Crudo Platter- raw fish, shellfish and crustaceans Slow cooked French-cut whole Australian Lamb Rack with roasted garlic and tomatoes on the side Slow cooked French-cut whole Australian Lamb Rack with roasted garlic and tomatoes on the side Freshly baked bread
Orata- Whole jet imported Dalian Sea Bream cooked in Sicilian sea salt crust Orata- Whole jet imported Dalian Sea Bream cooked in Sicilian sea salt crust Tortelli - home hand-crafted organic egg tortelli , Italian fennel pork sausage, ricotta and scamorza with fresh Italian “pacchetelle di pomodoro”, stracciatella and basil
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Capo on the Rockbund

A close contender  with Mercato for my favourite Italian restaurant in the city, Capo is the luxe-rustic shrine to Neapolitan cuisine by Yenn Wong (of JIA Hotels and a HK restaurant empire) and longtime collaborator, Chef Enzo Carbone (of Issimo, 208 Duecento Otto and Matto) Everything here just works, from the location in the cavernous attic of a historic redevelopment on the Rockbund  to its ‘cook house’ concept emphasizing premium ingredients and ‘back to the roots’ methods.

Designed by Neri & Hu and conceived by Carbone, the space is striking, imaginative; one of only a few destination restaurants on the Bund with no Bund view, and the place does not suffer from it. Low ceilings, dark corners and winding corridors evoke a sense of mystique, while hand-blown light fixtures and repurposed wood fill the space with a warm aura. Indeed, the  entire experience seems almost religious. Enzo tells me his…

Jing | 22.02.14 at 11:40 PM |

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