HONG KONG – High above Hong Kong, where the city melts into a horizon of mist and light, Tosca di Angelo ushers in autumn with a pair of menus that speak not only of the season but of a chef’s memories, identity, and devotion to craft. The Michelin-starred Italian restaurant at The Ritz-Carlton, Hong Kong has long been celebrated for its refined interpretation of Southern Italian cuisine. This year, under the direction of Chef Angelo Aglianó, the kitchen turns inward—toward Sicily, toward nostalgia, and toward the elemental flavours that anchor his life’s work.

Available now through 15th January 2026, the new Autumn-Winter tasting menus, “Ricordi” and “Minuetto,” reinterpret the ingredients and traditions of Chef Angelo’s homeland through a modern lens. They arrive alongside a refreshed à la carte selection that showcases the same finesse and emotional depth. “My philosophy is to faithfully present the original tastes and traditional recipes from my childhood and transform them into the refined elegance of fine dining,” Chef Angelo shares.

This season, that philosophy unfolds through ingredients sourced from the deep cold seas of Hokkaido to the sun-drenched hills of Sicily. His team works meticulously with these elements, creating dishes that speak to terroir as much as to technique.

Translating to “recalling” in Italian, Ricordi is a five-course tasting menu built around Chef Angelo’s most formative food memories. It opens with a stunning tableau: Mediterranean Lobster with Puntarelle, Anchovies and Oscietra Caviar. Slightly poached Brittany Blue Lobster meets fresh puntarella and Hokkaido seaweed, encircled by the warmth of bagna càuda and the richness of Lobster Coral Béarnaise. A gleaming spoonful of caviar crowns the dish.

Equally evocative is the chef’s interpretation of langoustine—a dish that combines technical precision with soulful warmth. The Langoustine with Celery Root and Champagne Soup features a teppanyaki-seared New Zealand langoustine in delicate parsley breading, nestled beside a ragout of celery root and baby leek. A Champagne-shallot broth, poured tableside, adds depth and aroma.

The main course turns to Australia’s famed Pardoo Wagyu. The Striploin of Pardoo Wagyu Beef is seared, then finished in Tosca’s stone-and-fire oven for a whisper of smokiness. It arrives with a velvety onion purée from Puglia, a seasonal mushroom and Sardinian fregola ragout, and an aromatic green pepper and cardamom sauce.

This journey through memory closes with a study in Sicilian decadence: a Chocolate Fondant Tart crafted with 90% Modica chocolate, filled with bergamot-infused cream, served with mandarin coulis and a refreshing mandarin sorbet.

If Ricordi is introspective, Minuetto—named after a graceful, joyful dance—offers a brighter, more delicate four-course experience. The opening course highlights the purity of a single ingredient: Hokkaido Scallop with Cauliflower and Coral Sauce. Thinly sliced scallop carpaccio, kissed with Sicilian salmoriglio, pairs with crunchy cauliflower chips, silky purée, and a vibrant coral sauce. Kaluga caviar provides a final saline note.

The first course celebrates Sardinia’s rare hand-braided pasta, Lorighittas, here served with squid, Spinosi artichokes, and mullet bottarga for an elegant umami crescendo. Diners may choose from several mains, including a refined preparation of Sustainable Mediterranean Sea Bass, seared on the teppanyaki grill and finished in the oven. It rests atop a local bell pepper purée and is surrounded by a stew of red and yellow Carmagnola peppers, finished with classic basil pesto.

The new à la carte menu introduces indulgent additions for those who prefer to curate their own journey. Highlights include a luxurious two-person pasta: Oscietra Caviar “Kaviari” (50g) with Linguine “Mancini” and Chives. Chef Angelo designed the dish as an homage to his mentor, the late Joël Robuchon, who famously believed that simplicity is the hardest discipline—requiring mastery of ingredients rather than embellishment.

Tosca di Angelo’s Autumn-Winter offerings continue the restaurant’s legacy of blending classical Italian traditions with contemporary vision. The menus not only highlight exceptional ingredients but also reveal the emotional terrain of a chef deeply rooted in his past, yet fully present in the artistry of the moment.

Tosca di Angelo’s Autumn menus are available from 1st October 2025 to 15th January 2026. Email restaurantreservation.hk@ritzcarlton.com for reservations. More information available here