MORENO CEDRONI IS IN HK

The magic Chef Moreno Cedroni is in town ! That’s a big news for Italian food lovers

Last Tuesday May 16th he presented an interesting SHOW COOKING for all the HK F&B people at Domani restaurant with Conti di Buscareto wines at 2 special dinners (May 16th and 17th).

His Tortellino with cheese inside and raw meat outside has been a success!

The 2 dinners were amazing and all the gourmet people in HK are still talking about that….

A big chef, always looking for novelty, doubt and revolution, is attracted by the work of his colleagues. Moreno, always attentive and curious, decided to have lunch with Enrico Giacomelli (Counts of Buscareto owner) and me at Bo Innovation.

Moreno gave me a big gift.. we spent 3 hours together at Bo Innovation restaurant with the Demon Chef ALVIN LEUNG

We started with “DEAD GARDEN”, dried mushrooms and lots of imagination

(morel, caterpillar fungus, green onion and lime)

CAVIAR

smoked quail egg, crispy taro

MOLECOLAR “XIAO LONG BAO”

(Chinese Dumpling – a flavorful broth that explodes in your mouth)

HAR MI

lo mein, chili, carabinero // Chinese noodles with oil and prawn

With the head of the prawn Alvin created a delicate and delicious mayonnaise

COD

saffron miso, souternes, seaweed

Sauternes and saffron make it a little sweet, but very delicate

IBERICO 36

morel, vermicelli + gazpacho

The consistency of the Vermicelli in the Iberico ham is a surprise. Gazpacho sauce was funny!

FOIE GRAS  “MUI CHOY”

Fois Gras + Ice cream = just amazing

Moreno Cedroni favourite dish of the lunch // ice cream was prepared with the dried root of mustard that we tasted again on the top

SAGA GYU BEEF

black truffle, soy, “cheung fun”

BEEF

Alvin’s noodle + soup

BRESSE CHICKEN
7 years aged Acquerello rice, shiitake mushroom, fried lettuce

Chicken is just  chicken? Not in this case!

The risotto was incredible, this a perfect example to show how an Italian ingredient can be cooked in Chinese style without losing its quality

DIM SUM

with Fois Gras

This is our special request, we had to try the Bo Innovation dim sum!

DESSERT TIME!

how a red potato can be so sweet…

PINEAPPLE BUN
butter cream, ying yang

The pink pepper was an explosion of taste and elegance …

SANDALWOOD
chinese almonds, orange chocolate

Chocolate is always the best way to have a sweet conclusion

Thanks Guys!

 

The company of a great chef and a passionate wine producer during  a special lunch like this was more than I could wish for !

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