Top of the World: Taking up a sleek space at the new V Point building in Causeway Bay, ALTO prides itself as a “contemporary grill” serving up fusion dishes that take inspiration from both French and Asian cuisine.

Look & Feel: Seating 95 diners, the restaurant is designed by famed British interior designer Tom Dixon. Floor-to-ceiling windows offer cool views of the harbor, while regal mini melt lights add a touch of drama. You can also expect to find chic touches like molten metal brass fittings and timber table tops.

Meet the Chef: ALTO is helmed by executive chef Michael Boyle, who worked at a variety of top-notch Las Vegas dining establishments before bringing his craft to Hong Kong. He was also the former head chef at fellow Dining Concepts venture Bistecca Italian Steakhouse.

On the Menu: It’s a smorgasbord of flavors here at ALTO. Obviously, grilled meats — including Argentine and USDA prime beef — take center stage, while other highlights include more unusual creations like crispy pig ears served with Thai-spiced dipping sauce and carbonara macaroni. On the drinks side, there are over 100 wines sourced from all over the world — plus a range of artisanal cocktails created to suit different points of the meal.

Great For: Group dinners or an intimate cocktails while admiring the views.  

FYI: There are plenty of options at lunch — choose from a lunch buffet, or go all-out and have a steak or burger alongside it.

This writeup is a news piece and was not based on a restaurant visit. The Loop will update this post once we’ve visited in person.

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