Amo at Hong Kong Street has been causing abit of buzz with their instagrammable dishes, a botanic themed backyard and a open kitchen so inviting...not forgetting the old school gates that marries both the past and present in one. There are so many design elements that get me going - #dreamkitchen #dreamcorners #dreamon.
That said, I was apprehensive about Amo...as with most other places that get a wee bit too much exposure on social media. Yet, the birthday girl's wishes always trump and so it was to Amo for a celebration.
Burrata with Eggplant Salad and Bottarga ($24)
The cheese fan in me screams hola. So good with the eggplant salad which is not the usual choice of greens for a cheese salad and those sprinklings of bottarga. A lovely plate of textures and creamyness, and definitely an appetizing start to the meal.
Crispy Calamari with Sumac and Sundried Tomato Aioli ($22)
Light batter around such tender rings, the sundried tomato aioli is the bomb dip with these popcorn calamari. Roasted tomatoes and tangy, stopping at one order is not an option.
Bone Marrow, Wild Garlic Pesto and Anchovy Salsa Verde ($29)
Mushrooms, Truffle, Mascarpone and Tuscan Pecarino ($32)
After trying their signature pizzas, the normal flavoured pizzas seem alot more ordinary on description. I love how the Chef is so audacious with his ingredient pairings. Creamy bone marrow meets a garlicky basil sauce and topped with savoury salsa verde, the combination already sells and we were all sold. That pizza base is also a show stopper, the fluff and density all in one makes a very mind conjuring creation - but I shall leave that science for the bakers.
Truffle mushrooms were also very tasty - I cannot believe we were only at the appetizer stage at this point. The mains were not served yet and we were all chomping down the shared appetizers like the hungriest diners around.
Spaghetonni with Boston Lobster and Tarragon ($78 serves two)
Thanks to instagram, we caved into sharing a pasta. Portions are definitely huge enough to serve 3 especially with the amount of appetizers we were stuffing ourselves with.
The lobster itself was such a center piece on top of a mountain of handmade pasta, the first part of the meal was spent cracking open their shells and savouring the fresh and succulent flesh. For the price paid, this definitely puts the dish top of the chart for value of money and amount of lobster meat gotten on the plate.
Handmade pasta always gets me scoffing at the packaged ones (and really, if only I had the option of getting them fresh all the time!), the slight chewyness especially.
Between finishing this to the last drop and saving space for dessert, I say please lick the plate clean.
Thoughtful touch by the restaurant for our messy course.
Caserece with Black Pepper, Saffron and Guanciale ($28)
In comparison, this was way tamer in portions and flavour. More homemade with a toss of black pepper, saffron and cured meat shavings.
Grilled Seabass and Spring Vegetables and Mint Casserole ($58 serves two)
Grilled Angus Beef Tagliata with Sunchoke Fries ($48)
While the carnivore declared that his red meat craving was satisfied, I thought the beef was good, just not outstanding enough to be classified a signature of the restaurant.
The mains came with a side of fried burdock chips. Texturally this was juicier than potatoes and if nobody mentioned these were not potatoes, I could be duped.
Hand Cut Fries with Rosemary and Mushroom Ketchup ($12)
Baby Gem Lettuce with Crispy Pancetta and Caramelised Onions ($15)
It baffles me how their sides can taste so good even if it is just a simple toss of greens and bacon!
Tiramisu ($18)
Potent stuff with a shot of espresso and plenty of mascarpone cheese.
Apple Strudel with Vanilla Chantily ($15)
This reminded me of the german apple pie that Marche used to sell and the apples were packed too loose in the strudel.
Families throng to Amo for weekend dinners and I can totally understand because the food is made for sharing. Service is incredibly quick, I am just amazed how fast our orders were placed and at two snaps of a finger they were piping hot and on the table. For some who prefer slower dinners this may be an issue but definitely not for me. I dislike being full from waiting on courses.
Impeccable courses and great service, I am clearly bowled over by Amo. Ti Amo indeed, and ciao!
Amo
33 Hong Kong Street
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