Casa Cucina debuted in Sai Ying Pun just about three years ago, and when it opened, we were impressed by the laid-back Italian eatery’s inventive flavours, quality ingredients, and reasonable prices – not to mention chef-owner Anthony Cheung’s freshly made pasta dishes.
Now, the newly relocated restaurant in Causeway Bay takes a more refined approach to seasonal dining, where locally sourced produce and the art of communal dining are celebrated.
Chef Anthony serves up truly inventive Italian-inspired dishes, often incorporating local Hong Kong and other Western flavours and techniques. Front and centre are the chef’s handcrafted pasta dishes, from his kicked-up take on Casa carbonara (HKD168) featuring a peppercorn mix to his signature morels pappardelle (HKD188) with cream, port wine, and aged Parmesan.
Moving on from pasta, the remainder of the dishes on the succinct à-la-carte menu run the global gamut; we’re most intrigued by the peri-peri chicken (HKD228), clams 2.0 (HKD138) with kaffir lime oil, charred carrot broth, and nut purée, and lamb rack (HKD308) decked out with honey-lemon butter and mint oil.
For those with group dining in mind, Casa Cucina’s Signature Sharing Set (HKD498 pp) is the best way to experience chef Anthony’s culinary creativity, offering a slap-up selection of three starters, two pastas, two main courses, and one dessert at under HKD500 a head.
Casa Cucina & Bar, Shop C & D, Riviera Mansion, 59–65 Paterson Street, Causeway Bay, 9266 7969, book here
