Pici goes rogue this Chinese New Year with a range of limited-time dishes that reinterpret traditional Chinese flavours with a modern bang by incorporating Sichuan and other classic Chinese ingredients into the pasta bar’s mix.
The cacio e Sichuan pepper lobster (HKD188) takes pride of place amongst the specials, substituting a hint of tongue-numbing Sichuan peppercorn for the black pepper that’s traditionally used in the Pecorino Romano cheese sauce. It can also be ordered as part of the lunch and brunch menus (+HKD38) or set dinner menu (+HKD20) with a small upcharge.
Keeping to the Sichuan theme is the starter of eggplant mapo bolognese (HKD98), a riff on the beloved mapo tofu dish that’s synonymous with that cuisine. Here, XO sauce is brushed onto aubergine before being grilled, then topped with a punchy mapo bolognese sauce that has a Sichuan peppercorn kick.
If you’re looking for a more subtly flavoured fusion pasta dish, the duck tortello with ginger-chilli-garlic sauce (HKD150) sounds like just the ticket.
The rose and raspberry panna cotta (HKD65) is the festive sweet treat on offer throughout February, ideal for either Chinese New Year or Valentine’s Day meals.
These special dishes are up for ordering at all nine Pici branches around town until Feb. 28.
