Da Vittorio Ristorante @ Brusaporto, Bergamo, Italy

Cuisine: Italian

Map: Da Vittorio Ristorante @ Brusaporto, Bergamo, Italy

Price: EUR125 per person (what we paid for)

Visited: 16 October 2014

Food: 10/10

Atmosphere: 10/10

Value for money: 9/10

Services: 10/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]

Out of the restaurants that we visited in Italy back in October 2014, Da Vittorio Ristorante at Brusaporto, Bergamo is without doubt the most impressive. It is probably at the top of my personal favourite choice overall. Da Vittorio is in fact a lovely and beautiful hotel in Brusaporto and the restaurant is a part of the property. Driving from Bergamo you would reach the hotel within half an hour and it would take you around 1 hour driving from Milan. The place is run by Cerea family in which the two brothers, Enrico and Roberto, take charge as the head chefs.

Da Vittorio Ristorante @ Brusaporto, Bergamo, Italy

charming restaurant house

a small lovely pond within the premises

Apart from the beautiful property, the restaurant itself is as well equally strikingly wonderful. The restaurant is elegant and charming with facade facing down the hill. There is also an outdoor area where you may relax and enjoy a couple of drinks. As we strolled through the menu, there were three choices of tasting menu for lunch: lunch menu, truffle menu, and fish & crustaceans menu (the tradition of Vittorio). As it was during white truffle season, truffle may also be added to certain courses at some extra charge. Wine list is something that is incredible here too. The cellar comprises around 15,000 bottles. Surely you can find all sort of wine there. The list is interesting and they do come at modest marked up only. Thus, this is sure a place for wine lovers.

beautiful, elegant, and cosy dining room

windows looking into the kitchen

al fresco area

At the time of our visit, the lunch course was EUR70. As Deadly Bunny would like to have white truffle (having seen the treasure box of white truffle and it was irresistible) in some of her courses too, the restaurant did not hesitate at all to adjust the menu to match her demand; a really kind service from the team indeed. The meal began with a small bite of Hammer Jack, mozzarella (if I was not wrong), and tomato which was fresh and excellent. The in-house modest bread range was as well delicious which came in bread sticks, brioche, white bread, olive and based bread. They were nice on their own but dipping in olive oil was equally great. For this meal, the suggested wine by the sommelier (Giorgio if I was not mistaken) was Cervaro della Sala 2012 in which I have posted earlier this week. It was sure a great recommendation and I was not disappointed at all.

amuse bouche of Hammer Jack

tray of fun: bread sticks

treasure box of Italian diamond (Alexandro)

Cervaro della Sala 2012 (EUR45)

The first of the four lunch course for Deadly Bunny was Sottosopra (upside-down) (10/10), which was the combination of grapes, cream of potato, potato crisp, and truffle (from bottom to top). This was a stunningly impressive dish. Light but creamy potato was smooth, delicate, and delicious. The aroma of truffle balanced well with sweet grapes. During our starters, Da Vittorio also showed us with Seared Scallop with Ribes, Toasted Almond, and Porcini (10/10). I gotta say that this was prepared to perfection. Creamy but light sauce balanced so well with sour touch of ribes. Love it.

For me, I chose to have selection of fish starters which came in 3 parts and comprised of Tuna Tartare with Fig Carpaccio and Pistachio (9/10), Langoustine with Crunchy Truffle and Pumpkin-Ginger Ice-cream (10/10), and Polenta, Meringue, and Grated Fish (9/10). The tuna tartare started off with light and fresh touch. Fig carpaccio was round and sweet and played along nicely with horseradish. Crunchy pistachio added another dimension to texture. For langoustine, it was fresh and high in quality. Da Vittorio seemed to play along with sweet and hot combination, i.e. sweetness from pumpkin and hot notes from ginger. This dish was as well beautifully presented. Lastly, the polenta with grated fish was a wonderful creation with aroma of spices and garlic whilst meringue was the sweet part. The fish itself was fresh and kind of creamy together with polenta.

Sottosopra (upside-down)

Tuna Tartare with Fig Carpaccio and Pistachio

Langoustine with Crunchy Truffle and Pumpkin-Ginger Ice-cream

Seared Scallop with Ribes, Toasted Almond, and Porcini

Polenta, Meringue, and Grated Fish

For pasta course, the truffle one was divided into Classic Egg Pasta with White Truffle (10/10) and Gnoccho, Truffle, and Parmesan (10/10). Good God!!!! These two dishes were so classic, elegant, and yummy. The quality of white truffle was really tremendous. The soft egg pasta with white truffle needs no mentioning surely. So popular and so classic but so well-made. I don't mind having this dish only in a large portion for the whole meal. Gnoccho was equally great. It was stuffed with parmesan. Truffle perfume revealed agressively. Love the kind of soft / chewy texture of gnoccho and stuffed cheese.

