Jia Group’s first restaurant celebrates its first decade with a new a la carte menu and cocktails
It was 2010 when Jia Group’s 208 Duecento Otto first opened along the Sheung Wan end of Hollywood Road—a time when the neighbourhood was mostly residential and long before establishments such as Tate, Frantzen’s Kitchen, and Yakinikumafia landed along that strip. Fast-forward a decade, and it's obvious that the Italian restaurant has endured the tides of time to celebrate its 10th birthday, with a revamp of their a la carte menu and an all-new cocktail selection.
Formerly a meat storage warehouse, the venue was transformed into a two-storey Italian restaurant that serves hearty Italian fare, with a strong focus on thin-crust pizzas, handmade pastas and a good bar menu where its negroni reigns as one of the best in the city. The restaurant has also nurtured notable chefs and mixologists, from Vinny Lauria, who later helped open Linguini Fini (now known as Fini’s), to Michael Bolam of Homeslice, and mixologist James Barker of café and wine bar Fineprint. The restaurant remains a stalwart, one that champions the best of Italian ingredients.
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208 Duecento Otto has also partnered up with New Food Project, a fine foods supplier which imports exclusive food products and seasonal ingredients. Zeno Bevilacqua, executive chef of 208, will showcase the season’s bounty from Italy, using them in new signature dishes such as raw Italian red prawns with burrata cheese from Andria; Fassone beef tartare prepared with Piedmont’s prized Fassone beef, and spaghetti alla chitarra, where al dente pasta is dressed with miniature meatballs made with Australian wagyu.
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