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Hong Kong’s First Italian Restaurant Opens in 1969!
Italian cuisine used to be something of a rarity in Hong Kong. Maybe one or two pasta dishes on a hotel restaurant menu?
Things began to change in 1969, when Milanese brothers Giuseppe and Aldo Macchetti opened La Taverna — the city’s first authentic Italian restaurant.
Originally intended as a cultural club for the Italian community, the idea evolved into a full-fledged trattoria after the brothers realized there was nowhere in town serving the kind of food they missed from home.
The first La Taverna opened at On Hing Terrace in Central, before relocating to Ashley Road in Tsim Sha Tsui in 1973. Designed as a “home-away-from-home” for Italians, the restaurant was filled with furniture, fittings, and even a century-old cash register brought over from Italy.
Its rustic charm — low arches, straw-covered Chianti bottles, and warm wooden interiors — quickly made it a favorite among locals, expats, and celebrities alike.
Bruce Lee even filmed a scene there. Widely considered the birthplace of Italian dining in Hong Kong, La Taverna has changed locations over the years, but more than half a century later, it’s still in operation — serving original recipes from 1969 and offering a nostalgic taste of Northern Italy.
The Rise of Spaghetti & Pizza in Hong Kong
A decade later, Spaghetti House opened in Causeway Bay with an Italian-American menu and was an immediate hit with the expat community.
I remember the excitement the opening elicited, as my office was located in the same building, about 20 floors above.
We all couldn’t wait to give it a try as Western-style restaurants were still something of a rarity in Hong Kong at the time.
Slowly but surely, Spaghetti House was discovered by the local community, who responded favorably to the pasta in red or white sauce, well-lit and cheery interior, casual ambiance, and friendly service. The brand expanded rapidly through the 1980s and ’90s, with multiple locations opening across Hong Kong.
At its peak, Spaghetti House operated an estimated 26 outlets in Hong Kong — a record for Western-style restaurant chains that still stands (not counting McDonald’s, of course). However, only about nine outlets have survived.
Two years after the debut of Spaghetti House, Pizza Hut entered the market with a single outlet in Tsim Sha Tsui. Like Spaghetti House, it quickly found favor with the local community. By 1987, when Jardine Matheson acquired the franchise, it had grown to around a dozen locations, and JM undertook an aggressive expansion.
Today, there are more than 100 Pizza Hut outlets across Hong Kong and Macau. Its introduction led to the popularization of pizza in the neighboring SARs, and its fast-paced expansion solidified its on-going status as Hong Kong’s most recognized pizza brand.
By 2025, the number of pizza chains had grown to about 20. In addition, there are dozens of independent pizzerias spread across Hong Kong. From global brands like Pizza Hut and Pizza Express to local favorites like Dough Bros, Fiata, and Little Napoli, the variety spans everything from sourdough slices to VPN-certified Neapolitan pies.
It was against this backdrop that Italian dining in Hong Kong entered a new phase, one shaped less by mass market appeal and more by authenticity.
Blogger’s Note: SAR stands for Special Administrative Region. Both Hong Kong and Macau are Special Administrative Regions of the Peoples Republic of China.
The Independent Italian Wave of the 1980s
The mid-1980s marked a quiet but pivotal shift in Hong Kong’s Italian dining scene.
Following the previous decade’s rise of mass-market chains, a small but influential wave of independently owned and operated Italian restaurants emerged, targeting a more sophisticated clientele with higher expectations.
Each one started as a stand-alone, owner-driven enterprise, moving away from formulaic chain formats and embracing regional authenticity, imported ingredients, and nuanced dining experiences. These restaurants laid the groundwork for the city’s evolution toward artisanal, upscale Italian cuisine.
Va Bene led the pack. Opening in the mid-1980s, it brought refined Northern Italian fare to Knutsford Terrace, a short pedestrian strip in Tsim Sha Tsui lined with small F&B outlets offering indoor/outdoor seating.
