ALTO Bar and Grill by Dining Concepts - wow, what a view

http://www.diningconcepts.com/Alto

Dining Concepts is one of the leading restaurant groups in Hong Kong, running a heap of restaurants from some of the world's leading chefs.  Names like Gordon Ramsey and Mario Batali are associated with the group, which gives Dining Concepts star power.  So much so that the group launched on the Hong Kong stock exchange this week with shares rising an amazing 1900% at one point.

Amazing really.

One of the key things about Dining Concepts is that they sure do know how to open a restaurant, often with much fanfare, sometimes low key.  ALTO in Causeway bay was the most recent restaurants to join the stable and after reading some of the press about the joint, we decided to get along and check it out.

Located in the very new V Point building, which it must be said was still not fully occupied at the time of our visit, the very modern space resides on the 31st floor of the building and had simply stunning views of Hong Kong.  You're instantly assaulted by the stunning array of lights that dangle from the ceiling, very much looking like floating orbs or golden suns at first, but as you get closer, more like bright amoeba - all different shapes and glowing.  The rest of the restaurant is a mix of comfortable modern chairs and tables that seemed like a cross between picnic and traditional restaurant tables.  

Designer Tom Dixon of internationally renowned Design Research Studio had done a superb job of building a contemporary looking restaurant that has moved away from the semi industrial feel that seems to be so prevalent nowadays!

Mandarin Grill and Bar - the perfect lunch?

http://www.mandarinoriental.com/hongkong/fine-dining/mandarin-grill-and-bar/

I suspected that I might like the Mandarin Grill and Bar.  Having all of the hallmarks of a great restaurant helps: Michelin Star, world class home in the Mandarin Oriental and a head chef that trained under arguably this century's most innovate chef, Ferran Adria of El Bulli fame.  Yep, there was a fair chance that I was in for a beauty of a meal.

But I've been wrong before!

I have a love-hate relationship with Michelin Starred restaurants for lunch, love the fact that in Hong Kong you can access a Michelin restaurant for around quarter their usual price.  Hate the fact that more often than not, the star chef is not presiding over lunch time service and you're never sure if the meal will be at the same standard as a dinner.

With a reputation as an innovative chef, Executive Chef Uwe Opocensky has had the opportunity learn from more than just one master, having also worked with Anton Mosimann and Alain Ducasse. That reputation was the key ingredient for the Mandarin Grill securing its Michelin star in 2009, and more importantly, keeping the menu and restaurant fresh while maintaining the gold standard of a Michelin star.  I could think of no better place to have lunch with some colleagues - secretly hoping those lunchtime blues wouldn't become a factor.

Surprisingly, my dining companions had beaten me to the restaurant and were seated by the time I arrived.  I say surprisingly because I've a reputation for being early to dine and I felt just a little weird coming to the table last!

London - MazeGrill, the more casual Gordon Ramsay

https://www.gordonramsayrestaurants.com/maze-grill-mayfair/

London is the home base for Gordon Ramsay, so I made it my mission to visit one of the great chef's restaurants during my recent visit.  It turned out to be easier said than done!  First on my list was the three Michelin starred Restaurant Gordon Ramsey, a must for any foodie visiting London.  Nope, no chance of getting in!  Next on my list was one of Gordon's first great restaurants, Petrus, and while I could secure a seat at around 9:30pm, it was a bit too late for a reservation.

And so I worked down the list of Gordon Ramsay restaurants until I was able to secure a seat.  I ended up getting a table at Maze, not the Michelin starred Maze, but the more casual MazeGrill located in Mayfair.  You know the old saying, beggars can't be choosers!  I was just happy to be getting along to a Ramsay restaurant at all, and thankfully, I ended up having one of my best nights in London!

I'd had some time to kill and found myself wandering around Mayfair for about an hour before my allotted reservation time.  Wow, you can certainly get a feel for the wealth of the area, it's quite a spectacular little patch of Planet Earth.  After getting my fill of seeing the wealthy side of London, I made my way to the beautiful old building that housed MazeGrill to get my fill of some delicious food.

Cha Cha Char - redemption tastes so sweet

http://www.chachachar.com.au/

It's become abundantly clear over the last few years that Brisbane has developed a hyper competitive market for dining.  Where once there were a few dominant restaurants, filled to the brim on most days and nights, now there are many great restaurants, with some struggling to attract the large crowds that once graced their dining areas.  Eagle Street and its range of fine dining spots is a good example of where once upon a time it was next to impossible to get a booking, any day of the week.  With such a competitive market, restaurants just can't afford to have an off night, people won't put up with it any more.

Cha Cha Char is a restaurant that I used to go to a lot, back in the day, but a couple of years but a very poor experience put an end to my regular visits to the Brisbane steak institution.  You might ask what it takes to stop someone from going back to a restaurant they have frequented so often....  It was a case of the restaurant trying to cram so many seats into the dining area that it became uncomfortable.  This was coupled with being seated right by the exit door on a cold, wet and windy night and a failure to be moved to better, and warmer seats, despite repetitively asking.  It was frustrating enough being freezing and seeing a small number of spare tables free, but when the food just didn't measure up, it was time to say 'enough'.  

