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Gems are more than just jewellery, they're an expression of artistic flair that can reflect individual style. D.Diamond Restaurant & Bar is about expressing the creative "food in art" concept.
D.Diamond is the first Damiani restaurant in the world and one of the first in Hong Kong to elevate jewellery into an art form. This nine-month old establishment which serves Italian food with a Japanese twist is situated in the roof garden of the highly talked-about Elements mall and surrounded by high-end luxury residences for an unrivaled dining ambience. The al-fresco dining area further enhances your experience.
Cruising through this divine creation, the brainchild of Xuan Mu, one certainly takes note of the bold yet nuanced use of color to coordinate intricately with the furniture. Drapery and leather cushion fabrics, table runners and lamp shades - even right down to the napkins laid on the table - create a visual concert of harmonious hues and a restaurant that's well-dressed, needless to say.
Those who have been supporters of the Hong Kong fine dining scene will certainly be familiar with the star-studed culinary expert behind D.Diamond. The executive chef of D.Diamond, internationally acclaimed Bryan Nagao chef who's culinary expertise and creative flair has left an everlasting impression in the minds of those who have been fortunate to experience his dishes, be it in San Franciso, Hawaii, Denver or Seoul. One thing he learned for certain from this all-round collation of experience was that professional cooking was perfect for him.
The talent of the restaurant resides in its extraordinary capacity to play with stylistic trends and delve into fusion cooking, which is what started out as a daring move for Bryan. So if you are looking for haute cuisine, try some quintessentially Italian-Japanese fusion dishes such as the pizza con tonno e ricci di mare (bluefin brought in specially for this dish); roasted squab with carrots, celery root, almond polenta and a nutmeg orange sauce (pigeon is deboned and put together with vegetables in a water vacuum-packed bag at 60 degrees before being pan-fried); and sansho toro "tataki" with salmon eggs and arugula puree at D.Diamond. Chef Bryan only plays with top quality ingredients which makes this standard comparable to top 5 star players.
Venture into the walk-in wine cellar which features a selection of cult, boutique and rare vintage label wines from Italy and other prestigious label wineries from around the world for tasting. Or choose from a selection of fresh fruit cocktail concoction with an emphasis on Japanese and Italian ingredients and culture in mind namely the green teaa caprioska, saki taki, four elements and gin shiso. What is impressive and unique about this restaurant is that it has gone beyond the boundaries of convention in its effort to connect with contemporary culture.
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