LucAle is the passion project of Alessandro Angelini, who most recently led the kitchen at Kowloon Shangri-La’s Angelini and Luca De Berardinis of Conrad. The entrance is tucked away in an alley next to Potato Head in Sai Ying Pun, and it’s easy to miss if you do not know exactly where you’re going. Once you find it, though, it’s a well-sized restaurant with a buzzing atmosphere. The Parma ham and deliziosa burrata platter will set you back HK$288, but the portion is generous and the cheese is some of the creamiest in town. The pasta is home-made, and you can taste the difference instantly, especially with the chitarrino al tartufo Nero (HK$198), which is spaghettini with black truffle. Since the ingredients are simple, the fresh bite of the noodle makes a huge difference, the dusting of walnut crumbs enhancing the earthiness of the black truffles. We also tried the cappelletti di bolognese bianca (HK$158), parcels filled with white bolognese sauce and 24-month Parmigiano reggiano cheese. It’s a clean version of bolognese, and the only problem is that the portion could be larger. For mains we opt for the 1kg rib-eye steak (HK$988), that was cooked to perfection, and we also loved the antipasti sides. If you go to LucAle, do try the tiramisu di LucAle (HK$78). Topped with crisp caramel, the beautifully creamy mascarpone is interspersed with hazelnuts, coffee-soaked sponge and nibbles of coffee jelly – an interesting combination of textures. It may not be a dessert for traditionalists but everything else at LucAle is classic, guaranteeing a good meal each time. LucAle, Shop A, 100 Third Street, Sai Ying Pun, 3611 1842