It's been a few years since that fateful night and while I voted with my feet and my wallet by not going back for a visit, so I thought it was a time for redemption.  Our leadership group had our quarterly lunch and as usual I was tasked with finding a restaurant for us to visit. Cha Cha Char came to mind and I decided to give it another go.

Vintaged Bar and Grill - The Butcher Block

http://www.vintagedbarandgrill.com/

Is there anything better than a chef shoot out?  Especially when one of the chefs is a celebrity chef with a huge reputation to uphold.  Vintaged Bar and Grill recently held a spectacular dining event that pitted legendary meat chef Adrian Richardson against Vintaged Executive Chef Jeremy Clark.   Overseeing the battle royale and providing the amazing meat for the evening was 5th generation and celebrity butcher Anthony Puharich of Victor Churchill in Melbourne.

Vintaged is one of those hidden gems in Brisbane and is tucked away on the 6th floor of the Hilton Hotel.  I've been to Vintaged a number of times and am always amazed at the majesty of the transformation that took place a few years ago to turn the dining space at the Hilton into a world class restaurant.  Designed by respected architect Mark Landini and costing around two million dollars, Vintaged is a sleek and classy restaurant that specialises in delivering beautifully crafted meat dishes. 

As I entered the stunning dining area of the restaurant and wandered past the huge chef's table I couldn't help but notice the display that dominated the restaurant and would soon become the focal point for the night's festivities.  The theme of the evening was the Butchers Block and proudly on display were many cuts of meat, some readily identifiable but many not so.  As the guests for the night started to gravitate to the somewhat confronting display, Anthony Puharich commenced the evening with a lesson on the fine art of butchery.

One Eleven Modern Grill - A new take from an old master

http://www.bistrooneeleven.com/#bistro-foodDrink

It's hard for me to believe that FoodMeUpScotty started it's life just one year ago.  What started out as just a little hobby has moved to an all consuming passion, one that has been extremely rewarding.  In a strange twist of fate, my very first post (see here) was about a brand new restaurant to hit Brisbane by a well known chef by the name of Philip Johnson.  Now, one year on and at the anniversary of my first post, I find myself again writing about the Philip Johnson restaurant, only this time the bistro has undergone a transformation itself.  

Bistro One Eleven is no longer, in it's place stands One Eleven Modern Grill.  The king is dead, long live the king.

Just over a week ago there was a call to arms of Brisbane's foodie and business community, there was to be an announcement about Bistro One Eleven.  Living in the same street and feeling that my blog was inextricably linked to Bistro One Eleven, I attended the event with a keen interest to hear what Brisbane cheffing legend Philip Johnson had to say.  Fearing the worst but incredibly curious, we were told the news that Bistro One Eleven was changing its name and its style to better meet the inner city dining market.  One Eleven was to become a Modern Grill in the fashion of culinary genius Wolfgang Puck's Cut.

Ahmets - the Turkish experience

http://www.ahmets.com/south-bank/

Our usual Sunday afternoon ritual is to find somewhere to have dinner in the city or surrounds and then head off to see a movie.  Last Sunday we ended up doing things a little differently and saw an afternoon session before heading off to dinner straight after.  You would imagine that this little change to our routine would have a minimal impact on our evening.......  As it turned out the whole evening was thrown out!

It was the regular Sunday crew of CI, TB, SC and I and we ended up going to an earlier session of Zero Dark Thirty because we could not choose between Flight and Hansel and Gretel, the only problem was that Zero Dark Thirty was a 3:30 pm movie finishing at 6:30, no problems, dinner after.  Once the movie finished we were at a loss of where to go.  We checked out a few places that had all closed for the evening and ended up in a queue at the Casino to visit the Fat Noodle.  However, after being told that we would need to wait 30 minutes for a table decided to wander over to Southbank where more restaurants would be open.

Pony Dining - A new Eagle Street treasure

http://www.ponydining.com.au/

The Eagle Street precinct has a dazzling array of fine dining restaurants and one would think that there was not a lot of room for another, I mean at what point do we reach saturation?  So I was very interested when I heard that another Sydney restaurant was looking to open in Brisbane, with Pony Dining opening it's third restaurant in Queensland with Melbourne missing out again.

The space that Pony occupies has been vacant for a long time now, but at one time was the home of McDonalds (which moved around a fair bit in Eagle Street before moving out) and is one of the prime restaurant real estate locations in Queensland.  The space itself is amazing but not unexpected, with the designers of Sydneys iconic Ivy behind the transformation from empty shell to perfect blend of indoor / outdoor dining that fits the Queensland lifestyle so brilliantly.  What I love most about the design is the central kitchen layout, providing great views of the activity of the kitchen available from almost every corner.

What's even better about Pony Dining is that head chef Damian Heads is a Brisbane boy, who has worked in some amazing restaurants around the country.  In 2001 Damian was the winner of the prestigious Josephine Pignolet young chef of the year award and in 2006 Damian was instrumental in opening up Pony The Rocks.   It's always great to see Brisbane chefs coming back home after a successful career interstate or overseas.