Chef Steve Chiu and Locanda Dell’Angelo’s New 6-Course Tasting Menu

Locanda Dell'Angelo's Executive Chef Steve Chiu

Locanda Dell’Angelo’s Executive Chef Steve Chiu has decided to re-envision the future of the restaurant. With the rising number of Italian restaurants in Hong Kong rising, Chef Steve has chosen to implement a few changes that focus on the restaurant’s most important mission: to provide guests with a truly stand-out dining experience.

Starting today, Locanda Dell’Angelo unveils its new six-course chef’s tasting menu, and with it, Chef Steve’s fresh, contemporary, and exciting new Hong Kong-inspired approach to traditional Italian cuisine. The revamped a la carte menu has been greatly reduced while retaining long-time Locanda guest favourites.

New 6-Course Chef’s Tasting Menu Experience at Locanda Dell’Angelo
Trained in Italian, fine dining at celebrated establishments throughout his career, Chef Steve Chiu brings an elevated twist on classic Italian dishes. Chef Steven’s new six-course tasting menu is priced at HK$1,680+10% per person and, for the first time, brings in influences from his home and birthplace, Hong Kong.

The white asparagus with stem lettuce dish

The menu begins with Gambero Rosso, melting Italian red prawn served with sea urchin, local tofu sauce, and hazelnut emulsion; seasonal White Asparagus with stem lettuce (above), espelette and Hong Kong soy milk mayonnaise; locally caught Silver Pomfret with lardo ham, onion, white fish soup and dill oil; Challans Duck with eggplant, shallot and Hua mei plum (Chinese preserved plum) sauce; and Pan-fried Brioche with red bean cream and mascarpone ice-cream.

The Pan fried New Zealand Scampi dish

The reduced a la carte menu features a combination of Chef Steve’s prevailing signature dishes as well as seasonal additions. Dishes include:

  • Pan-fried New Zealand Scampi (above) with osetra caviar and green peas emulsion
  • Wagyu Beef Tenderloin (M5) Tartare with Jerusalem artichoke and gorgonzola sauce
  • Risotto “Acquerello” with white asparagus and mushroom jus
  • Spaghetti Alla Chittara with Gambero Rosso and spring vegetable sauce
  • Te Mana Lamb Rack with fried artichoke, garlic puree and lamb jus
  • And Full-Blood Wagyu Oyster Blade (M7) with cauliflower done in various ways and beef jus (shown below).

The full blood Wagyu Oyster Blade dish

Locanda Dell’Angelo is open every day of the week for dinner from Monday to Sunday from 6:00 pm-10:00 pm. Lunch is now served on weekends and public holidays only, from 12:00 pm-3:00 pm. Menus currently on offer include the A La Carte Menu, 4-Course Weekend Lunch Menu (HK$538+10% per adult, HK$328+10% per child), the new 6-Course Chef’s Tasting Menu (HK$1,680+10% per adult).

For bookings and enquiries of Locanda Dell’Angelo, please contact +852-3709-2788 or email [email protected].

Read more restaurant news and dining reviews and features here.

The interior of the restaurant showing the kitchen areaChef Steve Chiu and Locanda Dell'Angelo's New 6-Course Tasting Menu 4

Natasha Godbold

Creative Director / Writer

Natasha is a co-founder of Luxurious Magazine® and has undertaken the role of Creative Director. She is a keen photographer and regularly accompanies Paul on hotel and restaurant reviews. Born in Moscow, Natasha like her husband Paul has experienced living in multiple countries around the world. She is bi-lingual and has degrees in English Language and English Literature. Natasha covers all aspect of the luxury industry in her work. Her hobbies include health and fitness, culture and learning about nature and animal welfare.

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