I remember dining there and thinking, “Wow!” The menu was like nothing I had ever seen before, featuring dishes I had never heard of, and everything was absolutely delicious. It was eventually acquired by the Gaia Group.
Ristorante Milano introduced Milanese elegance to Central’s business core. Its polished menu and setting offered a welcome departure from fast-food Italian, and it operated entirely as an independent venture.
Palio, though short-lived, was one of Hong Kong’s earliest adopters of wood-fired pizza and premium imported ingredients — a vision well ahead of its time.
Il Padrino leaned into theatrical flair and warm hospitality, blending old-school charm with a dramatic twist that foreshadowed the Italian-American boom of the 1990s. It was operated solely under Il Padrino International Ltd., a single-restaurant company with no ties to other venues.
Together, these trailblazers didn’t just serve food — they elevated expectations. In a city where chain dining reigns supreme, they quietly carved out a new identity for Italian cuisine: independent, passionate, and rooted in authenticity.
Italian Cuisine Finds a Home in Hotels
The late 1980s witnessed the introduced Italian dining into luxury hotel settings, foreshadowing a trend that would rise sharply in the following decade.
These venues were among the first known Italian restaurants to operate within high-end hotels — adding polish, prestige, and panache to Hong Kong’s evolving Italian culinary landscape.
To wit, The Mistral is believed to be the first Italian restaurant to open in a five-star hotel in Hong Kong. One of three F&B outlets at the InterContinental Grand Stanford in Tsim Sha Tsui, it focused on Mediterranean-inspired Italian cuisine with an emphasis on pasta and seafood.
Its refined menu and upscale hotel setting helped broaden local perceptions of what Italian dining was really about.
Across the harbor, Ristorante Milano debuted at The Excelsior in Causeway Bay, one of Hong Kong’s most dynamic neighborhoods. Featuring Northern Italian cuisine, it found favor with both locals and visiting travelers.
Though The Excelsior is now defunct — demolished in 2019 after decades as a one of Hong Kong’s most iconic hotels — its Italian restaurant left an indelible imprint on the city’s collective memory.
Osteria Ristorante Italiano made its debut in 1991 inside the Holiday Inn Golden Mile in Tsim Sha Tsui. With rustic décor and stone-baked pizzas, it created a cozy, trattoria-style atmosphere — a warm counterpoint to the more formal hotel dining norms of the era.
Around 1992, the Grand Hyatt Hong Kong in Wan Chai unveiled Grissini, a venue that quickly became a benchmark for Italian fine dining. Its open kitchen, harbor views, and eponymous breadsticks helped redefine culinary elegance and authenticity within the hospitality sector.
At Conrad Hong Kong, Nicholini’s joined the scene that same year, distinguishing itself as one of the earliest hotel-based Italian fine dining experiences. Specializing in Northern Italian cuisine and refined presentation, it continues to draw business diners and celebratory guests alike.
Inspired by the legendary Sabatini in Rome, Sabatini Ristorante Italiano followed in 1992 at The Royal Garden Hotel in Tsim Sha Tsui East. With live music, tableside service, and a focus on Roman dishes, it became a defining presence in Hong Kong’s upscale Italian restaurant landscape.
A New Wave of Independent Italian Eateries
The 1990s saw the dawning of a new era, with the opening of Grappa’s Ristorante at Pacific Place in 1990 — the first of several Italian and Italian-American restaurants that would reshape Hong Kong’s dining landscape yet further.
Grappa’s offered a broad menu of Italian classics, including Spaghetti Marinara, tiramisu, and house-made sausages, all produced in its own kitchen.
Ingredients were sourced internationally, with semolina flour, extra virgin olive oil, and natural cheeses imported from Italy and the U.S. Fresh bread was baked daily, and desserts were made without artificial preservatives. It operated until 2016.
The late 1990s saw the opening of two high-profile Italian-American restaurants — each with its own distinct personality and unmistakable New York State of Mind.
