November 18, 2016April 26, 2018

Palco Ristorante 7-Course Tasting Menu

Palco Ristorante has up its game since its relocation from Chai Wan to Wan Chai. The interior is funky yet very elegant with leather bar chairs and dark wooden interior with a large wine fridge.

The elegant looking restaurant has a reasonable price range for around $700-800 for dinner and $200-300 for lunch, with menu curated by Chef Ken. A private dining room can also be reserved with a minimal spending amount.

The 7-course dinner is priced at $1,988+10%, while wine pairing can also be requested with exclusively selected wine by their sommelier.

We are welcome with a glass of Homemade Flavoured Ginger Ale with I believe is mixed with some fresh grapefruit juice. The light acidic is just right to awaken our palette for our wine pairing winner.

Canadian Sea Urchin with Crispy Nest

The sea urchin is covered with a piece of aged lardo, basically a piece of really flavourful ham which has been cooked until less oily, sitting on a nest made from crispy shredded potatoes. The lard acted as a balance agent to the bitterness aftertaste from the sea urchin.

Pan Fried Scottish Razor Clam with Osetra Caviar
pair with Champagne Delamotte Brut, N.V.

The head and tail of the razor clam has been cooked separately because the cooking time is different. The crunchy shellfish is even more flavourful when complimented with some delicate Osetra caviar, while the light garlic foam counterbalances the fishy taste from the caviar itself.

Fresh Crab Bisque with Royal
pair with Champagne Delamotte Brut, N.V.

The very hot soup is poured right in front of you. The soup has a very strong crab taste with some shredded crab meat in the middle, you may also find some really smooth steamed egg at the bottom. The powerful taste would last in your mouth for a long time and the aroma just rushes through the whole dining room!

Fresh Italian Alba White Truffle Spaghetti with 24 Months Parmesan Cheese
pair with Scanavino Barolo D.O.C.G, Piemonte, Italy, 2010

The signature dish from the restaurant goes to this spaghetti being swirled in the whole wheel of 24-month aged Parmesan cheese with some cream and brandy, lastly, load it with freshly sliced white Alba truffle. Cheese is not the main character therefore only an adequate amount of aged cheese is added to the pasta. The most prominent characteristic comes from the white Alba truffle which is currently in season right now. The extremely aromatic delicacy goes perfectly well with the finely selected red wine from Italy.

Homemade Lime Sorbet

A little palette refresher does no harm for us to be ready for our next main course!

Apple Wood Smoked French Pigeon

pair with Grant Burge 5th Generation Shiraz, Barossa Valley, Australia, 2014

For main course, they have either red snapper fish with French scampi or pigeon and I have chosen the latter one. The pigeon breast and leg are prepared separately with the breast being smoked. Both of them are really crispy on the skin but still very juicy. The figs on the side is exceptionally refreshing while having meat with this strong flavour.

p.s. all the flowers on the plate are edible

Handcraft Mango & Passion Fruit Gelato with Coconut Foam
pair with Araldica Dolce Moscato d’Asti D.O.C.G, Piemonte Italy, 2015

A scoop of very smooth gelato, topped with some fluffy coconut foam, and meringue, along with some fresh mango and raspberry on the side. The sour taste from the summery fruit is ligthened by the milky coconut foam. This chilled dessert is just soothing after a long meal.

Lastly, we were surprised with a bonus dessert from Chef Ken. A few pebble like charcoal covered chocolate ice cream is my kind of dessert because it is not so sweet nor creamy.

Palco Ristorante