Introducing Estro to a friend who has been away from HK for a while.
The meal's highlights included the amazing scialatielli made with squid ink, which was topped with "fettucine" of raw squid. The bottoni weren't shabby, either.
The lamb was beautiful.
Full account of dinner on my blog: https://www.diarygrowingboy.com/2023/06/golden-trumpet.html
Purple potato tuile with honey pea bon bon
Crunchy burrata baba
Mussels “Gemmina” | prawn, pork “lardo”, parsley
Ink scialatielli | aori-ika squid, leek
Bottoni | broccoli, sardine, bottarg
Turbot | zucchini "trombeta", Amalfi lemon
Lamb | fava beans, Swiss chard, honey peas, fennel pollen jus
Nocciola
