked Octopus itself, which seemed to be the most smoky component of them all, I suspect this was achieved with a smoke gun prior to serving as the dish tasted more smoky from the top to the bottom. The fennel and olives made this a very Mediterranean dish.. Texture wise it was also perfect on this visit. ~ 5/5 . 
Fresh Heirloom Tomatoes, Burrata cheese, Black figs, Ice-plant and Aged balsamic -Have had this similar dish with slightly different configuration a few times, but this time adding an Ice Plant, which was younger than the normal Japanese versions and probably more French style. The Burrata doesn't always work here - sometimes it is too hard, sometimes it is too torn up into pieces. But luckily tonight's version was mozzarella like in taste and also decent in the runny state. The figs and some very good heirloom DNA tomatoes was also good. After having the same or slightly evolved dish over a few visits, this was the most satisfying of them all. Let's hope it wasn't a fluke! ~ 4.5/5 . 
Black truffle Tagliolini, French Porcini, Chanterelle, Blue foot mushrooms, and Smoked Slow-cooked Egg -This was exxy but was more than decent. The mushrooms taste wasn't out of this world great especially when incorporating French Porcini and also some chanterelly. The Tagliolini was a little too sticky, but it wasn't too soft at all. The dish can't be faulted at all in terms of execution, but thinking back the mushrooms aroma and flavour can potentially be stronger too. ~ 4/5 . 
Spinobello Pasta, Spanish Red prawns in Sakura Shrimp Sauce with Shaved Bottarga di Muggine -My 2nd time only trying this. The last time was not bad, but this time it was really good with a strong Japanese shrimps based sauce and the Red prawns this time was more fresh as well in texture. The shaved bottarga flavour was also definitely there, this time with a less garlicky influence. Overall, a really strong dish and definitely worth the $420 commanded. Especially considering that most restaurants give you one instead of 2 Red Prawns, which by itself is worth nearly $100 on cost. ~ 4.5/5 . 
Lobster Pasta - Spaghetti, Napoli Tomatoes, Fresh Herbs, Crispy Garlic -I had this as my main by myself (but this photo was from the 2nd last visit as I forgot to take a photo this time). Compared to the past, I think this dish has lost out a little on two fronts. The Crustacean Shell of the lobsters used to be grilled to be more charred-aromatic. 2ndly the base tomato and crab roe sauce used to be slightly more crustacean stronger, although this time it still had plenty of crab roes within too! A perennial favourite here. Wish they could be back to the best of the higher standards. The worst time we had this was when they de-shelled it for us for sharing, albeit with good intents. ~ 4/5 . 
Slow-cooked Colorado Lamb Ribs, Polenta, Iberico ham & Lemon and Fava beans -This looked a generous portion and is a newish dish. I didn't try this so no comment. Apparently, this looked and tasted good enough - but wasn't as wobbly good and tender as the 8 1/2 Otto e Mezzo one. But the recipe combination of this dish sounded more awesome indeed. May be they could fine-tune it with better slow cooking techniques then.. ? . 
Tasmanian Baby Beef Chop, Porcini Mushrooms, Smoked Cheese and Roasted Garlic Sauce -At $388 I guess this is ok in proportion. Meat seems to cost a lot in Hong Kong for some reason anyway, not that it deserves to be served as charged. Didn't get to try this out but apparently it was decent. Will be back to try this soon. . 
