由2017年11月17日至19日，富豪香港酒店Alto 88很榮幸邀請到來自意大利的米芝蓮三星名廚Heinz Beck 蒞臨擔任客席主廚，於迷人璀璨維港景色下炮製多款意大利招牌名菜。是次推廣Alto 88將供應6道菜晚餐及4道菜午餐，配合精挑細選的絕配佳釀，帶來一個不可錯過的世界級盛事。
[caption id="attachment_6412" align="aligncenter" width="482"]
Japanese Hamachi Marinated with White Balsamic Vinegar and Snow Pomegranate[/caption]
被譽為世界上其中一位最具烹飪天賦的Heinz Beck，出生於德國，之後於意大利首都羅馬主理唯一的三星米芝蓮餐廳‘La Pergola’超過20年，擅用世界各地的優質食材，配合其豐富創意及精湛廚藝，為食客帶來獨一無二的味覺及視覺享受。屢獲殊榮的Heinz Beck 於1996起已為旗主理的餐廳獲得米芝蓮一星榮譽，1998年更獲得業界極具份量的五星鑽石獎 ; 其後分別於2000年再為餐廳榮獲米芝蓮二星及2006年米芝蓮三星等星級美譽，實力廣受認同。Heinz 為與食客分享他的廚藝，曾寫作多本食譜更於2002年榮獲年度烹飪書美譽。Heinz 共經營八間餐廳遍佈歐洲、杜拜及亞洲等地。豐富的經驗為他的菜譜帶來與別不同的靈感，Heinz 對烹飪保持熱忱及不停發掘新事物是其作為星級名廚的成功要訣。
[caption id="attachment_6408" align="aligncenter" width="397"]
Handmade Chapon Tortellini with Pumpkin Puree, Grana Padano Sauce and Alba's White Truffle[/caption]
為讓Alto 88的客人品嘗到星級大廚的各方面的烹飪才華，是次為Alto 88設計的晚餐及午餐菜譜特意廣泛用上不同食材炮製。晚餐菜譜的第一道菜以小鵝肝、栗子及無花果帶來一個清新的開始，菜式選用質感軟滑的鵝肝，配搭口感十足的栗子及清甜的無花果，率先為味蕾揭開序幕。第二道菜醃漬日本油甘魚配意大利白陳醋及雪花石榴，以醃漬的做法製作油甘魚，配上意大利高質白陳醋及石榴，賣相精緻，滋味開胃。Heinz 的現代烹調手法於法國藍龍蝦伴柚子香茅牛油果醬及大豆馬卡龍發揮得淋漓盡致，創新地將柚子、香茅及牛油果醬配上法國藍龍蝦，龍蝦肉爽口彈牙，更可增加龍蝦的鮮味。意大利閹雞肉餃子配南瓜蓉、巴馬芝士汁及白松露亦是一道不可錯過的佳餚，白松露的獨特香味，加上以嫩滑意大利閹雞肉作餡的餃子，配上南瓜蓉口感層次更豐富。另一推介為焗脆香小羊鞍柳伴茴香及羊奶芝士珠，羊鞍香脆味濃，配上羊奶芝士堪稱完美配搭，喜愛以羊肉入饌的顧客千其不容錯過。最後的榛子脆半球為是次米芝蓮晚膳享受更臻完美。
[caption id="attachment_6418" align="alignnone" width="850"]
Baby Lamb Loin, Cereal Crust, Fennel and Goat Cheese Pearl[/caption]
午餐菜譜以4道菜為主，部份菜式與晚膳相同如小鵝肝、栗子、無花果及意大利閹雞肉餃子配南瓜蓉、巴馬芝士汁及白松露等。意大利驢魚柳伴紅腰豆及雪花莞茜為大廚推介，驢魚味鮮肉滑，配上紅腰豆及莞茜更可突出其鮮味。最後以香橙果凍拌佛手柑雪糕為午膳寫上完美句號。
為讓食客享受到最好的星級體驗，是次菜譜中每道菜都配上不同佳釀，令菜式味道昇華至更高層次。品味世界頂級大廚的招牌名菜機會難逢，不容錯過。
[caption id="attachment_6421" align="aligncenter" width="340"]
Hazelnut Planet[/caption]
米芝蓮6道菜晚餐
小鵝肝、栗子及無花果 Dom Perignon 2002 (RP 95 WS 95)
*****
醃漬日本油甘魚配意大利白陳醋及雪花石榴
I Custodi “Vinujancu” 2014 (RP 90)
*****
法國藍龍蝦伴柚子香茅牛油果醬及大豆馬卡龍
Fiorano Bianco 2013, Boncompagni Ludovisi (GR 3Gl)
*****
意大利閹雞肉餃子配南瓜蓉、巴馬芝士汁及白松露
Boca DOC 2007, Le Piane (RP 94)
*****
焗脆香小羊鞍柳伴茴香及羊奶芝士珠
Sassicaia DOC 1994,Tenuta San Guido (JS 90)
*****
榛子脆半球
Recioto di Soave DOCG 2010, Ca’Rugate (WS 92)
*****
Illy咖啡或茶及精美甜點
每位$2,088
每位$3,076(連相配佳釀)
______________________________________________________
米芝蓮4道菜午餐
小鵝肝、栗子及無花果 Bellone IGT, 2016, Casale del Giglio
*****
意大利閹雞肉餃子配南瓜蓉、巴馬芝士汁及白松露
Pian del Ciampolo IGT 2015, Montevertine (RP 92)
*****
意大利驢魚柳伴紅腰豆及雪花莞茜
Collio Bianco Riserva “Zuani“ DOC 2014 (RP 91)
*****
香橙果凍拌佛手柑雪糕
Quojane IGT 2015, Serramarrocco
*****
Illy咖啡或茶及精美甜點
每位$988
每位$1,376(連相配佳釀)
所有價目須加一服務費
Alto 88 of Regal Hongkong Hotel is delighted to invite Chef Heinz Beck, the three Michelin-starred Chef, to be the guest chef from 17 to 19 November 2017, bringing guests glamorous Italian dining experience. The magic of Michelin will be showcased in a 6-course dinner menu and 4-course lunch menu, pairing with magnificent wines and stunning harbour view, during the promotion period.
