• RADICAL CHIC, INNOVATIVE ITALIAN CUISINE LED BY CHEF ANDREA ZAMBONI, UNVEILS NEW SEASONAL TASTING MENUS AND FESTIVE MENUS WITH A TWIST

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    <<17th November 2021 – Hong Kong >> Contemporary Italian restaurant RADICAL CHIC draws upon the evolution of Italian fine dining over the past 10 years to present a new culinary experience fusing innovation, artistic finesse, and avant-garde gastronomy. Led by Chef Andrea Zamboni, Radical Chic entrances guests with avant-garde cuisine coupled with its sky-high location on the 101st floor of International Commerce Centre, West Kowloon.

    Native Italian Chef Zamboni takes his homeland’s finest meats, seafood and seasonal produce to craft a cuisine and upscale dining experience quite unlike any other – bringing a radical and refined (chic) new take on Italian cuisine in Hong Kong.

    RADICAL CHIC’s New Tasting Menu Approach

    The new seasonal dinner tasting menus include a choice of either the “RADICAL” or “CHIC” menus – the former a showcase of progressive and experimental Italian cuisine, and the latter for those craving for an experience more geared towards classic recipes.

    The “RADICAL” menu features Chef Andrea’s latest innovative dishes – a representation of contemporary Italian cuisine created for progressive and adventurous palates. The RADICAL menu begins with a starter of fresh French oyster with Champagne jelly and caviar, followed by a choice of either Eggs Four Ways with ikura, uni, caviar, and white truffle (supplement HK$680), or the Il Sottobosco with escargot, potato mousseline, and mushroom. Other menu highlights include the A5 Wagyu Beef Dumpling with lapsang tea and white truffle (supplement HK$680) and Brittany Blue Lobster (supplement HK$980) with Piedmont hazelnut and white truffle.

     

    The “CHIC” menu is designed for those that are looking for classic recipe experience in a fine dining environment. Festive highlights include Winter Chestnut Soup, Homemade Tagliolini with shaved white truffles (supplement HK$680), and Carnaroli Risotto prepared “like in the mountains”. For a minimum of two guests or more, indulge in the option of Guinea Fowl cooked with white wine, and finish with a refreshing dessert of Celery and Green Apple Sorbet. The full new tasting menus are as below:

     

    “Radical” Dinner Menu
    HK$1,580+10% for 6 courses | +HK$980 for 6 glasses of wine pairing

    Ostrica gratinata al caviale

    French oyster, Champagne jelly, caviar

    * * *

    Uovo alle quattro vie e tartufo bianco
    Eggs in four way, ikura, uni, caviar and white truffle

    (add HKD 680)
    or
    Il sottobosco
    Escargot, potato Mousseline, mushroom
    * * *
    Brodo di funghi porcini e castagne
    Porcini mushroom broth with chestnut
    * * *
    Tutto fumo…
    1 year aged Carnaroli risotto, king salmon, onion

    or
    Radical Chic Wagyu ravioli e tartufo bianco
    A5 Wagyu beef dumpling, lapsang tea, and white truffle

    (add HKD 680)
    * * *
    Astice blu , nocciole Piemontesi e tartufo bianco
    Brittany blue lobster with Piedmont hazelnut and white truffle

    (add HKD 980)
    or
    Apicius Mallard petto e la gamba come in un panino
    Apicius Mallard breast and the leg
    * * *
    Pa-netto-ne

    “Chic” Dinner Menu
    HK$1,280+10% for 6 courses | +HK$880 for 6 glasses of wine pairing

    Caponata Siciliana e gambero
    Sicilian “Caponata” with Mazara del Vallo Prawn
    * * *
    Insalata di barbabietole Radical Chic
    Radical Chic beetroot salad
    or
    Uovo alle quattro vie e tartufo bianco
    Egg in four ways, ikura, uni, caviar and white truffle

    (add HKD 680)
    * * *
    Zuppa di castagne invernale
    Winter chestnuts soup
    * * *
    Tagliolini al tartufo bianco
    Homemade tagliolini and white truffle

    (add HKD 680)
    or
    Risotto di montagna
    Carnaroli risotto like in the mountains
    * * *
    Astice blu , nocciole Piemontesi e tartufo bianco
    Brittany blue lobster with Piedmont hazelnut and white truffle

    (add HKD 980)
    or
    Faraona e vino bianco
    Guinea fowl and white wine (minimum order for 2 person)
    * * *
    Sorbetto Sedano e mela verde
    Celery and green apple sorbet

     

     

    Christmas Festive Weekend Lunch at Radical Chic

    A refined new way to enjoy lunch this Christmas, Radical Chic offers an exclusive festive weekend + public holiday lunch from 25th November, 2021 to 6th January, 2022 only.

     

    Available in 4 or 5 courses including dessert, the Festive Weekend Lunch also offers guests the chance to enjoy striking panoramic views of the Hong Kong skyline and harbor in daylight. Highlights of the lunch include umami-rich Porcini Mushroom Broth with chestnut, Il Sottobosco with escargot, potato mousseline and mushroom, Smoke-scented 1-Year-Aged Carnaroli Risotto with king salmon and onion, and beautifully roasted Apicius Mallard breast and leg. The full Festive Weekend Lunch menu is as below:

     

    Festive Weekend Lunch

    HK$990+10% for 4 courses
    HK$1,280+10% for 5 courses

    Caponata Siciliana e gambero
    Sicilian “Caponata” with Mazara del Vallo Prawn
    or
    Il sottobosco
    Escargot, potato Mousseline, mushroom
    or
    Uovo alle quattro vie e tartufo bianco
    Egg in four way, ikura, uni, caviar and white truffle

    (add HKD 680)
    ***
    Brodo di funghi porcini e castagne
    Porcini mushroom broth with chestnut
    ***
    Tutto fumo…
    Smoked scented (1 year aged Carnaroli) risotto, king salmon, onion
    or
    Radical Chic Wagyu ravioli e tartufo bianco
    A5 Wagyu beef dumpling, lapsang tea, and white truffle

    (add HKD 680)
    ***
    Astice blu , nocciole Piemontesi e tartufo bianco
    Brittany blue lobster with Piedmont hazelnut and white truffle

     (add HKD 980)
    Or
    Apicius Mallard petto e la gamba come in un panino
    Apicius Mallard breast and the leg
    ***
    Pa-netto-ne

     

    Radical Chic is open for lunch & dinner service from Tuesday – Sunday. For more updates, please visit the restaurant’s website at HERE.

     

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    ABOUT RADICAL CHIC

    RADICALCHIC brings a radical and upscale take on Italian cuisine to the bustling heart of Hong Kong. Led by Executive Chef Andrea Zamboni, who brings a wealth of experiences from Michelin-starred restaurants around the world, RADICALCHIC translates authentic Italian flavors into a contemporary art form on the plate. Using highly progressive techniques, Chef Zamboni crafts a degustation experience unlike any other using fresh ingredients flown in directly from Italy.

     

    RESTAURANT INFORMATION

    Address: Shop B1, Level 101, International Commerce Center, 1 Austin Road, Tsim Sha Tsui, Kowloon

    Opening hours: 12:00-14:30 Lunch | 18:00-00:00 Dinner

    Tel – (852) 3618-7880

    Website – www.radicalchichk.com/restaurant

    Email – reservations@radicalchichk.com

    Instagram – @RadicalChicHK