If pasta is one of your main food groups, chances are you excitedly waited around St Francis Yard in Wanchai last year to get a taste of the freshly made selections at Pici.
Coming off the new opening of MEATS around the corner on Staunton Street, Pirata Group show no signs of slowing down. Revitalising the old premises of Libertine, white-paned awning windows open onto a cosy terrace area that is reminiscent of the seating space at the Wanchai location, but what the first locale lacked in elbow room is compensated at Central with high ceilings and a brightly lit interior.
We were excited to try the new menu items created just for the Central branch. Amongst them is the beef tartare ($120). A medley of thinly sliced mushroom and radish and hand-minced raw beef, Pici’s version offered a much lighter experience of the classic dish. The sharp acidity of the sherry vinegar drizzled atop whetted our appetite for a hearty meal of pasta ahead.
The plin ravioli ($140) would make any turophile drool. A mixture of gorgonzola, mascarpone and porcini mushroom, these little al dente morsels were rich and creamy. The thin casing with its chewy bite broke up the textures well.
The best pasta dish was saved for last with the ravioli carbonara ($130), epitomising Pici’s pasta expertise. These huge parcels filled with ooey, gooey egg yolk smothered in carbonara sauce were divine. The enveloping pasta was the perfect vehicle to transport the sauce and yolk to the palate and the silky texture was close to perfection.
There has been a lot of hype about the opening of the first Pici in Wanchai, but with this location in Central, it’s as if someone sat back and thought, How do I improve on something that’s already pretty darn good? – and then made it even better. I love the extra room and airy surrounds – a vast improvement on the Wanchai branch – and the ravioli carbonara alone is worth a visit.
24–26 Aberdeen Street, Central, 2755 5233
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author‘s.
For more articles like this, like Foodie on Facebook