Cucina was born initially to be a Chinese & Italian fusion concept back during it’s early days. I personally hated it back then, because there is already enough confusion between who invented what dish or a pasta between the Italians and the Chinese, and oh wait for this too, this Cucina belongs to the ‘Marco Polo’ Hotel group. He’s precisely the same guy that everyone blamed for plagiarizing Chinese food into Italian culture during his Asian ventures. If you do a bit of proper research yourself
更多
Cucina was born initially to be a Chinese & Italian fusion concept back during it’s early days. I personally hated it back then, because there is already enough confusion between who invented what dish or a pasta between the Italians and the Chinese, and oh wait for this too, this Cucina belongs to the ‘Marco Polo’ Hotel group. He’s precisely the same guy that everyone blamed for plagiarizing Chinese food into Italian culture during his Asian ventures. If you do a bit of proper research yourself however, you will find that pasta was eaten in Italy and other European countries way before Marco Polo’s 13th Century times and were eaten with bare hands. Nowadays Cucina HK is purely doing Italian recipes and our White Asparagus menu was convincing and thought provoking. I don’t like to say this, but I really believe Cucina’s location is not giving it enough proper exposure compared to it’s real food quality. This is potentially Michelin Star grade food.
A Pomino Bianco by the famous Frescobaldi winemaker - It’s Chardonnay and Pinot Bianco based. Recommended by the Cucina chefs for pairing with some of the White Asparagus menu dishes..
Pan-seared Lobster meat & claw, White asparagus sponge, Asiago cheese fonduta sauce and Chopped White Asparagus – $298 This smelled so aromatic when it arrived, especially with the liquid Asiago cheese being poured in. The recipe is by no means traditional but modernized. A good balance between the flavours. ~ 9/10
Home made Fagottini Pasta, Sicilian Red prawns, White Asparagus coulis, Red Prawn Head foam, 25 y.o. Modena Balsamic Vinegar – $488 There was one big problem with this dish, the pasta joining points were too thick, and if you are in Hong Kong, you will not be wise to make something which resembles a prawn wonton but isn’t up to that standard? I had to spit out part of the top pasta bits where they fold-over. On a positive note, the prawns inside were intense in flavour, and the prawn heads foam was also working well with the overall theme. It needs more actual prawn heads and a much less thicker skin honestly speaking from the bottom of my heart.. ~ 5.5/10
Farnese Montepulciano - Works well with the beneath wine and food pairings enough. I am easily satisfied with wines nowadays, or even food. I have majorly lowered my expectations, but this slightly spicy and peppery wine with good tanning structure was a safe bet tonight and it had enough of it’s character to stood up..
Oven Cooked Black Cod, Minted White Asparagus, Sardinian Fregola, Leek Cream and Clams stock – $498 The cod was silky smooth, and the Fregola cooked like a risotto stole the show. I like the leek and clams concept but it was mild. I liked this dish if it can be more potent in it’s individual flavours and plus, $498 for a single dish isn’t something you want to gamble on without knowing it’s performance before hand. ~ 7/10
Meringue, Milk Ice Cream, White Asparagus snow & essence, Berries Sauce – $108 I surprisingly really enjoyed this. The asparagus input was strange but understandable. The other milky and berries components balanced it well. It also comes with a chocolate tree with candy floss. Somehow this reminds me of a Halloween themed desssert. ~ 7/10
Amazing Night View - From Cucina. This Italian kitchen is grossly under-rated in the HK Food Dining Scene, and the view from here is spectacular indeed. The menu items are highly thoughtful and pushing the boundaries, although some recipes were much more convincing than others, and pricing policy wise some were too aggressively positioned. But at the end of the day, a few items here really sang well.
每年這個的四五月，都是有著白雪公主稱號的白露荀出爐時期，它的美麗的外表，深厚的內涵，均是令許多大廚著迷的原因，每每以她炮製多款美味的菜式。白露荀的矜貴之處在於她的鮮甜味道及細緻質地更勝露荀，因長期被泥土覆蓋生長而成，只有每年三月至五月出產。就趁著不時不吃的精神來到環境優美，食物一流的CUCINA，心情也特別開心，大廚會隨著季節及時令推出多項推廣，今次就是當造的白露荀餐單，供應期相信不會很長，所以今日長期處於興奮狀態。不得不稱讚一下這兒，餐前的麵包及醬汁都很美味，每次來到都會吃得飽飽的，麵包焗得很香脆，內裡則非常軟熟，而且還透出陣陣麵粉香，蘸上少許Pesto醬汁，實在令人難以抗拒。第一道是煎龍蝦。白露荀糕。芝士汁(Pan-seared lobster, white asparagus sponge cake, Asiago cheese forfondue)，蝦肉爽口彈牙是基本，但配上白露荀後，更能突出了兩者的鮮甜，配上香脆的白露荀糕，令質感更為豐富，集爽、脆及嫩於一身，可是芝士汁更進一步融合所有鮮味，出色的頭盤。第二道是意大利紅蝦雲吞。白露荀汁。25年意大利黑醋(Home-made f
第二道是意大利紅蝦雲吞。白露荀汁。25年意大利黑醋(Home-made fagottini pasta, Sicilian red prawnsm white asparagus coulis,25 years aged Modena Balsamic vinegar)，意大利紅蝦來做出來的雲吞，蝦味特濃，以清新香甜的白露荀汁來調味，不會蓋過紅蝦的鮮味，當中的黑醋泡沫更散發著芳香，誘使食慾，可是略嫌雲吞皮有點太厚，影響了口感。
主菜是焗鱈魚。薄荷白露荀。意大利通粉。大蒜。蜆汁(Oven cooked black cod fish, mint flavored white asparagus, Sardinian pasta, leek cream, italianclams stock)，是當晚的亮點，雖然白露荀是很美味，入口香滑無渣，但焦點卻仍然落在焗鱸魚身上。豐富的魚油令質地非常嫩滑，一瓣一瓣的，而且煎得香脆的魚皮亦不失彈性，以大蒜與蜆汁煮出來的忌廉更是鮮甜味美，與魚肉配合得更衣無縫，實在是佳作。
用渣打卡有discount，所以同朋友來試了～Menu~$368+10% for two ppl飲品點了 ice cappuccion~比較一般等了大概15分鐘～三層的下午茶還有士多啤棃棉花糖送到了拍攝完一輪後開始品嚐了～Scone比較乾身⋯加果醬比較好食⋯一般的鹹點～雞沙律及芝士三文魚比較好食！甜點最特別是朱古力那個！餅底有爆炸糖！食物比較一般～風景補番！
影片
