bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

“I’m often a bit sniffy about Italian food outside Italy,” said my guest after our meal at Capo Central, “but I thought what we had was dee-licious.”
That was basically my assessment of the restaurant, too, although I’m not usually sniffy about Italian food outside Italy.
Part of what made this meal so good was the fantastic waiter, Jacob – in fact, he was the only waiter in the restaurant, and he was just amazing.
Funny, friendly, watchful, and totally professional, he worked the room beautifully, even when the place was so full that some customers were sitting at the bar.

Before I arrived, he had recommended to my guests the burrata, saying it was made in Italy the day before, and had been delivered to Hong Kong that morning.
The 300-gram fresh burrata is available with salumi misti – mixed cold cuts – for HK$268, with 24 months aged Parma ham DOP for HK$298, or with mixed tomatoes and basil for HK$228. We had the first one.

It’s meant for two, but was plenty for the three of us. The burrata was excellent, as promised: tender, creamy and delicious. It was served with a great selection of thinly sliced salumi: speck, prosciutto di Parma, two types of salami (mild and spicy), plus mixed mushrooms, frittata, and semi-dried tomatoes.
Jacob said the that portions at the restaurant were large, and that in addition to the burrata, two other dishes would suffice for three of us. He was right, of course, but we ordered three more. We could have done without the pizza, which wasn’t my favourite type.
The diavola (HK$138) was topped with tomato sauce, mozzarella and spicy salami, but I wasn’t fond of the crust, which was too bready.

Much better were the pasta dishes. We tried home-made ravioli with ricotta and spinach in a thyme and butter sauce (HK$158). They were plump, with a delicately-flavoured filling, al dente pasta and the classic, simple butter sauce.
Tagliatelle alla Bolognese (HK$148) came with wide strands of house-made pasta, and was an enormous portion.
My guest complained that the sauce was “too creamy” but that did not stop him from taking more of the meaty pasta.
We were full by that point, but Jacob tempted us into ordering dessert.

Chocolate cake (HK$78) came layered with marmalade, and was tender and mildly chocolate, but the vanilla ice cream served with it was a little icy.
Capo Centrale, 1/F The Elgin, 51 Elgin Street, SoHo, tel: 5529 3058. About HK$265 per person, without drinks or the service charge





Yuen Long cafe’s meat patties skyrocket to fame after viral online copypasta trend

Does Lamma’s new ‘hipster’ restaurant Terracotta deliver? The Quality Goods Club group behind Shady Acres has moved into Yung Shue Wan with a waterfront Mediterranean concept

Ozakaya restaurant review: Experimental Kansai cuisine from Osaka holds its own in a crowded market in this buzzy Japanese eatery in Wan Chai

Jade restaurant review: Former Yuè chef continues to shine at Fullerton Ocean Park Hotel Hong Kong’s spacious new eatery where you go for the seafood and stay for the views

Hong Kong restaurant reviews

Italian classics shine along with great service at Capo Centrale in SoHo

Burrata with salumi misti at Capo Centrale in SoHo, Hong Kong. Photo: Jonathan Wong

Homemade ravioli with spinach in thyme and butter sauce at Capo Centrale in Central. 03OCT19 [FEATURES] SCMP / Jonathan Wong

Chocolate cake with vanilla ice cream at Capo Centrale in Central. 03OCT19 [FEATURES] SCMP / Jonathan Wong

Interior of Capo Centrale in Central. 03OCT19 [FEATURES] SCMP / Jonathan Wong

Tagliatelle alla bolognese at Capo Centrale in Central. 03OCT19 [FEATURES] SCMP / Jonathan Wong

Themed dining experiences on trend in Singapore, where food is the starting point for a cultural journey via music, sensory experiences and hands-on cooking

Barramundi with turmeric, galangal, lemongrass served with torched ginger, coconut, and apple slaw at a Once Upon A Secret Supper event in Singapore. Photo: Elodie Bellegrade

--Brunch Bandits--Handout image shows Ethiopian injera platter in Singapore, organised by Brunch Bandits.[15OCTOBER2019 FEATURES] CREDIT: Brunch Bandits

