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Life is a combination of magic and pasta – Federico Fellini

DiVino is a great place to hang out and have a few drinks, especially since it’s located on Wazzzhappenin’ Wyndham.  The staff are so genial, and make sure it’s never a dull night in this wine bar and resto.

The first time I had dinner here we were blown away by the quality of their homemade pasta.  The home-made black pepper tagliatelle with venison ragout and garnished with Pecorino, for example, excites me every time I see it on the menu.  Luxurious slow-cooked wild venision hind generously covers the peppery thick ribbons with flair and unparalleled richness.

For those that prefer only a hint of chili and spice, humble spaghetti is given an Italian suit of white wine clams, found in their ‘Newcomers’ section.  The spaghetti is always cooked perfectly al dente, and at the same time, is cooked with the white wine sauce long enough so the flavours stick.  Like the Maine lobster linguine, which has a heavier bisque-like flavour, the dish is appreciatively generous with the seafood.

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The signature here is the 500 grams of Burrata DOP with Italian cherry tomatoes and a red onion salad, which I unfortunately have not tried (currently searching for a fellow cheese lover to share this with me).  The beef carpaccio, served with arugula salad, Parmesan cheese shavings, and artichoke hearts, is more than fair recompense.  You might also be able to change to a Bresaola if you’re not too keen on raw meat.  Slightly sweet but aged, lean yet melting, the Bresaola (below) is a fitting appetiser to that big pasta main.

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Andrew also has a soft spot for the French fries with black truffle mayonnaise.  They use hefty chunks of black truffle so this is not for the faint hearted.  I’m not crazy for the fries themselves, as I prefer sizes closer to shoestring – these are rather chunky.

At the moment, the DiVino group is taking part in white truffle season, with their ALBA truffles specially imported from Italy.


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Been a while – finally back in Hong Kong for summer, after a pretty grueling year in London.  But you don’t want to hear about this.  I come bearing pictures of food, and hope you will forgive me for my absence.

My mama went to Tai Po market (I, admittedly, was still jetlagged and slept in till 3) and picked up some glorious seafood.  Had some razorclams, mussels, prawns and squid.  In Tagalog, you call squid ‘pusit’, which my boyfriend prefers because it sounds naughty, and it makes him giggle when I ask him if he likes pusit.  Yes, we are children.

Despite the lame anecdotes, this post will hopefully be a little more informational than usual, as I feel I’ve learned a thing or two about preparing and cooking seafood that could be useful to you too.  Definitely no ‘master’, but I do feel a little more experienced with my seafood skills.

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