Gold by Harlan Goldstein

If you’re going to take a break from Chinese food in Hong Kong, you can’t do much better than Gold’s. I heard that Hong Kong has some of the best Italian food you can find outside of Italy, and it’s not hard to see why.
For lunch I really recommend the set menu. It starts with a salad and appetizer buffet. Normally I wouldn’t want anything to do with a salad buffet, but Gold’s is not a normal restaurant. The butter lettuce was ridiculous — each piece a perfectly shaped single leaf all exactly the same size. The premade salads included salmon with a wasabi dressing and a Thai prawn salad. This might have been the best part of the meal.
For the main entrée I had Scottish salmon with panko crusted prawns. The salmon was cooked perfectly, I am almost certain it was done sous vide. Either way it was delicious. For dessert I recommend the gelato, which I got to taste. It’s fantastic, not too sweet and lots of flavor. I had the chocolate tart, which was good, but not at the same level.

No kidding, the décor here is mostly gold (in a figurative sense), in which the ceiling has the most concentration of gold accents. Gold is another venture by acclaimed chef Harlan Goldstein. Upon entering the restaurant, I found its atmosphere elegant and the entire floor area carpeted. I mean, what it someone spilled some vino, huh? That would be something.
I thoroughly love the chairs, plush and very comfortable. The waiter was truly knowledgeable, even of the cooking times of the different dishes. There’s plenty to choose from in the menu, including a quirky take on hams, with a king and queen section. Other selections include appetizers, flat breads, salads, soups, sides, pastas, char grills and mains. We skipped the appetizers and started with the lobster spaghetti which used, if I’m not mistaken, San Marzano tomatoes — my favorite kind of tomatoes. The lobster had a good texture and it’s a good thing they didn’t try to skimp on it, as I find most restaurants do when they serve lobster in a dish.
For the mains, we had slow-​cooked Colorado lamb rib — the purée of the mushroom was phenomenal and syncs perfectly with the earthy taste of the black truffle sauce. Usually, I would have lamb go with some mint jelly but this was a wonderful and savory deviation. Another star of the night was the 12-​hour braised Wagyu beef cheek, truly tender with a melt-​in-​your-​mouth factor.
I have to admit, there’s just so much I want to try from the menu. It must be voodoo because everything we had so far was really, really good.
For groups, there is a private dining room that can cater to a maximum of 8 guests. Gold also sports an eco-​friendly terrace perfect for dinner parties and a fully stocked bar. I’ll definitely be back for all three.