Authentic pizza, premium Peking duck and seafood not to miss in Hong Kong: where an Italian chef loves to eat
- Italian chef Omar Agostini recently took over DiVino Patio restaurant in Wan Chai and highly rates Ciak – In The Kitchen for its comforting, homely pizza
- For Asian cuisine, Mott 32’s Peking duck is one to remember, while dim sum at Sampan Seafood on Lamma won’t disappoint, he says
Formerly with Isola restaurant in Central, Omar Agostini, a native of Abruzzo in central Italy, recently took over as the head chef of DiVino Patio in Wan Chai.
I am very fussy when it comes to food. I like to eat and I really like Chinese and Thai food. There are so many methods of cooking and it’s so interesting. They’re similar to Italian cooking. We fry, we steam, I even use the wok to cook pasta sometimes.
I also like Hutong (28/F, 1 Peking Road, Tsim Sha Tsui, tel: 3428 8342) for decor and food too. I would take visitors there.
I also like Spasso (G5-8 and 12-17, Empire Centre, 68 Mody Road, Tsim Sha Tsui, tel: 2730 8027). It reminds me of where I grew up in Italy with an open terrace by the sea.
There are two restaurants in Italy I would really recommend. Caino (Via della Chiesa 4, Montemerano 58014, tel: +39 0564 60 28 17) is one of the few Michelin-star restaurants run by a female chef in Tuscany. It’s amazing. They have two stars. The dishes are not only beautiful, but when you taste you just go “wow!” You’ll cry.
La Pergola (Via Alberto Cadlolo 101, Rome 00136, tel: +39 06 3509 21 52) is at the top of Rome in the Waldorf Astoria Hotel. If you eat there, you’ll see the whole city. There is a terrace too. It’s beautiful. This is one of the places I suggest to everyone because they really impress me and it’s memorable.
At DiVino Patio, I’m trying to bring some new energy after [being here for] six or seven years. We’re more comfort food now. About 80 per cent of the menu is classics. But I’ve added new signatures like tagliolini with spider crab and salted lemon, and agnolotti with pork and apple with Parmesan cream.