In the basement of the InterContinental Grand Stanford awaits an inviting restaurant with leather and banquette seating, potted plants, and terracotta tiles. Its namesake is British celebrity chef Theo Randall, who remade the longstanding Mistral restaurant in 2018, focusing on elevated, well-executed Italian dishes (no gloppy mac ‘n cheese or vodka sauce here). The double-baked fontina and parmesan soufflé with artichoke, spinach and cream is well balanced and rich, without overwhelming the palate. Other signatures include veal chop in a truffle jus and risotto with red prawns, bisque and caviar. Portions are generous, so pace yourself to leave room for the Amalfi lemon tart.

Signature Dishes

• Homemade pasta filled with slow-cooked veal and pancetta
• Baked soufflé with roasted cauliflowers, fontina cheese
• Fish stew of tiger prawn, mussels and assorted seafood

Tatler Tip

The premium lunch menu is an approachable way to sample Theo’s greatest hits at HK$398 per head for four courses.