Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun.
雖然意大利餐廳在香港隨處可見，但手工意粉卻不常見，始終複雜製作過程需要一定的耐性，不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。
This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening. The atmosphere is quite romantic under the dim light and it is very suitable for couples to dine out.
Formerly of Two-Michelin-starred Amber at The Landmark Mandarin Oriental, Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house.
The waiter served a bread basket mixed with olive oil and balsamic vinegar after taking our order.
This appetizer resembles the “red, white, and green” colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through.
When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing which make it a great choice for appetizer in summer.
Duck Ragu Pappardelle $178
All pasta are made fresh in-house, this pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes.
The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.
Surprisingly, the portion of main dishes is quite large which is ideal for sharing.
Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese . It is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese.
The coating is flavorful and crispy. As the cutlet is skinless and boneless chicken breast, the texture may not be very juicy. However it does not taste too greasy for deep-fried food.
Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy.
Ox cheek is braised in red wine, every mouthful is juicy and luscious. It matches in a perfect way with the deep, warm, complex flavours of red wine.
Of course we couldn’t resist the temptation two of the best known Italian desserts！
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, it can be said to be a classic delicacy.
The cake texture is delicate and moist, and it melts in the mouth without being too sweet.
Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong’s favourite “Tofu Fa”, made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce.
Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.
Casa Cucina & Bar
Shop 8-9, G/F, Kwan Yick Building Phase 3, 158A Connaught Road West, Western District