Chef Antimo Maria Merone’s Estro is a sophisticated meditation on Neapolitan heritage, where memory is distilled into avant-garde Southern Italian plates in Hong Kong. The kitchen eschews rustic tropes for technical precision, utilizing modern methods to elevate the flavors of Campania. A standout is the Red Prawn, paired with a velvety coral panna cotta and saline caviar, offering a delicate floral aroma that balances the rich crustacean sweetness. The "Homage to Salina" showcases Japanese squid submerged in a creamy Pizzuta almond milk, punctuated by the sharp brine of capers. Pasta courses demonstrate rigorous craft, particularly the bottoni, which provide a liquid burst of matsutake broth. For the main, the pigeon is cooked under ashes to achieve a succulent depth, while the mafalde Genovese features onions braised into a dark, umami-rich lacquer. Each dish is a sculptural arrangement, reflecting a boundaryless vision that honors tradition.