Price: $$$$
Cravingness: ★★★★☆
Linguini Fini, the very restaurant that emphasises on sustainability is launching their second round of family style Beast Feast. Promoting their nose-to-tail-nothing-goes-to-waste philosophy, the Beast Feast features a whole roasted Porchetta(suckling pig) and a few delicious dishes made with homegrown food. The feast is available for parties of 4 or more, priced at HKD498 per person and need reservation 48 hours in advance. Read on to see what's on the menu!
The Beast Feast comes in a set menu, featuring a range of LF specials including a salumi platter, homemade burrata, whole roasted suckling pig, classic linguini fini Pomodori, homegrown vegetables and a dessert board filled with dolce.
Before the feast began, LF signature homemade bread was served. This never change throughout the years, very classy and served on an anchovies can. Yet I always want them to toast the bread first, so the edge could be more crunchy.
How adorable looking is this little pigge with its little hand tucked under its head. Just like a baby sleeping!
The suckling pig was one of the best. The skin was thin, crispy and smokey. The meat was utterly tender and meaty. The stuffing was very flavourful and herby, but tasted a bit too heavy for me.
The Morstada was a wonderful sauce to go with the pig and the side dishes. It was sweet and mildly spicy.
The chocolate cake was quite nice. It was rich and moist but not overly sweet. Banana is always a good pair with chocolate cake. The Passion fruit sorbetti was a popular item on the board. It was icy, creamy and fruity.
The tiramisu looks nothing like the traditional tiramisu. The cake looks as if it was very dense, but it was actually soft and moist. It was icy and sweet, with a strong coffee taste. The cheesecake was dense, creamy and was surprisingly less cheesy and filling than I thought!
The Beast Feast comes in a set menu, featuring a range of LF specials including a salumi platter, homemade burrata, whole roasted suckling pig, classic linguini fini Pomodori, homegrown vegetables and a dessert board filled with dolce.
Before the feast began, LF signature homemade bread was served. This never change throughout the years, very classy and served on an anchovies can. Yet I always want them to toast the bread first, so the edge could be more crunchy.
Salumi Platter
The salumi platter is pretty much a must order item at Linguini Fini. I have this almost every single time I dined here. LF cures all their salumi in house. This platter features Lardo, Finocchiona, Picante and Lonza along with some appetite whetting Giardinera. Lardo (Right) was a thinly sliced Salumi with a jelly like texture that melts in your mouth. The Finocchiona (Back) was an interesting one. It was made up with rump, fatback and funnel which cured for 14days. The resulting texture was tender and juicy with a good oil content. It was slightly spicy and held great fennel taste. The Picante (Front) was my favourite. The pork loin was cured in salt and little chilli for 14days. It was a chewy and spicy piece with a strong pork flavour. The Lonza (Left) was a thin translucent ham, mildly salty with a sweet finish.
Homemade Burrata
The homemade burrata tasted brilliant with colourful flavours. It was creamy, herby and milky. The tomatoes were sweet and juicy, a great complement of the burrata!
Whole Roasted Suckling Pig "Porchetta"
Tah-dah! The climax reached as Chef Vinny showed up with the cutest thing on Earth - a whole roasted Porchetta! Naturally glossy with a deep golden brown skin, the suckling piggie stole the spot light, everyone at the restaurant literally had their eyes on the pig!How adorable looking is this little pigge with its little hand tucked under its head. Just like a baby sleeping!
The suckling pig was one of the best. The skin was thin, crispy and smokey. The meat was utterly tender and meaty. The stuffing was very flavourful and herby, but tasted a bit too heavy for me.
The Morstada was a wonderful sauce to go with the pig and the side dishes. It was sweet and mildly spicy.
Roasted Potatoes
The roasted potato was my personal favourite of the night. It was so good that I almost (secretly) finished the whole plate by myself while the others having their focus on the pig. The potatoes had the most crusty edge and creamy inner. It was seasoned with simple salt, garlic and rosemary, but the combining flavour was heavenly! I went straight to food coma after this.
