Craving the best of both worlds? Pazzi Isshokenmei promises an eclectic culinary take on Japanese-Italian cuisine in the heart of Central Hong Kong.
Fusing two of the world’s most popular cuisines, Hong Kong’s newest – dare we say fusion? – restaurant brings the innovative Japanese-Italian fare of veteran chef Philip Chow to popular foodie hub H Queen’s. Promising to fuse the disciplined culinary traditions of the East with the rich home cooking culture of the West, Pazzi Isshokenmei is all about redrawing boundaries and flying in the face of convention as the chef creates exquisite pairings that showcase the best of both worlds.
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Each dish is a marriage of traditional musings, from the Tokyo Burrata, with Japanese peach and tomato balancing creamy Italian cheese; and Miso Crab Tagliolini, with the Northern Italian pasta reimagined with crabmeat and the ultimate Japanese staple; to Aioli Soba, Japanese noodles crafted with togarashi spice and garlic chips to mimic classic Neapolitan spaghetti.
In keeping with this eclectic culinary interpretation, Pazzi Isshokenmei’s dining room is as much an art gallery – complete with revolving exhibitions – as it is a showcase of refined dining thanks to soaring ceilings, natural timber tones, curated furniture, eye-catching chandeliers, and floor-to-ceiling windows.
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And when your meal is complete, retreat to the invite-only cocktail bar (opening in August) for equally innovative libations, or retire to the terrace for a cigar.
Because that’s what satisfied diners do from Roppongi to Rome.
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