HONG KONG – Michelin-starred Chef Nicola Dinato from Italy will take on a guest chef role at Cucina from 8th to 12th November 2019. He will present a special menu, featuring tastes from north Italy’s Veneto region with a touch of Hong Kong people’s flavour.
Born in Camposampiero, a town in Veneto region, Chef Nicola has been passionate about home cooking since he was young. Having graduated from the institute G. Maffioli of Castelfranco in 2000, he started his career at Restaurant Barbesin in Castelfranco Veneto. At the age of 20, he began a series of apprenticeships around the world including one-Michelin-star Osteria Da Fiore in Venice, London’s two-Michelin-star Le Gavroche Restaurant and three-Michelin-star Le Louis XV, Spain’s three-Michelin-star El Bulli – Roses, and two-Michelin-star David Bouley – NYC in New York. Along the way, Chef Nicola’s mentors included renowned chefs like Mara Martin, Alain Ducasse and Michel Roux Jr. Chef Dinato’s first restaurant Feva in Castelfranco Veneto was awarded a Michelin star in November 2014.
After his very first visit to Hong Kong last year, this time, Nicola will add in different local favourite ingredients, such as seafood and duck liver in his dishes. The appetiser Duck Liver Tartlet and Red Currant is his personal favourite. The homemade tart is stuffed with duck liver terrine, which the strong flavour balance well with the sweetness of the onion jam and the acidity of the berries.
Angel Hair with Smoked Langoustine and Fine Herbs is another highlight Nicola designed for Cucina’s guests. The langoustine is smoked with wood chip, matches perfectly with thin angel hair, topped with squid ink powder and swiss chard. Available also in Nicola’s tasting menu, Cauliflower Risotto, with Hokkaido Scallop and Tangerine is another interesting dish from him. The cauliflower purée is mixed with the risotto, bringing in a sweet touch on the dish together with the hidden Hokkaido scallop underneath the risotto. It is a must-try dish with the risotto bursting with seafood favour and with the mandarin jelly and beetroot powder, giving a splash of fruitiness.
For one night only on Friday, 8th November, Chef Nicola will present a 4-course Wine Pairing menu priced at HK$1,488 per person. Each course of the wine dinner not only will showcase Chef Nicola’s signature dishes but will also pair with five different collections of Perrier-Jouët Champagne, selected by sommelier Mr. Raymond Lo. Not to mention the classic Perrier-Jouët Grand Brut NV as welcome drink, Raymond has also selected two vintage champagne Perrier-Jouët Belle Epoque 2012 and Perrier-Jouët Belle Epoque Rose 2010 pairing with Hokkaido scallop and beef tenderloin respectively.
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon,
Tel: +852 2113 0808