Black cherry and Nut Cannolo, with Mascarpone, Black cherry gelato and Mint -Desserts at GOLD by Harlan's has always been a bit of a weakness. Recipe always sounds more promising than the final taste. I also didn't try this but apparently it was ok-good. But I am on a diet personally, and I have simply had too many ordinary desserts here to be skeptical, despite never having posted about them yet. Let's also hope they have improved in this aspect as well... Afterall most of the Savoury dishes, on different occasions, were really good and at the worse were still deemed acceptable. Spending per head: Approximately HKD900 Other Ratings: Taste 4 | Environment 4 | Service 4 | Hygiene 4 | Value for Money 2
Recommend |
(1) location It is next to lkf hotel, but taxi don't know where is lkf tower, so it took longer to reach (2) environment Quite nice western style w outdoor area for drink ( of course July still too hot to sit outside) (3) food Tuscany seafood soup - very fresh and tasty , u can feel the shrimp and clam inside Black truffle flatbread - it feel light and great truffle taste HokkIdo sea scallop carpaccio - quite new cook style , I guess I am not big fans to scallop but I still it is good and refresh Iberico de Bellota - 48 months aged 5 j ham , great for my wine and my niece love this dish Lobster spaghetti - fresh lobster with homemade pasta , my favorite Dessert is good though I can't finish and ask my niece to pack 
Recommended Dish(es):
Lobster spaghetti Table Wait Time: 0 minute(s)
Occasion: Birthday Spending per head: Approximately HKD600(Dinner) Other Ratings: Taste 5 | Environment 5 | Service 5 | Hygiene 5 | Value for Money 4
Recommend 0 |
I thought I should cool down for a few days before writing a review of my brunch experience at this restaurant on Christmas Eve. We took our relatives from Canada there as a treat and decided to give this restaurant a try instead of going to our usual brunch places. What a mistake. In short, it was a pathetically terrible experience from the time of booking to the moment we left the restaurant. (1) The Food The brunch consisted of a buffet as appetizer, a main chosen from a short menu and a "Christmas dessert' (meaning no choice). (a) Appetizer buffet The buffet was laid out in two what looked like bar areas. The selection was limited and the quality was so-so overall and much lower than buffets of the same price range: - salad - various leaves and dressings - OK - hummus and babaghanoush - the dips were OK but the pita bread that went with them were tough as cardboard - Japanese fish balls salad - 獅子狗沙律 - OK - but in a high-end restaurant, seriously....! - caviar and egg bushcetta - dry and tasteless - parma ham, salmon, oysters - OK The style and quality of the food could only pass for a $200 buffet. (b) Mains Three of us ordered "US Prime Rib", according to the menu. We all asked for the beef to be medium-well. We got one over cooked, one medium rare, and the other bleeding. When I told a waitress about the last one, without asking for it being recooked, the response was "if you had told us earlier we would have given you a replacement". No apology. I told her that we didn't need the dish, it was just a comment. The waitress simply walked off. From our collective years of eating prime ribs, we were sure that what we were given was NOT prime rub but some other parts of the cow. Perhaps it was the rump. (c) Dessert There was no choices for dessert - it was a "Christmas Special" - a chocolate mousse dessert that was not memorable. (2) The Staff This was the key cause of complaint. (a) First Contact When I called to make a booking, the staff who picked up the phone pretended not to understand Cantonese and kept saying "can I help you", in "English", when she was clearly not a native speaker of English. Neo-Colonialism Not to mention that she took down my email address incorrectly and I didn't get the booking form until hours later. Yes, they needed a completed booking form and a deposit to secure a booking. (b) The Table It was a party of five people. We were shown a table set up for eight. The table was made up of two small tables put together with the result that two people would have their plates straddling two tables. There was no indication from the staff that they would change the setting so that the five of us could be accommodated comfortably, even thought there was plenty of space to do that. We had to ask for the unnecessary cutlery to be removed. (c) Kids Option I vaguely remembered that when I booked the table I was told that there was a kids option - as we were going to have a nine-year-old in our party. I asked one of the staff about this when I arrived, the response was "only for under 3", looking very annoyed with "why ask" all over his face. OK...... (d) Ordering the main Within 45 minutes of our arrival (note this was meant to be a three-hour brunch), we were asked to order the mains. We told them we needed a minute to look at the menu. The response from the staff was "please hurry up, the food needs time to be cooked". OK...... (d) Throughout the meal We had at least two staff standing close to our table who were chatting in Cantonese frequently punctuated by foul language. It was very audible as it was a small restaurant. (e) And this was bordering on funny The staff responsible for shaving the ham (1) did not wear gloves and (2) kept EATING the shavings. I told a senior-looking waiter about this, who didn't respond. And then I heard the ham-eating guy saying loudly "so that's what everyone does" ("唓， 嗰嗰都喺咁咖啦！”） Classic! I think there was a real hygiene issue. (f) The Seafood Bar Next to the ham was various seafood platters. There were no serving utensils for the salmon so I told the staff about this. No response. Then she reluctantly turned and talked to another member of staff who slammed down a pair of tongs next to the salmon. (g) Generally The staff looked like they really, really didn't want to be there - I mean all of them. They did everything grudgingly and took out whatever grievance they had at the customers. That's quite remarkable. (3) The Details The basic stuff really..... The dessert (which was ready-made and there was no choice) came after the coffees were cold. The napkin had a flag printed in Chinese simplified characters the name of the factory that made it. We were given wet tissues (!), which was unusual in itself - and it was the type that you would be given at a dai-pai-dong fried crab eatery. This was Harlans. (4) The Decor It was dark with all the windows covered. Not a brunch atmosphere. The buffet area was small and very, very far from lavish. Occasion: Christmas Spending per head: Approximately HKD450(Lunch) Other Ratings: Taste 2 | Environment 2 | Service 1 | Hygiene 1 | Value for Money 1
Recommend 0 |
