Tosca Di Angelo Turbot

Taking pride of place atop the 102nd floor of the International Commerce Centre, within The Ritz-Carlton Hong Kong, Tosca di Angelo has a bird’s-eye view of the city below which is hard to beat, but its interiors – boasting two statement chandeliers and water features – do well to draw diners’ attention back inside. What steals the show here, though, is the food with the open kitchen providing a window behind the scenes into chef Angelo Aglianó’s contemporary Mediterranean cuisine.

Chef Angelo is a Sicilian, so seafood (for me) was the way to go . We were first showcased a cart of olive oil ranging from light to strong flavour - I think there were 4 options (some fresher, some more pungent and heavy). This is true high quality olive oil that’s good enough on its own - and on any bread!

The appetisers were superb; complements of the restaurant (as is usual with fine dining establishments). The trio of starters featured a foie gras canapés that really popped. You know it’s going to be a good night.

The dessert tray / cart was the coup d’état of the evening. From orange cakes to lemon macaroons to blood orange sweets - everyone showed their inner child, asking for 2nds and 3rds. The dessert cart was ‘stuck’ at our table for a good 20 mins.

Our sommelier, Anthony, was fantastic. The limited production bottle of Langhe he recommended was a treat. I think it was the last bottle in their cellar. Superb. This exchange with the sommelier alone left me feeling how far HK is (still) ahead in the fine-dining category. Next level experience for me at least.

The appetizer: Royal Langoustine with Fennel Purée and Pastis Sauce - HKD528 was fabulous. Great job balancing fennel, caviar and green pea! This was 8/10

My daughter had the Buffalo Cheese Ravioli with Organic Pachino Tomatoes, Taggiasche Olives and Homemade Fresh Basil Pesto - HKD358; and she finished it within 5 minutes (that is why there is picture). That’s saying something.

I ordered the turbot fish and it came out near perfect. This would be a strong 8/10. The turbot I had had to be Chef Angelo’s piece de resistance: Ethically Sourced and Sustainable Turbot Fillet with Green Beans Purée, Spring Onions and Confit Cherry Tomatoes - HKD988.
I am still amazed how the turbot came out so tender / delicate.

To be honest, I spent 20 mins deliberating between the turbot and the seabass (Sustainable Mediterranean Sea Bass with Artichoke, Taggiasca Olive and Organic Basil Pesto Sauce - HKD928), but I think my decision paid off. The turbot is the ‘harder’ fish for the master.

There was another main from the family: Rack of Lamb from Aveyron with Eggplant Zaalouk and Black Pepper - HKD888.
I had a few slivers here and there - and it was so succulent, it felt as if it melted in your mouth . The coating from the eggplant was also masterful. If not for my disdain for lamb this could have been the runaway winner for the night. Like seriously. This has got to be at least an 8/10

What an amazing experience celebrating the heights of Mediterranean / Italian fine dining. In this vibrant city! Kudos chef Angelo and your amazing crew. Service is top notch as expected. Top. Notch

We were served aperitifs at the end of the evening at Tosca Di Angelo. Now this isn’t your usual limoncello but some house blood orange concoction. It packs the same punch (night night), but with so much more refinement. I recall a different server for each dish - and each server displaying a depth of knowledge quite unimaginable except for world class dining destinations like Hong Kong.