MUST TRY LIST – AMELIA at Harbour City by Michelin Star Italian-Argentinian chef Paulo Airaudo serves creative contemporary European dishes

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14th January 2020 – (Hong Kong) AMELIA by the famous Italian-Argentinian chef Paulo Airaudo, the first restaurant opened in Asia at Ocean Terminal in TST is named after the original Michelin-starred restaurant in San Sebastian, Spain. The recently opened chic casual dining eatery with breathtaking views of the city offers an array of contemporary European dishes created by Chef Paulo Airaudo who helms a celebrated list of Michelin-starred restaurants in UK, Spain and Switzerland and Head Chef Son Pham.

Paulo Airaudo has accumulated vast experience in his past and he has worked at three-Michelin star Arzak in Spain, Heston Blumenthal’s three-Michelin star The Fat Duck in the UK and one-Michelin star Magnolia in Italy. He subsequently opened his first Italian restaurant ‘ trattoria La Bottega’ in Geneva in 2015 which earned a Michelin star within five months of opening.

Paulo Airaudo

Having heard of his talents at cooking, we decided to try at his first outpost in Hong Kong yesterday. We were ushered into our table which was nestled amongst the spacious interior which can accommodate at least 160 diners. Several entree dishes that were prepared for us include Home Made Bread with Bone Marrow, Beef and Oyster Tartare with Pickled Mustard Seeds and Toast, Fresh Oyster with Iberico Jamon, Tomato and Yuzu.

One might be hard-pressed to find a more succinct way of defining beef marrow than simply meat butter. The flexible tissue found in the hollow interior of the beef or veal bone, marrow is a succulent food source high in protein and fats (51g of fat per 3.5-ounce serving) and to some, an unfamiliar and perhaps a rather daunting item on the menu. The scoops of marrow worked wonders atop its fluffy pillows of warm bread. Each bite is truly insane in the membrane.

The next dish, Beef and Oyster Tartare with Pickled Mustard Seeds and Toast were divine as the explosion of flavours oozed from the concoction of oysters and beef tartare with a tangy taste. Meanwhile, the fresh Oysters with Iberico Jamon, Tomato and Yuzu have a zesty savour.

We were particularly impressed with the New Zealand Free Range Chicken with Jerusalem Artichoke and Apple. The chicken was succulent and the skin was crispy. Simply dip the chicken into the artichoke and apple puree and you will not stop nibbling.

The Bomba Rice with Clams and Sea Urchin should be a favourite amongst the locals as Hongkongers love sea urchin. However, we were not particularly keen on the roe which was supposed to taste like the sea without being fishy. Nevertheless, the creamy texture does blend in well with the perfectly cooked rice.

The Australian Wagyu Short Rib with Black Garlic, Cumin and Carrots was probably the best dish of the evening. The generous marbling of intramuscular fat provides a divinely rich flavor and the meat was meltingly tender. We could taste the black garlic and cumin used to marinate the meat.

The Banana and Rum Ice Cream served with Caviar is not to be missed by dessert lovers as the saltiness of the caviar balances out the sweetness of the homemade ice cream and banana. Once you have finished your dinner, you can adjourn to the outdoor table to enjoy their wide selection of cocktails, mocktails and wines.

Beef and Oyster Tartare with Pickled Mustard Seeds and Toast. Photo copyright : Dimsumdaily.hk
New Zealand Free Range Chicken with Jerusalem Artichoke and Apple. Photo copyright : Dimsumdaily.hk
Australian Wagyu Short Rib with Black Garlic, Cumin and Carrots. Photo copyright : Dimsumdaily.hk
Fresh Oyster with Iberico Jamon, Tomato and Yuzu. Photo copyright : Dimsumdaily.hk
Photo copyright : Dimsumdaily.hk
Photo copyright : Dimsumdaily.hk

Caviar with Banana and Rum Ice Cream. Photo copyright : Dimsumdaily.hk
Photo copyright : Dimsumdaily.hk

Value for money :3.5/5
Taste : 4.5/5
Ambience : 4/5
Service : 3.5/5

Address:

Shop OTG63, G/F, Ocean Terminal, Harbour City
Tsim Sha Tsui,
Hong Kong.

Tel : +852-3705 1983

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