This restaurant is most famous for their roasted suckling pig but we tried some of their other signature dishes instead…which were also delicious, a great meal overall. By the way, their dim sums are also good and has a wide variety.
Sauteed Goose Intestine in Soy Sause – cooked perfectly
Poach Clams in Broth – very fresh clams, my personal favourite …
Giant Razor Clams in Black Bean Sauce – very soft and fresh
Deep-fried Pigeon – a bit dry
Steamed Sponge Cake
Hubby and I have finally stayed in HK together long enough to find time to try out Otto e Mezzo. Even though it was a Tue night and I called a few days earlier to book, I could only get the lounge area. The lounge area is next to the bar, a more causal setting but it has proper tables and chairs so it was not a problem after all.
We chose the degustation menu which was not too big and reasonably priced for a Michelin restaurant.
King crab & caviar….very fresh king crab, one of my favourite crab and favourite way of cooking.
Perfectly cooked lobster. Had to eat the sea urchin separately as the lobster had much stronger taste.
Veal shank agnolotti
Beautiful baby lamb…according to hubby, it was good but the beef was even better 🙂
Tender juicy sirloin and beef cheek….wished the portion was bigger :p
My choice of dessert, very refreshing, very pleased with it.
Ricotta tart and ice-cream were tasty too.
Ended the meal with petite 3 and coffee.
An great meal overall – excellent ingredients and perfect cooking. The only trouble was food serving was very rush and we had to ask them to slow down.