Hong Kong loves its Italian restaurants. The garlic-strong and tomato-heavy cuisine of Rome and Naples is the primary focus for foodies here, with Sicily’s seafood specialities gaining ground in the scene.
As the cuisine shows great maturity with Hong Kongers’ palates, restaurants like Primo Posto are making a bet to present Milanese cooking with confidence. Former chef of the WING team Gabriele Fusi leads the kitchen here.
Forget the red sauce menus seen around town – Primo Posto’s laser focuses on the meaty and cheesy profile of Milan and Italy’s northern regions. Think veal, polenta, gorgonzola, pancetta, Parmesan, risotto, and tripe.
The general manager greeted me with warmth, with his right-hand man filling up the room with a dash of warm European hospitality. The pair bring the first dish, vitello tonnato (HKD168), to the table for our initial, and familiar, step into the world of moreish Milan.
With a piquant tuna sauce and capers draped over the slow-cooked veal rump, the tonnato lights up the palate with a refreshing combination of sourness from the tuna and umami from the bouncy veal meat.
Up next came the fegatini (HKD128). This plate features five slices of pan-fried brioche topped with chicken liver pâté and Campari jelly. I typically enjoy pâté with a cherry accent, however, this bitter touch to the gelatine topping is refreshing, evoking a more meaty, bony taste, yet I would appreciate a slightly sweet aftertaste to balance all the flavours.
Those intent on studying Milan’s cuisine must order Primo’s pumpkin gnocchi (HKD178), a tall bowl holding plump gnocchi bites swimming in a Parmesan cream base with sage and pine nuts amongst the mix. Each bite of the pasta is aromatic, pungent on the nose, and strong on the tongue.
The signature of the restaurant and the cuisine represented therein is the cotoletta alla Milanese (HKD568), a classic bone-in veal chop served Milanese style. Breaded and served with a comfortably plump thickness, the veal chop is a must-order here.
The staff suggested we squeeze lemon onto the meat to balance the buttery and salty flavour of the veal. The texture of the breadcrumbs is pleasing to the palate, complemented by the medium-rare touch of the chop.
After stuffing ourselves with the meaty mains, a meal at Primo Posto must end with a slice of tiramisu (HKD98), scooped tableside. More intense in flavour than your typical tiramisu, the dessert is creamy, aromatic with its heavy chocolate dusting, and slightly bitter from the injection of caffeine.
Our verdict of Primo Posto
Landing with a bang in Central, I am a fan of this new Milanese restaurant, which brings the city’s romance, style, and cuisine to Hong Kong. The service is top-notch, cocktails well-polished, meat strong, and menu confident. Primo Posto is a restaurant to see and be seen.
Primo Posto, G/F, 9 Shin Hing Street, Central, WhatsApp 9655 8851, book here
| Order this: vitello tonnato, pumpkin gnocchi, cotoletta alla Milanese Menu: Primo Posto à-la-carte menu Price for two: HKD600–800 | Atmosphere: romantic and confident, just like the trattorias found in the heart of Milan Perfect for: your next date night or treating your Italian friend to the real deal |
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.
This review is brought to Foodie in partnership with Primo Posto.
