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Crowne Plaza Hong Kong Causeway Bay Celebrates Grand Opening of Opulent Southern Italian Restaurant GIACOMO


(12 August 2021, Hong Kong) – Crowne Plaza Hong Kong Causeway Bay is welcoming the grand opening of elegant southern Italian fine dining room GIACOMO on 23 August, 2021.  


Located in eclectic and vibrant Causeway Bay, the sophisticated, neo-classic Italian dining room invites gourmands to embark on an exquisite gastronomic journey inspired by the light and refreshing flavours of Southern Italy by Michelin-star trained chef Keith Yam.


“GIACOMO is the epitome of sophisticated refinement, bringing an exquisite new Italian fine dining experience to Causeway Bay and Hong Kong,” said Crowne Plaza Hong Kong Causeway Bay General Manager Lawrence Chan. 


Executive Chef Yam has paid his culinary dues for 20 years at the epicentre of Hong Kong’s fine Italian dining scene, graduating up the ranks of kitchen brigades from Michelin star Tosca (now known as Tosca di Angeló) at The Ritz-Carlton to revered 3 Michelin star 8 ½ Otto e Mezzo BOMBANA.  GIACOMO marks his debut as an Executive Chef reaching for gastronomic stardom of his own.



Signature dishes from high quality, globally-sourced seasonal ingredients, framed by light olive oils and sun-kissed herbs and vegetables of the south, are anchored by premium seafood such as Marinated Red Prawn 'Gambero Rosso' (HK$400), in Champagne tomato sauce with Oscietra caviar and Red Prawn Spaghetti Chitarra (HK$580), with artisanal hand-made pasta and sweet, rich Datterino cherry tomatoes of Sicily.


Brittany Blue Lobster Sardinian Gnocchi (HK$550) twins the rare blue lobster of north-western France with traditional Sardinian gnocchi, uniquely handmade with durum wheat semolina flour, potato and egg to complement seasonal sea urchin from Hokkaido.


Langoustine (HK$550) with matsutake mushroom is likewise an international gastronomic symphony of seared sweet and succulent New Zealand langoustine, and Japan’s beloved, delicate mushroom.


Among meat signatures, Aveyron Lamb Saddle (HK$590) with winter black truffle sauce is a famous specialty of the Aveyron region of southern France, enhancing young lamb, with winter black truffle from West Australia, while 'Fassone' Tartare (HK$490) showcases veal of Piedmont in northern Italy with winter black truffle, drizzled with 'Topinambur' Jerusalem artichoke and egg emulsion.



Gourmet dessert specialties include show stopping, ultra-refreshing Peach Sorbet (HK$140), highlighting seasonal sweet, redolent and low-calorie Japanese white peach with blueberry jam; and Chocolate & Hazelnut (HK$140) gelato, a heavenly treat for chocolate lovers crafted with chocolate shortbread, tuille and custard, and hazelnut cremeux.


Stylish lunch menus of 2, 3 and 4 courses are also served, respectively priced HK$480, HK$550 and HK$680, with sommelier wine pairing options priced HK$280 and HK$380.  A gourmet degustation menu of six courses is regularly rotated to showcase premium, seasonal signature dishes, priced HK$1,580 plus HK$680 with wine pairing.


GIACOMO’s extensive wine list includes prized award-winning Italian labels such as Tenuta San Guido Sassicaia Bolgheri 2017, Capichera IGT 2019, Pietradolce Archineri DOC Etna Bianco 2019, Fenocchio Barolo DOCG Annata 2016, Pietradolce Archineri DOC Etna Rosso 2017 and more.



Luxurious design of the 1,700 sq ft restaurant features high-corniced ceilings with delicately-paneled pale blue-grey walls framing elegant décor, artworks and furnishing in classical Italian style.  The intimate dining room seats just 28, with a grandstand floor-to-ceiling window along bustling Leighton Road.  Beneath a classical domed Italian ceiling, an exclusive private dining room seats up to 10 VIP guests.


GIACOMO is located at Crowne Plaza Hong Kong Causeway Bay, G/F, 8 Leighton Road, Causeway Bay, Hong Kong.  Opens from 12noon – 3pm and 6pm – 10pm (closed on Tuesdays).


For more information, please visit www.cphongkong.com; for enquiries, please email giacomo@cphongkong.com; call (852) 3980-3008 or WhatsApp (852) 6425-4918.   


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