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<figure class="wp-block-video"><video autoplay controls src="https://www.igafencu.com/video/2307/2307_GMHK_Whey.mp4"></video></figure>



<p>With one Michelin star under his belt, or apron, Barry Quek is one of a new generation of Asian chefs trained in European cuisine who are reclaiming the tropes of Singaporean fusion food. By honouring the various cultures that coexist in his homeland, incorporating new ingredients and embracing the curiosity of crossover, Quek’s reinterpretations of traditional fare celebrate his Lion City heritage in exciting, emotional and unexpected ways.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/Chef-Barry-Quek-Whey-1_p.jpg" alt="" class="wp-image-76456" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/Chef-Barry-Quek-Whey-1_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/Chef-Barry-Quek-Whey-1_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/Chef-Barry-Quek-Whey-1_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>An elegant play on the humble rattan as a reflection of his regionally inspired cuisine is unmissable upon stepping into Whey, his smart restaurant in Central. The woven expanses of rattan represent the craft, the human touch and the vernacular – all qualities that resonate with his dining concept. Domed rattan along the ceiling is juxtaposed with brass accents, and oak veneers compliment the overall tonality while bringing a sense of intimacy to the space.</p>



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<p>“The idea for this restaurant is to pay homage to my Hokkien roots,” says Quek. “Growing up, I really enjoyed eating my mom’s homemade food. Both the ambience and the food I prepare here are reflections of my own upbringing.”</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/Whey-Interior-1_p.jpg" alt="" class="wp-image-76461" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/Whey-Interior-1_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/Whey-Interior-1_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/Whey-Interior-1_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Echoing the interior design conviction of realising new, meaningful encounters with old, modest materials, the recently launched spring menu is the real star of this gastronomic show. Its prologue, <strong>Ang Mo Kio</strong>, which is Hokkien for tomatoes, is presented as a tomato tartlet. Inside a thin, crispy shell are layers of semi-dried tomatoes and fermented tomato jelly, a whole, softly pickled cherry tomato, and basil oil. The tart is then garnished with a variety of herbs and edible flowers, such as oregano and ginger flower powder.</p>



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<p>The restaurant also considers sustainability, and this eco-aware ethos is perfectly exemplified by its name. The liquid leftovers after milk has curdled is called whey and is frequently thrown away. Chef Quek, however, sees it as just the component to modify and enhance dishes and cocktails. Food waste is reduced by using every possible ingredient in inventive creations and unheard-of combinations.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/White-asparagus-razor-clams-candlenuts_p.jpg" alt="" class="wp-image-76463" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/White-asparagus-razor-clams-candlenuts_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/White-asparagus-razor-clams-candlenuts_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/White-asparagus-razor-clams-candlenuts_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Enter <strong>Spring Peas and Mackerel</strong>. Plated in a wooden bowl and surrounded by fresh and raw vegetable garnishes, this dish showcases fresh spring peas and unripe strawberries. These are paired with slightly torched mackerel, whose salty, flaky meat further amplifies the delicate sweetness of the produce and the accompanying creamy whey sauce. A drizzle of leek oil brings it all together with a subtle earthy undertone.</p>



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<p>Most notable for the smoke wafting from the dry ice used in its presentation, <strong>Di Har</strong> is stacked to let diners experience textures in each bite, from the calamansi jelly and mousse base to the shrimps and caviar on top. It is followed by a creamy soup of White Asparagus, which is given a jolt of texture from the chewy bamboo clams and the roasted candlenuts.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/Osmanthus-sorbet-aiyu-jelly_p.jpg" alt="" class="wp-image-76458" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/Osmanthus-sorbet-aiyu-jelly_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/Osmanthus-sorbet-aiyu-jelly_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/Osmanthus-sorbet-aiyu-jelly_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Asked how Whey stands out from its competitors, Quek confidently claims that <strong>Whey’s Brioche</strong> makes his kitchen distinctive. He says: “When eaten together with the rich, silky buah keluak emulsion, the combination is a one-of-a-kind experience that keeps diners coming back for more.”</p>



