Roasted sea bass, baby prawn biscuits, tomato spaghetto–only at Tosca, Hong Kong


MADISON Go, the author, Danelle Go

Whenever my family travels to Hong Kong, my personal agenda is usually to shop left and right. But since we are a Chinese family, we also eat unconditionally at all times of the day.

THE AMBIANCE at Tosca is beyond impeccable, from the breathtaking view of the city to the classy,modern interiors.

Aside from our traditional Kowloon go-to’s, my aunts and uncles tend to experiment and try new restaurants here and there. One of the places they tried was Tosca, located at the Ritz-Carlton Hotel—a bit farther than where we usually stayed. I decided to give up an afternoon of full-on shopping and join them for a lunch at the famous Southern-Italian restaurant.

STEAMED asparagus tips, burrata cheese, sun dried Corbarinitomatoes and Agerola wheat biscuit

The ambiance at the 102nd floor resto was beyond impeccable, from the breathtaking view of the city to the classy, modern

interiors. Such a fancy setting made me excited to try all the different meals.

As they were served, it was apparent that each presentation was plated very well. I had the roasted rack of sea bass, stew cheek tomato spaghetto, baby prawn biscuits and spinach cream

sauce. The varied textures and flavors were interesting, and I enjoyed everything along with small bites from my family members’ plates.

SEA TIRAMISÙ. Mediterranean red prawn carpaccio, sea foam, cereal crumble,
roasted scallop, caviar and parsley pasta

While enjoying our individual main courses, we were visited by Tosca’s 2-star Michelin chef, Pino Lavarra. It was great to put a face to all the contemporary meals we got to devour. His hospitality toward our family was gratifying, and his leadership reflects on his staff as well.

It was a good decision to step away from my norm of indulging in shopping that day and join this culinary experience. Not only was I fortunate enough to try new dishes, but the entire aura of the place definitely captured a different vibe and culture—something always refreshing to experience when one gets to travel abroad.

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  • Simon Ward

    When I saw the headline, I had to read this article just to see how you used the word “spaghetto” :) Even though everyone – well, every Italian anyway – knows what it means, there just never seems to be an opportunity to actually use it! Unfortunately “stew cheek tomato spaghetto” did not leave me any the wiser. What IS that? Thanks!

    • Simon Ward

      Aha! I Googled something. “Spaghetto” seems to be American slang for noodles and ketchup. Ewww :)

      • sowhatifimfilipino

        Lol. That doesn’t sound appetizing to me either.

  • mike

    Effin’ rich people.

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