Located in the Hong Kong’s Intercontintental Grand Stanford Hotel, the 118-cover restaurant, Theo Mistral, serves Randall’s signature Italian cuisine from lunch through to dinner.
The new restaurant opened on 16 March, serving starters such as Italian classics, such as a fish platter; burrata; calamari; minestrone soup; and mixed salad.
Main dishes include pasta cappelleti di vitello (pasta stuffed with veal and pancetta in a mushroom sauce); and guinea fowl served with lemon zest, thyme, mascarpone, chard and mushrooms.
Dessert offerings comprise a chocolate tart with mascarpone, vanilla and marsala; and a lemon tart made with lemons from Italy’s Amalfi coast.
Randall began his career as an apprentice of Parisian-styled bistro Max Magarian of Chez Max, before eventually becoming head chef and partner at The River Cafe, learning from the best in Italian cuisine.
After 17 years at The River Cafe, he then moved on to open his first restaurant, Theo Randall at The InterContinental hotel on London's Park Lane, in 2006. He has since become an ambassador for a wide range of Italian produce.
During his tenure, Randall has worked alongside and become a mentor to countless talented chefs such as Jamie Oliver, April Bloomfield, and Hugh Fearnley-Whittingstall.