The Ritz-Carlton, Hong Kong will host a one-night-only eight-course tasting dinner on February 5, 2026, bringing together four acclaimed Italian chefs for a collaborative menu inspired by the culinary traditions of Southern Italy.
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Held at the hotel’s Michelin one-star Italian restaurant Tosca di Angelo, the event marks a rare collaboration between chefs representing different regions, generations, and culinary philosophies of Italy. The eight-course menu blends classical techniques with contemporary interpretations, reflecting both shared heritage and individual expression.
A Michelin Collaboration Rooted in Southern Italy
The dinner brings together four chefs with Michelin recognition and strong ties to Italian culinary culture:
- Angelo Aglianó, Director of Tosca di Angelo at The Ritz-Carlton, Hong Kong (one Michelin star)
- Luigi Troiano, Executive Chef of NOI at Four Seasons Hotel Hong Kong (two Michelin stars)
- Giuseppe De Vuono, Executive Chef of Octavium (two Michelin stars)
- Federico Pucci, Italian chef known for his refined Mediterranean approach
Together, the chefs present a cohesive tasting experience that explores Southern Italy’s culinary identity through multiple perspectives, allowing distinct styles to intersect across the courses.
From Coastline to Countryside: A Land-to-Sea Menu
The menu is structured as a progressive journey from coastal flavours to heartier inland influences, with each dish reflecting Mediterranean terroir and personal culinary memories.
The opening courses, created by Chef Federico Pucci, focus on freshness and balance. Italian veal steak is paired with Mediterranean tuna tartare and caviar, setting a maritime tone and introducing the evening’s coastal influences.
Chef Luigi Troiano follows with a contemporary dish of golden snapper accompanied by Champagne sauce and wild mushrooms. Drawing comparisons to an “Italian omakase,” the course subtly references Japanese precision while maintaining Italian flavour foundations.
Returning to classic technique, Chef Giuseppe De Vuono presents handmade pasta with langoustines and garlic chilli. The dish highlights traditional pasta-making while elevating it with premium seafood.
The seafood narrative continues with Chef Pucci’s Brittany blue lobster with seafood stew, where a rich, aromatic broth pays tribute to the warmth and vibrancy of Mediterranean cuisine.
Main Courses Inspired by Tradition and Craft
For the main courses, Chef Angelo Aglianó presents Acquerello risotto with salted pork back fat and black truffles, combining Sicilian influences with refined French-inspired technique. The dish places emphasis on ingredient quality and restrained flavour balance.
A second main course by Chef Luigi Troiano features roasted lamb rack with celery, citrus, tomato, and herbs, offering a lighter, herb-forward interpretation of a classic protein.
A Refined Finish
Before dessert, Chef Giuseppe De Vuono refreshes the palate with almond ice cream accented by cactus and cheese, providing contrast and complexity.
The dinner concludes with Chef Angelo Aglianó’s pistachio cake, served with soft cheese ice cream and Modica chocolate, bringing the collaborative experience to a composed and elegant close.
Why It Matters
Collaborative Michelin dinners continue to gain prominence in Asia’s luxury dining scene, reflecting growing guest interest in limited-edition, chef-led experiences. By bringing together four Italian chefs in a single kitchen, The Ritz-Carlton, Hong Kong positions the event as both a culinary exchange and a celebration of Italy’s regional diversity—without relying on a single signature style.
At a Glance
- Event: Four-Chef Italian Michelin Collaboration Dinner
- Venue: Tosca di Angelo, The Ritz-Carlton, Hong Kong
- Date: February 5, 2026
- Format: One-night-only, eight-course tasting menu
- Price: HK$3,280 per person
- Wine Pairing: Optional sommelier-selected pairing at HK$1,980 per person
For reservations visit online store , and for further details, enquiries can be made directly with The Ritz-Carlton, Hong Kong by calling (852) 2263 2270 or emailing [email protected]
Tosca di Angelo呈獻八手聯乘意式饗宴
香港麗思卡爾頓酒店誠意呈獻八手聯乘晚宴，此一夜限定盛宴將於2026年2月5日，在米芝蓮一星意大利餐廳Tosca di Angelo舉行。是次盛宴匯聚四位享負盛名的意大利星級名廚，各以其精湛廚藝與獨特烹飪哲學，共同設計出一套向意大利南部飲食文化致敬的八道菜嚐味菜單，帶領賓客踏上一趟結合傳統與創新的意式饗味之旅。
是次晚宴雲集米芝蓮星級主廚，包括：
- Angelo Aglianó（香港麗思卡爾頓酒店 Tosca di Angelo 餐廳總監、米芝蓮一星）、
- Luigi Troiano（香港四季酒店 NOI 行政總廚、米芝蓮二星）、
- Giuseppe De Vuono（Octavium 行政總廚、米芝蓮二星）及主廚 Federico Pucci。
四位名廚同席獻藝，以深厚功力與細膩情感交織出一道道風味篇章，讓四種烹飪語彙於餐桌上完美交融。
賓客將於當晚展開一段由陸地至海洋的味覺旅程。每道菜皆承載著地中海的風土底蘊，並融入了主廚們珍貴的兒時記憶。
序幕由Federico主廚 帶來雅致清新的海岸風味 —— 意大利牛仔肉、地中海吞拿魚他他配魚子醬 , 定調鮮明的海洋意象。
Luigi 主廚 隨後以其當代技法呈獻 金吉魚配香檳汁及野菌，這道菜宛如一場「意式 Omakase」，巧妙融合意大利與日本烹飪精神，風味卻出乎意料地和諧平衡。
隨後，Giuseppe 主廚帶我們回歸傳統，奉上手工意大利麵配海螯蝦與蒜香辣椒，經典手工意大利麵佐以鮮甜海螯蝦，增添奢華韻味。
海鮮章節延續至 Federico 主廚 的 布列塔尼藍龍蝦配海鮮燉湯，以醇厚鮮美的湯韻，致敬地中海溫暖熾熱的風情。
主菜環節，Angelo 主廚帶來 Acquerello 意大利飯配鹽漬豬背油及黑松露登場，融合西西里底蘊與經典Robuchon風格，彰顯頂級食材與純粹滋味。
另一道主菜由 Luigi 主廚設計，呈獻 烤羊架配絡腮菜與柑橘番茄香草。
在進入甜品序章前，Giuseppe 主廚 以杏仁雪糕配仙人掌及乳酪 喚醒食客味蕾。
壓軸由 Angelo 主廚 以 開心果蛋糕配軟芝士雪糕與莫迪卡朱古力 作結尾，為盛宴畫上圓滿句點。
四位名廚將意大利不同區域飲食文化的多元樣貌帶到香港，為食客獻上一場星級協奏之夜。在此，工藝與情感相遇；每一道菜式皆訴說着一段值得細味、令人銘記的故事。
八道菜晚餐定價為每位港幣$3,280，同時提供品酒師精選美酒配搭，每位港幣$1,980。詳情請查閲 網上商店。
查詢及預訂，電(852)2263 2270 或電郵 [email protected]
