Gelato Messina
Australian gelato brand Messina has partnered with Black Sheep Restaurants to present their first ever Hong Kong branch – and to roaring success. The gelateria is known for its creamy gelatos, expansive flavour range, and dedication to sourcing quality ingredients including rearing Jersey cows for milk and cultivating their own strawberry and hazelnut farms. “Our farm in Seymour (Victoria, Australia) grows four varieties of hazelnuts to give us the preferred flavour profile”, explains Donato Toce, Head Chef of Gelato Messina Australia. Gelatos are incorporated into elaborate cakes, such as the Golden 8 cake comprising hazelnut gelato, hazelnut mousse, hazelnut fudge, chocolate coated rice crispies, chantilly cream and caramel sponge finished with a Rocher glaze and tempered chocolate. “It gives chocolate-y richness in the gianduja layer, light and pure hazelnut flavour in the hazelnut gelato dome, and textural contrast throughout”, says Karys Logue, Black Sheep Restaurants’ group pastry chef. “My favourite part is the crispy Rocher shell!”
37 Pottinger Street, Central; gelatomessina.com.hk
Moxie
Helmed by Chef Michael Smith, Moxie is the third restaurant in Shane Osborne’s restaurant group The Arcane Collective, presenting a plant-centric focus alongside ethically sourced seafood. The roasted Jerusalem artichokes served with haricot vert endive, watermelon radish and a walnut and miso bagna cauda dressing represents how Smith creates dishes at Moxie – “Humble, plant-based ingredients treated with respect and elevated to new heights”. The tender artichokes are juxtaposed with crisp peppery radish, bound with a garlicky dressing and made next level with rich and crunchy toasted Italian walnuts. “The walnut bagna cauda here really makes this warm salad shine,” says Smith. When toasted, the flavour of the walnut becomes fragrant and more complex, grounding the dish with a well-rounded earthy flavour and a delightful crunch.
Shop 203, Alexandra House, 18 Chater Road, Central; moxiehk.net
Chinesology
Innovative yet grounded in tradition, Chinesology redefines Chinese cuisine with an out of the box dining experience. The crispy spoon with A5 Kagoshima Wagyu with lotus root and pine nuts is a one-bite delight that exemplifies this sentiment. The dish is presented in a deep-fried “golden spoon”, while every balanced spoonful sees the sweetness and freshness of the lotus root contrasted with tender beef and of course, the pine nut. Although technically a seed, pine nuts are soft and expectedly nutty, enhancing the flavours and textures of a dish. “It’s crunchy, hot, salty and wonderfully fragrant thanks to the pine nuts”, explains Head Chef Saito Chau. “It is simply delicious and a fun experience for all”
Shop 3101, Podium Level 3, IFC Mall, Central; chinesology.com
Photography: Samantha Sin
Styling: Ella Wong
Editor
Carina Fischer
