Rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice from Angelini. Rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice from Angelini.
Rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice from Angelini.

Hong Kong menu specials: French celebration, Solaia wine dinner and two guest chefs

Catch Alessandro Negrini from Milan cooking at Angelini and Andrew Wong from London guesting at Above & Beyond, and The Good France event

Rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice from Angelini. Rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice from Angelini.
Rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice from Angelini.
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