Giacomo: restaurant review
- A southern Italian eatery, Giacomo has an intimate air, with subtle interiors, striking artwork and dishes that champion premium ingredients
Chef Keith Yam – who cut his teeth at 8½ Otto e Mezzo Bombana and The Ritz-Carlton’s Tosca di Angelo – helms Giacomo, a southern Italian eatery occupying the ground floor of the Crowne Plaza Hong Kong hotel.
The restaurant’s intimate dining room seats just 28, while a 10-person private dining room is also available. Subtle interiors and muted grey walls provide the perfect home for striking artwork to shine, which would take centre stage if not for the food.
Premium ingredients are championed here in dishes such as the red prawn spaghetti chittara and fig with ricotta cream, fig sorbet and almond tuile.
Signature dishes
Red prawn spaghetti chitarra with basil and datterino tomatoes
Langoustine with matsutake mushrooms and langoustine emulsion
Aveyron lamb saddle
Contact details
G/F, Crowne Plaza Hong Kong,