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HONG KONG
Hong Kong is home to numerous fine dining Italian restaurants, each offering a unique take on Italy's diverse regional flavours. Amongst them, Castellana stands out for its focus on showcasing authentic Piedmontese cuisine. Since opening its Central location in 2022, Executive Chef Romeo Morelli and his team aims to capture the soul of northern Italy in every dish, from rich, golden tajarin pasta to the aromatic allure of Alba white truffles, now in peak season. At Castellana, it’s not just a meal—it’s an immersive journey through one of Italy’s most beloved culinary regions.
Images courtesy of Jasmin Woolf and Natalie Dunn.
The interiors at Castellana are as carefully considered as the menu itself. Designed by the renowned JJ Acuna / Bespoke Studio, the restaurant’s interior reflects the elegance and rustic charm of Piedmont. Earthy tones, textured wood, and subtle details evoke the Italian countryside, while contemporary accents lend a touch of cosmopolitan sophistication. The plush seating, intimate lighting, and seamless flow between the dining spaces offer a setting as inviting as it is stylish. It’s a space where every element — from decor to cuisine — creates an experience that delights both the eye and the palate.
Castellana offers a variety of tasting and a la carte menus, including the "Immersion in Piedmont" for a taste of regional northern Italian flavours, while the "Chef's Signature Menu" allows guests to enjoy all of Castellana’s signature dishes in one meal.
Our tasting experience of Chef's Signature Menu began with an amuse bouche followed by homemade bread to whet the appetite. Then, we eagerly moved on to Il Peperone di Carmagnola, a vibrant tribute to the Carmagnola bell pepper, complemented by a healthy drizzle extra virgin olive oil, anchovies, and capers — simple yet strikingly flavourful.
The meal continued with Vitello Tonnato, an inventive twist on a regional favourite, layering raw bluefin tuna with Fassona veal, a hint of celery and a mix of capers and anchovies for a balanced dish that’s rich yet refreshing.
Next up was a standout: Le Lemache, escargot cooked with copious amounts of butter, parsley, anchovies, and garlic. At the foundation of this classic French dish lie simple yet premium ingredients. When combined, these ingredients result in garlicky perfection.
For the main courses, we had the handmade tajarin pasta, a beloved Piedmontese staple, finished off with fresh shavings of Alba white truffle. Another highlight was Castellana’s Fassona beef tenderloin, famed for its 4% fat content, which makes the meat lean yet tender. Sous-vide cooked and pan-fried with breadcrumbs, the tenderloin was accompanied by a silky Parmesan sauce, Chanterelle mushrooms, and a rich reduction of veal and red wine – a testament to chef Romeo’s skill in crafting flavours that are robust yet refined.
A playful twist on Tiramisu rounded out the meal. With layers of mascarpone foam, a crispy biscuit, and a coffee gel base, this dessert was a familiar flavour profile reinvented with a light and elegant touch.
Castellana’s tasting menus can be enjoyed as is, or paired with a curated wine selection for an additional HKD 980. With its dedication to Piedmont’s culinary heritage, striking ambiance, and an expertly crafted menu, Castellana offers an unforgettable dining journey through Italy’s northern flavours—right here in the heart of Hong Kong.
This year, Castellana hosted the 25th World Alba White Truffle Auction charity gala dinner on 10th November in support of Mother's Choice, raising funds to support vulnerable children and teenage mothers. The evening raised HK$3.6 million, of which included a record-breaking sum raised through the auction of a 908g alba white truffle, which fetched an impressive HK$3million.
Location: Castellana Restaurant, 4 1/F, Club Lusitano Building, 16 Ice House Street, Central, Hong Kong | Phone: +852 3188 5208 | Email: reservations@castellanahk.com | Instagram: @Castellanahk | Facebook: @Castellanahk | Website: Castellanahongkong.com
This review was based on a complimentary tasting. All opinions are based on the writer's personal experience.
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