1st June 2022 – (Hong Kong) Located at the breath-taking sky-high 101st floor of International Commerce Centre in West Kowloon, Radical Chic continues to delight Hong Kong gastronomes with its progressive and creative approach to Italian flavours. This summer, Executive Chef Andrea Zamboni is celebrating the best of the season with a variety of new dishes on the restaurant’s signature 6-course RADICAL & CHIC degustation menu that features an impressive selection of Italian ingredients.
A native of Bergamo in northern Italy, the friendly and chatty Chef Andrea Zamboni who created the menu brings a contemporary twist to traditional Italian cuisine for a truly innovative fine dining experience. Over more than two decades, he has been mentored and groomed for gastronomic heights by some of the world’s finest Italian chefs, including the “father” of modern Italian cuisine Gualtiero Marchesi, two Michelin-starred Oliver Glowig at L’Olivo, Napoli’s Capri Palace Hotel & Spa, and one Michelin-starred Luca Marchini at Modena’s Ristorante L’Erba del Re. Chef Andrea Zamboni told us that his mother who visits him once a year in Hong Kong cooks hearty comfort Italian food, perhaps that’s where he inherited his impressive culinary skills.
Diners can begin their Italian summer journey with a delightful appetiser of Marinated Red Prawn, Black Ink, Peas and Lemon. Inspired by a morning stroll along the Sicilian piers where fishermen sell their fresh catch along the shore, the dish showcases highly prized prawns from the Italian island’s celebrated fishing town of Mazara del Vallo. The sweetness of the prawn and the green pea are the perfect balance for the savoury, iodine flavour of the cuttlefish’s black ink and the gentle acidity of Sicilian lemon.
A tribute to Sardinia, Brittany Lobster Tortello and Tomato Consommé is curated with three varieties of tomato – Camone, Ciliegino and San Marzano – that combine in a flavourful and impressively clear broth. The flavour journey through Italy continues north with the Shallot and Orange Tart, 36-Months Comté Fondue, Chef Zamboni’s take on the much-loved Torta Salata. The Radical Chic version is a rich and umami-laden treat that celebrates fresh seasonal ingredients including sweet shallots and Tarocco oranges, which are brought together by a velvety fondue of 36-month comté. It is definitely one of the highlights in the menu.
Heartier dishes include Seared A5 Wagyu Beef with Morel Mushroom, Almond Tuono and Ramsons. Here, premium A5 wagyu is seared and then coated with a silky Sicilian Tuono almond and vinegar cream. Cucumber and grapes add a refreshing sensation to each bite, while the mashed potato-stuffed morel mushroom lends the dish an earthy undertone. Diners can complete the journey with Chocolate Textures with Raspberry, a playful twist on the well-loved central Italian dish. This symphony of textures features 70-percent chocolate from Tuscany – prepared as a sponge, soil, cream and ganache – as well as three different forms of raspberry – coulis, raw and sorbet – that creates a stunning balance of flavour through creative use of texture.
The seasonal gourmet experience is priced from HK$1,580 per person, with a wine pairing option available for HK$980. The wine pairing is highly recommended.
Value for money : 4/5
Taste : 4.5/5
Ambience : 5/5
Service : 5/5
Address: Shop B1, Level 101, 1 Austin Rd W, Tsim Sha Tsui
Tel: +852 3618 7880
Opening Hours: Tuesday to Sunday
Lunch – 12pm – 3pm | Dinner – 6pm – 10pm
Reservations: www.radicalchichk.com
Facebook/Instagram: @radicalchichk