As for me, the dish was Paccheri alla Vittorio Creamed with Grana Padano Cheese (10/10). I promise it would be rare and really difficult to find any pomodoro pasta at the equal level to this one at Da Vittorio. The texture of paccheri was surely cooked perfectly. The sauce was rich and highly perfumed. A touch of chilli also added hot feeling to overall picture. The dish was prepared at table side by Rosella Cerea (the youngest of Cerea family) herself. To me, this is the dish to remember for this place.

Classic Egg Pasta with White Truffle

Gnoccho, Truffle, and Parmesan

Paccheri alla Vittorio Creamed with Grana Padano Cheese

table side preparation

For main course, Cod with Cream of Yellow Tomato (10/10) was the first one. This represented freshness of the sea with refreshing of the land. The cream was smooth, fresh, tangy, and yes tomato. Flavours seemed to follow in layers, one after another. There were also ice herbs hidden in sauce. Cod was doubtlessly well cooked. Then it was Grilled Turbot, Caviar, and Orange Sauce (9/10) for the second one. This was totally opposite of cod. It was more on the power side if I have to put in word. Texture was low in fattiness as in usual turbot but still soft enough. Orange sauce paired with turbot well alongside sweet carrot and grilled onion. Nice dish it was but still prefer cod.

Cod with Cream of Yellow Tomato

Grilled Turbot, Caviar, and Orange Sauce

To end the course, Da Vittorio brought us through some sweet adventure. It started with soft and fluffy Panettone (10/10). Then it was followed by Cream of Avocado, Yoghurt Ice-cream, Macadamia, and Horseradish (10/10).  The outstanding point of this dessert was freshness. The texture was absolutely smooth for both cream of avocado and yoghurt ice-cream. Macadamia coated with caramel was the crunchy dimension. Apart from being delicious, this small dessert did its job so well in sweeping away remaining taste from previous savoury dishes. It did not end at this point. Some petit fours were then brought along with a trolley of kids' wonderland which fully of various types of candy. Pick your favourite to enjoy.

Panettone (gorgeously yummy)

Cream of Avocado, Yoghurt Ice-cream, Macadamia, and Horseradish

trolley of sweety candies

I have to really say that the service at Da Vittorio could be an unrivalled one. Staffs are so so so friendly and helpful. After the meal, they did not even mind showing us the kitchen where the wonderful meal had been prepared. Then showing us their wine cellar: loads of wine there I promise. Well, this restaurant, Da Vittorio, has already won our heart by now and is sure one of the best restaurant in Italy (at least for us). Really look forward to returning there. Highly recommended.

the modest kitchen

excellent wine cellar

more wines

Da Vittorio Ristorante @ Brusaporto, Bergamo, Italy
17 Via Cantalupa
Brusaporto 24060
Bergamo
Italy

Open Hours: daily except Wednesday noon from 12:30pm for lunch and 07:00pm for dinner

Tel: +39 035 681 024
Web: http://www.davittorio.com/

FB: https://www.facebook.com/pages/Da-Vittorio-Ristorante/791102864264070

Ristorante al Castello di Alessandro Boglione @ Grinzane Cavour, Cuneo, Italy

Cuisine: Italian

Map: Ristorante al Castello di Alessandro Boglione @ Grinzane Cavour, Cuneo, Italy

Price: EUR40 per person (what we paid for)

Visited: 9 October 2014

Food: 8/10

Atmosphere: 7/10

Value for money: 8/10

Services: 8/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]

Here is another restaurant in Piedmont with prestigious tag of a Michelin Star, Ristorante al Castello di Alessandro Boglione at Grinzane Cavour. The special thing about this restaurant is it is located right in the Castello di Grinzane Cavour. I personally like this place a lot. The price tag is not ridiculously high. Staffs are nice and helpful. The ambient is unique but cosy: love the comfortable feeling and non crowded tables.

