"Italian Cuisine in Tsim Sha Tsui" Unexpectedly, the recently viral rolled pasta can even be found in a five-star hotel

- 𝐀𝐧𝐠𝐞𝐥𝐢𝐧𝐢 at Kowloon Shangri-La 🍝 Unexpectedly, the recently viral rolled pasta can even be found in a five-star hotel. Located in Tsim Sha Tsui, the Italian restaurant Angelini at Kowloon Shangri-La Hotel recently appointed Chef Sam as the new Executive Chef. With over 20 years of culinary experience, he trained under Michelin-starred and internationally renowned chefs, mastering the essence of Southern Italian cuisine. This time, they specially launched a high value 4-course Tasting Menu for under $600. ✨Chef Sam's Tasting Dinner Set Menu ($598/pp) Antipasti 🧀 Burrata Cheese with Tomato Soup Burrata cheese tomato clear soup — rich creamy cheese flavor with a delicate and smooth texture. Served with a clear sweet and slightly sour tomato soup poured on the side, balancing sweet and sour, refreshing and not greasy. Accompanied by tomato juice jelly, crushed sun-dried tomatoes, and a drizzle of basil oil to enhance the aroma. Never thought Burrata as a soup could be so fresh and appetizing 🌟🌟🌟🌟🌟 🐙 Grilled Octopus with Calabrian Nduja Spicy Sauce, Sweet Corn, and Crispy Polenta Grilled octopus — served with corn sauce, spicy nduja sausage sauce, corn kernels, and crispy corn chips. The octopus has a slightly charred exterior, soft and tender texture, with a crispy end and smoky grilled aroma. The nduja sauce is mildly spicy and smoky, paired with sweet and smooth corn sauce, creating rich layers of flavor. Never thought octopus and corn would pair so well 🌟🌟🌟🌟 🦐 Sicily Red Prawn Tartare with Green Apple, Chives, Kadaifi Pastry Crown, Oscietra Caviar (+$118/pp) Sicilian red prawn tartare — the red prawns are crisp and bouncy with an explosion of fresh flavor. Topped with chives and crispy pastry for added crunch, garnished with Oscietra caviar for a rich salty taste. Accompanied by citrus marmalade and green apple sauce for a sweet and sour freshness with a hint of fruit aroma. Refreshing yet perfectly complements and enhances the fresh flavor. Primi Piatti 🐮 Homemade Oxtail Agnolotti with Celeriac Purée, Chips, and Barolo Reduction Homemade oxtail dumplings with celeriac purée, celeriac cheese chips, and red wine sauce. The oxtail filling is rich and infused with gelatin from the bone marrow, melting in the mouth without greasiness. The red wine sauce has fruity and slightly sour notes, pairing well with the rich aroma of oxtail. Personally, I quite like the celeriac cheese chips — salty, crispy, and the celeriac purée is smooth. It is said that both the oxtail dumplings and pasta are freshly homemade daily, especially al dente. 🍝 Fusilli Lunghi Bucati - with Creamy Pecorino and Black Pepper Sauce in Pecorino Romano DOP Crosta Nera Cheese Wheel (+$150/pp Seasonal Fresh Black Truffle) Italian twisted long pasta (+$150/pp seasonal fresh black truffle). The chef tosses the rolled pasta in a giant Pecorino sheep’s milk cheese wheel, releasing a strong sheep’s milk aroma. Black pepper and freshly shaved summer black truffle slices are added to enhance texture and bring a subtle mushroom fragrance. The rolled pasta has a chewy texture, each bite filled with a slightly salty sheep’s milk aroma 🌟🌟🌟🌟 Secondi Piatti 🐟 Baked Whole Wild New Zealand Blue Cod, Al Cartoccio - with Lemon, Tomatoes, Herbs, Mashed Potatoes, Almond, Broccolini, and Lemon Butter Sauce (+$68/pp) Herb, tomato, and lemon baked whole wild New Zealand blue cod served with mashed potatoes, almonds, and broccolini accompanied by lemon butter sauce (+$68/pp). This giant whole wild New Zealand blue cod is the first time seen in a restaurant. Slow-cooked in parchment paper, opening it releases a fragrant lemon butter sauce, fresh with a slight acidity. The fish meat is tender, juicy, and evenly fatty, simply seasoned with a light fish flavor but fresh and sweet. The mashed potatoes are very smooth and delicate with a rich milky aroma, pairing perfectly with the fish. Dolce 🍋 Limoncello Zabaglione Limoncello zabaglione — the chef freshly whips Italian limoncello into zabaglione served on sorbet. Usually, I fear zabaglione is too strong in alcohol, too sour, and hard to eat. Luckily, here it’s not overpowering in alcohol; although sour, it’s sweet and refreshing! Also paired with fresh mixed berries, lemon cake, and almonds. 🥥 Coconut Panna Cotta Italian coconut panna cotta — smooth texture with rich coconut aroma and just the right sweetness. Served with passion fruit sorbet for a sweet and sour refreshing contrast, making the panna cotta even fresher. - 📍 Angelini Italian Restaurant (Tsim Sha Tsui) Mei Foo Road 64, Kowloon Shangri-La Hotel, Mezzanine Floor, Tsim Sha Tsui - _tst _hotel