PARKSIDE@NINA CWB Presents Sun-kissed Flavours of Italy on Summer-long Guest Chef Menu Showcasing Seafood

(17 July 2026, Hong Kong) Extending the success of its launch in Causeway Bay this May, PARKSIDE@NINA CWB amps up the holiday vibe with a three-month guest-chef stint by an Italian-trained Hong Kong chef who brings fresh premium seafood, la dolce vita flavours and Michelin-starred restaurant experience to the botanical elegance of the beautifully designed café. Bold new à la carte arrivals crafted with globally sourced ingredients are also unveiled alongside this limited-time Italian summer menu, adding an extra layer of joy to a contemporary dining experience rooted in nature.

Sister to PARKSIDE@NINA in NINA MALL, Tsuen Wan, which was named among the 50 Most Beautiful Cafés in the World, the newly opened PARKSIDE@NINA CWB is nestled within Nina Hotel Causeway Bay and welcomes diners from morning to night. Flooded with sunlight through curtain‑wall windows overlooking Victoria Park’s greenery, it offers a refreshing setting for summer gatherings over lunch or dinner.

Guest Chef Jeff So Curates a Three‑Month Italian Summer Menu Celebrating Treasures from the Sea

Chef Jeff So will serve as Chef‑in‑Residence for three months, beginning on 20 July 2026. A dedicated culinary talent with experience in a Michelin‑starred restaurant in Italy, Chef Jeff So makes his Hong Kong debut with an exclusive à la carte menu. Passionate about Italian cuisine, he reimagines classic dishes through a modern lens, with equal focus on presentation and flavour, crafted to delight Hong Kong’s food lovers.

Known for seamlessly blending Italian techniques with Asian influences, Chef So was trained at ALMA, The School of Italian Culinary Arts, near Parma. He subsequently held culinary roles across the country, expanding his expertise in regional ingredients and solidifying his cooking techniques. He acquired a love for Italian seafood staples at Taverna Del Porto, a waterfront restaurant in Tricase, Puglia, located at the heel of the boot of Italy, then travelled north to work in a one-Michelin-starred restaurant in Modena, L’Erba Del Re. Throughout and beyond these tenures, his passion for culinary excellence has remained steadfast.

At PARKSIDE@NINA CWB this summer, Chef So offers diners a refined evening-dining adventure showcasing his creative interpretation of Italian favourites. Menu highlights include:

• Creamy Burrata (HK$168)

• Hokkaido Scallop Carpaccio (HK$168)

• Baked Clams Oreganato (HK$188)

• Gnocco Fritto with Cold Cuts (HK$178)

• Bone Marrow Tagliolini (HK$208)

• Mentaiko Linguine (HK$228)

• Squid Ink and Seafood Risotto (HK$238)

• Osso Buco Alla Milanese (HK$328)

• Slow-Cooked Beef Short Ribs (HK$428)

• Pistachio Ricotta Cheesecake (HK$88)

• ICAM Chocolate (HK$88)

Taking the dining experience beyond à la carte, PARKSIDE@NINA also presents an exclusive Italian‑omakase dinner journey curated by Chef So, launching on 20 July 2026. Designed to surprise and delight discerning epicures, So Summer Symphony Omakase unfolds within the group’s most exclusive spaces – comfortably hosting up to 10 diners in the Causeway Bay branch’s intimate private room, and up to 14 guests at the NINA MALL branch Chef’s Table.

Dedicated to delivering an unparalleled level of personalised service, this bespoke culinary experience is priced from HK$1,200 per person. The menu features customised recipes crafted with seasonal ingredients from the chef’s private repertoire, paired with handpicked wine selections chosen to elevate each course. To ensure the ultimate in gastronomic excellence, reservations are required at least five days in advance.

New Arrivals Showcase Creative Flavours for Summertime Sharing

Reinforcing its commitment to approachable yet refined everyday dining, PARKSIDE@NINA CWB introduces a collection of à la carte dishes perfect for the summer, highlighting globally sourced ingredients, bold flavour combinations and contemporary comfort food, such as:

• Beef Tartare (HK$158)

• BBQ Pulled Piri Piri Pork Burger (HK$158)

• Quesadilla with Pulled BBQ Chicken (HK$158)

• Teriyaki Braised Pork Shank (HK$298)

• M6 Wagyu Beef & Prawn Pizza (HK$198)

• Hokkaido Sea Scallop Risotto (HK$205)

• Cep Mushroom Ravioli (HK$178)

• Linguine Carbonara (HK$158)

Spanning more than 3,000 square feet and seating over 100 diners, PARKSIDE@NINA CWB is one of the city’s most distinctive lifestyle hotspots. Embodying the spirit of contemporary urban dining, its striking interiors are defined by dramatic oversized calla‑lily‑inspired lighting installations, a dreamlike canopy of inverted flower forms, and distinctive wood fossils. It presents a curated menu of Western favourites with creative twists, complemented by inventive cocktails and an extensive wine list.

PARKSIDE@NINA CWB is located on the first floor of Nina Hotel Causeway Bay at 18 King’s Road, Causeway Bay, Hong Kong. It opens daily from 7 a.m. to 11 p.m., offering an all-day dining experience.

For instant online reservations, please visit https://inline.app/booking/parkside/CWB?language=en. For enquiries, please call (852) 2715-2808, WhatsApp (852) 9851-3659, or email info.cwb@parksidenina.com.hk. For more information, please visit www.ninahotelgroup.com/en/nina-hotel-causeway-bay.

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All prices quoted above are in Hong Kong dollars and are subject to a 10% service charge.