Chef Paolo Barrale from one Michelin-starred ARIA Restaurant in Napoli is returning to Cucina on Aug. 14–18 to highlight the rich flavours of Sicily.
The opulent Cucina Italian trattoria at the Marco Polo Hongkong Hotel is embracing the imminent return of chef Paolo Barrale of one Michelin-starred ARIA restaurant, as the Sicilian native exhibits the power of Sicily’s culinary landscape during a guest shift from Aug. 14-18.
Chef Paolo credits his distinguished culinary career from his youth spent in Sicily, known as Italy’s southern “garden paradise,” a connection made from the island’s location situated within the bountiful Mediterranean sea, dominant production of farm-grown produce, and passion for gastronomy.
The Michelin-starred chef began his craft at Rome’s three Michelin-starred La Pergola, helmed by Chef Heinz Beck, before earning his first Michelin star working at Marennà in Sorbo Serpico. Since 2021, chef Paolo has led ARIA Restaurant in Napoli as the executive chef, earning one Michelin star in the 2024 Michelin Guide Italia.
The five-day guest shift expands on previous collaborations held at Cucina, affording chef Paolo Barrale great control to craft an exclusive à-la-carte menu and a four-course tasting menu, available to order from Aug. 14-18, and four course degustation and wine-pairing dinner at Cucina, hosted on Aug. 16.
A total of 13 dishes are available on the à-la-carte menu, inclusive of three appetisers and soups, three risotto and pasta dishes, four main courses, and three desserts.
With chef Paolo’s vibrant touch of traditional southern Italian recipes, a highlight from the special tasting menu and à-la-carte menu is the Lobster, Cauliflower Purée, Lobster Bisque, Yuzu Kosho, and Puffed Rice (HKD328). This dish presents chef Paolo’s flexing of creativity and unique flavour profiles, matching the rich umami of lobster with the acidic yuzu kosho for balance.
The Ziti Pasta, Genovese Sauce, Marinated Tuna Belly, Carrot and Passion Fruit (HKD348) sees a traditional ziti pasta dish met with the vibrancy and tropical Asian notes of the carrot and passion fruit sauce. The marinated tuna belly lends a quaint texture to the palate, melting in your mouth upon tasting.
One of the starred main course dishes for both à-la-carte and tastings menus is chef Paolo’s signature Braised Veal Cheek “Pizzaiola Style”, Green Peppers, Mashed Potatoes with Provola Cheese (HKD428), employing the use of the friggitelli green pepper from Southern Italy. The pepper holds a mild heat with a hint of bitterness that complements the buttery and salty flavours of the veal cheek.
The summery meal ends with the Milk Foam, Strawberry Sorbet, Meringue, Strawberry Marinated in Vinegar (HKD118), one of three dessert selections from the à-la-carte menu. The decadent sweet creation exhibits chef Paolo’s ultimate creativity to play with texture and different forms of strawberries to enhance unique flavours. It is a perfect palate cleanser and final touch to the meal.
Chef Barrale’s a lá carte and tasting menu (HKD888 pp) will be available at Cucina from Aug. 14-18. The degustation and wine pairing menu (HKD1,288 pp) will be hosted at Cucina for one night on Aug. 16, inclusive of four-courses paired with Sicilian wine producers Gulfi Carjcanti, Cantine Pellegrino, Gulfi Nero Sanlore, and more.
Book now to experience the striking visuals and flavour profiles of chef Paolo Barrale’s starry Sicilian culinary event at Cucina, a Forbes 2024 four-star restaurant located in the grand Marco Polo Hong Kong Hotel.
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.
