Capo at Rockbund
Sister restaurant to Hong Kong’s charming Italian eatery 208 Duecento Otto, Capo at Rockbund has since its October opening proven to possess a winning formula: backed by hotelier and restaurateur Yenn Wong, fronted by Italian executive chef Enzo Carbone and mixologist Jacob Prain, with industrial-chic interiors by renowned design firm Neri & Hu, and prime Bund-side real estate (in the atmospheric attic of a 1911 building, no less).
A self-described ‘cookhouse concept’, Capo has quickly become known for dishes prepared in the custom-designed, hand-crafted wood and charcoal-fired ovens, the former used to cook authentic Napoletana pizzas to perfection, and the latter to grill seafood and signature grain-fed steaks. Sourcing is also of great importance here – Applewood and pure Bincho-tan charcoal are imported from Japan; rare breed, antibiotic-free artisanal Wagyu hails from Jack’s Creeks Organic Farm in Australia; Hokkaido King Scallops and Dalian sea bream are jet-imported and always flip-fresh. The drinks list is curated, with classic aperitivi and digestivi offered alongside a solid whiskey selection and a comprehensive list of wines by the bottle. And for special occasions, the private Chef’s Table in the kitchen is an excellent option, while for large parties, the landscaped rooftop terrace with Huangpu views is a seasonal stunner.