The place, which is currently headed by Alessandro Boglione, serves one of the very best Piedmontese cuisine in the region. Like its menu, the wine list is as well interesting. It comprises mainly with the recent vintages of selection in the area and they are priced at the modest level. I would really say that this is a really fabulous restaurant in the region and would urge those who are visiting Piedmont to give it a visit. Please be ware that as of now November 2014, there is news that the restaurant and the owner of the property might not be able mutually agree of the rent terms and the restaurant might longer not existing from 2015. It would be a real shame from my view if the restaurant is forced to leave as it would not be able to afford rental cost. So check the place well before visiting to avoid disappointment.

walking path to the castle

view for the castle at night

view with vineyard by the castle

castle restaurant ambient

the wine shop in the castle

As usual amuse bouche was firstly served to greet guests and it was salted cheese with potato cream, which was delicious, for this case. Sadly, I lost the note of Ristorante al Castello (T_T)" but will try to put things from my memory. I had asked for wine by glass to go along with the meal and a glass of Langhe Nebbiolo and a glass of Barolo were recommended. Cascina Morassino Langhe Nebbiolo 2011 (89 pts) was the lighter of the two. It was elegant in style with red cherry and acidic balsamic notes. Fine and medium body but still present strong tannins. The second one was Gabutti Boasso Barolo Gabutti 2009 (91 pts). This was the one with class and power. Rose on the nose. Bigger body than the previous one. Rather ready to be accessed at youth. Oak and balance acidity with raspberry were there.

Salted Cheese with Potato Cream

Cascina Morassino Nebbiolo DOC 2011

Gabutti Boasso Barolo Gabutti DOCG 2009

For our first plates, we had Quail Two Ways: Black Truffle and Red Cabbage with Anchovies (7/10) and Sauteed Salted Codfish Cake, Soft Potato Puree, and Lavazza Coffee Powder (9/10). For the quail, I can hardly recall how it was. All I remember is it was nice but not great. The cabbage was kind of similar to sauerkraut. But the sauteed salted codfish cake ravioli thing was superb. Fabulous texture of al dente of the pasta balanced well with soft touch filling. The potato puree was as well smooth and delicious. Another dimension was from the coffee power. Really like this dish.

Quail Two Ways: Black Truffle and Red Cabbage with Anchovies (EUR14)

Sauteed Salted Codfish Cake, Soft Potato Puree, and Lavazza Coffee Powder (EUR15)

Next, it was Mezze Maniche Wheat Pasta with Mussels and Burrata Cheese (9/10). This was another wonderful pasta dish from Alessandro Boglione. The perfectly cooked mezze maniche were filled with yummy creamy burrata and flavourful fresh mussels. A touch of tomato based sauce complimented well with the dish. Pasta dishes here are really delicious. Wish I could have a chance to go back there (fingers crossed). Lastly, it was Tender Veal with Cream of Jerusalem Artichoke, Anchovies, and Black Truffle (7/10). This was a nice and classic. Really tender veal with jus and black truffles. Pairing with barolo and it was yum.

It would be really pity if Ristorante al Castello would not longer exist from 2015. This is definitely a place with nice food and at a unique location. It would be hard to find a valuable and reasonable priced restaurant with star tagged elsewhere.

Mezze Maniche Wheat Pasta with Mussels and Burrata Cheese (EUR15)

Tender Veal with Cream of Jerusalem Artichoke, Anchovies, and Black Truffle (EUR20)

Ristorante al Castello di Alessandro Boglione @ Grinzane Cavour, Cuneo, Italy
5 Via Castello
Grinzane Cavour 12060
Cuneo
Italy

Open Hours: daily except Tuesday from 07:30pm for dinner

Tel: +39 0173 262 172
Web: http://www.castellodigrinzane.it/

Lung King Heen @ Four Seasons Hotel Hong Kong - 龍景軒 @ 香港四季酒店

Cuisine: Chinese / Cantonese / Dim Sum

Map: Lung King Heen @ Four Seasons Hotel Hong Kong - 龍景軒 @ 香港四季酒店

Price: HKD380 per person without alcohol (what we paid for)

Visited: 13 July 2014

Food: 9/10

Atmosphere: 7/10

Value for money: 7/10

Services: 8/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]

First to be mentioned from Hong Kong trip in July 2014 is the most famous Cantonese restaurant on the islands, Lung King Heen @ Four Seasons Hotel. This is the only Cantonese restaurant to be awarded 3 Michelin Stars which was dated back to 2009. The location is absolutely spotted on which is right at IFC mall at Hong Kong station. At first instance, I did not quite impress with the interior which is kept simply contemporary. At least the good view of harbour is pleasurable. For me, I prefer the decoration and atmosphere of One Harbour Road at Grand Hyatt more.

What I really noticed here is the good and friendly service. For Chinese restaurants in Hong Kong, even at 5 stars hotels, you can expect rather rough service for instance Summer Palace at Island Shangri-la which was not bad but not the 2 Michelin stars standard. Anyway, given its 3 stars price tag, it is of course expensive but you will have to judge yourself for value. If you are going to visit, especially during weekends, make sure you do back well in advance.

