The Art Of Fine Italian Gastronomy At Cucina
The verdant countryside of the region of Piedmont, located in the northwest of Italy, is acclaimed for its produce, from truffles and quality beef to the vines that make world-renowned wines. Piedmont is home to a distinctive cuisine, too, which is steeped in tradition and crafted from fine local ingredients.
It is from this bountiful region that Cucina's chef Andrea Delzanno hails. Having grown up surrounded by the culinary customs and gastronomic heritage of Piedmont, he was just 10 when he decided that he wanted to be a chef. Four years later he set foot in a professional kitchen and at 16 enrolled in culinary school, never looking back. In 2007 Delzanno took up the role of chef de cuisine at Cucina in Hong Kong where he continued to hone his craft—and, ever since, his cooking has been lauded. Most recently Cucina received a Tatler Dining Hong Kong Best Restaurants 2019 recommendation, as well as a Four-Star Restaurant Award from Forbes Travel Guide in 2020.
Cucina is located in Tsim Sha Tsui’s Marco Polo Hongkong Hotel. The restaurant is a prime location for everything from long lunches and intimate dinners to after-work aperitifs and private parties, thanks to its sophisticated bar, spacious terrace and intimate dining room, all of which offer spectacular views of the Hong Kong skyline and make a table at Cucina a magical spot from which to enjoy Hong Kong’s nightly Symphony of Lights.
As well as the stunning vistas over the harbour, the enticing Italian menu is a big draw. Here, Delzanno delivers the traditions of his native region through taste and technique, producing signature dishes featuring fine raw ingredients alongside innovative twists that put his creativity on display.
Take, for example, his smoked gold salmon loin with Oscietra caviar, black truffle and dill sauce. For this meticulously prepared and beautifully presented dish, tender salmon is marinated with salt and sugar and then cured for up to five days. It is topped with two of the culinary world’s finest ingredients—black truffle and caviar. The earthiness and umami of these components, combined with fresh avocado and his sour-cream, dill and lemon sauce, provide a kaleidoscope of complementary flavours.
Pasta is paramount on the menu at any Italian restaurant and Delzanno’s signature linguine with Mediterranean red prawns, garlic, brandy and fresh cherry tomatoes doesn’t disappoint. The sauce is made from a reduction of the prawn’s head and ripe Sicilian cherry tomatoes that result in a rich and sumptuous dish bursting with sweetness.
Delzanno also prepares a superior steak, looking to Australia for tender, marbled wagyu beef. The grilled Australian M5 wagyu Tomahawk weighs in at 42oz, encouraging diners to come together over this succulent, flavourful steak that is accompanied by fluffy roast potatoes and seasonal Romanesco cauliflower.
Delzanno’s dishes are perfectly paired with a range of wines, including a particularly comprehensive selection from Italy that complement the cuisine especially well. The wine list received the Bronze Badge of Wine by the Glass Restaurant Award and was named one of the Top 10 Wine Pairing Restaurants by WINE.Luxe Magazine in 2019.
Cucina delivers an all-round superior dining experience, bringing together authentic Italian cuisine from an award-winning, innovative chef paired with an acclaimed choice of wines, all served against the breathtaking backdrop of Hong Kong’s dazzling skyline. All that’s left to say is buon appetito!