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THIS RESTAURANT IS CLOSED Alba Restaurant Review: American Bryan Nagao was mentored by chef Roy Yamaguchi before crossing the Pacific Ocean to cook up a fusion storm at Felix atop The Peninsula Hong Kong. He moved on to innovate on both sides of Victoria Harbour, and now helms this kitchen in the up-and-coming neighborhood of Causeway Bay, just east of Central, with Japanese-inspired dishes like black codfish in saikyo miso, guanciale, fennel, hijiki and carrot orange sauce. Other standouts on the tightly edited menu include langoustines with Hokkaido scallops, sorrel, bottarga and pickled cucumber, and his signature suckling pig cooked with New Zealand clams and baby spinach in miso broth. Or, come by just for a bowl of the homemade udon noodles in black ink with red prawns, scallops and uni. Large tables and three private dining rooms for up to sixteen people make this a good choice for business dinners while the low lighting and gilded finishes add elegance to the ambience. Finish with Nagao's white peach and rhubarb crumble topped with vanilla gelato, or go for one of his favorite after-dinner sips, like the Castelnau de Suduiraut Sauternes, Taylor's ruby port, or a twenty-year-old Grappa di Barolo. Alba’s 120-label wine list consists of Champagne, sparkling, white, red and sweet selections. Like the cuisine, the options are global, culled from old- and new-world regions, and range from easy drinking-level wines to those for the connoisseur.