Fantastic Sharing Experience of delicious Italian Cuisine, New York Style!
Our Public Holiday, Ching Ming Festival in HK on 4/4/17 was certainly spent in the most relaxing and enjoyable way imaginable; with fantastic friends, great Italian cuisine, accompanied by fun, interesting conversations and lots of laughter, oh, and most importantly a pre-Birthday celebration 💝 with a special lady- Where? At AL MOLO which means "The Pier"!
We all enjoyed the Chef's Semi-Buffet Board 😋 and exquisite skills of New York Celebrity Chef, Michael White: laden with a complete Antipasti of salads and starters, including flavourful Quiches, both for meat lovers and for vegetarians (especially tasty was the gorgeous Spinach, ricotta and bell pepper quiche, although it was quite filling); different types of pasta salads, my favourite was no doubt the bow-tie pasta or farfalle in italian, accompanied by succulent sun-dried tomatoes and black olives mixed with a lovely light aioli dressing; last but not least I should give a mention to the kale, cherry tomatoes and ricotta salad - Truly Scrumptious!
A few of us hungry brunchers went all out and had the full brunch menu, which also included a choice of main courses or "Piatti Principali".
Orata - Fata paper baked seabream 😋, rainbow cauliflower, cherry tomato, oregano. This was so tasty, colourful and tender.
Bistecca - 8 oz. grilled U.S. tenderloin, fingerling potato, swiss chard, sweet garlic sauce 😋 A Thumb's Up from Dad, although I think he could have had a bigger piece, as it was cooked to perfection 😉
Straight from the chef and pastry chef come a delicious array of mouthwatering dessert creations 😋. Pictured here are the extremely chocolatey cupcakes topped with chocolate custard and a kirsch drenched black cherry, together with the light donut puff filled with vanilla custard and coated in sugar. There was most definitely room for these!
#FHF
We all enjoyed the Chef's Semi-Buffet Board 😋 and exquisite skills of New York Celebrity Chef, Michael White: laden with a complete Antipasti of salads and starters, including flavourful Quiches, both for meat lovers and for vegetarians (especially tasty was the gorgeous Spinach, ricotta and bell pepper quiche, although it was quite filling); different types of pasta salads, my favourite was no doubt the bow-tie pasta or farfalle in italian, accompanied by succulent sun-dried tomatoes and black olives mixed with a lovely light aioli dressing; last but not least I should give a mention to the kale, cherry tomatoes and ricotta salad - Truly Scrumptious!
Orata - Fata paper baked seabream 😋, rainbow cauliflower, cherry tomato, oregano. This was so tasty, colourful and tender.
Bistecca - 8 oz. grilled U.S. tenderloin, fingerling potato, swiss chard, sweet garlic sauce 😋 A Thumb's Up from Dad, although I think he could have had a bigger piece, as it was cooked to perfection 😉
Straight from the chef and pastry chef come a delicious array of mouthwatering dessert creations 😋. Pictured here are the extremely chocolatey cupcakes topped with chocolate custard and a kirsch drenched black cherry, together with the light donut puff filled with vanilla custard and coated in sugar. There was most definitely room for these!
#FHF
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