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<p>Served on a no-fuss white porcelain plate,<strong> Threadfin Fish</strong> is grilled over charcoal until the skin is crispy. A velvety layer of potato mousse, spring-onion oil, coconut XO sauce and sambal chilli acts as a surprise number underneath.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/New-territories-chicken-spring-onion_p.jpg" alt="" class="wp-image-76457" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/New-territories-chicken-spring-onion_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/New-territories-chicken-spring-onion_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/New-territories-chicken-spring-onion_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p><strong>Ji Fan</strong>, Whey’s interpretation of Hainanese chicken rice, is a new main addition inspired by his grandmother’s Chinese roots. A refined version of a Singaporean staple,<strong> Dry Curry Laksa Mee</strong> is elevated by baby shrimp and grilled abalone, with each noodle strand soaking up the rich, aromatic laksa sauce.</p>



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<p><strong>Peanut Ice Cream</strong> reimagines essential components of achar salad to produce an unconventional flavour combination from fresh and fermented pineapple, peanut praline bits and chillies.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/Petit-four_Plume-kueh-lapis-Sesame-madeleine-meringue_p_clip.jpg" alt="" class="wp-image-76459" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/Petit-four_Plume-kueh-lapis-Sesame-madeleine-meringue_p_clip.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/Petit-four_Plume-kueh-lapis-Sesame-madeleine-meringue_p_clip-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/Petit-four_Plume-kueh-lapis-Sesame-madeleine-meringue_p_clip-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Through these edible cultural elements, its modern glass-panel partitions and Scandinavian blinds, Whey captures the sophisticated confluence of East and West. It is this well-executed convergence that not only bestows its unique flair but also cleverly represents the diverse cultural makeup of the Central neighbourhood.</p>



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<p><em>Location: Whey, UG/F, The Wellington, 198 Wellington Street, Central. Tel: +852 2693 3198.</em></p>



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<p><em>Photos: Whey</em>, Video: <em>Jack Fontanilla</em></p>


Whey Ahead: Chef Barry Quek puts an astonishing new spin on Singaporean fusion at Whey