Upon walking out of the lift, we found the air to be deliciously scented by the smell of truffles - what a great welcome! The decor is a little garish and bordering on ghastly but we were greeted by friendly staff so never thought twice about it after the initial first impression. The restaurant was heaving and full of diners enjoying their meals accompanied by the chattering of friendly banter amongst satisfied, happy customers. We initially thought the restaurant would be rather quiet and somewhat stiff and stuffy but were surprised to find it had a rather relaxed atmosphere with patrons there simply to enjoy the amazing food with their friends and family. Starters 5J platter of assorted meats - nothing special Mushroom and truffle papperdelle - excellent pasta. One of the best pastas I have had in a long time. The barely poached egg gives a lovely decadent silkiness to the dish. Mains We both had the Lamb Rib accompanied with sides of field greens and truffle mash. Lamb was cooked to perfection without us specifying how we would like it done. Lovely and pink and slightly bloody with a hint of game. Truffle mash was very fragrant as you would expect but just a touch on the salty side. The side salad contained fruit and a light dressing which provided a refreshing respite to help to balance out the saltiness and richness of the lamb dish and mash. Dessert Creme Brulee - contained orange zest which made the dessert quite light yet did not take away the original richness of a creme brulee. The service was excellent throughout and the waiter was kind enough to let us taste some wines before we decided. One of the best meals I have had for a while. Great service, amazing food and a lovely vibrant atmosphere in the restaurant with Harlan himself personally coming out and chatting to some diners (not us though!). Table Wait Time: 5 minute(s)
Date of Visit: Jul 02, 2011 Spending per head: Approximately HKD1600(Dinner) Other Ratings: Taste 5 | Environment 5 | Service 5 | Hygiene 5 | Value for Money 5
Recommend 0 |
First - if you're coming here, know that the staff at the LKF Hotel will NOT direct you to the restaurant - do not use their listed address. Instead, tell your taxi driver to drop you off at D'Aguilar Street and Lan Kwai Fong Lane or at the Hard Rock Cafe. Gold is an elevator ride from there. My friend took a cab to 33 Wyndham St and no one in the lobby would tell her how to get to Gold. They only made it very clear that there was no access - which is not true. We finally had to meet her on Wyndham St and walk around the building.... hardly a welcoming start to our meal. The daily menu looks a LOT better than the food. The best part for me was the salad buffet appetizer. They do give you the courtesy (time) of getting a second plate before they cleared the salad cutlery and served the entrees. The four of us got two slow-cooked wild salmon with corn tabouleh, stone-cooked sausage pizza and mediterranean chciken breast with orzo. I was very surprised to see a tomato sauce that resembles Campbell tomato soup - no hint of any fresh tomatoes despite the menu description for the chicken. But the chicken breast was tasty and tender. A high point! Orzo side dish was rich and creamy, also very good. The salmon should be called hardly cooked instead of slow cooked. The little bit of heat they applied made it look and taste like old salmon. We were very happy we all had our fill of smoked salmon from the salad buffet. Tip: load up on your favourite seafood (and there were many choices) first because they run out fast - especially the shrimps and smoked salmon - both top notch. There were also oysters, big snails, pickled herring and a variety of tasty sauces. On the circular bar there were several salad greens, beet julienne, a generous cheese and fruit platter, sundry nuts, etc - as I mentioned the buffet was the best part. For dessert, 2 of us got the orange pound cake, someone else got the frozen yogurt with apricot topping and the 4th person got coconut ice cream. My favourite was the ice cream, oh excuse me, coconut gelato!! 
day's lunch menu
salad buffet
 disappointing pizza
slow cooked salmon - where's the tabouleh??
chicken breast
orange pound cake
coconut gelato
frozen yogurtRecommended Dish(es):
shrimps from the salad buffet Table Wait Time: 0 minute(s)
Date of Visit: Jul 06, 2011 Spending per head: Approximately HKD350(Lunch) Other Ratings: Taste 3 | Environment 4 | Service 5 | Hygiene 4 | Value for Money 3
Recommend 0 |
Goldguy (Non-member) |
Great food and service I go all the time. Friendly. The Pasta Carbonara is not on the menu but very good. I like the tasting menu options which are customized by Harlan. Good for work dinners (customer/colleague entertainment with high success rate). Recommended Dish(es):
Carbonara Table Wait Time: 0 minute(s)
Date of Visit: Jun 20, 2011 Other Ratings: Taste 5 | Environment 5 | Service 5 | Hygiene 5 | Value for Money 5
Recommend 0 |
I had lunch with my dear friends awhile ago inside the private wine cellar room @ Gold by Harlan. I had always been a big fan of Tuscany by H which I had also written about. This time food was absolutely delicious just like the old days at Tuscany by H. I would highly recommend the a la carte menu and please, don't order the set (buffet) lunch. Bread basket served with pesto sauce was the same as before, nothing exciting and I rather save space for food coming Black Truffle Flatbread - Porcini Mushrooms, Taleggio cheese, Chives 
Black Truffle FlatbreadThe black truffle shaving is generous and very aromatic. I love taleggio but don't know that it goes so well with the porcini mushroom! It doesn't overwhelm the black truffle at all. Brilliant! Always very happy with the truffle dishes by Chef Harlan. Hokkaido Sea Scallop Carpaccio - Slow-Cooked Egg and White Truffle Dressing 
Hokkaido Sea Scallop Carpaccio*But the scallop quality is very good, and the thick cut makes it very luscious in the mouth. It's still very delicious, but not a "wow" dish The Finest of Cold Cuts from "Cinta Senese" 
The Finest of Cold Cuts from "Cinta Senese"All of them are very fresh and the savory richness makes me want to keep eating and eating! The white thin sliced lardo are just absolutely beautiful! LOVE! Not to forget is the slightly bitter orange marmalade in the middle. They do put some thoughts in the overall flavors rather than just plainly pile some ham in front of you. Iberico de Bellota 48 Months Aged 5J Ham - pan con tomate 
Iberico de Bellota 48 Months Aged 5J Ham*The pan con tamate complements well with its light acidity Burrata and tomatoes 
Burrata and tomatoes This beats the burrata I got at Classified and other Italian restaurants by miles. Mini HG burger - Smoked Gouda Cheese, Giant French Fries, Truffle Mayo 
Mini HG burger *What's not to love when burger is served with fries and truffle mayo? 