Lung King Heen @ Four Seasons Hotel Hong Kong

entrance passage

spacious dining with view of harbour

Chinaware by Narumi

There are quite a number of tea selection to accompany your meal which is ranged from HKD35 to HKD100+ per person. Anyhow, we were there at Lung King Heen for lunch so dishes were mainly dim sum. The range of steamed dim sum are as follows:

steamed chicken and Japanese tofu dumplings with superior pottage (7/10)
steamed lobster and scallop dumpling (8/10)
steamed rice rolls with lobster and water chestnut in fermented bean sauce (8/10)
steamed rice rolls with barbecued pork and mushroom (9/10)

To be honest, these all were pretty yummy and of great quality but not spectacular. The steamed lobster and scallop dumpling was sure lovely but the price tag of HKD 48 per piece was a bit excessive for dim sum in my opinion but yummy still. The one to be recognised was the classic steamed rice rolls with bbq pork and mushroom. It was delivered nicely. The filling was just at the right amount and the sauce had good balance of salty and sweetness.

steamed chicken and Japanese tofu dumplings with superior pottage (HKD66)

steamed lobster and scallop dumpling (HKD48)

steamed rice rolls with lobster and water chestnut in fermented bean sauce (HKD160)

steamed rice rolls with barbecued pork and mushroom (HKD88)

For the baked range, we had:

baked barbecued pork buns with pine nuts (9/10)
baked roast goose puffs with chestnuts in X.O. chilli sauce (7/10)
baked whole abalone puff with diced chicken (9/10)

Ones would not deny the bbq pork bun here, I suppose. I was fluffy and good texture and yummy bbq pork filling. HKD66 for three pieces was sure a dearly cost one but I would not mind ordering the second portion at all. The famous baked abalone puff was as well splendid. This is a must try dish if you love abalone. The puff was light and fluffy while holding the structure. Abalone was well prepared to great tenderness. The baked roast goose puffs, on the other hand, was a bit of disappointment. I don't think the natural taste of goose paired well with puff. But still well made.

baked barbecued pork buns with pine nuts (HKD66)

stuffing of bbq pork bun

baked roast goose puffs with chestnuts in X.O. chilli sauce (HKD66)

baked whole abalone puff with diced chicken (HKD58 each)

zooming up a bit on abalone

Here was the best of the meal: barbecued pork with honey (10/10). This was a perfect bbq honey pork for me. So tender and juicy and not overpowered. I could not really put down my chopsticks with this dish. Next was marinated duck tongue with preserved plum (8/10). This dish was in contrast with another dishes here. It was light and mild. When pairing a touch of chilli sauce, this was another yummy one. I think having both duck tongue and the cucumber together was the magic. Well, you may prefer to have them separately though.

barbecued pork with honey (HKD260)

another angle of bbq pork

marinated duck tongue with preserved plum (HKD180)

Before ending the meal, we had assorted vegetable, tofu sheets and vermicelli in casserole (8/10). This was a light and refreshing soup dish. The tofu sheets were absolutely delicious. It was really a good way to go before ending the meal with rice dish which was fried puntalette with minced beef in X.O. chilli sauce (9/10). Without mentioning, I would just think that this was a good fried rice dish. In fact, puntalette is a kind of pasta that is in rice shape (really first time to have tried puntalette). The matching of minced beef and X.O. sauce is always a classic combination. Love the way that no single flavour stand out but well balance. I did enjoy this dish a lot. 

The course ended with some Chinese petit fours which was enjoyable. In brief, dim sum at Lung King Heen was a good experience and is worth a return from time to time: nice food and friendly service but so-so atmosphere. Of course, these good things come at a high price tag for dim sum.

assorted vegetable, tofu sheets and vermicelli in casserole (HKD240)

bird eye view of vegetable casserole

fried puntalette with minced beef in X.O. chilli sauce (HKD240)

Chinese petit fours

Lung King Heen @ Four Seasons Hotel Hong Kong - 龍景軒 @ 香港四季酒店
4th Floor, Four Seasons Hotel Hong Kong
8 Finance Street
Central
Hong Kong

Open Hours: lunch 12:00pm - 02:30pm for Mon-Sat and 11:30am - 03:00pm for Sun, and dinner 06:00pm - 10:30pm daily

Tel: +852 3196 8880
Web: http://www.fourseasons.com/hongkong/
FB: https://www.facebook.com/FourSeasonsHotelHongKong