Italian Chef de Cuisine Andrea Delzanno invites guests to take their tastebuds on a gastronomic adventure to the Italian seaside this summer. From now until 4 September 2018, six sumptuous Italian specialities featuring jet-fresh seafood will be crafted by the waterfront at Cucina in Marco Polo Hongkong Hotel, alongside spectacular panoramic views of Victoria Harbour and Hong Kong’s iconic skyline.
Hokkaido Scallop Carpaccio with Citrus Salad, Avocado and Mango Pearls ($298) is a refreshing starter packed with natural goodness. “The best way to taste the juicy and distinctive flavour of Hokkaido Scallop is to eat it raw,” explains Chef Andrea. The soft texture and delicately mild, sweet flavour pairs beautifully with the bitterness of the citrus salad and sweetness of the avocado and mango pearls.
Homemade Black Ink Tagliolini with Razor Clams and Seaweed ($368) is Chef Andrea’s personal favourite, where the delicate texture of homemade tagliolini is enhanced by the savoury taste of three different sea flavours; a good pasta choice for a burst of freshness. The fresh chilli brings another delightful flavour dimension to this dish.
Another must-try dish recommended by Chef Andrea is Grilled Jumbo Tiger Prawn ($528), this classic Italian favourite features succulent tiger prawn with a slightly smokey quality from the grill.
Other menu highlights include Beluga Caviar with Blinis and Condiments ($1,088), Penne with Scottish Salmon, Vodka, Dill, Cream Sauce and Salmon Roe ($328) and Baked Whole Boston Lobster with Risotto in Mediterranean Style ($788).
Cucina
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: 2113 0808
* Prices are subject to a 10% service charge