Celebrated Italian Chef Giancarlo Perbellini, mastermind of his own restaurant, Ristorante Perbellini, will make a guest appearance at Angelini between 18 and 21 September 2013 to showcase his culinary skills.
During his four-day sojourn at Angelini, Chef Perbellini will present Hong Kong diners with his best selection of signature homemade dishes. Dedicated to conserving the solid roots of Italian culinary tradition, his creations feature authentic flavours with a twist of creativity and surprising new additions. Guests can opt for a three-course, four-course or five-course dinner menu co-created with the restaurant’s head chef, Macro Medaglia.
The fine-dining journey will begin with cold starters including Veal with Tuna Sauce, reinterpreted in a modern way, and Beef Tartare, Tomato and Pistachio. Alternatively, diners can opt for hot appetisers such as Scampi with Panzanella and Lemon Bean Soup with Seafood from the Adriatic Sea.
Diners can also look forward to Homemade Ravioli with Pesto, Potato, Green Bean and Toasted Pine Oil or Calamarata Pasta with Lobster, Clam, Squid and Dry Porcini Mushroom Oil. For the main course, guests can choose between Sea Bass with Sicilian Red Prawn, Pickled Zucchini and Bacon, and Braised Veal Cheek with Mashed Potato and Fried Leek. Guests can end the meal on a sweet note with a selection of cheese or Italian Beignet.
The three-course dinner menu is priced at only HKD 780 per person, the four-course dinner menu is priced at just HKD 880 per person and the five-course dinner menu is priced at HKD 980 per person.
All prices are subject to a 10 per cent service charge. For reservations, please call (852) 2733 8750.
About Chef Perbellini
Chef Perbellini comes from a family of renowned confectioners recognised as one of the best in Italy since 1890. Notwithstanding such a strong background, he discovered that his true passion did not remain limited to just pastries but expanded to the world of gastronomy.
After graduating from the Recoaro Cooking Institute in Italy, Chef Perbellini started his culinary career in several famed restaurants in Verona, such as the Michelin two-star Dodici Apostoli and Michelin one-star Marconi. He then worked at San Domenico in Imola with Chef Valentino Marcattilii for three years before moving to France where he obtained professional experience in various restaurants, including Taillevent, L’Ambroisie and Le Château d’Esclimont in Paris and La Terrasse in Juan-les-Pins.
Moving back to Italy, he became sous chef at the Michelin-starred Concorde in Villa Poma, Milan. In 1989, he opened his first restaurant at his father’s birthplace, Isola Rizza, followed by four other eateries – Du De Cope, Al Capitan della Cittadella, Locanda 4 Cuochi and Tapasotto – with a diversified range of specialities.
In 2010, Chef Perbellini was appointed president of the Italian committee for the biennial culinary competition “Bocuse d’Or”, which is recognised as the Oscars of the culinary world.
Angelini delivers authentic Italian cuisine using only the finest ingredients of the season, accompanied by an extensive wine list of over 100 Italian wines. Guests are welcome to enquire about wine suggestions to complement their dishes. Situated on the mezzanine floor with panoramic views of Victoria Harbour and the Hong Kong Island skyline, Angelini combines a comfortable and inviting ambience with stylish contemporary decor.
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