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Estro Hong Kong

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Estro HK

I think I first heard about Estro at Sushi Shikon (of all places!). You know, when you sit at a sushi bar, it's easy to strike up a conversation with the people sitting around you. We met this woman who was obsessed with food. She couldn't stop gushing about Estro. She also lamented about how hard it was to book. After all, it was new, word was flying around about how amazing the food was, and . . . well, it was impossible to book.

Well, not impossible, but you had to contact them early. We ended up having a couple opportunities to go. In a lot of ways, I agree with the hype. The food really is very, very good. It's incredible to know that this Chef Antimo Maria Merone's first restaurant, opened in collaboration with the JIA Group.

Estro.hk Hong Kong

Chef Merone is from Naples, and the aim of Estro is to elevate Neapolitan cuisine. He's done it tremendously well. The food is excellent, and I've really enjoyed every meal I've had there. The restaurant currently has one Michelin star, which is a fair and accurate rating.

Below are two meals that we had at the restaurant. My personal favorite dish is always the "bottoni", or button shaped ravioli. They have rightfully earned their status as the icon dish at Estro.

Lunch Menus - $680 - $980
Dinner Menus - $1,580 - $1,980

First Meal: February 2022

Estro.hk Hong Kong
Estro.hk Hong Kong
Estro.hk Hong Kong
Estro.hk Hong Kong
Green buttons ravioli topped with a green powder made from turnip tops.
Estro.hk Hong Kong
Estro.hk Hong Kong
Estro.hk Hong Kong
Estro.hk Hong Kong
Sicilian pistachio gelato was out of this world. I still can't stop thinking about it.
Estro.hk Hong Kong
Estro.hk Hong Kong
Estro.hk Hong Kong
Estro HK

Second Visit to Estro - January 2023

Estro HK
Estro HK
Estro HK
You can choose which type of olive oil you want to have with your bread.
Estro HK
Or heck, why not try all four?
Estro HK
So interesting and fun.
Estro HK
Estro HK
Panna cotta of red prawn tartare with Kristal caviar.
Estro HK
Perfectly executed.
Estro HK
Estro HK
Pan seared fish (amadai?)
Estro HK
Long scialatielli made with basil, king crab, and Amalfi lemon
Estro HK
Estro HK
Buttoni, this time topped with gold (!).
Estro HK
Bryan chose the lamb as his final meat course.
Estro HK
I"m not a huge lamb fan, so I chose to upgrade to the Wagyu beef option.
Estro HK
I was so full by this point I had trouble finishing this big piece of "upgraded" Wagyu filet mignon. After one eating about ¼ of it, I asked if I could take it home. The server politely declined, telling me that the chef does not believe the dish will taste good reheated. I was a bit surprised, and a bit upset, since the upgrade price was quite expensive, and I didn't know beforehand that I couldn't take it home. The restaurant graciously did not charge me for the upgrade, but still did not let me take it home. Bryan said, "well, you gotta respect the chef for standing up for his values." Fair enough, but clearer communication would also help.
Estro HK
A symphony of chocolate, including chocolate mousse, chocolate sorbet, chocolate cookie, and a pure piece of chocolate. All 72% Araguani chocolate from Valrhona.
Estro HK

General Thoughts - Estro HK

There's a clear reason why this place is so popular. The food is very, very good, and execution is very precise and at a very high level. The ingredients are great, the pasta is amazing, and all in all, you'll have a great time. Just know that you'll have to follow the chef's rules while you're there.

Estro Hong Kong
Level 2, 1 Duddell Street,
Central, Hong Kong

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