<p><div style="width: 640px;" class="wp-video">
<video class="wp-video-shortcode" id="video-56656-1" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2103/2103_GMHK_ToscaDiAngelo.mp4?_=1" /><a href="https://www.igafencu.com/video/2103/2103_GMHK_ToscaDiAngelo.mp4">https://www.igafencu.com/video/2103/2103_GMHK_ToscaDiAngelo.mp4</a></video></div></p>
<p>It&#8217;s admittedly hard not to immediately be wowed when stepping into Tosca di Angelo, the one Michelin-starred Italian fine-dining establishment that resides on the 102nd floor of Kowloon’s International Commerce Centre and forms part of the ever-stately Ritz-Carlton, Hong Kong. Upon entering the&nbsp; restaurant, its floor-to-ceiling windows offer sweeping views across the city’s iconic skyline – and it’s perched some 450m high – making it quite a sight.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56658" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo chef Angelo Agliano" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Back 10 years ago, when it first opened its doors, it held the record for being the highest Italian restaurant in the world. Whether that’s still the case or not, given it has held onto its Michelin star for eight years running, you might be forgiven for assuming the view is but a sideshow to the majesty of the culinary creations found within, all of which are prepared under the auspices of Chef Angelo Agliano.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56659" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo interior" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Having helmed the restaurant for three years, he sums up his vision for Tosca di Angelo thus: “I come from Sicily, but I’ve had experience across the world, including Japan, Taiwan and Hong Kong. So, I want to serve dishes that reveal these international accents, but whose souls are unequivocally Italian, albeit with a fine-dining twist.”</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56664" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo_Fassona Beef Carpaccio" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Eager to see Chef Agliano’s philosophy in practice, we made haste to explore our first tasting course – Fassona Beef Carpaccio with Light Mustard, Artichoke and Arugula. Here, the slivers of meat – exceptionally lean beef from the prized Fassona cattle of Italy’s Piedmont region – were surprisingly delicate yet full of flavour. Accompanied by aged parmesan cheese shavings and crunchy artichokes (for added texture), the meatiness of the dish has been deftly enhanced by a beef jelly that takes three days to condense.&nbsp;</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56662" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Mezzi Paccheri Pasta with Sicilian Red Shrimps and Basil Pesto Sauce" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Next to arrive was the Mezzi Paccheri with Sicilian Red Shrimp and Basil Pesto Sauce, one of the restaurant’s signature dishes. Crowned with two jumbo Sicilian red shrimps, this pasta dish is all creamy goodness and umami delight, with its strong oceanic accents somewhat tempered by the refreshing pesto sauce. Within each paccheri (large ring-shaped pasta, served al dente) lay smaller morsels of red shrimp, ensuring that every bite yielded notes of the sea.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56660" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo risotto" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Prior to the arrival of the next course – Risotto “Acquerello” with Hokkaido Sea Urchin, Sundried Tomatoes and Black Truffle – we had been told that no less an authority than the late French gastronomic giant Joel Robouchon had deemed Agliano’s risotto to be the best he’d ever tried. That high praise seemed, if anything, inadequate if our experience was anything to go by. Decadently laced with fresh Hokkaido sea urchin and a heaped mound of black truffle shavings, the creamy risotto almost melted in the mouth. In a bid to cut through its richness, the judicious addition of tangy sun-dried tomatoes imparted a delightful tanginess to the proceedings. In short, it was extravagance on a plate.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56663" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Red Star Grouper in Matalotta Fish Soup with Olives, Capers and Cherry Tomatoes" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Then it was on to the secondi – Red Star Grouper in Matalotta Fish Soup with Olive, Capers and Cherry Tomato. It’s a dish particularly close to Agliano’s heart and one said to be an homage to the hearty fish stews of his Sicilian childhood. In deference to local tastes, however, it does come burnished with bamboo-steamed red grouper, long the favoured fish of the city’s discerning diners. Breaking with the convention of using freshly-caught grouper – “Fresh fish are too tense, they need a few days in the fridge for the flesh to relax and become supple,” explains the chef – the soft texture of this three-day-chilled fillet has been enhanced with a quintessential Sicilian fish soup, replete with a tangy combination of capers and cherry tomatoes.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56661" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Traditional Tiramisu with Coffee Granita" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Finally, with scarcely any room left, we rounded off our tasting with some Traditional Tiramisu with Coffee Granita. A decidedly modern take on that most classic of Italian desserts, the cake’s coffee-soaked sponge was replaced with a fresh espresso granita served on the side. It’s an innovative approach and one that grants different nuances to each mouthful, once again showcasing Chef Angelo’s unique ability to blend classic traditions with contemporary techniques, producing dishes with truly mouth-watering – but undeniably Italian – flavours that will continue to charm and captivate the city’s epicureans.</p>
<p>&nbsp;</p>
<p><em>Tosca di Angelo.</em><em> 102/Fl, The Ritz-Carlton, Hong Kong, 1 Austin Rd West, Tsim Sha Tsui. (852) 2263 2270. www.ritzcarlton.com</em></p>

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo (2)

