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 !
areté food and wine marketing consulting 