Located on the mezzanine of the Kowloon Shangri-La, Angelini offers a modest view of the Victoria Harbour. One may find more commanding views of the famous skyline elsewhere, but the restaurant’s cosy and friendly atmosphere – with its unassuming but no doubt fine furnishings set amidst the warm tones of burgundy, brown and beige – make that slight shortcoming felt much less. Tables are nicely spread out, giving diners plenty of privacy.

Helmed by Italian chef Marco Medaglia, Angelini offers excellent quality Italian food with a bit of flair. On weekends, one may opt for a semi-buffet, where on offer is a delectable choice of starters – obligatory cold cuts and cheese included – soup, greens and dessert. For your mains, you can pick from a list prepared for the day. We decided, however, to go a la carte. For our appetisers, we went for the Hokkaido scallops on taleggio cream and truffle pearl, and burrata cheese with tomatoes. The scallops were fresh, perfectly seared, and just mildly seasoned to give way to a burst of flavours from the succulent and generous portion of truffle on top, and the taleggio cream the scallops were sitting on. For our mains, we went for another of Angelini’s signatures, the homemade candy pasta with mascarpone. Don’t let the name fool you, however, because this pasta dish is delightfully savoury, which, while delicious, was a bit too rich for our tastes. The freshly made pasta was delightful, cooked to a desired al dente. We also tried the M5 wagyu sirloin topped with tuna sauce and capers. Although we asked for the sirloin to be cooked to a medium, it came out a tad overcooked, although it was perfectly seasoned, so overall it was still an enjoyable dish. Portions are on the small side, so a dish is satisfying enough for a moderate eater but will probably leave those with ravishing appetites wanting more. For dessert, we were invited to just help ourselves to the dessert table in the buffet, which included tiramisu, cheesecake, and fruit. We also tried the ice cream parfait with three flavours – strawberry, chocolate and vanilla – which provided a nice, cool ending to our meal. 

Angelini does well with their selection of Italian wines, covering most regions. They are served by glass and bottles, which you are welcome to sample should you be tempted. Prices range from HK$500 to HK$20,000 per bottle.

The manager welcomed us upon arrival, personally ushering us to our table, and was more than happy to suggest dishes. Servers were on the ball, never leaving our glasses empty, knowledgeable of the menu, and were sensitive to our needs.

The bill came out to a little over HK$2,000, which we felt was on the high side. However, while the dishes are small, they can satisfy even the most particular palates. Additionally, the delightful service, comfortable dining space, and Victoria Harbour views in the background, make it worthwhile.