In light of COVID-19, we encourage diners to take precautions when going out. You can also support your favourite restaurants by getting takeaway and delivery.

Opening a brand-new restaurant and, on top of that, within a new hotel in the midst of a pandemic is certainly not for the faint of heart. The Hari, a contemporary luxury hotel brand already established in London by the Harilela family, opened the doors of its second location in Hong Kong this past December on bustling Lockhart Road in Wanchai.

We recently visited the Italian restaurant, Lucciola, within the hotel. The restaurant, helmed by Chef Francesco Gava, is one of two dining concepts within The Hari Hong Kong, the other being Japanese restaurant Zoku. Lucciola’s interiors, draped in muted green and amber tones, are designed by Bernerd & Partners and feature a bar up front and more intimate seating in the back.

Signature dishes include the buttery veal tenderloin il vitello tonnato ($230), sous-vide for two hours before being thinly sliced and dotted with a vibrantly flavourful tuna sauce and the tart brininess of capers.

The il carpaccio di ricciola ($208) is made up of fresh amberjack slices drizzled in a sweet braised red onion and cherry tomato sauce.

The spaghetti acciughe e tomino fresco ($198) is based on Chef Gava’s family recipe and features briny Sicilian anchovies, garlic and a Piedmontese soft cheese called Tomino.

A nod to the region of Vercelli, the paglia e fieno al ragu di rane e dragoncello ($258) features the local delicacy of frogs’ legs in a creamy sauce with tagliatelle.

A showpiece dish made for sharing, the orata di orbetello in crosta di sale ($528) is a whole sea bream baked in sea salt, requiring the mighty tap of a mallet to enjoy it.

And, of course, there’s the classic tiramisu ($118) and lemon cake ($118) made with olive oil for dessert.

At present, à-la-carte options and set lunch menus ($198–298) are available.

1/F, The Hari Hong Kong, 330 Lockhard Road, Wanchai, 2129 0333, book online

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Editor-at-Large, Jetsetter Food Nomad

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