--oh my 7 god系列--. . . Actually quite a lot of good restos in @crowneplazahk . I quite like Marble as well and this is a relatively new resto helmed by Chef @keith.yam.10 (who worked at tosca and 8 1/2 before). Nice 🎐decor esp the private room! Ok back to foood, my fav would have to be the 🦐red prawn spaghetti Chitarra (hands down one of the better pastas I have recently!!) I like the red prawn A LOT - I should have 📸captured the moment where the prawn juice exploded! The best way, imo, is to twist off the head and let the juice run out on top of the 🍝pasta. Maybe it’s not for everyone but with this quality of the red prawn, I’m sure you will appreciate that lingering saline, umami flavor in your mouth!! Perfect balance with the chitarra in tomato🍅 sauce 🥰. The blue lobster was also another highlight and it’s an interesting pair with the the baby eggplant and lobster jus. For the mains, I got the 🥩mayura beef tenderloin and I even finished @agnes.the.foodie remaining portion lol. Oh and don’t forget about the desserts! The chocolate and hazelnut dessert was legit (a decent finish to the whole tasting experience). Our menu that night: . Fassone' Tartare Brittany Blue Lobster Red Prawn Spaghetti Chitarra Black Truffle Tagliolini Mayura Beef Tenderloin Peach Chocolate & Hazelnut . Degustation Menu - around HKD $1,580 pp. . . ============= 📍 Giacomo Ristorante (Causeway Bay) G/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Road, Causeway Bay ============= . .👨🏻‍💻 #ATeatsItalian .🤷🏻‍♂️ #ATeatsCWB

📍🇲🇴 #foodieleimacao · 🌱可持續之味 | Celebrate Sustainability （中文文字請見上一貼文🙏🏻） Sustainable dining is with no doubt the trend in the gastronomy industry -balancing sustainability and indulgence becomes an inevitable challenge for all chefs. This month the Manor is launching yet another themed dinner, “Celebrate Sustainability”, presenting sustainable fine dining with a six-course menu utilizing seasonal ingredients provided by sustainable producers. Indeed an approach not many in Macau dare to take. Starting the night with the True Born Tenderloin Tartare, a sustainable, open-air breeding beef from a sunny Portuguese town Monte do Pasto. Tender as expected, the rich beef flavors are just exaggerated with simple tartare seasoning and Calvisius Siberian caviar on top. My fav of the night 👌🏻 The award winning Canary Island Aquanaria Seabass is the true sustainable ingredient with loads of recognitions in its tally. To maximize flavors, the fillet was seared, smoked and slow cooked in order to preserve its delicate texture and hints of sweetness.   Crowned with Calvisius Oscietra Royal Caviar, the Barley Risotto with Hokkaido scallops, burrata cheese and beetroot takes the palate onto an rich and harmonious umami journey comprised of a variety of flavors. Found it lovely to have beetroot as the risotto sauce as a refreshment, too. Pairing with an organic wine of tropical fruits aroma, Domaine Bechtold Gewurztraminer, Alasce, France, 2019, it goes particularly nice with burrata and definitely our favorite bottle from the lineup. Desserts at the Manor never disappoint, and this time is no exception. The ‘Glenilen’ Yogurt Panna Cotta, made with a creamy yogurt from an century old, small Irish dairy farm. Extremely creamy and silky, it’s just best to be made into something simple as a Panna Cotta pairing with seasonal fruits like apricot, peach, wild berry. What a lovely note to end the night! The Celebrate Sustainability is available daily, priced at MOP888+ per person and MOP1,388+ with premier biodynamic wine pairing. Oh and there will be a wine dinner this Friday where you get to enjoy the menu in a sea of flowers😌the best way to usher in the weekend!

【#KakaEatingHK】⁣⁣⁣ 📍Giacomo｜🇭🇰Hong Kong⁣⁣⁣ ⁣#Kakaeat_Giacomo #birthdaytreats #birthdaymonth 😋Red prawn spaghetti chitarra with basil and datterino tomatoes 🍽Veal tenderloin with confit tuna belly, capers and tuna heart 😋Ibérico pork pluma with aromatic herbs, black olives, barley and vegetables 🍽Toothfish with spring vegetables and clam jus ⁣ ⁣ ⁣⁣ ⁣⁣⁣ ⁣⁣⁣ ⁣⁣⁣ ⁣⁣⁣ ⁣⁣⁣ ⁣ ⁣ ⁣⁣⁣ ⁣⁣⁣ ⁣⁣⁣ ⁣⁣⁣ #gastronomy #挑剔的吃貨 #季節の食べ物 #美味しいもの好きな人と繋がりたい #美味しかった😋 #写真好きな人と繋がりたい #写真撮ってる人と繋がりたい #フレンチ料理 #グルメ部 #グルメ巡り #グルメスタグラム #グルメ好き #グルメな人と繋がりたい #グルメ好きな人と繋がりたい #食べるの好きな人と繋がりたい #食ベスタグラム#bestfoodhongkong #topcitybiteshk #9gagnomnom #whati8today #yesmichelinguide #mskathycheungfoodology