We could not have been more excited knowing that Chef Giuseppe Biuso, one of the youngest Michelin-starred chefs in Europe, would be collaborating with Chef Alessandro Cozzolino at Grissini at Grand Hyatt Hong Kong. The two presented an exclusive gastronomic exploration in the finest Sicilian way, with the menu featuring a selection of Italian gems prepared with “much passion, skill and artistic creativity”, as described by the chefs themselves.
The feast was kick-started by the dish riccio di mare, ricciola, insalata riccia, featuring sea urchin and amberjack fish from Italy. Rarely does an appetiser become my favourite dish of the night, but this dish did the trick. Disguised as a lustrous drop of sauce, the sea urchin was impeccably fresh and smooth. The frisée salad at the base lended an inviting mild flavour to balance the fishy hints.
Plump and rounded, the scallop in la capasanta “ammaritata” proved to be a bite of pure pleasure. As a lover of strong flavours, I would have preferred more seasoning in order to lift up the natural flavours. Nonetheless, I loved how the pine-nut crumble and creamed greens diversified the texture profile.
Vegetarian pasta dishes are not necessarily boring, as demonstrated by the tortelli alla Norma. Homemade tortelli were filled with smoked aubergine and presented beautifully with accents of red, orange and green. If I were to choose a dish to showcase Chef Biuso’s artistic and culinary talents, this would be the one.
Gli Gnocchi was a big hit around the table, where velvety pecorino cheese coated potato gnocchi and Mediterranean seafood. Chef Cozzolino mastered the playful combination of textures, assembling soft gnocchi and fleshy seafood bites of similar sizes on the same plate.
The slow-stewed beef was one of the most anticipated dishes, paired with sweet Marsala wine and a pistachio coating. We thoroughly appreciated the artful presentation and well-invented flavours of the dish. The only complaint was that the beef was a bit chewy and dry.
A dream come true for chocolate lovers, the dessert il vulcano consistenze e percentuali di cioccolato was made with different percentages of chocolate, chocolate mousse and ice cream. I, unusually, am not a big fan of chocolate, but it was the presentation of the dessert that caught my eye. Shaped as a volcano in the Aeolian Islands of Sicily, the chocolate dessert drew the dinner to an end on a high.
We were taken aback by the state-of-the-art platings and equally alluring flavours presented by the chefs at this collaborative dinner. With Chef Biuso based in Sicily, this culinary partnership with Chef Cozzolino was a rare treat in Hong Kong. It was truly our taste buds’ pleasure to have indulged in the exquisite fare.
2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai, 2584 7722
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.