It's said that Hong Kong diners will eat anything with four legs that's not a table, and anything that flies that's not an airplane.
So nose-to-tail dining at restaurant Linguini Fini was bound to be a hit.
Linguini Fini serves everyday Italian food for everyday people, with diners being treated to an authentic culinary experience alongside a generous portion of friendly, down-home hospitality. As established proponents of farm-to-table dining, Linguini Fini takes the concept one step further by introducing nose-to-tail cuisine.
Nose? Tail? Something in between? Everything's on the menu at Linguini Fini — Photo courtesy of Linguini Fini
Group Executive Chef Vinny Lauria creates a predominantly pork and pasta menu that utilizes every part of the animal from nose-to-tail, with nothing going to waste. Lauria also cures his own meats and homemade sausages. The result is one of the most original restaurants in Hong Kong.
Some of the restaurant’s favorite dishes include handcrafted classic linguini fini, infused with salt-cured duck egg and fragrant grass (HK$130); homemade spicy sausage made with peppers and onions, chili and oregano mustard (HK$110); and pappardelle "nose-to-tail" Bolognese pork, veal loin and oxtail (HK$180).
Rotisserie porchetta 10-hour-roasted pork belly, basil, fennel and red onion salad and chili mustard (HK$220) and straccetti di manzo (HK$115) are other must-try dishes.
Dessert still promises to be a hit, with signature items such as hot chocolate affogato, graham cracker biscotti, marshmallow gelato and classic Italian favorites such as caramel apple pie with ice cream (HK$78).
On an eco-friendly note, Linguini Fini aims to minimize all wastage, including food and packaging, which is a ground-breaking initiative in Hong Kong. There will be no plastic received from suppliers, and all waste will be recycled or composted.
There will also be on-site composting for fresh food waste that will be used to fertilize the herb and tomato garden at the back of the restaurant.
Diners are respected and trusted with the Wine Honor Program, as each table receives a jug of table wine when seated. They pour, enjoy and inform their waiter about their consumption; it’s very much old-school.
Linguini Fini will also be serving cold pressed juices and cocktails made to order and craft beers by Young Masters Ale.
With the open plan design that allows sweeping views from the street through the kitchen to the backyard herb garden, diners can enjoy a true Italian meal, taking in the bustle of a busy Italian kitchen that could easily be found in Brooklyn or Rome.
And Linguini Fini’s no-service-charge policy will continue to honor guests and staff by offering widely recognized down-home hospitality and charm without the 10% tax.
