Talented visionary chef Niko Romito is set to cast his gastronomic magic at Tosca from January 28–30, 2016. Hosted by Chef Pino Lavarra of Tosca, Michelin three-star Chef Niko will be showcasing his ingenious creations characterized by a modest yet innovative culinary approach.
Chef Niko inherited his passion for cooking from his father, who ran a small restaurant, Reale, in Rivisondoli, a small village in Abruzzo with a population of only 700 residents. Chef Niko originally dreamed of a career in the finance industry; however, he decided to take the helm of Reale instead after his father passed away in 1999. Having no concrete experience in running a restaurant, Chef Niko followed his instincts and started self-learning at the age of 25.
With a fervent desire to grow professionally and develop new ideas, Chef Niko is devoted to culinary research and innovation. His dishes, modest yet artistic, are highlighted with the use of the finest regional ingredients prepared through modern cooking techniques. Reale reaped its first Michelin star in 2007 and the second two years later. Never resting on his successes, Chef Niko transformed a historic monastery in Casadonna into the new restaurant Reale, and received a much-coveted third Michelin star in 2014.
Chef Niko’s style of cooking features territorial influences and reflects his very own culinary philosophy – silence and luxury. “Chefs have to be quiet. Their ideas should be delivered by their dishes rather than explained with words. Cooking is a splendid luxury which involves a lot of hard work, dedication, creativity and professional development, and should be well respected,” commented Chef Niko.
For the very first time, Chef Niko will take the culinary stage outside Italy and wave his magic wand at Tosca to bring another dream gourmet experience to life. Guests may opt for a four-course or six-course dinner menu from January 28 to 30 at HK$1,680 and HK$1,980, respectively. A specially prepared four-course lunch menu is available exclusively for two days from January 29 at HK$680. Chef’s recommendations include “Veal, Gin, Misticanza Salad”, “Buffalo Ricotta Ravioli, Distilled Mozzarella Water, Pepper and Capers” and “Cold Emultion of Beef, Olive Oil and Truffle”. Vegetarian menus are also available, for full menus, please refer to the appendix.
Niko Romito Lunch Menu
Date: January 29 to 30, 2016
Time: 12nn – 2:30pm
Price: HK$680 per guest for a four-course set lunch
Venue: Tosca, Level 102, The Ritz-Carlton, Hong Kong
Niko Romito Dinner Menu
Date: January 28 to 30, 2016
Time: 6pm to 10:30pm
Price: HK$1,680 per guest for a four-course set dinner
HK$1,980 per guest for a six-course set dinner
Venue: Tosca, Level 102, The Ritz-Carlton, Hong Kong
Prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or email [email protected]
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