The place
Involtini is tucked away on the 11th floor of The L. Square in the urban jungle of Causeway Bay – not a place where you’d expect to find great pasta, but one we’d recommend if you’re in the mood for expertly made carby, doughy things of various shapes and sizes.
The place is small and intimate, with simple decor that doesn’t compete with the views of its surrounding high rises, so it’s more of a date-night place or a venue for small celebrations. Get a table by the window for an urban view or in front of the open kitchen to watch the busy chefs in action.
Chef Jack Law (photo credit: Summer Lam)
The food
Not many places can boast daily homemade pasta and even fewer a chef who cut his chops at 8½ Otto e Mezzo BOMBANA. Chef Jack Law worked in the three-Michelin-starred kitchen before opening Involtini, bringing his passion for Italian cooking to this new venture.
Beef tartare with caviar, semi-dry tomatoes, quail eggs and cheese toast (photo credit: Summer Lam)
Italian crab cake with sakura (prawn) powder (photo credit: Summer Lam)
If you’re feeling decadent, order starters of the beef tartare ($180) with generous lashings of caviar or the Italian crab cake ($158) atop a dusting of addictive prawn powder, but leave enough room for the stars of the show – we advise getting at least two pasta dishes for the full experience.
’Nduja sausage orecchiette with Parmesan crisps (photo credit: Summer Lam)
Tagliolini with Boston lobster and seafood sauce (photo credit: Summer Lam)
There are only so many ways we can say “al dente” and “cooked to perfection” in a pasta review, so what we will say is that the pasta lived up to our high expectations. The orecchiette ($188) was individually hand-rolled for that chewy finish and was the perfect vehicle for the rich and spicy ’nduja sausage sauce. A plumper cousin of tagliatelle, the tagliolini ($340) can be ordered with half a Boston lobster or red prawns, for beautifully rich seafood flavour in every bite. Be sure to order the lobster a day in advance or go for the lunch offer at $208 a plate – an even better deal.
Semifreddo with an assortment of fresh fruits and nuts (photo credit: Summer Lam)
There were also mains of Wagyu sirloin and slow-cooked pigeon, which we didn’t even attempt to try on our first visit, so we’d recommend coming with a small group if you want to try it all. Expect classic Italian desserts to finish off your meal, and though we didn’t need the semifreddo ($98) at the end of our pasta feast, the soft serve was a light finale before we frantically walked off the carbs and into the gym later that evening.
11/F, The L. Square, 459–461 Lockhart Road, Causeway Bay, 2658 2128
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.
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