Italian Glamour by Michelin Chef Igor Macchia, Available for Two Evenings at Alto 88

Published on : Tuesday, August 9, 2016

12Alto 88 of Regal Hongkong Hotel is delighted to invite Chef Igor Macchia, the Italian Michelin-starred Chef, to be the guest Chef from 8 to 10 September 2016, bringing guests glamorous Italian dining experience with stunning harbour view. The magic of Michelin will be showcased in a 5-course dinner menu and 3-course lunch menu, pairing with magnificent wines, during the promotion period.

 

Based in Italy, Chef Igor Macchia gained his first recognition from Michelin in 2006, a year right after he became the head chef and one of the co-owners of his restaurant, La Credenza, in Piedmont, Italy. Extensively working a lot in Asia, including China, Japan, India, Singapore, Thailand and many more, has brought him fruitful experience for new elements to his menu, resulting in a blending of his authentic Italian recipes with Asian influence of mixture of taste and colour. Being passionate as a chef is important to Chef Igor as there are always new things to be discovered in the culinary world.

 

 

To amaze Alto 88’s guests with Chef Igor’s cooking talent in various aspects, the menus designed for this promotion make use of a variety of ingredients including seafood and beef.As the first dish of the menu to be enjoyed, Lobster Carpaccio with Lemon and Tomato Confit will surprise guests with its refreshing taste. The freshness of lobster pairing with a little sour lemon and tomato confit brings a good start for guests. To taste the original flavour of food, having it raw will surely be one of the best ways. Beef Tartare, Extra Virgin Olive Oil Foam, Parmigiano Reggiano Sauce, Confit Artichoke is something strong to have after the appetizer. The creamy texture of beef tartare with the tasty Parmigiano Reggiano sauce makes a perfect combination. Piedmont Cheese Risotto, Coffee Powder, Black Truffle Caviar is the best dish of the menu to let Chef Igor illustrate his contemporary approach of cooking.

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