-Restaurant Zen-Interior, Restaurant Zen, Singapore. [15OCTOBER2019 FEATURES] CREDIT: Instagram / @restaurantzen.sgp

--Le Petit Chef--Handout image shows Le Petit Chef, at the Grand Hyatt Singapore.[15OCTOBER2019 FEATURES] CREDIT: Le Petit Chef,

-- Once Upon A Secret Supper--Handout image shows  Secretos De Mexico. Ode to cacao gods. Mexican chocolate tostada, Mole Poblano ice cream, amaranth candy, cacao nibs, candied orange peel and organic edible flowers.jpg, in Singapore.[15OCTOBER2019 FEATURES] CREDIT: Elodie Bellegrade

-- Once Upon A Secret Supper--Handout image shows Secretos de Mexico dinner, Wild caught parrot fish ceviche with pico de gallo, homemade aioli and bbq corn.jpg, in Singapore.[15OCTOBER2019 FEATURES] CREDIT: Elodie Bellegrade

--Lionel Chee-Lionel Chee, who is also SingaporeÕs ambassador at the World Food Travel Association.[15OCTOBER2019 FEATURES] CREDIT: World Food Travel Association

--Once Upon A Secret Supper--Handout image shows Angie Ma - Founder Once Upon A Secret Supper.[15OCTOBER2019 FEATURES] CREDIT: Brunch Bandits.

-Restaurant Zen-Hot smoked and  BBQ quail, kabu, wasabi, pata negra , Restaurant Zen, Singapore.  [15OCTOBER2019 FEATURES] CREDIT: Instagram / @restaurantzen.sgp

--Brunch Bandits--Handout image shows Tablescape at Pan Africanism - with plantain and jollof rice arancini in profile - with a charmoula dipin Singapore, organised by Brunch Bandits.[15OCTOBER2019 FEATURES] CREDIT: Brunch Bandits.

Singapore is embracing curated dining experiences that combine food, music and decoration from different cultures. A Peranakan dining experience (above) at a mini museum/dining venue in Katong, Singapore.

Why Michelin-starred French chef Pierre Gagnaire is cooking casual Italian food in Hong Kong

Tortellini from Piero TT, Pierre Gagnaire's Italian restaurant in France.

Handout mage of chef Pierre Gagnaire. CREDIT: Mandarin Oriental Hong Kong

Calamari from Piero TT, Pierre Gagnaire's Italian restaurant in Paris.

100 Top Tables - Pierre Hong Kong at the Mandarin Oriental

Chef Pierre Gagnaire is serving Italian dishes (such as this red tuna with black rice, above) from his restaurant Piero TT in France at his Hong Kong outlet Pierre. Photo: courtesy of Mandarin Oriental Hong Kong

British chef Theo Randall on the challenge of cooking all-vegan menu at his Hong Kong restaurant

British chef Theo Randall at The Intercontinental Grand Stanford Hotel in Tsim Sha Tsui has launched a delicious new vegan menu. Photo: Winson Wong

Chickpea cake with roasted peppers

Panacotta by Theo RandallPhoto: HANDOUT[FEATURES 2019]

Polenta with vegetable ragu

Mushroom risotto by Theo RandallPhoto: HANDOUT[FEATURES 2019]

Salad by Theo RandallPhoto: HANDOUT[FEATURES 2019]

Lifestyle

Food & Drink


Recommended by our fantastic waiter, the fresh burrata with salumi misti – mixed cold cuts – was the star of the show
The plump home-made ravioli with ricotta and spinach in a thyme and butter sauce was delicious too



The fresh burrata with salumi misti – mixed cold cuts – was the star of the show. The plump home-made ravioli with ricotta and spinach in a thyme and butter sauce was delicious too.


Food and Drinks

Where to eat in Hong Kong

An assessment or critique of a service, product or creative endeavour.  Film reviews, restaurant reviews, reviews of art exhibitions. (Eg. Crazy Rich Asians: an important film, yes, but a good one?)


Review