Tsim Sha Tsui East, Hong Kong｜Angelini

They redo the menu this year, the ham that I love is now mixed with parma ham, which I find it soso, the rivotril is okay, but the other three pasta really stand out, the carbonara they make it in front of you in a cheese wheel(new dish), they really knocked it out of the park, the truffle pasta is as good as usual, the lobster pasta has a great sauce and fresh tasty lobster on top. Regarding the main course, the lamb chop was changed to slow cook instead of grill, which is a dramatic improvement on an already great dish, it was tender, juicy and flavorful. However, the steak was just average, the bbq sauce save the day. Regarding dessert, the tiramisu was great as always, the other two I find it too sweet, the petit fours is okay. Their service is impeccable, they will pour wine or water for you when you're almost finished but never come in a disruptive way, they also change our wine glasses to a brunello specific kind to let us maximise the enjoyment. As a five star hotel, the atmosphere and environment is great as expected, we were able to sit by the window which can view the Vitoria harbour. The only thing I would complain is that they increased the corkage fee exponentially from $495 to $800, you can opted to purchase a bottle of wine price above $1000 to free one bottle corkage fee, you now need to seriously consider whether to bring your own bottle, we ended up purchasing a sondraia 2013 to free the corkage.

Dinner. Nice flavours: especially crab ravioli and seafood salad. Staff hospitable and helpful. High-end dining.

The nicest hospitality I had in Hong Kong so far. Very careful service, and the chef Andrea was amazing. An hidden gem of Tst 👍. Very attractive menu. The seafood was very tender, fresh and perfect balanced taste. But was totally impressed me more than anything is was the foie grass terrine, It was so elegant and superbly yummy. We had also the opportunity to try a special digestive liquor with can only be found in Italy or there. Food quality, the combination of flavours, the menu choices and the atmosphere created from the floor staff with the chef, it was all excellent. Well done!!!