This month, Cucina is hosting the Marco Polo Hongkong Hotel’s first guest chef experience of the year with chef Vincenzo Guarino presents a unique four-course tasting menu for five days. Guarino’s four-course menu will feature authentic flavours of Neapolitan cuisine through courses such as fish and crustaceans with raw vegetables and bouillabaisse sauce, and ricotta cheese mousse with pear and ginger sherbet, crispy almond, caramel apple and hazelnut sponge. On January 17, for one night only, the master of Neapolitan cuisine is also collaborating with the restaurant’s chef de cuisine Andrea Delzanno, presenting a unique five-course menu, complete with wine pairing presented by winemaker of Cave Mont Blanc de Morgex et La Salle for the first time in Hong Kong. The exclusive four-hands dinner menu is priced at HK$1,380 per person.