Homegrown Organic Vegetables
Sweet beetroots, juicy cherry tomatoes and crisp grilled courgettes were served as sides. Always good to have some greens in a big meal!
Classic Linguini Fini Pomodori
It would be weird to go to Linguini Fini without having a plate of linguini, so the classic pomodori was put on the Beast Feast Menu. The linguini was al dente as always, and the tomato sauce was nice with a spicy edge.
Dessert Board
An exciting dessert board with delights especially designed by Group Executive Pastry Chef Tracy Wei. This dessert board features tiramisu, chocolate cake, blueberry cheesecake, almond panna cotta, passion fruit sorbetti and fresh berries.The chocolate cake was quite nice. It was rich and moist but not overly sweet. Banana is always a good pair with chocolate cake. The Passion fruit sorbetti was a popular item on the board. It was icy, creamy and fruity.
The tiramisu looks nothing like the traditional tiramisu. The cake looks as if it was very dense, but it was actually soft and moist. It was icy and sweet, with a strong coffee taste. The cheesecake was dense, creamy and was surprisingly less cheesy and filling than I thought!
Fazzolettie Nose to tail bolo - pork testa, veal & oxtail ragu, Parmigiano Reggiano - HK$198
A flavourful dish with meaty ragu. The fazzolettie(handkerchief pasta) was soft, eggy and totally soaked up the delicious ragu sauce. Parmigiano Reggiano (Parmesan) was sprinkled last to top a lovely cheese flavour to the dish.
Brooklyn Special Pizza - Homemade Mozzarella, Fried Eggplant, Roasted Peppers & Garlic - HK$248 for 18"
The huge 18 inch Brooklyn special was another wow of the night. It was a New York style pizza with crunchy based and slightly charred rim. The vegetarian pizza was sweet and garlicky.
Homemade Spicy Pork Sausage with Onion Peppers, roasted garlic mostarda - HK$108
This flavour bursting pork sausage was a signature at Linguini Fini and I can't believe I have never had this before! The sausage was smokey, meaty, savoury and ends with a spicy note. The skin was utterly crispy, u can feel the "pop" when you bit into the sausage.
♥ ♥ MUST GET ♥ ♥
Beast Feast
Fazzolettie Nose to tail bolo
Brooklyn Special Pizza
Homemade Spicy Pork Sausage
Rating
Food - ★★★★☆
Service - ★★★★★
Ambience - ★★★★☆
Overall - ★★★★☆
Linguini Fini
Beast Feast
Fazzolettie Nose to tail bolo
Brooklyn Special Pizza
Homemade Spicy Pork Sausage
Rating
Food - ★★★★☆
Service - ★★★★★
Ambience - ★★★★☆
Overall - ★★★★☆
Linguini Fini
Address (E) 1/F, The L Place, 139 Queen's Road Central, Central, Hong Kong
Address (C) 香港中環皇后大道中139號The L Place 1樓
☏ 2857 1333
Opening Hours: Mon - Fri: 11.30am - 2.30pm, Sat - Sun: 11.30am-4pm, 6pm - 10.30pm
Reservation Available? Yes
Walk In Possible? Yes
Website: http://www.linguinifini.com/
Date of Dining: 14 April 2014
Media Tasting
Bill in Total (Dinner inc beverages) - HKD4432
Bill Per Person (Dinner inc. beverages) - HKD554
Address (C) 香港中環皇后大道中139號The L Place 1樓
☏ 2857 1333
Opening Hours: Mon - Fri: 11.30am - 2.30pm, Sat - Sun: 11.30am-4pm, 6pm - 10.30pm
Reservation Available? Yes
Walk In Possible? Yes
Website: http://www.linguinifini.com/
Date of Dining: 14 April 2014
Media Tasting
Bill in Total (Dinner inc beverages) - HKD4432
Bill Per Person (Dinner inc. beverages) - HKD554
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