Kowloon Shangri-La: Angelini's new chef reimagines Italian dining with new menu

The arrival of chef Sam Sin at Kowloon Shangri-La’s Angelini restaurant comes with a revamped menu. David Ho looks at the new offerings

Angelini at Kowloon Shangri-La has a new chef de cuisine in chef Sam Sin. To kick off his tenure, Sin has meticulously designed a new à la carte menu inspired by Southern Italy, showcasing premium seasonal seafood from around the globe. That’s not all, a new chef's four-course dinner tasting menu (HK$598) is also available.

Drawing on over twenty years of culinary experience in Michelin-starred restaurants and five-star hotels, Sin designed the new offerings to embody three core concepts - purity, seasonality, and craftsmanship. What this translates to is a mix of premium ingredients infused with Southern Italian charm for a feast that feeds both the eyes and the tastebuds.

The appetizers are bursting with Mediterranean flavours, with dishes like the Grilled Octopus with Calabrian ‘Nduja Spicy Sauce, tender Mediterranean Octopus paired with a bold Southern Italian Sausage Sauce and sweet corn medley. For a more refreshing option, there is also the Sicily Red Prawn Tartare with Green Apple, topped with Caviar and Kadaifi Pastry.

Chef Sin’s interactive cooking style means the pasta, like the Fusilli Lunghi Bucati with Creamy Pecorino and Black Pepper Sauce, are crafted tableside in a DOP crosta nera cheese wheel, finished with freshly shaved seasonal black truffle. 

The craftsmanship extends to other pasta dishes like the newly launched Daily Handmade Oxtail Agnolotti, featuring slow-braised oxtail wrapped in delicate pasta. It is served with celeriac purée and crisp for a modern twist on tradition.

Chef Sin’s philosophy of seeking the "seasonal and sustainable" is best seen in the signature main courses. Inspired by coastal Italian villages, the Baked Whole Wild New Zealand Blue Cod. It is baked and served with a burst of rich lemon butter sauce that reveals the tenderness of the fish.

Another highlight is the Seafood Casserole in Marina Sauce, which brings lobster, prawns, clams, fish, and squid together in a slow-cooked medley that captures the essence of the Mediterranean.

It wouldn’t be an Italian meal without some of the signature desserts. The Homemade Tiramisu is sweet but not cloying, making it perfect for Asian palettes. If something refreshing is what you wish to end the meal with, then savour the tableside freshly made Lemon Liqueur Sabayon, using fresh Sicilian lemons and Italian limoncello, served with mixed berries, almond crisps, and lemon cake.

Come experience the splendour of Southern Italian cuisine in Hong Kong through Angelini's new offerings, complete with a magnificent view of Victoria Harbour.

Also see: Michelin-starred chef Junichi Yoshida launches Tingara at Intercontinental Danang