[Hong Kong] Trattoria Doppio Zero
I remember that my first visit to Trattoria Doppio Zero was a few years ago when I first came back to Hong Kong so I was excited to come back and check out some new and old dishes under a new owner and chef. You can always rely on Doppio Zero for solid fresh pasta using the finest 00 flour available in Italy and creatives desserts like the Ying Yang Affogato which is my favorite dessert there!
We started off the night with their signature small bites including the Truffle Fried Oyster ($48) with black truffle aioli and creamed spinach. The flavors worked together better than expected and I especially liked the thin batter which still rendered a crispy mouth feel but did not overwhelm the oyster itself.
I absolutely adored the beautiful color of the Smoked Duck Liver Ravioli ($68) with liver sausage, duck liver and pickled beetroot foam! The tartness of the beetroot foam managed to balance the richness of the duck liver quite well.
The Chitarra ($168 half/$228 entree) with brown crab, crab roe and caramelized fennel is a signature dish here and one of the pasta that is made in house with 00 flour. I loved the richness of the flavors here and one of my favorite dish of the night.
The Spaghetti Carabineros is a new creation which combined an existing dish with scarlet prawn and spaghetti. The surprise was in the pasta sauce which had a spicy kick to it because it had XO sauce! I loved the sweet and spicy flavors which worked well together here.
The Agnolotti ($148 half/$208 entree) with braised short rib, bone marrow and pecorino was another one of my favorite dishes of the night with its rich savory flavors while the thickness of the pasta was just right.
Of course we had to try the crowd favorite Grilled USDA Prime Ribeye ($428) with bone marrow, anchovy & garlic butter and gremolata. The value to price ratio for the quality is excellent as you get 10oz of beef with bone marrow. It's not the best steak you can get but it's very solid quality for the price and portion.
Moving on to desserts, I tried desserts that I haven't tried before starting with this Sweet Corn and Vanilla Pudding which looked like a creme brulee at first with ice cream and popcorn on top. I wasn't sure it worked for me as it was weird to actually bite into actual corn bits in a dessert.
The Tiramisu may look ordinary but it contained a surprise with chocolate popping candy! It was interesting to bite into the popping candy and it didn't detract away from the tiramisu.
22-26 Bonham Strand, Sheung WanTel: 2851 0682
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