• Happy Valley’s best-kept secret for authentic Italian cuisine

    LOCANDA DELL’ANGELO, the city’s long-time favorite destination for an authentic and cosy Italian experience in the heart of Happy Valley, is serving up a storm of seasonal tasting menus for the coming year-end festivities. Led in the kitchen by new Executive Chef Steve Chiu, Locanda Dell’Angelo brings the authentic flavours and textures of Italy with its trademark hospitality to match.

     

    Locanda Dell’Angelo is open for dinner on Monday-Saturday from 6:30pm-11pm, Sunday and public holidays from 6pm-10:30pm, and weekend lunch on Saturday-Sunday from 11:30am-2:30pm. Menus currently on offer include the A La Carte Menu, with the added choice of crafting your own tasting menu of 4 courses (HK$1,180+10% per guest) or 5 courses (HK$1,480+10% per guest), 4-Course Weekend Lunch Menu (HK$538+10% per adult, HK$328+10% per child), Bar Aedes Wine & Tapas Menu, and the upcoming Christmas Eve + Christmas Day Menu (HK$1,680+10% per guest), and New Year’s Eve Dinner Menu (HK$1,880+10% per guest).

     

    “Create Your Own” 4- or 5-Course Tasting Menu from the A La Carte

    Trained in Italian fine dining at celebrated establishments throughout his career, Chef Steve Chiu brings an elevated twist on classic Italian dishes. Aside from ordering from the a la carte menu, guests may also select their favourite appetizer(s), pasta, main course and dessert to craft their very own custom tasting menu of 4 courses (HK$1,180+10%) or 5 courses (HK$1,480+10%).

    Highlights of the menu include appetisers of Hokkaido Scallops Two Ways (HK$320) with Ossetra caviar, avocado and arugula foam, and Nemuro Tsubukai Shell (HK$300) with confit fennel, Iberico ham, and Amalfi lemon dressing, andBlack Angus Beef Carpaccio with sea urchin, pear, quail egg, and Parmesan foam.

     

    Locanda Dell’Angelo’s famed pasta selection comprises of crowd-favourites such as Homemade Potato Gnocchi (HK$310)with French pigeon ragout, Parmigiana Reggiano, and aged balsamic, Homemade Tagliatelle (HK$440) with Sicilian red prawns, zucchini and kale puree, and Mancini Linguine (HK$380) with Nagasaki tuna, bottarga de muggine, and arugula. Hearty main courses include Coral Grouper (HK$460) with ratte potato, baby salad and aromatic oil dressing, Te Mana Lamb Rack (HK$480) with beetroot puree, crushed potato and lamb jus, and Full Blood Wagyu Oyster Blade M7 with caramelized shallot, red bell pepper puree, and beef jus.

     

    For dessert, enjoy a selection of award-winning pastry chef Tia Cheung’s innovative creations including Osmanthus Choux (HK$138) with Osmanthus cream and 70% vanilla chocolate sauce and Red Fruit Pavlova (HK$138) with fluffy meringue, vanilla Chantilly, red fruit sorbet and jam.

     

    Weekend Lunch at Locanda Dell’Angelo

    On Saturdays and Sundays from 11:30am-2:30pm, Locanda Dell’Angelo offers the perfect place to slow down after a hectic work week. Priced at HK$538+10% per adult and HK$328+10% per child, the Weekend Lunch menu consists of 4 courses and the add-on choice of alcoholic free-flow (HK$258) or juice and soft drinks free-flow (HK$98).

     

    Highlights of the weekend lunch menu include antipasti such as arancini, frittata, and mushroom bruschetta, followed by Pumpkin Soup with parmigiana Reggiano and amaretti, Homemade Tagliatelle with deep-fried squid, garlic and parsley, and Spaghetti Chitarra Carbonara with guanciale, Japanese egg, and pecorino cheese. Choose one main course out of options such as Black Onyx Beef Sirloin Tagliata with potato puree, date and beef jus, and Warm Snapper with baby green salad, Amalfi lemon and tomato sauce. For dessert, guests can look forward to indulging in Chef Tia Cheung’s fresh signature pastry creation of the day.

     

    Bar Aedes – Wine and Tapas, a Match Made in Heaven

    A frequent haunt of wine connoisseurs and local celebrities, Bar Aedes boasts one of Hong Kong’s most formidable collections of wine. Pair a glass of wine with a complementing bite at the bar, from a tapas menu designed by Locanda Dell’Angelo’s Steve Chiu. In the spirit of the Italian tradition of pre-meal aperitivos, enjoy delectable bar snacks such as Simon Martin Iberico Ham 52+ Months Gran Reserve (HK$250), Deep-fried Calamari (HK$1180) with garlic mayonnaise, Sauteed Octopus (HK$178) with chorizo, red bell pepper and chilli, Braised Veal Tripe (HK$148) with tomato and mint, Chocolate Brownie (HK$78) with walnuts and confit lemon, and more.