Located on Hollywood Road, Kontrasto presents contemporary iterations of traditional Italian fare. Jointly created by Lubuds hospitality group and esteemed Italian chef Fabiano Palombini, the venture dishes out seasonal and sustainable dishes executed with technical precision. Partnering with ZFPA, all vegetables are sourced locally, with dishes like this wild-caught Dover sole meticulously wrapped  in green cabbages and served atop a paste of chili, parsley and prawn. “Local vegetables are featured in many of our dishes, from our main courses to our pasta”, shares Palombini. “In my very first restaurant as owner-chef, I hope to present Hong Kong’s gourmands with the best possible ingredients from the best available sources according to different seasons, paired with cooking techniques that can present distinct textures and flavours on the plates.”  

G/F, Chinachem Hollywood Centre, 1-13 Hollywood Road, Central; @kontrasto.hk

Feuille

ZS Hospitality entrusts Michelin-starred Chef David Toutain to helm its new Italian eatery Feuille, a vegetable-driven restaurant marking the chef’s first venture outside of France. As opposed to using French vegetables, chef David calls upon local produce from wintermelon to watercress, prepared using traditional French techniques. Local turbot is served atop a bed of watercress, spinach and parsley puree for a bright and punchy flavour to complement the light flaky fish, while stink grass jelly, lemon leaf and parsley oil leave subtle yet refreshing citrus notes on the palate “I am a simple person, I enjoy playing with a maximum of three elements on the dishes and thinking how I can make them tasty. Watercress and winter melon are not common in France and I found them very interesting to play with. I tried eating them raw, boiled, steamed, and soaked in the sauce before creating the match of flavour and texture between these vegetables and local turbot.”

5/F, The Wellington, 198 Wellington St, Central; @feuillehk