Cucina

Experience a culinary adventure at Cucina. Diners can watch as chefs cook up a drama in the Chinese and Western open kitchens and smell the richness of every recipe. With four different menus available, diners are spoilt for choice from a range of Chinese classics, fresh seafood from the tank, indulgent fine dining and sunset tapas. Every dish is bursting with fresh ingredients and quality produce and diners can mix-and-match cuisine styles to create their perfect menu.

The Cucina team is headed by Massimo Gavina, previously of the DiVingo group. South African Graeme Ritchie is in charge of the western kitchen while Au Yeung Cheung-kei (formerly of Fook Lam Moon) is at the helm on the Chinese kitchen. The international menu features a broad range of specialty dishes including, seared pacific scallops wrapped in pancetta (HK$195), roast suckling pig (HK$168), steamed fresh Boston blue mussels (HK$165), sauteed diced beef tenderloin with asparagus and wasabi (HK$188) and pan-fried and stir-fried Chinese-style garoupa (market price).

Cucina seats up to 250 people in a contemporary lifestyle venue overlooking the most stunning harbour views of Hong Kong. It provides three different dining concepts in one location; guests may choose to dine outdoors, indoors or at the bar area and order from both the Western and Chinese open kitchens, which are at the core of the restaurant’s vibrant character.

The architectural feel to the restaurant’s simple yet strong space was created by the internationally renowned interior design firm, Super Potato. Founded by Japan’s leading interior designer, Takashi Sugimoto, the firm is famed for its hospitality design projects across Asia, the UK and US.

Signature dishes:

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