Despite its diminutive footprint, Locanda dell' Angelo has had an outsized impact on the Italian restaurant scene since opening in 2017. Now it's getting a makeover, with Otto e Mezzo and Octavium alum Steve Chiu joining as executive chef, and Tia Cheung, most recently of Écriture, heading up the pastry section.

At the 28-seat venue, the duo will be debuting a new a la carte menu featuring starters like Hokkaido scallops two ways with Ossetra caviar and black Angus beef carpaccio; mains that centre around handmade pastas including potato gnocchi with French pigeon ragout, tagliatelle with Sicilian red prawns, and Mancini linguine with Nagasaki tuna and bottarga de muggine. Heftier meat dishes can be found in the full-blood M7 Wagyu oyster blade, the Te Mana lamb rack, and coral grouper. Pastry chef Cheung's osmanthus choux and red fruit pavlova bright up the rear in the sweets section. Guests can also opt into a set menu of four or five tasting courses (HK$1,180 up).

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