With an emphasis on eco-friendly and healthy ingredients, the restaurant sources pork reared hormones free, made into “Nose to Tail Bolo” sauce, veal and oxtail ragu, breaded and fried pork heart and Rotisserie Porchetta. Pasta and pepperoni are freshly made everyday in the open kitchen, taking nine hours of skilled labour. Fused with local flavours such as fragrant grass, salt cured egg yoke and fried shrimp diavola, desserts include hot chocolate served in seventy-two degrees, mixed with candy floss ice cream and biscuit; and apple caramel, organic sweet potato cream, yogurt gelato. These are all unique gourmet options.
The overall aesthetic of Linguini Fini is themed with New York street art. Featuring grey walls, concrete, steel bar and eco-friendly wooden interior; gas tank and tyres are used as dinning table and chairs. Local artists were invited to graffiti on the walls, creating a downtown New York vibe in a modern dining space.
Text: iemi | Translation: dilettante
Photo: Fong Siu Pong
Update: 8 Aug 2011
1/F, The L Place, 139 Queen’s Road, Central, Hong Kong
+852 2857 1333