Cover Tagliolini Freddi at Zozzona, a chilled, delicately dressed pasta that highlights the restaurant’s Italian-Japanese sensibility
Tagliolini Freddi at Zozzona, a chilled, delicately dressed pasta that highlights the restaurant’s Italian-Japanese sensibility
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A guide to the best pasta in Hong Kong, spanning cosy trattorias, creative kitchens and top fine-dining rooms
Hong Kong may be a city that moves at high speed, but great pasta still stops time. Across neighbourhood trattorias and white-tablecloth dining rooms, chefs here treat dough and sauce as craftsmanship, transforming eggs, flour and a few well-chosen ingredients into dishes that stay with you long after the plate is cleared.
With countless restaurants promising the perfect pasta, choosing where to go can feel like its own marathon. So we’ve done the tasting for you. From faithful Italian staples to smart, contemporary interpretations, here are the best places in Hong Kong to satisfy every kind of pasta craving.
Estro
Above Estro’s signature bottoni, a seasonally changing “button” pasta that reflects Merone’s Neapolitan roots
Estro’s signature bottoni, a seasonally changing “button” pasta that reflects Merone’s Neapolitan roots
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At Estro, chef Antimo Maria Merone treats pasta as a language of memory and craft. His Neapolitan roots come through in dishes that are deeply personal yet unmistakably polished, most famously in the delicate bottoni, the restaurant’s signature “button” ravioli that change with the seasons but always arrive with exquisite precision. Whether filled with aged cheeses, seasonal vegetables or richly layered ragùs, Estro’s pastas are thoughtful, restrained and quietly luxurious, offering one of the most refined expressions of Italian cooking in Hong Kong.
Trattoria Felino
Above Homemade pasta at Trattoria Felino: rustic, comforting and deeply Italian
Homemade pasta at Trattoria Felino: rustic, comforting and deeply Italian
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At Trattoria Felino, pasta is the heart of the menu. Handmade, abundant and full of character. Gnocchetti with Sicilian red prawn and mandarin oil, pumpkin tortelli cushioned in parmesan fondue, and maccheroncini brightened with bluefin tuna and Genovese sauce are just a few of the standout plates that anchor its loyal following. You’ll also find deeply comforting classics like scialatielli with zucchini and pecorino or tagliatelle tossed in a saffron beef ragù.
Trattoria Felino
Address: G/F, 1-7 Ship Street, Wan Chai, Hong Kong
Nocino
Above The nduja reginette at Nocino mixes spicy pork, mascarpone and lemon in a rich sauce with parmesan
The nduja reginette at Nocino mixes spicy pork, mascarpone and lemon in a rich sauce with parmesan
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Nocino’s pasta lineup leans rich, rustic and quietly indulgent, with a handful of signatures that define its Swiss-Italian comfort. The ox-cheek pappardelle is one of the standouts, a 12-hour braised ragù folded through wide ribbons with a light parmesan foam. Creste di gallo comes in a deep octopus and squid-ink ragù enriched with smoked caciocavallo, while festonati with braised lamb shoulder and morels is lifted with mint and pecorino. There’s also an easy favourite in the nduja reginette, where spicy pork meets mascarpone and lemon, and a lighter option in the red-prawn-and-burrata casarecce with San Marzano tomato and Calabrian chilli.
Nocino
Address: Shop 92E, Tung Lo Wan Road, Tai Hang, Hong Kong
Twist Pasta Bar
Above The baked rigatoni with ’nduja, spicy vodka and ricotta at Twist Pasta Bar is a crowd favourite
The baked rigatoni with ’nduja, spicy vodka and ricotta at Twist Pasta Bar is a crowd favourite
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Twist Pasta Bar brings a distinctly Hong Kong sensibility to Italian pasta, offering dishes that balance nostalgia with technique. The menu plays with memory and local flavour, from a boldly reimagined bone marrow macaroni inspired by Kau Kee curry brisket noodles to squid-ink spaghetti brightened with prawn, orange, zucchini and Yau Kee shrimp roe. Their fresh pasta is made in-house daily, spanning northern egg doughs, southern semolina, squid-ink strands and even whole-wheat bigoli made with duck eggs. Standout signatures include the baked rigatoni with ’nduja and spicy vodka sauce, and the elegant stuffed pumpkin pappardelle finished with sage and burnt butter crumb.
Twist Pasta Bar
Address: 17 Bridges Street, Central, Hong Kong
Zozzona
Above Botan-ebi spaghetti AOP, Zozzona’s springy, olive-oil glossed signature with wild spot prawns and nori
Botan-ebi spaghetti AOP, Zozzona’s springy, olive-oil glossed signature with wild spot prawns and nori
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Zozzona brings a Tokyo-meets-Rome rhythm to Tsim Sha Tsui, where pasta is treated with the same precision and seasonality you’d expect from a Japanese kitchen. The à la carte menu leans into handmade strands and quietly layered flavours: botan-ebi spaghetti AOP slicked with olive oil, garlic and a hint of nori; pappardelle carrying a Chianti-rich Wagyu ragù; and squid-ink linguine vongole lifted with local clams, pickled chilli and dashi, with uni available as a finishing touch. The ingredients are meticulous, the textures clean, and the approach refreshingly restrained, an Itameshi style that keeps the pasta light, balanced and deeply ingredient-led.
Zozzona
Address: 29-31 Hillwood Road, Tsim Sha Tsui, Hong Kong
Primo Posto
Above A plate of pumpkin gnocchi at Primo Posto, showcasing the restaurant’s Milanese approach to comfort food
A plate of pumpkin gnocchi at Primo Posto, showcasing the restaurant’s Milanese approach to comfort food
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Primo Posto brings a distinctly Milanese warmth to the steps of Shin Hing Street, offering Italian comfort with a sense of ease and personality. While the menu ranges across regional classics, the pasta dishes reflect the restaurant’s broader philosophy: unfussy, generous and rooted in Northern Italian tradition. The pumpkin gnocchi is a standout: pillowy, subtly sweet and coated in a sauce that accentuates rather than overwhelms. Alongside it, a rotation of regional favourites and slow-simmered sauces keeps the offering grounded in the flavours of Milan, balancing richness with a certain understated elegance.
Primo Posto
Address: 9 Shin Hing Street, Central, Hong Kong
8½ Otto e Mezzo Bombana
Above Langoustine spaghettini, one of 8½ Otto e Mezzo Bombana’s most elegant seafood pasta signatures
Langoustine spaghettini, one of 8½ Otto e Mezzo Bombana’s most elegant seafood pasta signatures
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While pasta is not the focus at 8½ Otto e Mezzo Bombana, it is often the highlight. Standouts include the artisanal trenette folded through a concentrated seafood jus and topped with Hokkaido sea urchin; the delicate tubetti with Brittany lobster ragù and a bright lift of Amalfi lemon zest from the lunch degustation; and the langoustine spaghettini, one of the restaurant’s most elegant seafood pairings. And when truffle season arrives, the pasta courses come showered in it, a signature hallmark of indulgence at the restaurant.
8½ Otto e Mezzo Bombana
$ $ $ $
Shop 202, 2/F, Alexandra House, 16-20 Chater Road, Central, Hong Kong
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A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
