appConfigEntityId

bodyType

customContents

entityId

entityUuid

isVideo

articlePageQuery

article

articleSchemaContent

content

hooksArticlePageAdvertisementConfigArticle

hooksArticlePageFloatingButtonConfigArticle

appConfig

filter

json

liveArticle

Celine Ham

Born and raised in Italy, Andrea Tarini developed a passion for cooking from an early age. He was greatly influenced by his grandmother, who every Sunday would cook him and his family meals with ingredients freshly picked from the farm she worked at.
15 new restaurants to try in Hong Kong this month
This memory from his youth taught Tarini the importance of the ingredients that go into making any dish. Today, the quality of the ingredients, as well as the preservation of the original flavours, remain at the core of his philosophy.

Chef Tarini has since worked all around the globe, most notably in Dubai and Singapore. Now he is executive chef of Radical Chic, which opened in Hong Kong at the end of July, offering innovative Italian fine dining from the upper floors of Tsim Sha Tsui’s International Commerce Centre (ICC) building.
Along with his emphasis on the ingredients, Tarini prizes the presentation of his dishes, as he describes the first sense you have of a dish as “eating with your eyes”.
Where to eat in Hong Kong in July, from CBD to spam musubi restaurant concepts
He emphasises that the flavour of the food should align with the preliminary visual experience – diners should see what they taste. When asked about the inspiration for his presentation, Tarini says that it is mostly a spontaneous insight, with ideas sometimes even coming right before going to bed.

And his dishes are an embodiment of his values. Most notably, the Sicilian caponata, part of Radical Chic’s degustation dinner menu, presents Mazara del Vallo prawns with the caponata at the centre of the plate. Tarini has also brought an innovative touch to the dish, giving it a twist by creating an ice cream caponata made from vinegar, honey, pine nuts, raisins, aubergine, tomato, basil and olives.
A US$6,000 burger? Crazy expensive junk food around the world
Food is a very intimate experience in Tarini’s eyes. The message that he wishes to deliver is not something grand. Instead, he wants his diners to enjoy the harmony of the ingredients, culinary presentation and the flavour of his dishes, as well as the breathtaking city view from the ICC’s 101st floor – because for Tarini, seeing happy customers is the most rewarding part of the job.
Want more stories like this? Sign up here. Follow STYLE on Facebook, Instagram, YouTube and Twitter.


How a Hong Kong-style milk tea shop in Tokyo has customers queuing out the door

A guide to Hong Kong’s bitter herbal teas and how Gen Z is reviving the health tradition

What to expect from MasterChef Asia 2026? Judges open up on series’ comeback

3 kettles from Smeg, Le Creuset and Alessi to make your kitchen sing

Food and Drinks

Radical Chic executive chef Andrea Tarini on the ICC Hong Kong restaurant’s contemporary Italian flavours and ‘eating with your eyes’ presentation

Radical Chic’s executive chef Andrea Tarini at the restaurant in the ICC in West Kowloon, Hong Kong. Photo: Xiaomei Chen

Japanese Wagyu beef with bell pepper and Italian barbecue sauce. Photo: Radical Chic

Sicilian caponata with Mazara Del Vallo prawns. Photo: Radical Chic

Hong Kong’s 4 best farm-to-table sustainable restaurants, from Michelin-starred chef Simon Rogan’s Roganic to foodie favourite Locofama in Sai Ying Pun

A harvest from farm-to-table restaurant Skye Roofbar & Dining’s rooftop garden in Hong Kong. Photo: Handout

Herbs grown at Roganic’s kitchen in Causeway Bay. Photo: SCMP

Chef Lee Adams checking out the produce at Skye Roofbar & Dining’s rooftop garden. Photo: Skye

Attendees take part in a “mindful eating” meetup at Locofama in Sai Ying Pun organised by WKND Farmers’ Club in 2013. Photo: SCMP 

6 things you should never do at a fine dining restaurant, from fighting over the bill to ordering cheap wine – according to a Michelin-starred restaurant manager

Avoid these missteps at Michelin-starred restaurants if you don’t want to be remembered as a nightmare customer. Photo: Getty Images

