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Al Molo
Al Molo
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Al Molo
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Al Molo, New York City chef Michael White’s first international outpost, overlooks the spectacular views of Victoria Harbor from Hong Kong’s Ocean terminal. With a menu of eclectic, rustic Italian cuisine, Al Molo (translated as “the pier”) combines the airiness and solidity of an urban bistro with the flair and modernity of Italian detail. Gorgeously intricate and roughly salvaged hand-carved stone artifacts from Italian buildings are suspended by blackened steel framing; part archaeological dig, part Gordon Matta Clark museum pin up. Dueling open kitchens flank the dining rooms on opposite sides, one with a bustling open fire pizza oven, the other crafting delicate pastas and seafood atop a monolithic Italian limestone counter. To maximize the dramatic view and experience of the city on beautiful days, transformable glass partitions pivot open overhead, while outdoor decking wheels out from a custom chassis below, completely breaking down any barriers between indoors and out, which while on the doorstep of Victoria Harbor, makes for a lovely meal indeed.
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