Refined Italian Arrives in Hong Kong’s LKF

Corporates looking for a refined new dining setting in Hong Kong should make for California Tower in Lan Kwai Fong, home to Aria, the city’s newest Italian restaurant.

Inspired by the beauty of opera and the show-stopping flavours of artisanal produce, Aria brings a contemporary rendition of authentic Italian cuisine to the heart of the city’s entertainment district. Accompanied by panoramic views of the city from its 24th-floor perch, this gastronomic symphony is conducted with finesse and élan by executive chef Andrea Zamboni, who brings 20 years of Michelin-rated restaurant experience to Aria’s open kitchen.

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Inspired by the interiors of classic opera houses, Aria features an eclectic collection of furniture that recalls family heirlooms that have been passed down through the ages. It also boasts a stunning outdoor terrace where guests can enjoy cigars, cocktails and digestifs, as well as an extensive wine list featuring over 150 bottles.

Showcasing seasonal ingredients flown in weekly from sought-after producers in Italy and around the world, Aria offers a unique modern twist to family-style Italian cuisine, elevating traditional classics and secret family recipes through high-quality ingredients and innovative culinary accents from all over the world.

Corporates looking for a refined new dining setting in Hong Kong should make for California Tower in Lan Kwai Fong, home to Aria, the city's newest Italian restaurant.

Featuring classic family recipes and seasonal specialities enhanced by chef Andrea’s inimitable style, Aria’s menu showcases exquisitely presented meats, jet-fresh seafood and masterfully executed pizzas and pastas elevated by premium produce from specialist suppliers. Many of the ingredients that chef Andrea uses to create his inventive flavour combinations can’t be found elsewhere in Hong Kong.

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Among the highlights are tagliatelle with blue lobster, Bagna-cauda fondue, and a zarda spicy tomato sauce; Foie Gras e Scampi; traditional baked eggplant Parmigiana with basil, Parmesan cheese and fior di latte; Italian milk-fed veal cutlet Milanese-style with tomatoes, celery relish and Sicilian lemon; and roasted cherry tomatoes, Apulian burrata and basil.

For those important corporate affairs, be sure to book ahead for the exclusive chef’s table, where the chef delights guests with an omakase-style menu of his favourite off-menu dishes that changes weekly based on seasonal ingredients.

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Staff Writer

The Art of Business Travel is Asia-Pacific's leading portal for corporate travel news and views. We cover everything from airline routes and airport developments, to new hotels, meeting venues, loyalty schemes, and entertaining.