Fat Angelo’s opened in 1998, introducing a family-style format with oversized portions designed for sharing. Its nostalgic décor, relaxed ambiance, generous servings, and indulgent desserts made it an instant hit.
I dined there countless times and particularly liked its authentic New York cheesecake – dense, rich, and creamy. This was one dessert that nobody wanted to share!
At its peak, Fat Angelo’s operated seven branches across Hong Kong, Kowloon, and the New Territories. Unfortunately, unsustainable operating costs and rising rents forced it to cease operations in 2014.
The same year Fat Angelo’s opened, Amaroni’s New York Italian Restaurant & Café made its debut at Festival Walk, an upscale shopping mall in Kowloon Tong. Like Fat Angelo’s, it embraced communal dining and generous portions, but delivered it with a much more refined touch.
There were white linen tablecloths rather than gingham, and the decor was far more sophisticated. If Fat Angelo’s was Little Italy, Amaroni’s was Upper East Side.
Amaroni’s continues to operate at its original Festival Walk location, along with a branch at MOKO in Mongkok, one MTR stop away on the East Rail Line.
Fast Forward to the Present!
By the 2000s, Italian cuisine in Hong Kong had come of age, firmly established across not only chains, but also hotel dining rooms and independent venues.
But the real transformation came in the 2010s and 2020s, when a new generation of restaurants began to redefine what Italian food could be — embracing regional specificity, chef-driven menus, and contemporary flair.
Opened in 2010, 8½ Otto e Mezzo Bombana became a global icon. Helmed by Chef Umberto Bombana, it remains the only Italian restaurant outside Italy to hold three Michelin stars! — a testament to seasonal ingredients, refined execution, and a truffle-forward philosophy.
With its launch in 2013, Pirata helped democratize Italian dining in Hong Kong, offering rustic, honest fare in a convivial setting. Its success soon led to the creation of Pici, a handmade pasta bar that expanded across the city, including a branch in Sha Tin.
Retro glamour met modern swagger when Carbone arrived in Lan Kwai Fong. Tuxedoed servers, tableside Caesar salads, and spicy rigatoni vodka brought New York-style Italian-American dining to Hong Kong’s premier nightlife district.
On Elgin Street in Soho, Acquasala delivers a more intimate experience, blending Italian and Japanese influences with seasonal ingredients and elegant plating.
Tucked inside the historic Tai Kwun complex nearby, Cantina evokes the spirit of traditional trattorias while serving elevated regional dishes in a heritage setting.
Channeling bold flavors and imported ingredients, AMA Ristorante, led by Chef Paolo Monti, pays homage to Roman cuisine — a love letter to the Eternal City.
From the 102nd floor of The Ritz-Carlton, Tosca di Angelo pairs refined Mediterranean dishes with panoramic views and dramatic presentation.
Pushing the boundaries of fine dining, Octavium in Central — holder of two Michelin stars — offers artistic plating and seasonal tasting menus with a modern edge.
Completing the picture, LucAle, Estro, Testina, and Juno bring distinctive interpretations of Italian tradition: from neighborhood charm and Neapolitan nostalgia to nose-to-tail cooking and Mediterranean fusion.
Hong Kong’s Best Italian Restaurants
Of the more than 400 Italian eateries in Hong Kong, an estimated 25 to 30 fall into the fine-dining category (source: Poidata) — venues that feature elegant interiors, wine pairings, seasonal menus, and chef-driven concepts.
Top 10 lists are famous for two things: they are highly subjective and inevitably controversial.
The following 10 Italian restaurants have been recognized by Michelin for their outstanding cooking, based on the quality of ingredients, harmony of flavors, mastery of techniques, the chef’s personality expressed through the cuisine, and consistent excellence across the menu and over time.
If you’ve dined at any of them, I’d love for you to drop a comment below and let me know if you think they deserve the praise!
1. 8½ Otto e Mezzo Bombana — Central Chef Umberto Bombana’s flagship is a love letter to Fellini’s film 8½, and the only Italian restaurant outside Italy with three Michelin stars. Expect white truffle tagliolini, Hokkaido scallops, and Wagyu beef served with theatrical flair. The wine list is legendary, and the service is pure velvet.
