Angelini: Chef Andrea Burzio’s Piedmont roots influence the seasonal Italian cuisine
- Every course is a revelation, from the cream of lobster bisque to the Italian cheese with home-made jam and truffle honey
This elegant fine dining restaurant is understated in wine and earth tones and white tablecloths, but the focal point is the superb harbour view. Chef Andrea Burzio’s cooking style reflects his Piedmont roots, and the menu offers seasonal Italian cuisine.
The à la carte menu has home-made pastas, and soups such as cream of lobster bisque with rum. Mains include line-caught fish of the day, black Angus Florentina steak, and vegan dishes like burrata with cherry tomato confit and Genovese pesto.
End with Italian cheese with home-made jam and truffle honey – pair with herb tea or liqueur. Ask the sommelier to guide you through the wine list.
Contact details
Mezzanine level, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui East, Kowloon
2733 8750
