Michelin-starred chef Vincenzo Guarino is coming to Cucina on March 6–10 to serve the rich flavours of Naples, alongside wines from winemaker Mastroberardino
From the fertile lands of Naples beneath mammoth Mount Vesuvius, a story of southern Italy’s opulent cuisine is being told in March with Michelin-starred chef Vincenzo Guarino hosting a guest shift at Marco Polo Hongkong Hotel from March 6–10 to promote bountiful Neapolitan fare.
A region steeped in dishes sampled from the abundant sea and land, diners at Cucina can sample time-honoured signatures from chef Vincenzo, manning kitchens at I Salotti at Hotel Il Patriarca in Tuscany, Michelin-starred restaurant L’Accanto in Naples, and the illustrious Il Pievano at Castello di Spaltenna in Chianti.
The five-day guest shift hosts an à-la-carte menu for guests to enjoy, alongside an exclusive wine-pairing tasting menu, inviting Campanian winemaker Mastroberardino on March 6 for the special vino celebration.
The Mastroberardino vineyard, situated in Atripalda in Italy’s Campania region, has been producing wine for 10 generations since 1878. They arrive in Hong Kong for the exclusive guest shift to promote bold Fiano, Greco, and Aglianico varieties.
With chef Vincenzo’s culinary expertise stretching from the far north of Italy to its southern shores, cooking with his Naples-born auntie Clara in his youth has led to his triumphant Michelin-starred gastronomical journey today. Italian food, according to him, breathes life into the emotion of dining, revealing unlimited possibilities to provoke scent, flavour, and sensation.
A highlight on chef Vincenzo’s menu is the Seared Scallop, Cauliflower in Two Versions, Beluga Caviar, Arugula Chips (HKD328), an elegant dish that pairs scallop with cauliflower to evoke sweet and savoury tones. A topping of Beluga caviar and crispy arugula chips brings a clash of textures that further supports the oceanic taste of the starter.
The Wagyu Beef Carpaccio & Fassona Beef Tartare (HKD298), paired with Parmesan Cheese Sauce, Mustard Mayonnaise, Marinated Egg Yolk, and Shaved Black Truffle, showcases chef Vincenzo’s mastery, combining two varieties of Italian-farmed beef in the creamy starter. The egg yolk and mustard mayonnaise bring vigour and vibrancy to each beefy bite.
On the main section of the guest shift, diners can prepare for the Carnaroli Risotto with Smoked Provolone Cheese, Broccoli Cream, Italian Sausage, ‘Nduja Powder (HKD348). This buttery creation brings together a smoky sharing of provolone cheese with broccoli cream atop the risotto. Italian sausage and ‘nduja powder are introduced for a snappy, spicy protein-rich serving.
The Slow-cooked Pork Cheek and Glazed Eel in Yakitori Sauce, Ginger & Carrot Purée, Wasabi Chips (HKD428) exhibits chef Vincenzo’s experience trading Western and Eastern cooking styles. The pork cheek matches an umami-rich eel wrapped in yakitori sauce, paired with a carrot purée and wasabi chips for texture.
Showcasing the essence of sweet and sunny Sorrento in southern Italy, chef Vincenzo is preparing Back to… Sorrento, Lemon Mousse with Lemon Curd Heart (HKD128), a sweet ode to the seaside town. A velvety lemon mousse is matched with lemon curd that cleanses the palate and ends the meal on a bright high.
Chef Vincenzo Guarino’s guest menu at Cucina is available from March 6 to 10, with the à-la-carte and tasting menus served during both lunch and dinner. The exclusive wine-pairing dinner menu (HKD1,388 pp) with winemaker Mastroberardino is available to book on March 6. Wines by the glass will be available throughout chef Vincenzo’s guest shift at Marco Polo Hongkong Hotel.
Do not miss this opportunity to dine at Cucina with chef Vincenzo Guarino. Serving the à-la-carte and tasting menus alongside the expertise of chef de cuisine Andrea Delzanno, diners can experience luxurious Italian gastronomy at the Forbes 2024 four-star restaurant, hosting a striking panoramic view of Victoria Harbour and Hong Kong Island.
Cucina, 6/F, Marco Polo Hongkong Hotel, Harbour City, 3–27 Canton Road, Tsim Sha Tsui, 2113 0808, book here
This feature is brought to Foodie in partnership with Marco Polo Hongkong Hotel.
