Although I like trying new stuff every time I revisit a restaurant, I almost never do it at this place. I stick to what I like.
Salad of Romaine, Napoli Tomatoes, Shaved Reggiano, Crispy Parma Ham and Anchovy Garlic Dressing. This salad is simple and simply good. The trick is that every component is sourced well and is nothing but the best. As an example, the tomatoes are so sweet that you can probably make dessert with them and not have to add much sugar. This is testament to what other restaurants must try to do. If you charge 5-star prices, you should use 5-star ingredients.
This dish is almost impossible to get wrong, especially if you follow from the 5-star ethos. Wagyu Beef Cheek Ravioli with Goose Liver and Black Truffle. Perfect team work by the 3 ingredients, each a superstar in its own right, to deliver a result which was most exciting to the palate. Only complaint this time was that the ravioli broke down and was not as al dente as I like.
Easily Harlan's piece de resistance, his Veal Chop “The Way I Like It” Crushed in Tuscany Bread served with Rocket, Cherry Tomatoes and Mashed Potatoes never fails to disappoint. Thicker than the traditional, this is a very good piece of meat and treated with utmost respect in the way it's served. Perfect crispy breaded outside to a very moist and juicy inside, topped with the sweetest tomatoes (same ones he used in the salad above). My only complaint was that the rocket had a little too much heat as compared with its Italian cousin.
To end on a sweet note, we had the Signature Tiramisu which is apparently Mr. G's gramma's recipe. Generous with Mascarpone and not diluted down with cream, the chestnuts also added taste and texture and went superbly well with the lady's fingers and rich cocoa dust. And we were happy ever after.
We will certainly miss you...
G/F, Grand Progress Building
58-62 D'Aguilar Street
Lan Kwai Fong