2. Octavium — Central Bombana’s quieter sibling, tucked into One Chinachem, is a two-star Michelin gem. Chef Silvio Armanni crafts seasonal tasting menus with Sicilian roots — think red prawn linguine and pistachio accents. Minimalist interiors, maximalist flavors. Visit Website
3. Estro— Central Chef Antimo Maria Merone channels Neapolitan nostalgia into poetic plates. One Michelin star, plush interiors, and dishes like saffron-glazed bottoni and langoustine with basil scent. The wine cellar boasts over 1,000 labels.
4. Tosca di Angelo — Tsim Sha Tsui Perched on the 102nd floor of the Ritz-Carlton, Chef Angelo Aglianó’s one-star Michelin restaurant offers sweeping views and Sicilian elegance. Signature dishes include blue lobster salad and rum babà with a modern twist. Visit Website
5. Testina — Central Chef Marco Xodo brings Milan’s nose-to-tail ethos to Hong Kong. Expect offal done right — veal tongue tonnata, duck ragù tagliatelle, and charcoal-grilled beef heart. The vibe is retro Milanese with a modern edge.
6. Castellana — Central Chef Fabiano Palombini celebrates Piedmontese cuisine with precision and flair. Signature dishes include artichoke with bagna cauda, red prawn pasta, and veal chop Milanese. The wine list is deep and regional. Visit Website
7. Ama Ristorante — Wan Chai Chef Paolo Monti, also known as “The Amatricianist,” brings Roman tradition to life with bold, comforting fare. Dishes like maccheroni all’amatriciana, bone marrow with pistachio, and veal chop alla romana showcase hearty flavors and time-honored technique. The setting is warm, rustic, and unapologetically Roman. Visit Website
8. Grissini — Wan Chai Chef Valerio Giuseppe Mandile brings Campania to the Grand Hyatt. Signature grissini breadsticks, burrata from Andria, and red prawn pasta are served with panoramic harbor views. Refined yet relaxed.
9. Sabatini Ristorante Italiano — Tsim Sha Tsui A Hong Kong institution modeled after the original in Rome. Chef Romeo Morelli offers classics like linguine with scampi, grilled lamb chops, and veal Milanese. Live music and countryside charm complete the experience.
10. Little Napoli — Wan Chai
Chef Gavino Pilo’s pizzeria is a slice of Naples in Hong Kong. While not strictly a fine-dining restaurant, we’ve listed it here because it is a Michelin Bib Gourmand winner because it offers “high quality food at a reasonable price. The stone-baked pies, and wallet pizzas are made with ingredients flown in from Italy. Casual, flavorful, and always packed.
My First Hand Reviews
There are an estimated 200 to 250 mid-range Italian restaurants in Hong Kong. These include everything from cozy trattorias and a Bib Gourmand winnerto stylish neighborhood spots and multi-outlet brands.
Mid-range Italian restaurants fall somewhere between upscale fine-dining and casual chain eateries.
They’re the places where you can enjoy a proper sit-down meal without dressing up or spending a fortune.
Prices are reasonable — not cheap, but not extravagant either — and the atmosphere is typically relaxed, lively, and stylish.
I’ll finish with my eight personal favorites together with a recommended dish and link to my first-hand review.
