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Angelini

Angelini delivers authentic Italian cuisine and uses only the finest seasonal ingredients.

Tajarin (homemade tajarin pasta, lamb ragout with Jerusalem artichoke)
Tajarin (homemade tajarin pasta, lamb ragout with Jerusalem artichoke)

Featuring the traditional recipe for tajarin, a typical egg-yolk pasta of Piedmont, the chef presents the flavours of northern Italy, enhanced with caramelised Barolo wine sauce, pecorino cheese and Jerusalem artichoke purée.

Branzino alla clorofilla (line-caught sea bass from the Ligurian Sea with all the greens)
Branzino alla clorofilla (line-caught sea bass from the Ligurian Sea with all the greens)

Pan-fried wild sea bass from the Ligurian Sea is topped with zucchini and crumbs, and served with seasonal greens in different forms.



Agnolotti (homemade ravioli, oxtail, Parmesan cheese, dark chocolate, brown butter jus)
Agnolotti (homemade ravioli, oxtail, Parmesan cheese, dark chocolate, brown butter jus)

This is a classic dish of Piedmont. The rectangular, wavy cut ravioli is filled with flavoursome oxtail. Chef Andrea replicates his mother’s recipe and adds a touch of creativeness using dark chocolate.

Capesante (Hokkaido scallops, red cabbage and Santena asparagus)
Capesante (Hokkaido scallops, red cabbage and Santena asparagus)

Taste the scrumptiousness and freshness of scallops from Hokkaido, Japan, the different forms of red cabbage and imported asparagus from northern Italy. The combination of natural food colours represent the beautiful Mediterranean coral reef.

Phone

(852) 2733 8750

Location

Mezzanine Level

Operating Hours

Lunch
12pm – 2.30pm (Mon - Sun)
(last order at 2pm)

Dinner
6.30pm – 10.30pm (Mon - Sun)
(last order at 10pm)

Dress Code

Smart Casual
No shorts during the dinner period or flip-flops at any time are allowed.

No sleeveless clothing for men is permitted.

Smoking Policy

Smoking is not permitted