1
Half by Involtini
Italian restaurant · Hong Kong ·
@michelinguide
48,380 Postcards · 8,030 Cities
"The young chef, an alumnus of Otto e Mezzo, attracts a loyal following with his fresh pasta, handmade in-house daily. Italian eggs and flour are used in the dough which is rested overnight to give it a lovely al dente texture. The signature tagliolini with springy carabineros red prawns boasts a rich sauce loaded with seafood flavours. The pasta menu is updated from time to time to keep it fresh and reflect what’s in season." - Michelin Inspector
michelin.com
