22/08/2011
Sorriso意大利餐廳 Sorriso Italian Cuisine 此店已改名為Champ Kitchen
尖沙咀彌敦道63號iSQUARE 國際廣場29樓2901號舖
Shop 2901, 29/F, iSquare, 63 Nathan Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/perfetto-sorriso-stars-sparkle-at-isquare-part-1-e2190706
Sorriso is a newly opened Italian restaurant located on one of the top floors on iSquare, headed by an Italian Chef Bruno Nicolino.
I was honoured to be invited to a tasting session held by OpenRice.
When I walked in the restaurant, I was greeted by a magnificent night view of Hong Kong.
We were given some bread to start of with, which was made by Sorriso, there was some sauce to accompany the bread .
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Bread made by Sorriso
The sauce that comes with the bread is different everyday, today's sauce was green made with pesto and basil.
It had the appearance of Mint Sauce, but tasted fragrant with some sweetness to it.
The pesto however was well balanced and did not over power the other flavours in the sauce which made it perfect as a sauce for bread.
The bread was fresh and soft too.
They previously made a sauce with beans which sounds good too, I wonder if it tastes like hommous.
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Burrata Mozzarella and Tomato Sherbet 水牛芝士配番茄雪芭 $148
Next on was the Burrata, since I am British, I assumed the sherbet was going to be a fizzy powder sweet that you use licquorice to dip as kids. But Sherbet is the American word for the British Sorbet.
Anyway I have always loved Burrata because of its creamy texture and the creamy runny centre inside.
It is usually paired with freshly sliced tomatoes however here it is served with tomato sorbet on top.
I really liked this concept because I can feel the texture of burrata with a hint of tomato.
If it was paired with fresh tomato I would have probably eaten them separately because the texture of the tomato is different from the burrata and when you are chewing the tomato it is distracting.
This appetizer was great because I was able to taste the creaminess and texture of the burrata infused with hints of tomato.
The sorbet was nicely done, not too sweet or tangy, and it gave the burrata a cool sensation.
The texture of the burrata was amazing, it was a bit like the egg whites of poached eggs but firmer with creamy cheese oozing out in your mouth.
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Tartar di Manzo 魚子醬配牛肉他他$268
Osceitra Caviar, Beef Tartar, Potato Puree and Porcini Mushroom Jus
It was the first time I tried Beef Tartar and I loved it, especially with porcini mushroom juice at the bottom and the pureed potato on top.
The chef here really has the skill of pairing the right textures together!
The smoothness of the potato puree and beef tartar was great together, yet it wouldn't be too bland because it was flavoured by the big pearls of caviar and porcini juice!
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Vitello Tonnato:
Thin Sliced Veal Medallion and Tuna Sauce 薄切牛仔肉配吞拿魚汁$128
This is a well-known Italian cold appetizer, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.
Tuna fish is puréed in a food processor with a some kind of mayonnaise which could be made of vegetable or olive oil and a variety of seasonings including anchovies, egg yolks, cayenne pepper, and lemon juice.
When it was presented, it was very summery and colourful, you could see the tuna sauce drizzled on the thinly sliced light pink veal topped with apricots, olives and their special green sauce. There was some condiments sprinkled on the plate as well, not sure if it was salt or sugar but it made the presentation really nice.
The tuna sauce was so velvety and creamy but you could still taste the fine tuna fibres in it.
The veal was really tender and melted in your mouth along with the tuna sauce, I would have thought I was just eating Tuna if I was blindfolded. An interesting pairing of fish and red meat, but saying that tuna is darker than most fishes.
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Zuppe zucchine:
Salmon and Zucchini Soup 三文魚zucchini瓜湯 $78
This was the first time I have had zucchini soup, it was jade in colour with cheese on top.
[zucchini are known as courgettes in the UK]
The cheese was made in a special way that it was like foam. The soup's texture was like thin pureed zucchini with pieces of salmon in it.
Overall the taste was light and appropriate and the piece of salmon was tender and wholesome, not broken up pieces of salmon.
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Zuppe de Pesce:
Seafood Soup 海鮮湯 $108
This was a rich soup which I really liked, it had prawns, clams and mussels. It tasted like lobster bisque but not as thick.
The seafood in the soup was fresh too.
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Penne Arabiata:
Penne and Spicy Tomato Olive Oil Sauce 長通粉配辣番茄汁 $118
Although it was the spiciest penne I have ever tasted, it was the best, their chili had been soaked in Olive oil so during the cooking process it gave out more flavour.
The penne was al-dente and the sauce was rich.
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Risotto Bruno:
Risotto, Italian Porcini Mushroom and Gold Leaf 金箔意大利磨菇飯 $228
The gold leaf was so delicate and thin you could see it fluttering in the air!
The sauce for the risotto was so light yet it was packed with porchini aroma that the grains of rice were amazing to eat.
The grains of rice were individual and al dente and it was so delicious with the pieces of porcini mushrooms.
Surrounding the risotto was some potato puree too.
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Pizza Al Carpaccio:
Margherita Pizza, Thin Sliced Raw Beef and Rocket
生牛肉披薩 $188
The pizza's here are really good, because the Chef does a light superthin pizza base.
The raw beef and rocket was good together. The rocket lettuce on this pizza was really tender it didnt have that bitter taste.
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Pizza Ai Funghi porcini:
Margherita Pizza, Porcini Mushroom and Truffle Oil
意大利磨菇披薩 $158
Same as the previous pizza, the base was thin and excellent, there was lots of juicy porcini mushrooms and the truffle oil was strong, so I really enjoyed it. Funghi heaven!
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As there are more photos to follow, it had to be separated into Part 1 and Part 2.
For Sorriso desserts read here for Part 2:
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2190819
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Price: compared to other local places it is more expensive, but the dishes are unique and creative.
English menu: yes
Service: Brilliant
Yummy factor: Definitely.
MSG levels: none
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