Amalfitana Artisan Pizza Bar – Repulse Bay A breezy, beachside pizza bar located at The Pulse, Hong Kong’s largest beachfront mall. Part of a small regional group with a focus on wood-fired pies and coastal vibes. Recommended Dish: Salsiccia e Porcini Pizza. The topping consisted of tomato, mozzarella, sausage, and porcini mushrooms. It was absolutely exquisite! Read My First Hand Review>>
Ask For Alonzo – Happy Valley, Tai Hang, Wan Chai, Soho, Quarry Bay A modern trattoria inspired by the Mediterranean provinces of Italy, known for hearty pastas, Roman meatballs, and a relaxed neighborhood vibe. The menu draws from family-style recipes, and the brand has earned praise for its approachable pricing and consistent quality. Recommended Dish: Penne Arrabbiata, which had a rich tomato-based Italian cheese sauce. The pasta was cooked al dente, just the way I like it. And the sauce was pungent and packed with flavor. Read My First Hand Review>>
Café Bohème – West Kowloon & Tseung Kwan O Casual waterfront dining with pizzas, pastas, and a laid-back vibe. A local brand with multiple outlets, including one in the Art Park at West Kowloon Cultural District. There’s outdoor seating with spectacular harbour views, making it perfect in the cooler months. Recommended Dish: Fresh Mushroom Ravioli. bathed in a mouthwatering sauce comprising porcini mushrooms, button mushrooms, pecorino cheese, and cream, and it was sprinkled with crispy bits of bacon, adding a subtle, salty crunch. Absolutely devine! Read My First Hand Review>>
Cucina – Tsim Sha Tsui Refined Italian fare in elegant surroundings with a front-row seat overlooking Victoria Harbour. Located on Level 6 of the Marco Polo Hongkong Hotel in Harbour City. Recommended Dish: Warm Salmon Fillet with Smoked Mayonnaise, Miso, and Sesame. The salmon practically melted in my mouth. Read My First Hand Review>>
Dolce 88 Italian Cafe – Admiralty This tiny coffee house adjoins the JW Marriott Hotel adopt the Pacific Place shopping mall at Admiralty. A cool spot to chill if you can get a window seat. Great harbour views. Indoor and outdoor seating. Recommended Dish: Pineapple buns. A popular treat in neighboring Guangdong province, the pineapple bun was surprisingly large. But despite its large size, it was also surprisingly light. It also was laced with shredded coconut. Absolutely delicious! Read My First Hand Review>>
Isola Italian Restaurant – Central Stylish and spacious, perched above IFC mall with panoramic views. Operated by Gaia Group, which runs several Italian concepts across Hong Kong. Recommended Dish: prime black Angus M3 tenderloin, which came with seared duck liver, potato puree, seasoned truffle, and balsamic vinegar. The meat was perfectly cooked and absolutely delicious. And the duck liver was delightfully silken. Read My First Hand Review>>
Little Napoli – Wanchai This spot was my introduction to authentic Italian pizza. I took one bite and said to the chef, “I feel like I’m eating pizza for the first time!” Originating in Naples, Neapolitan pizzas are prepared exclusively with simple, but fresh ingredients. Recommended Dish: Margarita Pizza. It includes nothing more than a basic dough, raw tomatoes (imported from Naples), fresh mozzarella cheese, fresh basil, and olive oil. An absolute delight! Read My First Hand Review>>
Paper Moon – Tsim Sha Tsui An upscale outlet of a Milan-based Italian chain, located at the tip of Ocean Terminal in Harbour City. Offers sweeping 270-degree views of Victoria Harbour and a menu rooted in Milanese classics. This is where I’d take out-of-town guests. Why? The spectacular harbor views! Recommended Dish: Ossobuco di Vitello con risotto alla Milanese. It came with homemade pappardelle with smoked beef bacon in tomato cream sauce. Mouth-wateringly delicious! Read My First Hand Review>>
Call to Action
If you enjoyed this post, please share it with other Italian food lovers on social media. And please drop a comment below on your favorite Italian restaurants and dishes. Let’s build community through food – one bite at a time!
I can’t decide which Italian restaurant I’d visit in Hong Kong! Maybe Ask For Alonzo for the Roman meatballs, and the tenderloin at Isola Italian Restaurant for something indulgent!
I’ve eaten at Ask for Alonzo several times! I really like their set lunches!
When I was in Hong Kong many years ago, I don’t remember seeing Italian restaurants. I remember the food stalls, but that was in the late ’90s right before the hand over.