Thick cut fries with truffle mayo- Melting Organic Egg and Shaved Pecorino Cheese 
Italian Wild Boar Ragout Tagliatelle*Lobster Spaghetti - Napoli Tomatoes, Fresh Herbs, Crispy Garlic and Extra Virgin Olive Oil 
Lobster Spaghetti*Wagyu Beef Cheek Ravioli - “12” Hours Slow-Braised Wagyu Beef Cheek, Foie Gras and Black Truffle Sauce 
Wagyu Beef Cheek RavioliI actually like the current version better (as I don't quite like shredded meat) and now this really goes to put richness to the highest level. The sauce is very rich in flavor but not in "thickness", and hence does not overwhelm the wholesome ravioli. This is certainly a very heavy dish, and best to be shared with friends. 5J Iberican Pork Rack - Spinach, Melting Scarmoza Cheese On A Fresh Tomato Basil Sauce 
5J Iberican Pork Rack )Plenty of fresh juicy tomatoes underneath which help to balance the richness (mom I ate my vegetables! XD) Chef Harlan came to greet us after the meal, and even he kindly offered desserts. But we were way too full to take up more food, so we all just went with coffee to finish our meal. 
Chef Harlan - The "Golden" Chef
Overall, another extremely satisfying lunch. * = Photo courtesy of Peter C. Recommended Dish(es):
All of the above Table Wait Time: 0 minute(s)
Date of Visit: Feb 11, 2011 Spending per head: Approximately HKD500(Lunch) Other Ratings: Taste 4 | Environment 4 | Service 4 | Hygiene 4 | Value for Money 3
Recommend |
A couple of friends of ours had visited Gold previously for drinks and were decently impressed by the decor and the fact that Harlan was actually in person at the restaurant. Therefore, we decided to celebrate one of our friend's birthdays at this place. FOOD: We had ordered a number of dishes to share among the table. The food came incredibly slow or never came at all. Overall the food was a huge disappoint, and especially with a burger costing $200+, and steaks at nearly $600, this place delivered pitiful value for money. Some of the items we had are listed in more detail below: Burger was a complete letdown: The patty was much smaller than the bun (roughly the size of a child's palm) and not especially thick. The taste was par, but nothing special and a tad too dry. Rib-eye steaks were cooked to the right level as requested, and had decent flavour, however, the cut was very tough and chewy with numerous tendons running through the steak. Ravioli was lacking character especially given it was made of Wagyu beef. Was very average, but poor considering the price. Lobster linguine had a full half-lobster and claw and had fairly good flavour although the lobster seemed more like an afterthought added to the pasta after the fact. The pasta itself was thick and had good flavour. Seafood linguine were over-peppered and under-flavoured with very little detectable trace of garlic. SERVICE: We were utterly disapponted with the service, which was lacking and at times inexistent. When escalated to the assistant manager, Eric, he was smugg, arrogant and could not care less - he later offered us a discount of 5HKD per head (yes, that's right, 5HKD) off of a $660HKD per head bill: this gesture was a complete insult to everyone at the table, but he didn't seem to care. To start - we arrived at 8:30 with a party of 12 and were provided only 2 menus. We had to ask three times for additional menus before any action was taken. After ordering, we had requested twice for extra bread twice and eventually gave up as it never came. We had to wait for nearly an hour for our food to arrive to find that they had forgotten 2 of our dishes. Upon inquiring on the missing dishes, we were told they were coming in 5 minutes. After 15 minutes, they still haven't arrived, so we decided to wait no longer and cancelled them. As we had mentioned it was our friend's birthday, they had prepared a small cake (the size of my palm) for the birthday girl - we later found that the birthday cake which we assumed was complimentary was in fact on our bill. We made it known to the waiter of our poor dining experience so far and the waiter responded to say that they were very busy (a fairly invalid response for a restaurant charging the prices that they were). BOTTOM LINE: Shame on you Harlan Goldstein, and shame on your entire staff for even claiming your restaurant to be anything more than an over-priced, under-whelming, and soul-less dining experience sure to leave your customers hot-headed as to why they were unfortunate enough to even have stumbled upon this godforsaken establishment. To all potential diners: AVOID THIS RESTAURANT AT ALL COSTS. Recommended Dish(es):
Lobster Linguine Table Wait Time: 10 minute(s)
Date of Visit: Apr 01, 2011 Occasion: Birthday Spending per head: Approximately HKD660(Dinner) Other Ratings: Taste 2 | Environment 3 | Service 1 | Hygiene 4 | Value for Money 1
Recommend 0 |
I distinctly remember when this place just opened, there was hype everywhere. There was pages of 'congratulations' on Gold's opening in the weekly HK Mag, there was raving reviews..... the whole lot. So, instead of telling myself not to expect much as I usually do, I couldn't help but have slightly high expectations of this place... 
