Enjoy delectable Cicchetti-inspired food at Casa Cucina & Bar in Sai Ying Pun

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23rd July 2021 – (Hong Kong) In April this year, a new and spacious independent eatery with three floors of intimate dining space called Casa Cucina & Bar has opened in Sai Ying Pun. Casa is the creation of owner and Executive Chef Anthony Cheung, a graduate of The International Culinary Center in New York. Anthony spent six months interning at Jean-Georges Vongerichten’s two Michelin-starred restaurant in New York before returning to Hong Kong in 2016 to train for the next four years under Richard Ekkebus at Amber at The Landmark Mandarin Oriental. Now the young chef has ventured out on his own, creating a neighbourhood dining destination that marries innovation with contemporary elegance.

Not only it’s a perfect coffee spot for residents in the neighbourhood during the day, at night, it’s also a classy dining space for couples and friends to enjoy its wide array of cocktail selection while savouring its food from a refreshing Cicchetti-inspired menu with a welcoming Mediterranean vibe.

Catering to 66 guests, the venue lends itself to any occasion, from lingering weekend brunches and intimate dining to casual get-togethers for sundowners and even small-scale parties. Like a house, the three-floor restaurant is divided into a series of thematic spaces. Downstairs, the social room features a main cocktail bar accentuated by touches of brass and glass. Guests can enjoy a range of modern and refreshing cocktails, either at comfortable leather chairs set at polished marble tables or front-and-centre at the striking black marble-topped cocktail bar.
 
In contrast, Casa’s first floor is inspired by a family kitchen, where the stove is never cold, and the air is always filled with the delectable aromas of home-cooked meals. The focus at this main dining room is on the action of the restaurant’s open kitchen, where the culinary team adds a theatrical touch to the elegant setting. Upstairs, the loft, which can be used as a private dining floor, features a large communal dining table, a private bar space, and a cosy set of decorative rattan sofas and armchairs. The loft is bathed in golden light from banks of suspended pendant lamps, accentuated with vibrant plants and natural fibre rugs.

For starters, diners should not miss its scallop carpaccio with Hokkaido scallop, pineapple, yuzu and Ogonori; crispy fritto misto with scallop, squid and shrimp, served with sun-dried tomato aioli; gooey burrata served with house-made semi-dried Datterino tomato for a touch of sweetness; beetroot salad with avocado, orange, toasted hazelnut and mixed greens, drizzled with orange and sherry dressing; and Bresaola roll with Bresaola ham, fresh arugula, and Grana Padano with a touch of balsamic glaze.
 
Pasta dishes available include duck ragu pappardelle with double seared duck breast, chicken liver, and “Vin Jaune” French yellow wine, topped with grated Parmesan cheese; seafood tagliatelle with grilled prawn, squid, house-made semi-dried Datterino tomato, and diced zucchini; braised oxtail ravioli served with creamy Cacio e Pepe sauce and arugula. The eye-catching mushroom risotto cooked with spinach and burnt butter, topped with sauteed shimeji mushroom and earthy mushroom foam is a MUST-TRY.

The eye-catching mushroom risotto cooked with spinach and burnt butter, topped with sauteed shimeji mushroom and earthy mushroom foam is a MUST-TRY.
Slow-cooked stuffed calamari with Puntalette, crab meat and sea urchin cream, served with a special black-ink sauce made with squid ink and Chinese-style dried octopus
Cod Acqua Pazza with pan-seared black cod, fresh Datterino tomato, fresh clams, olives and parsley
Buttermilk fried chicken parmigiana topped with mozzarella and Parmesan cheese and served with torched tomato.


 
For sharing mains, succulent options include slow-cooked stuffed calamari with Puntalette, crab meat and sea urchin cream, served with a special black-ink sauce made with squid ink and Chinese-style dried octopus; buttermilk fried chicken parmigiana topped with mozzarella and Parmesan cheese and served with torched tomato for a touch of sweetness and smokiness; cod Acqua Pazza with pan-seared black cod, fresh Datterino tomato, fresh clams, olives and parsley; roasted grass-fed lamb rack with roasted potatoes, brined green peppercorn and Madeira wine sauce; and a butcher’s hanger cut steak tagliata served with confit vine tomatoes and creamy mashed potatoes.


 
Two dessert options are available. They are the delectable rustic tiramisu with mascarpone, espresso, Amaretto and Kahlua and Casa’s tofu panna cotta which is inspired by Hong Kong’s favourite “Tofu Fa”, the silky tofu pudding.

Casa also offers an eclectic selection of Mediterranean-inspired cocktails and mocktails. These include Green Mile, made with gin, chamomile syrup, pineapple juice and basil; Fresh Line, the perfect summer concoction with vodka and raspberry, garnished with kaffir lime leaf; the ideal sundowner, Pandan Manhattan, with rum, Cinzano vermouth and port wine; and the Bloody Mary Martini, a marriage of tequila, Triple Sec, tomato and red pepper juice.

Casa’s brilliant daily happy hour, which stretches from 3 to 8 pm, includes selected beers, wines, cocktails and spirits starting from HK$40.

Food menu

Address
Shop 8 & 9, 158A Connaught Road West, Sai Ying Pun

Website
www.casacucina.hk

Seating
The three-floor venue caters up to 66 guests

Ground Floor – 22 seated
Main Dining Room – 24 seated
Private Dining Floor – 20 seated

Opening Hours
Monday Closed
Tuesday to Sunday: 3:00 pm till 10:00 pm

Happy Hour: 3:00 pm till 8:00 pm
Dinner: 6:00 pm till 10:00 pm

Corkage
HK$ 250 per bottle – wine (750ml)
HK$ 350 per bottle – spirit

Cake Charge
HK$ 200 per pound

Dress Code
Smart casual

Contacts         
Telephone: +852 2887 9666
WhatsApp: +852 9570 1068

Email
[email protected]

Payment
Cash, VISA, Master, Union Pay, AlipayHK

Social Media
FB, IG @casacucina.hk

Parking
Kwan Yick Building Phase 3 Car Park
Daily HK$ 18 per hour


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