5/5 DaisyandMilly 6 years ago on Google
Words
cannot
do
Cipriani
Hong
Kong
justice…
I
have
been
eating
at
Cipriani
Hong
Kong
for
the
past
12
years
and
what
stands
out
is
the
consistency
of
service,
quality
of
food
and
strict
adherence
to
tradition…It’s
an
institution
with
an
amazing
history
(well
worth
reading
up
on)
and
a
team
that
remain
true
to
their
strong
Venetian
roots.
They
are
also
notable
for
creating
some
Italian
classics
such
as
the
Bellini
(the
original
and
the
best
-
there’s
also
a
non-alcoholic
version)
and
carpaccio.
The
dining
experience
at
Cipriani
Hong
Kong
is
steeped
in
history
and
culture.
The
menu
is
extensive
and
includes
the
Cipriani
classics,
which
luckily
will
never
change,
but
also
has
variety
at
the
edges,
which
allows
frequent
patrons
to
try
something
different
every
time
they
visit,
should
they
so
desire.
Amongst
the
classics,
Baked
White
Tagliolini
with
Ham
(even
better
with
green
tagliolini)
stands
out
-
a
rich
shallow
plate
of
pasta
with
a
béchamel
type
sauce,
strong
tasting
ham
to
give
flavour
and
topped
with
parmesan
and
baked
to
heavenly
perfection
to
give
a
crispy
topping.
Served
as
a
starter
or
main.
Scampi
alla
Carlina
with
Rice
Pilaf
is
also
a
favourite
-
fresh
and
meaty
scampi
with
a
tangy
tomato
based
sauce
paired
with
Cipriani’s
lightly
fried
rice
(also
cooked
to
perfection).
Amongst
the
starters,
Avocado
&
Cherry
Tomatoes
Salad
not
only
contains
the
freshest
of
both
ingredients,
is
super
healthy
and
tastes
amazing
with
just
the
right
amount
of
seasoning,
but
is
also
visually
appealing
with
its
mix
of
bright
greens
and
reds.
The
Sea
Scallops
Carpaccio
with
Lemon
and
Olive
Oil
is
also
outstanding
-
paper
thin
slices
of
fresh
sea
scallop,
layered
to
cover
the
plate
with
a
touch
of
olive
oil
and
sea
salt,
and
half
a
lemon
on
the
side,
the
juice
of
which
provides
a
sharp
compliment
to
the
briny
taste
of
the
scallops.
The
risottos
and
pastas,
are
served
perfectly
al
dente
(more
so
than
at
any
other
Italian
restaurant
I
have
experienced)
and
the
sauces
are
traditional.
Try
the
Sea
Urchin
and
Bottarga
spaghetti
for
something
really
special
and
go
off-menu
for
Spaghetti
alla
Tang,
which
was
created
for
co-owner
David
Tang
-
a
light
and
flavoursome
dish
with
olive
oil,
prawns
and
chilli.
Mains
include
fish
and
meat
options,
with
must
haves
including
Chilean
Sea
Bass
in
Miso
Glaze
(similar
to
Saikyo
Yaki
from
Japan)
and
Veal
Piccata
al
Limone
(thinly
sliced
roast
veal
with
a
delicate
lemon
based
gravy).
Although
not
an
obvious
option,
the
Black
Angus
Beef
Burger
with
home
made
chips
is
outstanding
and
extremely
satisfying.
And
then
the
desserts,
where
the
cake
options
are
brought
to
the
table
in
a
theatrical
show
and
introduced
in
all
their
sweet
detail…The
chocolate
cake
is
heavy
(in
a
good
way)
and
rich
whilst
the
Vanilla
Meringue
Cake
is
a
light
and
fluffy
classic.
Tiramisu,
Affogato
(with
home
made
ice-cream)
and
Fresh
Berries
with
Vanilla
ice-cream
are
all
delicious.
The
drink
selection
is
also
wide
and
full
of
classics.
The
Espresso
Martini
is
a
great
way
to
end
a
fantastic
meal
but
also
between
courses
try
the
Sgroppino
(lemon
sorbet,
vodka
and
prosecco).
The
house
wines
are
solid,
especially
when
on
a
budget.
The
3
course
daily
lunch
menus
provide
good
value
whilst
the
dinner
set
menu
(typically
5
courses)
allows
guests
to
try
a
variety
of
signature
dishes
in
a
combination
arranged
by
the
head
chef.
There’s
also
an
outstanding
brunch
buffet
on
Saturday’s
which
includes
all
of
the
classic
dishes
together
with
pizza
and
roast
meats,
where
the
dishes
are
replaced
regularly
to
keep
them
fresh
-
unlike
any
buffet
I
have
tried
before
and
extremely
good
value
considering
the
quality
and
taste.
It’s
important
to
note
that
Cipriani
Hong
Kong
is
a
members
only
restaurant
which
allows
it
to
retain
a
level
of
exclusivity.
Perfection…
