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2018-11-30
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Lovely Italian fusion cuisine at Palco!I have been to Palco some years ago when it was still at Chai Wan and the food was very impressive. Palco comes to my mind this time when I get to celebrate birthday with a good friend of mine!The interior is elegant and modern. We are warmly welcomed by the waiter once we stepped out of the lift. The waiter kindly introduce the tasting menu to us and we decided to go with À la carte as there were quite a few dishes from menu we wanted to try. We ordered a
I have been to Palco some years ago when it was still at Chai Wan and the food was very impressive. Palco comes to my mind this time when I get to celebrate birthday with a good friend of mine!
The interior is elegant and modern. We are warmly welcomed by the waiter once we stepped out of the lift. The waiter kindly introduce the tasting menu to us and we decided to go with À la carte as there were quite a few dishes from menu we wanted to try. We ordered a few appetizers and a pasta to share.
The cold dish is first served. Hokkaido Scallop Carpaccio with Foie Gras and Yuzu Avocado Purée. The scallops are freshly sliced and topped with pan seared Foie Gras. The scallops are fresh and the yuzu avocado purée makes a great addition to the flavour of the scallops. It is such a great match! The pan seared Foie Gras is another highlight to the dish. It is juicy and goes very well with the fresh scallops. Every element of this dish is finely cooked. The sautéed eggplant is cooked of the right texture.
Hokkaido Scallop Carpaccio with Foie Gras and Yuzu Avocado Purée
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Hokkaido Scallop Carpaccio with Foie Gras and Yuzu Avocado Purée
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After finishing the scallops, Sautéed Clams in White wine Sauce is served. The clams are cooked in the lobster sauce and served with two pieces of garlic bread. The clams are fresh and flavoured with lobster sauce. The diced tomatoes and onion enriches the flavour of the sauce as well as the clams. We like the sauce a lot and dipping the garlic bread to enjoy the dish as much as we can.
Sautéed Clams in White wine Sauce
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Sautéed Clams in White wine Sauce
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Sautéed Prawns with Garlic and Chili is more of the Asian flavour. The prawn is nicely sautéed and the chili flavour is not too strong. I like putting a slice of garlic onto the prawn for richer taste.
Sautéed Prawns with Garlic and Chili
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Here comes the signature pasta dish, Spaghetti with 24-M Parmesan cheese and black truffle paste! Chef Ken comes to our table and cooks for us. Chef Ken adds brandy to the wheel of cheese and put it on flame, spaghetti is then added straightaway. The spaghetti is transferred to the pan, adding cream and cheese from the wheel of Parmesan cheese and cooked till it’s creamy. Black truffle paste is lastly added. The spaghetti smells so good with both cheese and truffle paste! It has a strong taste of cheese which I really like.
Spaghetti with 24-M Parmesan cheese and black truffle paste
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Spaghetti with 24-M Parmesan cheese and black truffle paste
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Both of us enjoy the dinner and the scallops are particularly impressive. We will definitely come again and try other dishes.
张贴
