You may have glimpsed British designer Tom Dixon’s inimitable aesthetic at Jamie Oliver’s restaurant Barbecoa in London or in Hong Kong nightclub Tazmania Ballroom, or even immortalised at the MoMA in New York. Now, you can soak up his trademark contemporary glamour over a delicious steak and a couple of cocktails. Newly opened at V-Point — Causeway Bay’s newest skyscraper — is Alto, the first dining project in Asia by Design Research Studio, Dixon’s interior and architecture studio.

The restaurant is a contemporary grill that boasts a panoramic view of the harbour, a modern menu with a sharp focus towards grilled items — and, of course, stunning interiors. The 95-seat restaurant fuses the elements of earth, air, fire, and water into the interior design theme, framing the harbour view within the monochrome backdrop, all under a canopy of 220 gold mini melt lights.

Taking the helm of the kitchen at Alto is chef Michael Boyle, an alumni from Dining Concepts’ Bistecca after previous stints at Las Vegas restaurants including Thomas Keller’s Bouchon and Bradley Ogden at Caesars Palace. Alto’s main menu showcases finely executed plates greatly influenced by seasonality, including signature plates such as crispy pig’s ears with Thai-spiced dipping sauce and pierogi with edamame puree, beetroot and carrot, paired with an internationally inspired menu with an array of creative cocktails and wines from around the world.

Alto, 31/F V Point, 18 Tang Lung St, Causeway Bay; tel 2603 7181

This post originally appeared on the website of our sister publication, Hong Kong Tatler.

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