Angelini: restaurant review
- The menu at Angelini is inspired by the chef’s Piedmont roots and places an emphasis on bold flavours with fresh, seasonal produce sourced from Italy
With a view as breathtaking as Angelini’s, which boasts front row seats to the harbourfront, it’s no surprise that the decor has been kept understatedly elegant. Chef Andrea Burzio’s menu draws inspiration from his Piedmont roots and places an emphasis on bold flavours with fresh, seasonal produce sourced from Italy.
Menu highlights include burrata sourced from Apulia in Italy’s southern reaches, accompanied by a cherry tomato confit and Genovese pesto; and the black Angus Florentina steak served with an oak tree smoked gravy, designed to be shared between two and three persons, and reflecting the chef’s ethos that food is best shared among friends.
Signature dishes
Tajarin – Piedmontese pasta, lamb rag, Jerusalem artichoke, Barolo wine reduction
Spaghetti all’astice – Spaghetti, lobster, brandy bisque
Agnolotti – home-made ravioli, oxtail, Parmesan cheese, dark chocolate, brown butter jus
Contact details
Mezzanine, Kowloon Shangri-La, 64 Cody Road,