More relaxed and spacious than its sister branch at ifc mall, the newest outlet of FALCONE atop The Peak continues to channel the soul of Naples. Unlike its ifc counterpart, bookings are accepted, so you can complete your Morning Trail hike to The Peak knowing full well there’s a table full of pizza and pasta waiting for you at FALCONE.
Chefs Josh Stumbaugh and Roberta De Sario, a proud Naples native and trained pizzaiola, front the open kitchen, where a custom-made Pavesi brick oven takes pride of place.
In tribute to Naples’ coastal location, seafood plays a big role at this branch of FALCONE. We commenced our seafood-forward tasting with a Peak-exclusive dish, zuppa di ceci e vongole (HKD288), a big bowl of sweet, plump Manila clams bathed in a salty, wine-heavy broth peppered with chickpeas, which add another layer of protein. Though bordering on being oversalted, we couldn’t stop ourselves from dunking our bread into the garlicky broth, leaving not a drop in the bowl.
Another nod to the sea comes with the fritto misto (HKD288), a dish best enjoyed at seaside restaurants throughout Italy. Fresh soft-shell prawns, squid, whitebait, and zucchini are lightly battered and fried – simple yet moreish, made even better with a squeeze of lemon and a dab of FALCONE’s tangy chilli aioli.
The polpette di spinaci (HKD228) came as a wonderful surprise. Perfect for veggie-averse kids, these light-as-air spinach and ricotta meatballs (the bright green interior is quite shocking to see when one of these babies is sliced open) have a flavour and texture that mimic the restaurant’s pork meatballs to a tee.
Moving on to the pasta portion of the menu, we adored the strozzapreti basilico e tonno (HKD288), another Peak-only dish. The sauce is a vibrant basil pesto incorporated with flakes of tuna, its subtly briny undertone a great match for the bright and herbaceous flavour of the pesto.
The linguine alla luciana (HKD298) also favours the sea. This traditional Neapolitan pasta recipe features a mix of tender baby octopus, capers, and olives in a tomato-based sauce. It’s rustic, salty, and bold, just as we imagine it would taste if eaten in Naples.
Pizza is FALCONE’s bread and butter. Neo-Neapolitan in style, chef Roberta does not adhere to the strict set of rules of the Associazione Verace Pizza Napoletana (AVPN) to craft her pies; instead she bakes the restaurant’s pizza at a lower temperature and for a longer time – though it’s still ready in mere seconds – to yield a sturdier (non-floppy) base.
The margherita (HKD258) is a pizzeria staple and the best way to judge the expertise of any pizzaiola worth her salt. Chef Roberta reportedly went through 70 attempts before she was satisfied with FALCONE’s dough recipe – and oh my, is it good, offering a fantastic chew and a perfect blistered and charred cornicione.
Chef Roberta’s pizza addition to The Peak is the tomato-free salsiccia e zucca (HKD278), an unlikely combination of Japanese pumpkin, Italian sausage, fior di latte, and gorgonzola. Sweet and earthy from the pumpkin, savoury from the sausage, and with the gorgonzola providing a mild tanginess, the combination of flavours is genius.
Our verdict of FALCONE
Let’s be honest – FALCONE’s pizza and pasta dishes are indeed pricey. But they’re also authentic, delicious, and very generous in portion; in fact, we think it would be a crime to dine at the eatery and not share with the table. FALCONE captures what we love most about Italian dining: simplicity, fresh, quality ingredients, and a sense of community.
FALCONE, Shop G02, G/F, Peak Galleria, 118 Peak Road, The Peak, 2154 6143, book here
| Order this: chickpea and clam soup, spinach meatballs, strozzapreti with pesto and tuna, sausage and pumpkin pizza, flourless chocolate cake Menu: FALCONE à-la-carte menu Price for two: HKD800–1,200 | Atmosphere: charmingly Italian. The Maradona mirror mural is a standout feature, as are the swan taps in the washrooms! Perfect for: family days out at The Peak or catch-up meals with your mates |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