given the three-course it certainly seemed like a good deal bread basket the rolls (focaccia, baguette, grissini) weren't warm so they turned out slightly hard. however, on a visit during dinner they were warm/hot, so it was better. M and I figured that the green dip (left) was made from guava... it was sweet/sour.... definitely a first for me with bread. 
 first plate from antipasti buffetthe appetizer buffet selection was overall pretty good. I liked their selection of leaves - fresh rocket + baby spinach....how could you not? There was also roasted eggplants, zucchini, poached shrimps (v. sweet i must say), parma ham and melon, smoked salmon, a really spicy thai beef salad, duck breast salad, couscous salad, squid salad, some marinated tofu cubes... 
slow-cooked salmon
"slow cooked salmon, tabbouleh salad and sesame lemon garlic dressing"the tabbouleh salad was enjoyable, and the outer parts of the salmon was just cooked so it flaked easily despite looking quite pink. on the inside, was a different story. it was stone-cold.... like refrigerator-cold, and had a different hue of orangey/pink like sashimi, which did not give in to the fork like cooked salmon should. Perhaps slow-cooking it for longer would've solved the problem, but I informed the manager who failed to remotely justify the rawness of the salmon and refused to have it cooked for me (i didn't even want a new one, why can't people choose how 'done' they want their fish like they can with their steaks?). he later brought out another piece of slow-cooked salmon to use against me..... which turned out to be perfectly cooked and was an entirely different colour to my piece - seriously? 
to prove my point, here was the centre of my salmon which i left uneaten. "porcini mushroom tortellini, wilted spinach, parmesan and crispy pancetta"m being a lover of tortellini ordered the lovely-sounding pasta dish. however, to her (and later my) disappointment, the filling inside the tortellini resembled mystery meat even though the menu had held it it out to be porcini, and the sauce was like a thick gloop of melted cheese... no it didn't taste completely horrible but texturally it was unappealing and we definitely expected better "fresh italian yogurt served with condiment"to be honest i expected the frozen yogurt to be creamier. that said, it wasn't bad with the crispy chocolate balls...though i detest raw oats. "gold ginger pear cake with hazelnut gelato" this baby slice of ginger pear cake was not bad either, it could've been more moist but i guess they serve it on a pool of creme anglaise for a reason. the hazelnut gelato M liked, but not being a fan of hazelnut it failed to win my heart. About a week later I re-visited Gold for dinner. I was hoping there'd be at least one dish that i could come out loving. We were presented with a daily specials board which had (almost) as many items as listed on their regular menu. Although the king fish carpaccio and grilled seabass sounded quite interested we decided to forgo these and try the much-raved classics first... 
porcini mushroom flatbread
"Porcini mushroom flatbread" ($148)this was essentially a mini-pizza, with a crispy and cracker-like base. on top was finely diced porcini mushroom, sauteed diced onions and a touch of truffle oil which made everything smell very earthy and delicious. the taleggio cheese on top was just melted but the way it spread made it look not-so-appetizing. 
dutch veal chop"Dutch Veal Chop" (10oz) ($428)served with a red wine sauce, half bulb of garlic, vine tomato and grilled quartered onion. it was simple but very good. the piece of veal was cooked to a perfect pink on the inside, and extremely tender. the garlic was fragrant and the red wine sauce was unnecessary as the piece of meat was seasoned already. 
