The Chef’s Journey: Alessandro Angelini on Bringing Decades of Fine Dining to Sai Ying Pun
Chef Alessandro Angelini, formerly of Michelin-starred Angelini at Shangri-La, shares his journey from high-end hotel kitchens to opening LucAle HK, a chef-owned neighbourhood Italian restaurant in Sai Ying Pun.
(Introduction Image: A professional portrait of Chef Alessandro Angelini)
For over two decades, Chef Alessandro Angelini has been a defining figure in Hong Kong’s Italian fine dining scene. His name became synonymous with culinary excellence during his tenure at the helm of the renowned Angelini at The Kowloon Shangri-La, a restaurant celebrated for its Michelin-starred authenticity. So, when he decided to step away from the glittering hotel world to open a modest, chef-owned spot in a Sai Ying Pun alley, the food community took note. The question was: why?
At LucAle HK, the answer unfolds on every plate. It’s a story not of stepping down, but of coming home—to the true spirit of Italian hospitality. “After years in large hotel kitchens, I wanted to create something more personal,” Chef Angelini reflects. “A place where the connection with the guest is direct, where we cook from our heart for our neighbours. That’s the soul of an Italian trattoria.”
From Michelin Stars to Neighbourhood Heart
Angelini’s journey is a masterclass in classic Italian technique, honed across prestigious kitchens in Europe before shaping Hong Kong’s palate. At LucAle, that formidable expertise is the unshakable foundation, not the flashy headline. The focus shifts from elaborate presentation to profound flavour and ingredient integrity.
“The discipline and standards from a Michelin-star environment are forever with you,” he explains. “But here, we channel that precision into slow-cooked beef cheek that falls apart with a touch, or a tiramisu that follows my family’s Roman recipe. It’s about soulful dishes that remind you of Italy.”
The LucAle Philosophy: Authenticity Over Pretense
This philosophy permeates LucAle. The menu is a curated map of Italy, built on relationships with small-scale producers who supply exceptional olive oils, cheeses, and cured meats. The pasta is made daily. It’s a commitment to authentic Italian food in Hong Kong that resonates deeply with discerning diners.
“People in Hong Kong are incredibly knowledgeable. They’ve travelled, they know quality,” says Angelini. “We don’t need to overcomplicate. We simply need to be genuine. When someone tells me our cacio e pepe transported them back to Rome, that is our greatest success.”
Building a New Culinary Home in Sai Ying Pun
Choosing Sai Ying Pun was an intentional move to be part of a community’s daily fabric. LucAle isn’t a destination for a once-a-year celebration; it’s designed to be a regular haunt. “We are a neighbourhood Italian restaurant in Sai Ying Pun,” Angelini states proudly. “We see familiar faces, we know their preferences. This interaction, this warmth, is what I missed. It’s what makes a restaurant alive.”
For Chef Alessandro Angelini, the journey to LucAle represents the culmination of a career—a chance to offer Hong Kong not just a meal, but a piece of authentic Italy, served with heart in a setting that feels like home.
Ready to experience Chef Angelini’s journey on a plate? Book your table at LucAle HK today and taste the difference that decades of expertise and a passion for true Italian hospitality make.
