1st October 2026 – (Hong Kong) Hong Kong food blogger am_eatingzzz has sparked debate after posting a critical account of a meal at Trattoria Felino on Ship Street, Wan Chai, alleging several dishes were overly salty, portions modest for the price and service inconsistent. She said she tagged the restaurant in her Instagram post but that the tag was later removed after publication.
In her account, the blogger praised the focaccia with seaweed and anchovy butter for its warm, crisp‑outside, soft‑inside texture and savoury aroma, calling it the best item of the meal. By contrast, the Carbonara egg was described as creamy but far too salty, valued more for presentation than flavour. A langoustine toast with avocado and coriander was judged fresh and acceptable, though she felt it was overpriced for the portion. The meatballs in tomato, provolone fondue and basil were considered juicy and competent but unremarkable.
The agnolotti filled with beef cheek and finished with parmesan fondue and aged balsamic was labelled disappointing, with the blogger reporting little beef character, cheese and vinegar dominating, and pasta that seemed undercooked at the edges. A half Yellow Chicken braised in a clay pot with vegetables and an intense jus drew the strongest criticism as significantly overpriced, with skin not crisp and meat lacking tenderness, falling well short of her expectations.
The blogger also noted that tap water was not available; instead, diners were offered a HK$18 free‑flow option for still or sparkling water. She said staff mixed up refills between still and sparkling at times, adding to her frustration.
A separate diner’s review on another local platform OpenRice offered a mixed verdict on brunch at the same venue. That reviewer echoed concerns about pervasive saltiness, attributing it not only to salt but to the heavy use of strongly flavoured pecorino and parmesan across multiple dishes. They criticised a minestra soup with clams and borlotti beans for texture and balance, but singled out the house focaccia as exceptional—dark‑crusted, warm, and studded with salt crystals—arguing it was among the best in Hong Kong. Pastas drew varied reactions: tagliatelle with ragù was described as merely acceptable and cheese‑forward, while scialatielli with courgette, pecorino and basil oil was praised for texture but again judged rich and unbalanced. Desserts divided opinion, with tiramisu seen as overly alcoholic and the sfogliatella lauded for its shatteringly crisp layers and well‑judged hazelnut sauce. Service was considered attentive, though the reviewer suggested complimentary bread and fewer plate changes would improve the experience.