Fresh made pastas and a damn good steak at Doppio Zero

Last Friday, I started my weekend with an indulgent dinner with friends at Doppio Zero. I have been a few times and have always thoroughly enjoyed every part of the meal. Friday was no different.

We ordered 9 dishes and devoured everything!

1. Truffled Fried Oysters: Eating this in one bite is the only way to go. The different textures and flavors that are all happening at once - from the black truffle aioli, lightly battered oyster and creamy spinach puree - all complement each other.

Truffled Fried Oysters

2. Fried Prosciutto Balls: I liked the sweetness of the honeydew melon sauce in contrast with the savory and crunchy batter and smokey flavors in the prosciutto.

Fried Prosciutto Balls

3. Burrata: Served on top of a sliced pickled onions and arugula, with eggplant jam and 15 year aged balsamic vinegar.  Eat this with every single element of the dish in one bite. The burrata is soft and delicate while the sweet eggplant jam cut through the acidity of the balsamic vinegar and pickled onion.

Burrata

4. Beetroot Ravioli: A good option for vegetarians. Made with red wine braised beetroot, gorgonzola and has a light butter and poppy seed sauce, the filling had a slight natural sweetness from the beets. The gorgonzola was light in flavor and texture, making these ravioli pillows soft and creamy.

Beetroot Ravioli

5. Tagliatelle Bolognese: Classic and hearty Italian comfort food. This is probably the most authentic and traditional version you will ever find in Hong Kong. This dish does to use a rich tomato base, which is synonymous with bolognese. Instead, the sauce is made from the natural flavors of the meat and a little bit of nutmeg and parmagian cheese.

Tagliatelle Bolognese

6. Chitarra with Sea Urchin: My favorite pasta dish here. The noodles are tossed in sea urchin and tarragon sauce with a big scoop of tobiko (crab roe) on top. Mixing the tobiki with the pasta adds a nice crunch.

Chitarra with Sea Urchin

7. 10 oz USDA Prime Ribeye: If you love steak, you must to order this dish. This steak is perfectly seasoned and grilled to perfect medium rare. Each slice is melt-in-your-mouth tender. It's just perfect.

10 oz USDA Prime Ribeye

8. Brioche Bread Pudding: Served warm and fresh from the oven with a scoop of ginger gelato melted over it.

Brioche Bread Pudding with Ginger Gelato

9. Affogato: This was my favorite of the two desserts. The Hong Kong-style milk tea-flavored gelato is homemade and topped with a peanut butter cookie, accompanied with a shot of hot espresso on the side to pour over it. 

Affogato

RATING:
5 / 5

THE BOTTOM LINE:
Doppio Zero never disappoints. They consistently serve up excellent food. I can always depend on them for traditional and creative homemade pastas, fresh ingredients, and a damn good steak.  It's the Ribeye and Chitarra that keep me going back!

FAVORITES:
- Truffled Fried Oysters
- Burrata
- Tagliatelle Bolognese
- Chitarra with Sea Urchin
- 10 oz Prime USDA Ribeye
- Affogato

Trattoria Doppio Zero

The Pemberton, 22-26 Bonham Strand 

Sheung Wan, Hong Kong
Tel: 2851 0682