Crowne Plaza Hong Kong Causeway Bay Opens Southern Italian Restaurant Giacomo

Crowne Plaza Hong Kong Causeway Bay has opened its new elegant southern Italian fine dining room Giacomo.

The luxurious design of the 1,700 sq ft restaurant features high-corniced ceilings with delicately-paneled pale blue-grey walls framing elegant décor, artworks, and furnishing in classical Italian style. The intimate dining room seats just 28, with a grandstand floor-to-ceiling window along bustling Leighton Road. Beneath a classical domed Italian ceiling, an exclusive private dining room seats up to 10 VIP guests.

Helmed by Executive Chef Keith Yam, who has paid his culinary dues for 20 years at the epicentre of Hong Kong’s fine Italian dining scene, the new restaurant delivers refined southern Italian cuisine to the heart of the city’s vibrant shopping precinct.

Signature dishes made from high quality, globally-sourced seasonal ingredients, include marinated red prawn ‘Gambero Rosso’, in Champagne tomato sauce with Oscietra caviar; and Red Prawn Spaghetti Chitarra, with artisanal hand-made, square-shaped egg pasta typical of Abruzzo and sweet, rich Datterino cherry tomatoes of Sicily.

Crowne Plaza Hong Kong Causeway Bay has opened its new elegant southern Italian fine dining room Giacomo.

Brittany blue lobster and Sardinian gnocchi pairs rare blue lobster of north-western France with traditional Sardinian gnocchi, uniquely made from durum wheat semolina flour with potato and egg and seasonal sea urchin from Hokkaido. The restaurant’s langoustine with matsutake mushroom is likewise an international gastronomic symphony of seared sweet and succulent New Zealand langoustine, and Japan’s beloved, delicate mushroom.

Among meat signatures, Aveyron lamb saddle with winter black truffle sauce is a famous specialty of the Aveyron region of southern France, enhancing young lamb with winter black truffle from West Australia, while ‘Fassone’ tartare showcases veal from Piedmont in northern Italy with winter black truffle, and is drizzled with ‘Topinambur’ Jerusalem artichoke and egg emulsion.

Gourmet dessert specialties include show-stopping, ultra-refreshing peach sorbet, highlighting seasonal sweet, redolent, and low-calorie Japanese white peach with blueberry jam; and Chocolate & Hazelnut gelato, a heavenly treat for chocolate lovers crafted with chocolate shortbread, tuille and custard, and hazelnut cremeux.

Crowne Plaza Hong Kong Causeway Bay has opened its new elegant southern Italian fine dining room Giacomo.

Giacomo’s extensive wine list includes prized award-winning Italian labels such as Tenuta San Guido Sassicaia Bolgheri 2017, Capichera IGT 2019, Pietradolce Archineri DOC Etna Bianco 2019, Fenocchio Barolo DOCG Annata 2016, Pietradolce Archineri DOC Etna Rosso 2017 and more

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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.