wild boar ragu tagliatelle"Italian Wild Boar Ragout Tagliatelle" ($288)im not sure why it's now called ragout (french) instead of ragu (italian) since the price hike, but anyway this was our favourite dish of the night. the tagliatelle held the rich minced boar bolognese very well, and the bolognese itself was seasoned perfectly - not at all salty and you could taste the meat. the egg on top i presume is slow-cooked to achieve the runny yolk and just-coagulated egg white, which, when mixed with the pasta gave it another layer of richness. Lobster spaghetti ($338) this could have won my heart as i love lobster and tomato-based sauces, but tonight the spaghetti was over-cooked so it lost its bite, and if i'm to be picky the rich tomato sauce was on the salty side. nonetheless, it was still a very good dish, especially with the lobster cooked to medium giving it a slippery texture which i haven't had the pleasure of having since last year at the Derby Restaurant. So there, my honest thoughts on Gold and its food. I can't explain why lunch and dinner can be milestones apart in terms of quality but dinner was definitely enjoyable and deserves a second visit. [p.s. since this is a combined but mixed review of lunch and dinner, the ratings here apply to dinner only] For original post: http://gastronomerr.blogspot.com/2011/03/gold.html Recommended Dish(es):
wild boar ragout tagliatelle Table Wait Time: 0 minute(s)
Spending per head: Approximately HKD500(Dinner) Other Ratings: Taste 4 | Environment 4 | Service 3 | Hygiene 4 | Value for Money 3
Recommend 0 |
I went to this restaurant for dinner with friends on a weekday. We made reservation beforehand and it was quite full. 1. The deco was nice and the waiter/waitresses were attentive and accommodating. 2. The南北杏海底椰雪梨茶was hot and delicious.  3. The bread was not warm while the dip was quite nice. 4. The salads/greens were fair – no special comment. 5. The Hokkaido Sea Scallop Carpaccio tasted slightly fishy initiated but it was okay after mixing well with the seasonings underneath. The cold溫泉蛋was a bit too 'chilly'. 6. The 48-month ham was small in portion and a bit too sweet - I prefer ham to be more咸香. 7. The lobster spaghetti was interesting - the spaghetti was al dente while the lobster was a bit overcooked and unexpectedly tasted like客家茄汁大蝦 (which is one of my favorite Hakka dishes). 8. The wild boar linguini was quite salty. 9. The 35oz Big G steak was tender and juicy. 10. The sorbetto and gelato were average. 11. Price okay la - HK$840/head without wine All in all, okay for gathering with friends. Recommended Dish(es):
南北杏海底椰雪梨茶,lobster spaghetti,35oz Big G steak Date of Visit: Feb 22, 2011 Spending per head: Approximately HKD840(Dinner) Other Ratings: Taste 3 | Environment 4 | Service 4 | Hygiene 4 | Value for Money 3
Recommend 0 |
Have been planning lunch at Gold for some time. Finally went today, motivated by the 15% discount VIP GOLD offers. Thanks, G. Environment: 
Service:  There was this Chinese man whose attitude was plain annoyingly disrespectful. More on this later. All the other waiters were great. Food: Ah, finally, food. 
lunch set
Bread basketNot particularly satisfying. Bread wasn't nice and hot when it came out. The dip was just WEIRD. A guava puree mixed with some cheese and olive oil i'm guessing. Didn't like it - would've preferred pesto any time. Too sour for the bread. Grissini was slightly hot - G thinks it's cloves. Very crunchy. They have sourdough too. I realize that I don't prefer sourdough. What I had from the salad bar
 
my first helping
my second helping
 disappointment!!
Porcini mushroom Tortellini, wilted spinach, parmesan and crispy pancetta
差tortellini Slow-cooked wild scottish salmon, tabbouleh salad and sesame lemon garlic dressing
no comment
So we showed the Chinese waiter, 'look, it's almost raw.' (roughly translated from Chinese) 'That's how it's supposed to be. The chef deliberately made it that way. 'The menu says slow-cooked but it's almost raw' 'It isn't raw. it just looks raw. that's slow cooking.' 'Um look here in the center it obviously isn't cooked you can compare the outer bit with the center, see...' Ma'am if you don't like it we can change it to something else for you. There's no use asking us for a 'properly-cooked' dish because that's how it is. The substitute will be the same' 'Uh it's alright I don't think I can handle another dish. Just leave it.' A couple minutes later, Chinese waiter returns with another small plate of a similar-sized salmon and cuts it open for us. 
