Fine and Fresh
ANGELINI ITALIAN RESTAURANT LOCATED IN THE KOWLOON SHANGRI-LA PRESENTS UNPRETENTIOUS CUISINE
WHILE UNDENIABLY STYLISH, ANGELINI ITALIAN RESTAURANT AT THE KOWLOON SHANGRI- LA PRESENTS A RELAXING, UNPRETENTIOUS DINING EXPERIENCE.
LOCATED ON THE MEZZANINE LEVEL OF THE HOTEL, ANGELINI WAS THE FIRST HOTEL ITALIAN RESTAURANT ON KOWLOON SIDE TO OFFER STUNNING PANORAMIC VIEWS OVER VICTORIA HARBOUR.
DINERS ALSO APPRECIATE ITS FRESH, CONTEMPORARY DÉCOR, WHILE ENJOYING THE FINE ITALIAN CUISINE, WHICH CAPTURES THE SPIRIT OF THE COUNTRY.
THE INTERIOR DESIGN INCORPORATES EARTH TONES, LIGHT WOOD DETAILS, COLOURFUL MURANO PENDANT LIGHTS AND VENETIAN STUCCO ON THE WALLS, CREATING A BRIGHT AND AIRY BUT ALSO WARM AND INVITING AMBIENCE.
THE BOOTH AREA IS A DELIGHTFUL SPACE FOR GROUPS OF FRIENDS AND FAMILY GATHERINGS, AND THE CHEF’S TABLE IS A FOODIE’S JOY, LOCATED AS IT IS DIRECTLY OUTSIDE THE KITCHEN, OFFERING A FASCINATING OPPORTUNITY TO VIEW THE SKILLED CHEFS HARD AT WORK.
THERE YOU CAN WITNESS THE PREPARATION AND CRAFTSMANSHIP THAT GOES INTO THE CREATIVELY DESIGNED DISHES, WHICH BUILD ON CLASSICS FROM ALL OVER ITALY.
UNDER THE AUSPICES OF CHEF MARCO MEDAGLIA, THE MENU OFFERS, NOT ONLY FINE DINING VERSIONS OF PASTA, RISOTTO AND ANTIPASTI DISHES, BUT ALSO LEAN MEAT AND FRESH FISH SPECIALTIES SUCH AS THE MEMORABLE SEA BASS BAKED IN SEA SALT WITH VEGETABLES AND THE TRADITIONAL SALMORIGLIO CONDIMENT, THE MOUTH- WATERING HOKKAIDO SCALLOPS ON TALEGGIO CREAM AND TRUFFLE PEARL, THE SUPERB LOBSTER WITH MARINATED TOMATOES, RED ONIONS AND BASIL WITH DIJON MUSTARD ESSENCE AND THE DELICIOUS M5 WAGYU SIRLOIN, TUNA SAUCE, CAPER FLOWERS FROM PANTELLERIA AND BABY VEGETABLES.
ALL ARE MADE WITH AUTHENTIC INGREDIENTS FLOWN IN FROM ITALY THREE TIMES A WEEK.
CHEF MARCO BEGAN LEARNING HIS CRAFT AS A CHILD IN THE RESTAURANT AND KITCHEN WHERE HIS GRANDMOTHER WORKED IN CHIETI CITY IN CENTRAL ITALY. HE TAKES PRIDE IN OFFERING A “SIMPLER AND LIGHTER APPROACH” TO ITALIAN FOOD. “SIMPLICITY IS THE KEYWORD,” HE SAYS. “MY GOAL IS TO SHOWCASE THE NATURAL BEAUTY YET COMPLEX FLAVOURS OF FINE PRODUCE AND FRESH INGREDIENTS WITHOUT ADDING HEAVY SAUCES.”
CHEF MARCO MEDAGLIA COOKING WITH TRUFFLES: FRESH PRODUCE IS FLOWN IN FROM ITALY THREE TIMES A WEEK; THE CHEF'S TABLE AT ANGELINI IS A JOY FOR FOODIES