Thursday, November 8, 2012

Diego Rigotti at Goccia Ristorante - (Hong Kong)

Chef Rigotti has been voted as the Top Emerging Chef in Italy 2012,  and Goccia managed to secure his service to cook for just a few days to showcase his Northern Italian style food from Trento region.   Since this region is in the Mountain Alps,  there is a natural emphasis on using more natural herbs and forest elements in the dishes.  Diego has also worked in the world famous Marc Veyrat’s restaurant, which he gets his inspiration from this grand master.  This Tasting Menu will only last until Saturday, which u have 2 more days left to reserve a spot!



At the back Open Terrace in the midst of a concrete city in HK -
The view was cozy and surreal,  you start to notice how a windless night with tall concrete buildings surrounding you can change the overall ventilation.  Usually this set-up can draw in wind drafts,  but tonight it was super calm. 


Bread Basket
The bread here is quite decent actually,  but for local preference,  can arrive a little warmer
~  7/10

Left: Chef Diego Rigotti
Italian Chef Diego Rigotti is from Northern Italy from Trentino up in the mountains, and trained under the World Famous Marc Veyrat -  the double 3 Michelin starred French chef known for his usage of mountain herbs and molecular cooking methods.   It is just so trendy nowadays for the food to reflect the terroir from where they are sourced.   Also lest us not forget the usual Goccia Executive Chef  Fabrizio Napolitano who looks after the kitchen. 

Lichen Crumbed Fried Egg served in a Grana Padano mash,  with Shaved Black Truffles – $168

Half expecting the fried egg to come in the shape of a round Cromesqui shape,  it certainly surprised as it came as a flat disk,  but inside was a half-runny egg.  The whole dish just screamed WOW,  it was so cleanly executed and done well with all of the advertised flavours,  the dried lichen and the mash with truffles impressed.   ~  9/10



Mountain Style Mancini Spaghetti Carbonara, with baby chicory, smoked Arctic Char fish.
With Dried Tomato & Speck Ham dust and Egg Foam – $188
On paper this sounded really interesting,  but I think it needed more of the speck dust and egg foam.  The Arctic Char is basically smoked salmon like.  Thought this could be better balanced  ~ 6/10


Pine Scented Confit Cod,  Celeriac Puree,  Raspberry & Squid Ink Crispy Polenta,
with Foam of Fish Bones & Porcini  – $288
The fish is poached for 8 minutes at 60C and the texture was great,  but for some reason the sous-vide vacuum infused pine scent was faint and it felt like there was Coconut,  and with the micro-shiso leaves presence felt quite Thai for me.  I think the fish foam flavour could be stronger! ~  6.9/10


A Forest of Chocolate Dust,  Meringue Mushroom, Green Tea sponge,
Pistachio Cream and Rose Hip ice-cream – $128
Made to evoke memories of walking in the forest,  the rose hip component was also quite unique.  I liked this dessert and it reminds me of a dish at Mandarin Grill too.   ~  7/10


 OLYMPUS DIGITAL CAMERAPensiero, Petrussa 2000 – $105
A dessert wine to finish.  This was quite refreshing and not as sticky as I thought.  Call Goccia: 2167 8181 to reserve a table before this Saturday if you wish to eat some Trentino forest food.





Price:   $547 + 10%
Ease of Access:  4/5  (2 mins from Central MTR exit)
Food:  ♕♕♕ – ♕♕♕♕♕   (Tasting on 1st day was by Invitation by Goccia)

Opening Hours -
Mon to Fri   12:00pm - 15:00pm,  18:00pm - 23:00pm
Sat to Sun   18:00pm - 23:30

Address: 中環雲咸街73號地下及1樓
G/F & 1/F, 73 Wyndham Street, Central
Ph: 2167 8181

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