raw
salmon remake
'It's so not the same, this one's more properly cooked, look at the inside. At least the fat's has dissolved.' 'So do you want this? 'No it's fine, I'm too full thanks.' 'I suggest you have it, because we'd be throwing it away in any case if you don't eat it. G looks at me. 'Thanks just leave it on the table.' *Chinese waiter exists the scene.*  The point of extracting this conversation is not to apportion fault. It is to illustrate the Chinese waiter's excellent attitude towards customers. GOLD ginger pear cake, hazelnut gelato 
Not too sweet, not too creamy, no unpleasantly sweet sensation in mouth after eating this dessert. Fresh soft italian yoghurt of the day served with condiment
Conclusion: Lunch was quite disappointing. I didn't like either of the main courses and the salad wasn't exceptionel. Hm. But, dinner might be worth a shot. G is coming back for dinner soon. I will wait for her comments on dinner. But if you want quality lunch with amazing antipasti, head up to W52. Only a minute away. Date of Visit: Feb 18, 2011 Spending per head: Approximately HKD220(Lunch) Other Ratings: Taste 3 | Environment 3 | Service 3 | Hygiene 4 | Value for Money 3
Recommend |
Officially announcing my new FAVOURITE restaurant in Hong Kong; Gold by Harlan Goldstein It was such a DELISH MEAL! MMMmMMmMmmAZING!! I can still vividly remember the taste of the succulent and scrumptious Lobster Linguini, the orgasmic Hokkaido Egg with Sea Scallops and the gratifying Foie Gras when blogging about this 5 days after the meal. I had been anticipating this dinner since the first time I heard about it, and as you already can tell, Harlan did not disappoint me, but instead impressed and overwhelmed me with mellifluous indulgences. I suggest you to go ahead with making a reservation right away. And then order the following: I had 2 appertizers, 1 main and 1 dessert - and yes, I finished them all. I probably gained 5 lbs after the meal, but it was absoluuuuuutely worth it! FOIE GRAS - Green Apple "Ice" and Black Fig Jus It was a delicious and giant piece of foie gras! Although it was not seared to crispyness, the sauce was lovely and lifted the taste perfectly. With the pairing of apple and fig, it was just wondroussss! Just order it, no mistake! 
Foie GrasSlow-cooked Egg and White Truffle Dressing !!!!!!!!!!!!!!!!!!!!!!!!!!!!!! THE BEST! All my previous food-orgasms became preliminary ones after having THIS! Such a prestigioussss dish. The creamy and thick egg yolk gave the fresh scallops such a smooth and sexy texture. And with the white truffle dressing, it was indubitably THE EROTIC and ECSTATIC CLIMAX. 
Hokkaido Sea Scallop CarpaccioNapoli Tomatoes, Fresh Herbs, Crispy Garlic and Extra Virgin Oil The best lobster linguini I ever had...!!......BECAUSE the lobster was surprisingly bouncy, sweet and fresh (usually the lobsters you get with the pasta are not of superior quality since it is not all about the lobsters only), and the pasta had a generous amount of delicious sauce with tomatoes. LOVELY. Incredibly delicious. It made me less upset about being thousands of miles away from Italy..... 
Lobster LinguiniRecommended Dish(es):
HOKKAIDO SEA SCALLOP CARPACCIO,LOBSTER LINGUINI Table Wait Time: 0 minute(s)
Date of Visit: Jan 26, 2011 Occasion: Birthday Spending per head: Approximately HKD900(Dinner) Other Ratings: Taste 5 | Environment 5 | Service 5 | Hygiene 5 | Value for Money 5
Recommend 0 |
I finally had a chance to try the food at Gold today. We're no strangers to Harlan Goldstein's magic, as a few of us actually had lunch at Tuscany by H on its last day of operations. Now that this place has been running for around 3 months, I figured it was time that we came and checked it out. I had gathered a bunch of foodies for this lunch, and Harlan very kindly put us in a private room, next to the wine treasures whose glass doors needed the right fingerprint to open. I could only stare and drool at the jero of 1945 Mouton which was purchased for a pretty penny at the Acker auction last November. A few of us started lunch with a tall glass of warm pear juice with almond and sea coconut (南北杏海底椰雪梨茶). While some may be surprised to see this very Chinese/Cantonese drink in a place such as Gold, in reality I've always thought Harlan was actually very Asian. After all, he's been here for 20 years... and I figured he's picked up a few things from us along the way. BTW there was also some lily bulb (百合) in the drink, too. I didn't want to do the set lunch, and declared that I was going to order two starter-portions of pasta for myself, when the rest of the gang decided it would be a good idea for us to share everything. So the 6 of us ended up sharing a pretty generous amount of food - 6 starters and 4 main courses. Harlan suggested that we start with some flat bread. Let me tell you, that's some tasty flat bread! Loaded with mushrooms, onions, cheese and then black truffle shavings! Not a bad way to kick off... Iberico de bellota 48 months aged 5J ham - good stuff, served with tasty pan con tomate. If only