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Andrew Sun

How did you become friends?
Luca: “We met here in Hong Kong. Alessandro has been here about 12 years and I arrived seven years ago. We met at our restaurants, trying each other’s food, and ended up hanging out together.”
Alessandro: “We tried to find opportu­nities outside normal concepts. We started another project but it’s not ready to go to market. We began collaborating by importing food direct from Italy and selling to hotels and restaurants.
“We also saw we could offer directly to consumers some­thing of good quality at a very reasonable price. This is what we had in mind with LucAle – traditional, classic, very high quality Italian food at a reasonable price.”

Was it scary to leave safe hotel jobs to open an independent restaurant?
L: “Of course it was scary, especially with the political issues last year and now the virus. This is not an easy life but we want to try. Touch wood, it will get better and better in the next few months.”
A: “We finalised the contract for our space as the protests were happening [in November]. So it was already a risk. Our thought was to start in February, after Lunar New Year. At the end of December, everything looked like it was getting better. We were happy. We said, “OK, we’re closing a good deal.” It was unexpected that something like the coronavirus could happen. But it’s not just our problem, it’s a world problem.”
How are you coping with running a restaurant while people are social distancing?
L: “The challenge is following all the regulations. We have hand sanitisers, check temperatures, wear masks. The hard part is we have to refuse a lot of people [in order to space out the tables].”
We’ve worked together for almost three years now. Of course, we are two different characters but we mesh and complement each other. We don’t have many difficulties
Alessandro Angelini, chef
Are you experiencing problems sourcing products?
L: “For now there is no problem. In Italy, they still make everything but in future maybe they can’t guarantee production.”
A: “The difficulty is with the logistics, it’s the same for everybody. Sometimes the food company’s direct flights are cancelled so products might not arrive. But for now, we can get everything. For example, the burrata is super fresh. It might be made on a Friday and it arrives here on the Monday.”
There is a saying, “too many chefs spoil the broth”. It’s unusual for two chefs to work together.
A:“We’ve worked together for almost three years now. Of course, we are two different characters but we mesh and complement each other. We don’t have many difficulties.”
L: “We try to divide work into different areas but it doesn’t matter in the kitchen as we can create menus together. Sometimes I work more with the staff, sometimes we take charge of different sections. It is working.”

A: “I come from the Emilia-Romagna area, which is more in central north [Italy] and Luca is more from the central south.”
L: “But they are only about 300km from each other. Italy is small. It’s not like China, with big distances between everywhere.”
How do you decide on a dish if you both have different ideas?
A: “We just try both ways in the kitchen and get feedback from everybody, including the guests. Then we decide which is the better option. It’s like a relationship. Most of the time, we find the common way and do what is for the good of the restaurant. When you have a business, your ego has to step back. You cannot always do whatever you like.”
L: “The customers’ satisfaction comes before us. It doesn’t matter if we are not 100 per cent on the same page but you see afterward if people enjoy it. If they do, then you go ahead. In Hong Kong, it’s not about making yourself comfortable but making your customers comfortable.”

Has it been difficult worrying about your families back in Italy?
L: “My family doesn’t have much of a problem because they live in the country­side. They all live together. If they want to go outside they have a backyard so it’s OK. They avoid contact with other people. It’s a little different with Alessandro’s family, who are in a city.”
A:“I call them every day. I’ve asked them to follow and respect all the rules. Italy isn’t like Asia, where everyone wears a mask. Before it was only hospital workers who wore masks. People didn’t take it seriously at the beginning and now they realise how important it is.”





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Italian chefs Luca De Berardinis and Alessandro Angelini recently opened their Sai Ying Pun restaurant
The idea behind it is to offer ‘traditional, classic, very high quality Italian food at a reasonable price’



At their new Sai Ying Pun eatery, Italian chefs Luca De Berardinis and Alessandro Angelini offer ‘traditional, classic, very high quality Italian food at a reasonable price’.


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