Culinary Jewelry Dinner - Damiani’s 90th Anniversary Celebration, Tosca, Ritz-Carlton Hotel, Hong Kong

Fine food and fine jewelry! Oh, hello... come to mama! 

I was really intrigued when I heard about this Culinary Jewelry Dinner inspired by Damiani's 90th Anniversary Celebration. Food inspired by some serious bling? How would that go? Let's give it a go!

The bread. I absolutely adore the squid ink one. Hot from the oven, crusty outside, fluffy inside & really tasty!

Cured salmon with beluga and snail caviar, porcini mushroom and creamed risotto. How pretty is this dish! Inspired by black and white diamonds. I could see where the inspiration's from, it's a treat for my eyes and my taste buds. Love it. 

The dish was paired with this lovely Pinot Grigio. Look at its copper tinge. Gorgeous and delicious!

Next, we had squid ink fettucelle pasta with scallops, lobster, zucchini and tomato. This gorgeous plate is inspired by a black ribbon necklace. Love the sauce and the seafood! I just wish the pasta was a bit more firm.

For the next course, some of us chose the crispy monkfish served with chickpeas cream sauce and fried sage. I didn't try it (I wish I stole a bite off my neighbor's plate. Regrets....), but it certainly looked gorgeous.

This is my weakness. I always have to go for rich, meaty dish, so I went for the stewed oxtail served on potato with foie gras, with balsamic mushroom sauce.

The dish looked gorgeous. It's very luxurious and decadent. Just like the earrings it was inspired by.

The meat dish was paired with this lovely Barolo. I don't drink much, I only think that when the wine tasted good with the food, then it's a good pairing. They were great together :)

On to dessert! Pain d'epice parfait with chocolate ring hazelnuts and five spices sauce. Looks very impressive, especially looking at the bracelet that was the inspiration. When we had this, I think most of us think of Christmas gingerbread cookies :)

 

All of us went "oohhh" and "aahhhh" when this petit four plate arrived. Jewels on fluffy cloud! 

What's not to love? 

We enjoyed eating (and taking photos of) the fluffy cotton candy, and I especially love the chocolates.

Look at these gorgeous chocolate "pendants"

Absolutely gorgeous, and they're delicious too :)

I had a great time appreciating how modern Italian fine dining could be when inspired by fine jewelry. Thanks for having me, Ritz-Carlton Hong Kong!

Damiani's 90th Anniversary Limited Edition Collection menu by Chef Pino Lavarra will be available at Ritz-Carlton Hong Kong's Tosca  until 30 November 2014.

Tosca
102/F Ritz Carlton, Hong Kong
尖沙咀柯士甸道西1號環球貿易廣場(ICC)香港麗思卡爾頓酒店102樓
Tel: +852 2263 2270

Also, check out what Gary of Joie de Vivre think about this dinner.

SC's Birthday Dinner at the Principal, Hong Kong

SC's birthday is our annual splurge.

(Wow, that's in August!!! That's one hell of a blogpostcrastination, you lazy bum!

Please excuse me. I rant to myself a lot here)

And this one's worth every penny. Thank you for the recommendation, e_ting!

Naturally, I don't remember what these are, but I remember that we love almost everything, including the concrete sofa in front of the restaurant.

No need to thank me for this non-review. 

I really should not call myself a blogger.

#SorryNotSorry.

Heheheh.

We had quite an expedition that night. The birthday boy was really pleased. Phew!

Another thing that I love: I didn't have to make a phone call for booking (I HATE voice calls with a passion). Click here to book online.

Dinner at Kee Club - Delish Red Prawn Linguine

SC and I had a nice dinner date at Kee Club (thanks for inviting us, Kee Club!), and the dinner started with this dish.

Very simple, fresh. Classic Italian flavors.

And we had a chance to taste this rare olive oil, Chef Roland Schuller personally brought the bottle to most tables to taste. A nice personal touch!

I had the night's special as starter - the langoustine! Fresh, nicely cooked, well seasoned. I enjoyed it.

SC had the fresh quail. Served with ham, zucchini flower, ricotta and melon soup. The quail's nicely cooked. Personally, I'd prefer the dish to have not as many elements, to let the quail shine :)

Our favorite dish of the night. Kee Club's famous linguine with red prawn. We love it!

Perfectly cooked pasta, fresh red prawn, tasty sauce.

SC could not hold back and went rather barbaric during dinner. Hehehe. We'll definitely go back for this dish again.

I had the veal milanese as my main. the meat's nice and tender but the portion is way too big for me.

SC had the Pluma Iberico. The meat's nicely cooked and I enjoyed the creamy and smooth mash.

For dessert, I had the apple tart with vanilla ice cream.

SC had the chocolate fondant with mango sorbet.

And this is the ending to our meal :)

Thanks again for dinner, Kee Club.

Kee Club is an exclusive member's club. 

To dine there, there are a few ways: be a member, or get a member to help you with booking, or book through 5-star hotel concierge (Four Seasons, Mandarin, Shangri-La, the Peninsula, Upper House), and American Express Black Centurion Cardholders can access Kee through the concierge. 

Wanna to try applying for a membership? Click here.