Pasta perfect: top Italian signatures at Theo Randall’s restaurant Theo Mistral
- One of the top dishes on the menu, Cappelletti di Vitello, takes days to make – and the result is magnificent
Known in the industry, and to television food show viewers, Randall was once head chef and partner at London’s legendary River Café. At Theo Mistral, he offers some of the best pasta in town. His signature Cappelletti di Vitello – handmade pasta filled with slow-cooked veal pancetta with porcini mushrooms and Parmesan – takes days to make, and the result is delicious. Ditto the fish stew of lobster, tiger prawn, sea bass, scallops, mussels, clams, saffron potatoes, red chilli, parsley and lobster bisque.
For dessert, the home-made Amalfi lemon tart with caramelised almond, crystallised lemon and sweet sour cream is divine. The drinks are mainly wine, beer and liqueurs from across Italy.
Contact details
Level B2, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East
2731 2870
