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Old-time Trattoria

March 22, 2014
CIAK – In the Kitchen

The undisputed Fellini of fine dining in Hong Kong, an epicurean auteur best known for his three Mich-starred restaurant Otto e Mezzo Bombana, Italian maestro Umberto Bombana is returning to brass tacks with his latest culinary venture, CIAK – In the Kitchen. Named after the classic Italian film magazine, CIAK is a homely trattoria-cum-grocer that harks back to days when discerning Italians would peruse stalls and handpick their produce. The 8,000 sq ft space in the Landmark Atrium has been split into specialised areas such as aperitivo bar, bakery, charcoal grill, pasta bar and mini mercato where you can stock up on a covetable selection of imported olive oils, antipasti and house-made pasta.

The bustling space has numerous open kitchen counters including a pasta and salad bar and a pizzeria – snag an outdoor table for one of their specialty pizzas (made from a 36-hour fermented dough) or book ahead for an indoor spot by the grill and pasta bar (the fresh-made trenette with garlic chilli clams is well worth the booking). The bakery is a particular standout with master baker Giuliano Pediconi, who uses imported organic flour and a unique yeast produced from Italian grapes in all his breads and pastries, not to mention his mouthwatering selection of patisserie like the rich almond crumble chocolate tart, which goes down nicely with an espresso, or even better, aperitivo. Dolce!

Shop 327-333 / 3/F / Landmark Atrium / 15 Queen’s Rd C / +852 2522 8869 / ciakconcept.com

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