A Cut Above: Tosca di Angelo is no leaning tower of pizza

<p><div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-50612-2" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4?_=2" /><a href="https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4">https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4</a></video></div></p>
<p></p>
<p>There’s long been a special place in the heart of many of Hong Kong’s most discerning diners for one particular dish – sushi. Indeed, the city’s culinary landscape is dotted with a plethora of establishments serving up this uniquely Japanese cuisine at pretty much every imaginable price point. When it comes to <a href="https://guide.michelin.com/hk/en/hong-kong-region/hong-kong" target="_blank" rel="noopener">Michelin-starred</a> sushi standouts, however, the Fragrant Harbour boasts just three – three-starred Sushi Saikon, two-starred Sushi Saito and one-starred Sushi Wadatsumi.</p>
<p>Change, though, is in the air, with Mitsuhiro Araki – the only Japanese chef to ever attain much coveted Michelin treble-star status in both London and Tokyo – having now opened an outpost in Asia’s World City. His bold new venture – <strong>The Araki</strong> – is an exclusive 12-seat restaurant and can be found tucked in to the old stablery, part of Tsim Sha Tsui’s refurbished Heritage 1881 compound.</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-50615 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/2-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Discreet by design, Chef Araki’s Hong Kong debut dinery was conceived as a homage to <em>Edomae</em> sushi, a style developed in Tokyo-some 200 year ago as a means of keeping seafood fresh long before the invention of refrigeration. This saw the canny cooks of the day resorting to infusions of salt, miso and soy sauce as a way of ensuring their fine produce remained perfectly edible long after it had been caught. It’s a time-honoured tradition and one said to yield far more in terms of texture, flavour and sheer melt-in-the-mouth satisfaction than the solely raw seafood-on-rice approach favoured by many contemporary establishments.</p>
<p>Accordingly, when dining at The Araki, guests should expect a multi-course omakase menu, one continuously customised to make best use of the day’s finest freshly-caught ingredients. In one telling break with tradition, however, Araki personally oversees the inventorying, visiting the wet markets daily to source the best local seafood and specifying regular deliveries of certain fish found solely in Japanese waters.</p>
<p>Outlining his culinary philosophy, he said: “While people always assume the best quality seafood must come from Japan, that is not the case for every ingredient. As the ocean doesn’t recognise national boundaries, it is important to build relationships with local fisherman wherever you are in the world, whether that’s Japan, the UK or Hong Kong. That is the only way to ensure you always get the very best seafood.”</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-50616 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/3-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Eager to see how his approach pans out in practice, we pretty much pounced on our tasting fingers as soon as they appeared. To be fair, we were only following orders as we had been briefed that every item of sushi would be served directly onto the wooden countertop – with the requisite wasabi and sauce already applied – and should be consumed (using one hand only) within seconds of its arrival.</p>
<p>Appropriately enough, the first to be table-topped was the <strong>Tuna</strong>. As Araki is a world-renowned tuna master, our expectations were high. Fortunately, his truly delicious nigiri more than delivered – all melt-in-the-mouth morsels of tuna carved lovingly from the fish’s exquisitely tasty neck region.</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-50614 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/1-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Next to tempt our taste buds was <strong>Young Snapper</strong>, sourced fresh from the local wet markets and beautifully tender thanks to its relative infancy. Creamy yet firm, its flavours were enhanced with a dash of Thai lime, giving it a refreshingly citrusy aftertaste.</p>
<p>Barely had we completed this memorable course when the next locally-sourced sushi offering – <strong>Mantis Shrimp</strong> – took its on-table turn. Rather than being served raw, it was instead lightly poached, with only a dash of soy sauce to enhance its inherent sweetness. Boasting a somewhat crunchy texture, its cooked flesh was &nbsp;wonderfully counterpointed by the subtly tangy rice and came in sharp contrast to its raw counterpart.</p>
<p>Perhaps the most stunning course of all, though, was the Ebi<strong> Oboro with Prawn Crumb</strong>. Another cooked dish, here the ebi prawn came wrapped in <em>oboro</em>, a surprisingly soft, crumbly shrimp paste created by grinding prawns for hours on end. Together, they form a delectably cohesive whole, with the sweet crunch of the prawn and smoothness of the <em>oboro</em> merging synergistically before serenading your taste buds with their joyous unity.</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-50617 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/4-min-2.jpg" alt="araki" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /></p>
<p>From start to finish, Chef Araki’s passion and mastery over his craft was never less than wholly evident. From the undeniably high quality of the ingredients – “I check the eyes, gills and firmness to make sure each fish is perfect. If it’s not 100 percent, it’s not going to make the cut” – and flawlessly precise seasonings to the intimate atmosphere of the dining experience, every aspect of The Araki’s omakase tasting is exceptionally well orchestrated, with each individual dish striking a deliciously different note. Small wonder, then, that you currently have to book several months in advance should you want to check out Chef Araki for yourself.</p>
<p><em>Text: Tenzing Thondup</em></p>
<p><em>Images: The Araki</em></p>


Tag: michelin star restaurant

Whey Ahead: Chef Barry Quek puts an astonishing new spin on Singaporean fusion at Whey

A Cut Above: Tosca di Angelo is no leaning tower of pizza

Suschic: Stylish sea-to-table sushi proves The Araki has arrived

Tag: michelin star restaurant

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Whey Ahead: Chef Barry Quek puts an astonishing new spin on Singaporean fusion at Whey

A Cut Above: Tosca di Angelo is no leaning tower of pizza

Suschic: Stylish sea-to-table sushi proves The Araki has arrived