With the recent announcement of the 2022 Michelin Guide, it is delightful to see Locanda Dell’Angelo, once again, received the honour of a Michelin-recommended restaurant, and soon will be presenting a brand new menu with the helm of high-calibre local Chef Steve Chiu and Tia Cheung.
Nestled along a tranquil street in the heart of Happy Valley, Locanda Dell’Angelo serves elevated Italian delicacies in its revamped tasting menus, or a la carte menu and even a Spanish pre-meal at the adjoining Bar Aedes – all meticulously curated by the newly-appointed chefs.
Both Chef Chiu and Cheung nurture their culinary techniques previously at one-Michelin-starred 8 1⁄2 Otto e Mezzo Bombana and multiple accoladed establishments before leading Locanda Dell’Angelo, heightening the anticipations of this new amendment.
The seasonal tasting menus feature a 4-course (HK$1,180) and 5-course (HK$1,480) options, featuring tantalising appetisers Hokkaido Scallops Two Ways (HK$320) adorned with Ossetra caviar and arugula foam, Black Angus Beef Carpaccio (HK$330) with sea urchin and Parmesan foam atop, and more. As much as diners missed their iconic Boston lobster linguini, Chef Chiu brought the Homemade Tagliatelle (HK$440) with Sicilian red prawns, zucchini and kale puree back as their new crowd-pleasing pasta, along with the succulent Full Blood Wagyu Oyster Blade M7 (HK$1,780 – serves 4 guests) for the mains.
Highlights of the desserts are Chef Cheung’s innovative creations – Osmanthus Choux (HK$138) and Red Fruit Pavlova (HK$138) with fluffy meringue, vanilla Chantilly. Head to Bar Aedes for a formidable collection of wine and tapas before a delectable Italian treat at our best-kept secret. Available at lunch, and dinner after the dine-in restrictions.
Locanda Dell’Angelo, G/F 12 Yuen Yuen Street, Happy Valley, Hong Kong