A refreshing new take on Italian cuisine that infuses the familiar ingredients and flavours of Hong Kong
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<<17th May 2022 – Hong Kong >> During the extended dinnertime restrictions of Hong Kong’s fifth wave, Locanda Dell’Angelo Executive Chef Steve Chiu took it upon himself to re-envision the future and direction of the restaurant. With the rising number of great Italian restaurants in Hong Kong, from relaxed and casual to fine dining, Chef Steve decided it was time to re-position the restaurant’s culinary direction to continue fulfilling its most important mission: to provide its guests a truly stand-out dining experience.
Starting from today, Locanda Dell’Angelo unveils its new six-course chef’s tasting menu, and with it, Chef Steve’s fresh, contemporary, and exciting new Hong Kong-inspired approach to traditional Italian cuisine. The revamped a la carte menu has been greatly reduced, while retaining long-time Locanda guest favourites.
New 6-Course Chef’s Tasting Menu Experience at Locanda Dell’Angelo
Trained in Italian fine dining at celebrated establishments throughout his career, Chef Steve Chiu brings an elevated twist on classic Italian dishes. Chef Steven’s new six-course tasting menu is priced at HK$1,680+10% per person, and for the first time, brings in influences from his home and birthplace, Hong Kong.
The menu begins with Gambero Rosso, melting Italian red prawn served with sea urchin, local tofu sauce, and hazelnut emulsion; seasonal White Asparagus with stem lettuce, espelette and Hong Kong soy milk mayonnaise; locally caught Silver Pomfret with lardo ham, onion, white fish soup and dill oil; Challans Duck with eggplant, shallot and hua mei plum (Chinese preserved plum) sauce; and Pan-fried Brioche with red bean cream and mascarpone ice-cream.
6-Course Chef’s Tasting Menu
HK$1,680+10% per person
Amuse Bouche
GAMBERO ROSSO
Sea urchin tofu, hazelnut emulsion
WHITE ASPARAGUS
Stem lettuce, espelette, soy milk mayonnaise
HOMEMADE TAGLIOLINI
Blue swimmer crab, coriander pesto
SILVER POMFRET
Lardo ham, onion, white fish soup, dill oil
CHALLANS DUCK
Eggplant, shallot, hua mei plum sauce
Pre Dessert Drink
PAN FRIED BRIOCHE
Red bean cream, mascarpone ice-cream
Petit Fours
The reduced a la carte menu features a combination of Chef Steve’s prevailing signature dishes as well as seasonal additions, from Pan-fried New Zealand Scampi (HK$430) with ossetra caviar and green peas emulsion, Wagyu Beef Tenderloin (M5) Tartare (HK$330) with Jerusalem artichoke and gorgonzola sauce; Risotto “Acquerello” (HK$380) with white asparagus and mushroom jus, Spaghetti alla Chittara (HK$480) with gambero rosso and spring vegetable sauce; Te Mana Lamb Rack (HK$510) with fried artichoke, garlic puree and lamb jus; and Full-Blood Wagyu Oyster Blade (M7) (HK$590) with cauliflower done in various ways and beef jus.
Note To Editors
Locanda Dell’Angelo is open every day of the week for dinner from Monday – Sunday from 6pm-10pm. Lunch is now served on weekends and public holidays only, from 12pm-3pm. Menus currently on offer include the A La Carte Menu, 4-Course Weekend Lunch Menu (HK$538+10% per adult, HK$328+10% per child), the new 6-Course Chef’s Tasting Menu (HK$1,680+10% per adult).
For bookings and enquiries of Locanda Dell’Angelo, please contact +852-3709-2788 or email to info@angelo.com.hk.
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About Locanda Dell’Angelo
Tucked away on a quiet street in Happy Valley, Locanda Dell’Angelo is the city’s answer for contemporary Italian cuisine with Hong Kong influences. Helmed by local Chef Steve Chiu, the cosy 28-seater restaurant specialises in seafood dishes using the freshest possible ingredients from around the region.