Niko Romito to Guest Chef at Tosca

Tosca of The Ritz Carlton, Hong Kong will begin 2016 on a high note with guest chef Niko Romito, who will be joining the restaurant’s chef Pino Lavarra in a three-day culinary showcase from January 28-30.

Hailing from the village of Risivondoli, Abruzzo in Italy, chef Romito took the helm of his family’s restaurant Reale at the age of 25 and learned the ins and outs of the professional kitchen since. With new ideas, devotion to culinary research and innovative takes on traditional cuisine, the self-taught master and his restaurant is quickly earning critical acclaim.

Chef Romito’s culinary triumph relies on signatures that speak for themselves, through prime ingredients and contemporary cooking techniques. The chef will launch his first guest chef experience outside of Italy at Tosca from January 28 to 30 as he joins the restaurant’s Pino Lavarra for three days of unique dinners.

The three day promotion will feature a four-course and six-course dinner, priced at HK$1,680 and $1,980 respectively, while on January 29 and 30, an exclusive lunch prix fixe menu is set at HK$680 per person. Notable signatures for the special menus include:

-       Veal, gin, misticanza salad

-       Buffalo ricotta ravioli, distilled mozzarella water, pepper and capers

-       Cold emulsion of beef olive oil and truffle

Tosca, 102/F, The Ritz Carlton, Hong Kong, ICC, 1 Austin Road West, Kowloon; +852 2263-2270