Chopsticks on six
The Marco Polo Hongkong Hotel has opened the ultra-modern Cucina, which occupies the sixth-floor space once filled by North American grill Gripps (which has ceased to be) and Japanese restaurant Nishimura (which is now across the corridor from Cucina).
The new restaurant seats 250 people in a dining room that features floor-to-ceiling windows and an alfresco area that has stunning views of the harbour and Hong Kong Island. It took Super Potato, a company celebrated for its hospitality designs, two years to renovate the large space, which includes two main kitchens and six open kitchenettes that specialise in, among other things, fish, wok-fried dishes and dessert.
The Cucina team is headed by Massimo Gavina, previously of the DiVino group. South African Graeme Ritchie is in charge of the western kitchen while Au Yeung Cheung-kei (formerly of Fook Lam Moon and Yee Tung Heen at the Excelsior) is at the helm on the Chinese side. The international menu includes dishes of roast suckling pig (HK$168), steamed fresh Boston blue mussels (below right; HK$165), sauteed diced beef tenderloin with asparagus and wasabi (HK$128) and pan-fried and stir-fried Chinese-style garoupa (market price).
Cucina is at 6/F, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, tel: 2113 0808; www.cucinahk.com.