Giacomo Ristorante (Closed)

Item: Giacomo Ristorante
Rating: 0
Author: happyleslie3

4.5

217 Reviews

Taste

Decor

Service

Hygiene

Value

8433

Causeway Bay

$401-800

Italian

203

happyleslie3

Level4

1.1K

I was attracted by their Red Prawn Chitarra and finally got a chance to try their lunch. Their interior design is simple yet elegant. Able to take a few photos before it filled up.The menu and each item was introduced in detail by the server.When the bread came out, I nearly thought they served the wrong appetizer. The focaccia was freshly made and the olive scent was intoxicating. I think this is the first time I even rated the restaurants bread as 5 stars.The hamachi was another excellent star

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I was attracted by their Red Prawn Chitarra and finally got a chance to try their lunch. Their interior design is simple yet elegant. Able to take a few photos before it filled up.

The menu and each item was introduced in detail by the server.
When the bread came out, I nearly thought they served the wrong appetizer. The focaccia was freshly made and the olive scent was intoxicating. I think this is the first time I even rated the restaurants bread as 5 stars.

The hamachi was another excellent starter. The stronger flavor of the caviar and lighter flavors of the hamachi was already well balanced but their tofu yuzu cream made it more appetizing and brought a feeling of summer to the appetizer.

Next came their signature dish and the supplement was definitely worth it. The prawn was large and springy. The chitarra slightly resembles a square shape rather than the usual round shape, allow it to soak the sauce more in each bite. The amount of sauce seems not a lot in the photo but that's the exact design of this dish as the sauce inside the prawn's head acts as remaining sauce for the pasta. Each bite of the pasta was extremely rich.

Red Prawn Spaghetti Chitarra

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This skin of the toothfish was fried to a perfect crunch while the toothfish was really tender. They later explained this toothfish has a higher content of fat than usual, giving its tenderness.

Later came the Apricot themed dessert. The aroma of the rosemary was just right without overpowering the apricot and the tartness was perfect for the hot summer.