Theo Mistral by Theo Randall: Some of the best pasta in town at the InterContinental Grand Stanford Hong Kong
- The chef’s signature is the sublime cappelletti di vitello – handmade pasta filled with slow-cooked veal pancetta with porcini mushrooms and Parmesan
Theo Randall was once head chef and partner at the legendary The 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 a few days to make, to delicious results, as is the baked soufflé with Romanesco broccoli, fontina cheese, spinach, cream and Parmesan, and pan-roasted Dover sole with capers and Amalfi lemon.
For dessert, the home-made Amalfi lemon tart with caramelised almond, crystallised lemon and sweet sour cream is divine. The drinks menu has 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
Signature dishes
Handmade pasta filled with slow-cooked veal and pancetta with porcini mushrooms and Parmesan
