Modern Italian Heritage Michelin Chef Anthony Genovese at Alto 88
Situated on 31/F of Regal Hongkong Hotel, Alto 88 brings all the chance to experience an incredible gourmet adventure with 2-star Michelin Chef Anthony Genovese from Italy, from 4 to 8 November 2015. Guests are able to enjoy renowned Italian favourites at the event not to be missed. The French-born 2-star Michelin Italian Chef was raised by his Italian parents and spent a long time in the South of France, despite his origin in Calabria, Italy. Travelling a lot and work around the world, including but not limited to France, Italy, Japan and Malaysia, has brought him plentiful experience of culinary education and led him discover other talent of himself and his cuisine. “Inspiration is anywhere. Listening and reading is very important, that will make you not limit to yourself,” said Chef Anthony,” cooking is about loving, giving and sharing.” The period that Anthony stayed in Asia, Japan and Malaysia, before going back to Italy in 1997, allowed him to define his culinary personality with oriental elements. He soon got his first Michelin star in Ristorante Rossellinis of Hotel Palazzo Sasso at Ravello. The turning point of Anthony was in 2003, in which he opened his own restaurant creation, Il Pagliaccio at Rome and in 2006, the restaurant was awarded its first Micheline star and the second in 2009.
Having more than 10 years of experience in the capital city of Italy, Anthony always surprises and excites his valuable guests with innovations and ideas. To amaze Alto 88’s guests, Anthony has specially designed different menus for various dates and period. A 6-course dinner menu is available throughout the whole promotion dinner period, while two different 4-course lunch menus are available for guests’ savour from 4 to 7 November 2015 and on 8 November 2015 respectively. Seafood items will form a very big proportion of the menu created by Anthony. The starter of the dinner menu, Red Prawn, Sea Floor and Coconut Rice will surely astonish guests with its refreshing taste. Coconut rice are made as cubes while the red prawn is seasoned to perfect. The second dish of the dinner menu, Octopus, Buffalo Mozzarella Sphere and Beef Heart Tomato, uses slow cooked slit octopus and the finest quality Buffalo Mozzarella sphere with similar sized tomato, allow guests to clear the taste bud welcoming the main dish, Pyrenees Lamb Loin, Eggplant and Ricotta Cheese. The top-notch lamb is grilled flawlessly with cheese and lots of vegetable as sides to balance the flavour of the dish. No exception for this time, wine is particularly selected to match every single dish of the menu up to give guests the best dining experience. Perched on 31/F with breathtaking harbour and park view beyond, designing with a hint of purple with white colour based, together with grand European decoration, diners of Alto 88 can surely enjoy a stunning sea view in the afternoon and romantic atmosphere in the evening. Read more at http://www.etbtravelnews.com
Source ETB Travel News.