• A refreshing new take on Italian cuisine that infuses the familiar ingredients and flavours of 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 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. For dessert, enjoy Pastry Chef Tia Cheung’s creations of Pistachio Panna Cotta (HK$158) with caramelized pistachios and apricot and Macedonia (HK$158) with fresh fruit, vanilla syrup, black pepper, and grape granita, among others.