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Two Michelin-Starred Chef Davide Scabin Sets To Conquer The Stage At Tosca

November 4, 2015 Dining No Comments Print Print Email Email

Fascinated by avant-garde master chef Davide Scabin’s modern cooking techniques and untiring passion for food science, Michelin-starred chef Pino Lavarra of Tosca will be hosting the Rivoli-native from November 19 to 21, 2015. Recognized as an award-wining chef, visionary, scientist and artist, Chef Scabin will take the helm of Tosca’s kitchen, showcasing another true mastery of culinary arts with his world-acclaimed experimental menus.

Davide Scabin300dpi MURO

Chef Davide Scabin, cutting-edge food designer, is known for his unbridled devotion to food science while paying homage to the European cooking techniques of the seventeenth and eighteenth centuries at the very core of his culinary approach. Chef Scabin’s creativity is reflected in his unparalleled “hidden” menu, which earned him prestigious recognitions including Gambero Rosso’s Three Forks and San Pellegrino World’s 50 Best Restaurants. His innovative cuisine has won two Michelin stars for his restaurant, Combal.Zero, in Rivoli in 2007.

Chef Scabin’s food laboratory will be staged at Tosca for an exclusive three nights only, presenting the master chef’s innovative creations inspired by his long-time design-oriented experimentation with ingredients, shapes, textures and temperatures. Bold in concept and presentation yet elegant in execution and flavors, an exceptional menu of his artisanal preparations will be available to gastronomes seeking a truly unique culinary experience.

Priced at HK$1,980 for eight courses and HK$2,180 for nine courses, the dinner menus offer an ultimate immersion in Chef Scabin’s imaginary culinary world. For guests looking for a mid-day indulgence, the lunch menus from HK$680 are a perfect remedy to get them through a busy day. Dishes of special note include “Apulia Red Prawn Carpaccio with Gorgonzola Fondue”, “Turinese Carnaroli Risotto”, “Salted Cod and Crispy Duck with Carmagnola Bell Pepper Compote”, and “Tenderloin and Veal Tongue in Barolo Sauce”. To please every epicure, special vegetarian menus featuring healthier but equally delectable dishes are also available. For the full menus, please refer to the appendix.

For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at [email protected].

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