Fine and Fresh

AN­GELINI ITAL­IAN RESTAU­RANT LO­CATED IN THE KOWLOON SHANGRI-LA PRESENTS UNPRETENTIOUS CUI­SINE

Hong Kong Tatler - - Shangri- La Tatler Focus -

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

THE SEA BASS BAKED IN SALT AND SERVED WITH VEGETABLES AND TRA­DI­TIONAL SALMORIGLIO IS A MEM­O­RABLE DISH

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.