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2014-02-16
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Tosca- Ritz Carlton. Name after one of the best - loved operas of all time , Tosca offers Southern Italian cuisine in a dramatically stylish backdrop . Italian menu with region's notable cuisine , Tosca offer few dinner sets that I am not that fascinated . Hence , we pick the signature dish from the a la carte . Under the new chef Pino Lavarra , who awarded two -star michelin , his culinary style features a mix of innovation and tradition with gastronomic technique , I can see the sincerity of t
The bread selection is totally amazing ! Even though the bread selections are not that extensive compare to Petrus or Robuchon.Their bread taste really good ! Extremely soft airy interior with a flaky layer . I definitely will try lemony rice flour roll next time ! ( If I got an extra room )
I pick the ink baguette at the first time and I am entirely moved after the first bite . Crispy layers , slightly chewy at the edges . The baguette is strong in squid inky flavors while it tastes sightly smoky and tasty with topped cheddar cheese ! This is very high standard one , you don't even need to add any condiments . For the second pick is croissant , equally delicious with high - end vinegar , extremely thick and dense , goes refreshingly well with tomato butter . Extra crispy too ! It is just too unique !Welcome snack
Welcome snack looks delicate . This is a mash potato with minced squid . On side is a fresh lobster piece, very meaty with a firm texture. Light welcome snack is very favorable .Vegetables salad wrapped in bread
This is nothing special and I think they put the salad in a holo bread is nonsense .Taste normal and the tomato dressing is too watery , doesn't match with the crispy baguette layers and salad . The whole thing looks creative but tastes odd .Sea Tiramisu
Sea Tiramisu is the first starter . What an art piece with that exquisite design ! Looks extremely delicate and extravagant on a sculptural frosted glass dish ! How would it goes wrong with such decadent , perfectly complemented ingredients？ Cereals bars with seawater crumble on Mediterranean red prawn carpaccio are a fusion mix , very favorable. Scallop and caviar are equally fresh , scallop is gigantic and firm enough . Seafood mousse is particularly creamy and all of them complement each other richly. Parsley pasta on side is more like a colorful garnishment , tastes light. Overall tastes are very luscious and the red prawn carpaccio is palatable . For seafood lovers , this signature should not be missed . This is a signature dish in Tosca .Courgettes parmigiana crusted in a Spaghetti box
Another surprising starter , the perfect array with colorful ingredients to form such magnificent dish . Courgettes parmigiana is tasty with a briny hint . Somehow it would be better if the spaghetti box can give out a more crispy touch . Anchovies fritters , creamy chicken peas , green olive mayonnaise and a plump tomato are more than a garnishment , this is truly a umami , the small block of creamy chickpea was interesting and perfectly smooth. Something deserve mention is the chef use zucchini to form the base instead of using eggplant . This is more more playful and refreshing. The whole dish is subtle!Cannelloni filled with buffalo robiola cheese and vegetable stew.
Cannelloni is a handmade one ,tastes unique, notably delicious . The al dente texture definitely can arouse you . Cannelloni are big and chewy , filled up with rich cream cheese inside , the whole thing is extremely rich and cheesy . Buffalo robiola cheese are not only fill up inside the pasta but greatly topped on the cannelloni again , extra rich and dense sensation . Somehow I think the caviar which under a truffle fragrant is a waste since the dish is rich in flavors already . This is just overwhelming , spring sweet onion and stew vegetables form a foundation is aromatic and likable.Still a delicacy to try , but for male , the whole thing maybe too heavy or filling.Lamb fillet in rose and " Rosolio" crust
The much anticipate Lamb fillet is a success and stood out . Looks surprisingly good and decent . Lamb fillet roasted into a perfection,the lamb is not in a strong lamb hint . Texture is greatly succulent and moderately tender with a seductive hint of Rosolio crust . The Rosolio crust on top of the lamb is remarkable , buttery and add a hint of aroma to the lamb fillet . It escalate the taste and enhance the overall performance . White beans salad tastes a bit odd and bland , but not a big deal . Mirror potatoes and red fried pepper on sides , equally glorious .Mashed potato and mirror potatoes are beautifully rich and comforting , while the red fried pepper is just a mildly thrill .Best pick for lamb fetish , this is a roasted savory .Black coated turbot steak served with sautéed Mediterranean seafood
Somewhat the black coated turbot steak is a disappointment under my over expectation . I don't expected turbot in that dry touch and one - dimensional in tastes . This is not smooth at all . However , the mediterranean seafood underneath still got the potential to impress us . Assorted seafood is fresh and match distinctively well with the yellow tomato cracker and lemon flavored soup , they come together marvelously with their respective buttery oceanic flavors . But I won't pick this as a main course next time. I do think halibut or sea bass even did better than the turbot .Tosca signature chocolate box
Toscca chocolate box is one of their signature dessert . This whole thing is an masterpiece that even the box is made of chocolate that can be eaten . The chocolate is dense under the villa Zari 21 year aged brandy, leaving a mellow note lingering on your palate . Chocolate mousse, white chocolate snow with nitrogen on top is a playful match, they even add in cola jelly to complex flavor . This artistic masterpiece is an absolute heaven. Plentiful , sophisticated and extra chocolatary.Petite Four
Petite four looks super adorable !Sweet delights are nicely placed on a cotton candy . This a thoughtful idea with creativity . Chocolate tastes equally good , the hazelnut one will ooze out a fruity jam , rich and dense . Macarons are surprisingly good , very tempting . The petite four end up our meal on a pleasant high note .
The entire ambience is a heaven , soak in a stylish decor , enjoy an uninterrupted views , look at the fountain placed beside me , the whole thing is just a stun. High ceilings and majestic chandeliers lend a Romanesque feeling to dinners . The interior design is special , chic , modern yet romantic , the water ripple design to reflect a wave motion theme of the restaurant is outstanding , while an open kitchen allows guests an even more theatrical dining experience .Service is impeccable . What I expected in Hotel . They are very friendly , not only attentive , but really understand dinners' need . They give out very detailed elaboration under expertly train , not only the dishes , but even on butter hint and bread vinegar texture . Really appreciate . Staffs are equally smart , they printed out our menu with chef's signature for us and served us dessert wine when we are waiting the menu printing . The staff balance amiability , efficiency and knowledge of the menu and wine list effortlessly.
Delight the palate at an delicate of restaurants in West Kowloon , featuring an spectacular view start from 102 nd floor , it is the time to indulge yourself and explore an un exceptional fine dining .
张贴
