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Angelini At Kowloon Shangri-La, Hong Kong Presents Guest Chef Tommaso Arrigoni

August 30, 2014 Food & Beverage No Comments Email Email

Tommaso Frusta lCelebrated chef, restaurateur and member of Jeunes Restaurateurs d’Europe Tommaso Arrigoni, mastermind of his own Michelin-starred restaurant, Innocenti Evasioni, in Milan, Italy, will make a guest appearance at Kowloon Shangri-La, Hong Kong’s Angelini, alongside resident Angelini Chef Marco Medaglia, between 24 and 28 September 2014 to showcase his culinary skills with a specially designed menu.

Banana Parfait with Cloves, White Chocolate and Wasabi lUpon graduation from the Food and Hospitality Institute Carlo Porta, Italian native Chef Tommaso started his career in his home country.  After working at several distinguished restaurants in Liguria and Sardinia, he moved to the Michelin two-starred Sadler restaurant in Milan, where he refined and perfected his culinary skills.  Chef Tommaso has also worked in France and the United States.  Having travelled to the eastern part of the world, such as Japan, he was exposed to Asian ingredients which were, later on, incorporated into his Italian cuisine.

With a wealth of experience, Chef Tommaso started his adventure as an entrepreneurial chef in 1998 when he took over Innocenti Evasioni.  In 2007, he joined the Jeunes Restaurateurs d’Europe, which is an association of talented young restaurateurs who passionately show high-quality culinary craftsmanship for European gastronomy while conserving local traditions and produce.  With innovation, he led his restaurant in achieving a Michelin star in 2008 and became one of the youngest Michelin-starred chefs.

Browned octopus, baked tomatoes, robiola soft cheese, dried olives and capers powder lEarlier this year, Chef Tommaso presided over a show-cooking performance at the launch of the new Porsche Macan, in collaboration with Vanity Fair, in Milan.

During his five-day sojourn at Angelini, Chef Tommaso will delight Hong Kong diners with his best selection.  Guests may opt for a three-course, four-course or five-course dinner menu co-created with Angelini Head Chef Marco.

The fine-dining journey will begin with cold starters, including Marinated Mackerel with Eggplant, Rosemary, Soft Porridge and Capers, and Pink Veal Topside with Pecorino Cheese Cream, Green Beans, Celery and Chocolate Bread Crumble.  Alternatively, diners can opt for hot appetisers, such as Browned Octopus with Baked Tomatoes, Robiola Soft Cheese, Dried Olives and Capers Powder, and Cod Fish Fillet with Grana Padano Cheese, Cream of Turnip, Dried Porcini Mushrooms and Fried Leeks.

Homemade ravioli lDiners may also look forward to Homemade Chitarra with Anchovies, Lemongrass Butter, Bread scented with Thyme and Tomato Paste or Homemade Ravioli filled with Veal, Ragusa Cream, Zucchini with Tarragon and Peanut Powder.  For the main course, a choice of Turbot Fillet with Tamarind, Yellow Bell Pepper Reduction, Asparagus and Ginger Bread or Pork Fillet with Peach, Bonini Traditional Balsamic Vinegar and Ginger Potatoes is available.

Turbot fillet lTo end the meal on a sweet note, Chef Tommaso recommends Chocolate Cake with Raspberries, Hazelnut and Raspberry Sorbet or Banana Parfait with Cloves, White Chocolate and Wasabi.

The three-course dinner menu is priced at only HK$880 per person, the four-course dinner menu at just HK$980 per person and the five-course dinner menu at HK$1,080 per person.

All prices are subject to a 10 per cent service charge.  For reservations and enquiries, please call (852) 2733 8988 or visit to book online.

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