there were more on the plate... The finest of cold cuts from "Cinta Senese" - I've been munching on some lardo made from these Tuscan pigs this week, and I jumped at the chance to have some more of this yummy stuff. I could just eat charcuterie all day... I thought the dollop of bitter orange marmalade was pretty awesome. Hokkaido sea scallop carpaccio, slow-cooked egg and white truffle dressing - OK, so we know that Hokkaido scallops are big, and it definitely shows here! I'm not sure that these thick slices still qualify as "carpaccio", but it was definitely very, very fresh and tasty. Of course, the lovely egg with the orange yolk (Japanese taiyoran(太陽卵)?) made things even better! Burrata and tomatoes - I just love it when I get to have creamy, delicious Burrata, and there are only a handful of places in town with stuff of this quality. Mini HG burger - devoured in two bites. Very, very good. Miles better than that stupid Japanese beef burger they serve at Le Salon de Thé de Joël Robuchon, whose patty is waaaay too juicy so that I end up with juices all over my hands, fingers and on the plate. The fries come with truffle mayo. Slurp. We ordered 3 main course-sized pastas as well as some more pork... Lobster spaghetti, Napoli tomatoes, fresh herbs, crispy garlic and extra virgin olive oil - the spaghetti had plenty of bite, and the whole thing was very yummy. The tomalley was very black, and very delicious. Italian wild boar ragout tagliatelle, melting organic egg and shaved Pecorino cheese - I don't know why this isn't listed on the menu as one of HG's classics, because for many of us at the table it is THE dish that defined Tuscany by H. If I had to pick one dish from Harlan, this would be it. Glad to see that it stayed on the menu, and that it was as delicious as we all remembered. Wagyu beef cheek ravioli, "12" hours slow-braised wagyu beef cheek, foie gras and black truffle sauce - I was curious about this so I added this to the list. Sooo rich... sooo sinful... sooo yummy... To be honest, though, I probably wouldn't be able to handle anything else after a full portion of this. 5J Iberian pork rack, spinach, melting Scarmoza cheese on a fresh tomato basil sauce - for some reason we were expecting a bigger piece of pork chop, but then again it's not always about the size, is it?! After having had some disastrous Iberico pork chops recently, this was a very welcome change. Sooo tender... sooo juicy... Why can't others get pork chop right?! Is it too much to ask for?! A very sinful and filling lunch. Harlan generously offered us some dessert, but most of us - except Mrs. Dyson - were too full to handle any. We decided to end the meal with some coffee. I've been away from Harlan's food for too long, and I'm glad to see that nothing has changed - other than the glittering, bling-bling interior. original blogpost with pictures: http://www.diarygrowingboy.com/2011/02/all-that-glitters.html#more Recommended Dish(es):
wild boar ragout tagliatelle Table Wait Time: 0 minute(s)
Date of Visit: Feb 11, 2011 Spending per head: Approximately HKD500(Lunch) Other Ratings: Taste 4 | Environment 4 | Service 4 | Hygiene 5 | Value for Money 4
Recommend 0 |
As mentioned in previous review, Harlan's is my favourite since the day they opened in IFC. The Chef Harlan Goldstein now opens this at LKF Tower, and I've been expecting to try. When I entered the restaurant, it looks grand; receptionist is very pleasant. A big round bar table before dining area, with an outdoor area for drinks as well. Ceiling design looks like chocolate, with Golden decoration around the walls and make the whole atmosphere very grand and comfortable. Before my friend arrived, I ordered a cocktail drink called Gold Touch. Wow! it's pretty strong and I love it! Special thanks to the bar tender, offering this to bring me into the mood.Menu looks familiar, plenty choices for each categories of appetizers, pasta, grill, main course, dessert; with a surprisingly good wine selection. They have daily special written on a black board, and prices are reasonable. iberico 5J ham platter, the 48 months aged ham is relaly nice Tuna in 2 styles-not relaly special but taste good Beef and Burrata-perfect, I love it Lobster Spaghetti-my favourite for many years Angel Hair with Italian baby squid-yummy! Pasta there is hand-crafted, very good Dessert menu is just fine, the most special one is the home-made Italian Yoghurt, highly recommended. Giving a sense of refreshing after several courses, and feel kind of "healthy" Will definitely put it in my priority list and will come over for lunch and afternoon tea 
Gold Touch
iberico 5J ham platter
Tuna as appetizer
Beef Burrata
Lobster Spaghetti
Angel Hair with Italian baby squid
Dessert
Recommended Dish(es):
iberico ham,lobster spaghetti Table Wait Time: 0 minute(s)
Date of Visit: Feb 01, 2011 Spending per head: Approximately HKD1000(Dinner) Other Ratings: Taste 5 | Environment 5 | Service 5 | Hygiene 5 | Value for Money 4
Recommend 0 |
First to Review: 
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