[caption id="attachment_6412" align="aligncenter" width="482"] Japanese Hamachi Marinated with White Balsamic Vinegar and Snow Pomegranate[/caption]
Born in Germany but based in Italy, Chef Heinz Beck has been the culinary force for over 20 years at arguably the top restaurant in the Italian capital, ‘’La Pergola’’, Rome’s only 3-star Michelin restaurant resident in the Waldorf Astonia Hotel. Married to a Sicilian woman, Heinz now operates numerous cutting edge restaurants dotted around Europe, Dubai and Asia and is renowned as one of the world’s most gifted chefs. Having awarded an international culinary recognition, Heinz led the restaurant to obtain one Michelin Star in 1996, two Michelin Stars in 2000 and the third in 2006. An avid food writer, with multiple published books and collaborations, Heinz was awarded ‘The Best Book in the Gourmand World Cookbook Awards in 2002’. Being passionate as a chef is important to Chef Beck as there are always new elements to be discovered in the culinary world.
[caption id="attachment_6408" align="aligncenter" width="397"] Handmade Chapon Tortellini with Pumpkin Puree, Grana Padano Sauce and Alba's White Truffle[/caption]
To amaze Alto 88’s guests with Chef Beck’s cooking talent in various aspects, the menus designed for this promotion are made use of a variety of ingredients around the world. As the first dish of the menu to be enjoyed, Foie Gras, Chestnut and Figs will surprise guests with its refreshing taste. The soft texture of foie gras pairing with chestnut as well as fresh figs bring a good start for the evening. Japanese Hamachi Marinated with White Balsamic Vinegar and Snow Pomegranate is one of the recommended dishes that the customers cannot resist. Using marinated cooking method of Japanese Hamachi combining with Italian high quality vinegar and pomegranate, it could refresh your taste buds and kick off the gastronomy journey gradually. Brittany Blue Lobster Medallion in Yuzu and Lemongrass on Guacamole with Soy Macaron is a mixture of tastes. French lobster is even fresh and tasty with adding yuzu and lemongrass which is irresistible. Handmade Chapon Tortellini with Pumpkin Puree, Grana Padano Sauce and Alba’s White Truffle is another highlight of the menu. The white truffle and Chapon Tortellini is a perfect combination showcasing an unforgettable dining experience. Baby Lamb Loin, Cereal Crust, Fennel and Goat Cheese Pearl has a beautiful presentation. Pairing with goat cheese, there is no doubt that its tasty mix is truly unbeatable. To end the night perfectly, Hazelnut Planet gives guests a sweet evening.
[caption id="attachment_6418" align="aligncenter" width="850"] Baby Lamb Loin, Cereal Crust, Fennel and Goat Cheese Pearl[/caption]
Pairing wine is particularly selected to match every single dish of the menu up to give guests the best dining experience. It is a valuable chance to try one of the best renowned chefs in the world with his signature dishes. A world class event not to be missed. v
[caption id="attachment_6421" align="aligncenter" width="340"] Hazelnut Planet[/caption]
Michelin 6-course Dinner Menu
Foie Gras, Chestnut and Figs Dom Perignon 2002 (RP 95 WS 95)
*****
Japanese Hamachi Marinated with White Balsamic Vinegar and Snow Pomegranate
I Custodi “Vinujancu” 2014 (RP 90)
*****
Brittany Blue Lobster Medallion in Yuzu and Lemongrass on Guacamole with Soy Macaron
Fiorano Bianco 2013, Boncompagni Ludovisi (GR 3Gl)
*****
Handmade Chapon Tortellini with Pumpkin Puree, Grana Padano Sauce and Alba’s White Truffle
Boca DOC 2007, Le Piane (RP 94)
*****
Baby Lamb Loin, Cereal Crust, Fennel and Goat Cheese Pearl
Sassicaia DOC 1994,Tenuta San Guido (JS 90)
*****
Hazelnut Planet
Recioto di Soave DOCG 2010, Ca’Rugate (WS 92)
*****
Illy Coffee or Tea and Friandise
$2,088 per person
$3,076 per person (with wine pairing)
_______________________________________________________
A 4-course lunch menu is also available at $988 per person,
$1,376 per person (with wine pairing)
All prices are subject to 10% service charge
