Nostalgic New York
Let’s journey to the past through the ninth floor of the LKF Tower, Hong Kong, where Carbone invites you to experience the ambience and atmosphere of mid-20th century New York. This nostalgic and classy dining experience is the place to enjoy the golden years of America, accompanied by Frank Sinatra and Ella Fitzgerald playing in the background. At the same time, an air of decadence is portrayed through the exceptional service and ambiance of the restaurant. The plush leather banquettes and antique brass chandeliers bring together this retro dining room with a few added modern twists. The waiters, dressed in Zac Posen tuxedos, are knowledgeable about the menu and quick to make helpful recommendations.
Founded by Mario Carbone, Rich Torrisi and Jeff Zalaznick of Major Food Group in New York, Carbone Hong Kong is a collaboration with Black Sheep Restaurants, whose impressive portfolio of restaurants has garnered international attention. The food served at Carbone is well-prepared New York-Italian cuisine, served in a setting that is simultaneously elegant, comfortable and unpretentious. Carbone also offers an extensive wine selection from different regions of Italy with plenty of Super Tuscans, a number of American and French wines and a vast selection of retro cocktails, like the Gibson, Daiquiri and Whiskey Sour.
Signature dishes include Mario’s Meatballs, Linguine Vongole, Spicy Rigatoni Vodka, Carpaccio Piemontese and the Veal Parmesan. To start, Insalata Caesar alla ZZ is an excellent choice. The crisp baby romaine lettuce is tossed tableside with an incredible house-made creamy Caesar dressing featuring anchovies and proper parmesan-topped croutons, crunchy and soaked with butter. The texture is creamy with just the right amount of sauce and crumbled cheese coating each leaf for it to be enjoyable but not overbearing.
For the mains, Mario’s Meatballs is a dish made up three generously-sized pork balls topped with crispy basil and served in a fresh tomato sauce.
The Veal Parmesan another option sure to delight. The hammered veal chop is coated with richly seasoned breadcrumbs, then baked with mozzarella and tomato. Served on the bone, the dish is carved up tableside using a pizza cutter.
The amazing Carpaccio Piemontese is topped with fresh arugula, thinly sliced mushrooms, olive oil, lemon, salt, black pepper and Parmigiano, before being finished with truffle shavings. The Spicy Rigatoni Vodka, whilst unassuming in presentation, offers a complex taste with sweet and spicy notes leading the charge.
From the dessert menu, Carrot Cake, Tiramisu, Lemon Cheesecake and Banana Flambé are all highly recommended. The Carrot Cake is deliciously moist, topped with a velvety cream cheese icing and served with a scoop of ginger ice cream. The Banana Flambé presents chunks of banana coated with caramel and rum on top of a generous portion of ice-cream in a big bowl. The Lemon Cheesecake is rich and tart with a sweet buttery crust.
While waiting for your order, Carbone offers a basket of garlic bread, hunks of Parmesan and Soprasetta. The menu features an expansive wine list, with over 200 premium wines, reinventions of classic cocktails and a comprehensive list of spirits, liquors and aperitifs, carefully selected to pair with the restaurant’s robust menu.