The dining room at Michelin-starred restaurant Hide in London. Photo: Hide

A customer pays using WeChat Pay inside a restaurant in Guangzhou, China. Photo: Reuters

Matthew Mawtus, the general manager of Michelin-starred restaurant Hide, advises diners to speak to the sommelier to navigate the wine menu at high-end restaurants. Photo: Shutterstock 

 Mawtus says disappointed diners should refrain from leaving TripAdvisor reviews. Photo: Shutterstock 

A dish at Hide featuring barbecued Norfolk quail with ras el hanout, date molasses and Damascus rose. Photo: Hide

Instead of spending all of dinner on your phones, consider enjoying the dining experience instead. Photo: Getty Images

Where to eat in Hong Kong in September: 15 new restaurants to try, from beer pong at Ministry of Mussels and Okinawan izakaya Awa Awa, to sustainable dining at Boy n Burger

There are 15 new restaurant openings in Hong Kong for September 2021, plus address changes and refreshed menus. Photo: The Pearl

Fireside’s interior. Photo: Handout

Chef Antimo Maria Merone. Photo: Estro

Ami and Wood Ear’s croque-monsieur. Photo: Ami and Wood Ear

Cocktails and snacks at Awa Awa. Photo: Handout

Vegetarian dishes from Veggie King. Photo: Handout

Burgers and sides at Boy n Burger. Photo: Handout

Beer pong as Ministry Of Mussels. Photo: Handout

Linguine with Japanese uni. Photo: The Pearl

Marinated red prawn. Photo: Giacomo

Black and white French toast with gelato. Photo: Lab Eat Bistro

G Room’s interior. Photo: G Room

Waffle with fruit-infused honey. Photo: Buzz Stand

Abalone juk. Photo: Hansik Goo

Bombay Dreams’ interior. Photo: Bombay Dreams

Mackerel and smoked burrata. Photo: La Rambla

Where to eat in Tseung Kwan O, Hong Kong: Michelin-starred chefs serve up skewers and sushi at Izakaya by K while NOC offers Instagrammable cafe treats with a sustainable message

Skewers at Izakaya by K. Photo: Izakaya by K

District 8’s exterior. Photo: District 8

Grilled king crab legs with sea urchin sabayon sauce. Photo: Izakaya by K

Miyazaki A4 Wagyu beef sirloin. Photo: Teppanyaki Mihara

Escargots with XO butter and baguette. Photo: District 8

Pepperoni pizza. Photo: Cafe Boheme

Various dishes at Jomo. Photo: Jomo

A pasta dish at Interval. Photo: Interval

Inside NOC Papillons & Bakery. Photo: NOC Papillons & Bakery

Celebrities investing in cannabis products: Rebel Wilson and Gwyneth Paltrow’s Cann recruits Rosario Dawson – who will join the THC drinks firm next?

The growing list of celebrities joining LA-based cannabis company Cann. Photo: Getty, Goop, @rebelwilson/Instagram

Senator Cory Booker and Rosario Dawson at the LA premiere of Dawson’s eco-solution film The Need To Grow, in October 2019. Photo: Getty Images for Earth Conscious Films

Cannabis advocate Gwyneth Paltrow says she gets up at 4.30am to practice yoga. Photo: Getty Images/AFP

Rebel Wilson is among the most famous invested in Cann. Photo: @rebelwilson/Instagram

Actor and songwriter Darren Criss is also an investor in Cann. Photo: Handout

Model Ruby Rose is also an investor in Cann. Photo: Invision/AP

Magazines

Style

Leisure

Good Eating


After working in Dubai and Singapore, Tarini’s new fine dining restaurant combines top quality ingredients – like Wagyu beef – with stunning plating
The degustation dinner menu presents Mazara del Vallo prawns with a Sicilian ice cream caponata made with vinegar, honey, raisins, aubergine, tomato, basil and olives



Chef Andrea Tarini’s restaurant offers spectacular views from the 101st floor of ICC and brings a fresh and contemporary look at Italy’s rich flavours
