31/F, V Point, 18 Tang Lung Street, Causeway Bay HK
+852 2603 7181
With a name meaning ‘high’ in Italian, it is no surprise Alto has rapidly ascended in the ranks of Hong Kong’s culinary elite, especially with its commanding views and eclectic international menu. Occupying the Penthouse level of the shiny new V Point building in Causeway Bay, Alto guarantees Hong Kong’s well heeled diners a memorable night out, with food, service and atmosphere combining to create a seamless dining experience.
Alto is one of the latest ventures by Dining Concepts, which owns and operates nearly 30 restaurants and lounges around Hong Kong. When it came to Alto, CEO and founder, Sandeep Sekhri wanted to create a restaurant without boundaries, a place where a great atmosphere and good food didn’t necessarily need to fit into any pre-conceived notions or strict ideals. He recruited Executive Chef, Michael Boyle, to bring this vision to life.
Michael, an American by birth, honed his culinary skills at renowned Las Vegas restaurants Bouchon by Thomas Keller and Bradley Ogden, before heading over to Hong Kong to lead the kitchen at Bistecca Italian Steakhouse. At Alto, Michael has designed a seasonal menu that takes inspiration from both his travels throughout various parts of the world and Sandeep’s original concept.
Primarily a grill-house, Alto specialises in meats and seafood cooked over an open flame, but it also serves up an eclectic range of raw dishes, healthy salads, pasta and veggies. Despite the diverse menu, the kitchen never loses its focus, and attention is paid to every detail, whether it is executing a perfect char on the premium grade A USDA Prime steaks or ensuring the crispy pig skins come out piping hot.
Speaking of those pig skins, they’re a must-order – these puffy pork rinds have been boiled for 18 hours, before being dried and deep-fried with an exotic spice blend and served with a Thai dipping sauce for a crunchy, satisfying bite. Other appetisers show off the far-reaching origins of the menu, from French-style foie gras to watermelon salad with chilli roasted feta drizzled with a thyme and raisin vinaigrette.
Seafood lovers can tuck into branzino with fennel or the seared scallops with cauliflower, while meat lovers should go straight for the steaks. The butcher’s board offers up everything from Japanese A5 Wagyu beef to USDA ribeye, catering to all palates, and making some tough choices for indecisive diners.
If you’re with a group, it’s best to share a few cuts of meat between the table. Pair your selection with servings of garlic smashed potatoes, roasted mushrooms and asparagus, and carbonara mac ‘n’ cheese.
Alto’s fine food and wines (the latter includes labels from some of the world’s rarest vineyards) are catapulted to new heights by the dazzlingly gorgeous interiors, conceived by British designer, Tom Dixon’s Design Research Studio.
The elongated 95-seat venue is bathed in a warm glow from 230 gold bauble-shaped light bulbs, while blackened timber tabletops, molten metal brass accents, and green marble and terrazzo stone add to the glamour and sophistication of the distinctly modern space.
One level up, the views are even better; guests can enjoy after-dinner drinks and snacks while enjoying 360-degree panoramas from the rooftop. Sip on a sundowner and lose yourself in the twinkling city lights and the glistening harbour beyond.