This month, lauded chef Igor Macchia of Italy’s Michelin-starred La Credenza is set to wow diners with his unique blend of Piedmontese cuisine fused with Asian flavours
For just five days– from 29 November until 3 December – diners at Marco Polo Hongkong Hotel’s acclaimed Italian restaurant Cucina can delight in the refined Michelin-starred Italian cuisine of Chef Igor Macchia, with both à-la-carte dishes and a four-course dinner tasting menu (HK$888/person; +HK$440 for wine pairings) showcasing the chef’s culinary innovation and expertise. The à-la-carte menu will be offered during both lunch and dinner, whilst selected à-la-carte dishes will also be presented on the restaurant’s set lunch and weekend semi-buffet brunch menus.
Chef Macchia’s Michelin-starred culinary journey
Chef Macchia has quite an impressive pedigree, having honed his culinary skills since the tender age of 15 and been mentored by some of the world’s top chefs, including Jean-Pierre Bruneau of Brussels’ then three-Michelin-starred Bruneau and Michel Roux of two-starred Le Gavroche in London. In 2005, Chef Macchia forged his own path with the launch of his very first restaurant – La Credenza in the Italian region of Piedmont. The elegant eatery was crowned with a Michelin star only one year later, retaining it ever since.
The chef’s creative menu at Cucina
This is Chef Macchia’s first time back at Cucina in half a decade, and he’s making the most of his highly anticipated return with a quartet of dishes showcasing authentic Piedmontese flavours elevated with vibrant Asian twists. An avid traveller, Chef Macchia is especially drawn to Asia, and this passion is reflected in his culinary philosophy.
The starter of Belgian Chicory Tarte Tatin, Chestnut Honey, Buffalo-Milk Cream and Truffle Caviar stars tender, nutty and buttery Belgian chicory, slow-cooked with aromatics and then glazed with chestnut honey. Buffalo mozzarella and truffle caviar are the dish’s crowning glories.
Another sensational starter option is the Oyster Risotto with Soy-Sauce Gelatine, which displays a distinct nod to Japan in the use of the umami soy-sauce gelatine cubes topping the East-meet-West risotto infused with seaweed stock and blended oyster.
The main course of Turet (Beef Cheek, Polenta and Stewed Onion in Cider) is a meaty masterpiece. A reimagined classic recipe from Piedmont, this dish features succulent and rich slow-cooked beef cheek balanced with the sweetness of stewed onion. Instead of polenta, as is traditional, Chef Macchia has chosen to top and tail the beef with crispy bull-shaped chips.
For dessert, the Gianduj’8 (Hazelnut-Chocolate Mousse and Vanilla Sponge) is a chocoholic’s dream come true. A trio of chocolate mousses – milk chocolate, dark chocolate with hazelnut and lime chocolate – creates a symphony of flavours that pays tribute to Piedmont’s legendary chocolate artistry. The dish is rounded off with vanilla sponge and winter cherry.
Wine-pairing dinner with Pietro Viglino Oddero of renowned Italian winery Oddero Poderi e Cantine
Diners who would like to experience Chef Macchia’s culinary excellence alongside fine wines from Piedmont have the special opportunity to do so during an exclusive four-course wine-pairing dinner on 29 November (HK$1,450/person). Chef Macchia’s inventive dishes are set to be complemented by five premium wines from Oddero Poderi e Cantine, a historic winery in Piedmont that is celebrated for its Barolo and Barbaresco wines in particular. The seventh-generation winery owner, Pietro Viglino Oddero, will host this unforgettable wine-pairing evening.
The bottles spotlighted at Cucina include Oddero Derthona Timorasso Colli Tortonesi DOC 2022, Oddero Langhe Riesling DOC 2022, both Oddero Barolo Classico DOCG 2005 and Ooddero Barolo Classico DOCG 2016 in magnum format and Mongioia “Moscata” Moscato d’Asti in Amphora Canelli DOCG 2021.
We look forward to savouring Chef Macchia’s refined and innovative Italian cuisine at Cucina, a favourite Italian restaurant in Hong Kong with stunning harbour views.
This write-up is brought to Foodie in partnership with Marco Polo Hongkong Hotel.