Sai Ying Pun’s beloved Michelin-recognised Italian restaurant LucAle has reopened just steps from its original location, bringing an elevated fine-dining experience at accessible prices alongside a daring new menu that marries Italian tradition with unexpected global influences.
The acclaimed eatery, helmed by chefs Luca and Ale, welcomed diners at its new 28–32 Pok Fu Lam Road address on March 12, 2026. The relocation—a short walk from the previous site—marks a strategic upgrade for the restaurant, which has earned a Michelin nod for its commitment to authentic Italian flavours and handmade pasta. Now, with a larger footprint and a private event包厢 suitable for parties and intimate gatherings, LucAle aims to solidify its reputation as a neighbourhood destination for those seeking refinedItalian cuisine without the typical fine-dining price tag.
What’s New on the Menu?
The revamped menu reflects the chefs’ ambition to push boundaries while honouring their roots. Our editorial team conducted an exclusive tasting session, and several dishes stood out as immediate crowd-pleasers.
Appetisers: A Bold Start
The meal begins with a striking starter: Japanese raw prawn sashimi (HK$328) . Plump, springy prawns are paired with squid ink jelly and a dollop of yoghurt, then crowned with 10 grams of premium caviar. The result is a dish that balances oceanic brininess with creamy tang—light yet luxurious.
Handmade Pasta: The Heart of the House
Pasta remains the soul of LucAle. The Carbonara Ravioli (HK$228) is a must-order: each pillow of pasta is stuffed with Parmigiano-Reggiano and bathed in a velvety cream sauce. Biting in releases a burst of molten cheese that coats the palate.
Equally impressive is the Clams and Baby Squid Linguine (HK$318) . The pasta itself is tinted a vivid green, studded with tender clams, baby squid, and porcini mushrooms. It’s a dish that delivers on both colour and complexity—earthy, briny, and satisfying.
Main Courses: For Carnivores and Seafood Lovers
Meat enthusiasts should zero in on the Australian Mayura M9 Wagyu Beef Steak (HK$608) . Served with a raspberry-fig compote and cauliflower purée, the beef is exceptionally tender and marbled, its richness cut by the fruit’s acidity.
Those craving comfort will appreciate the Italian-style Chicken Cordon Bleu (HK$328) . The golden, crispy exterior gives way to molten cheese and sautéed porcini mushrooms. Each slice produces a dramatic cheese pull—photogenic and deeply indulgent.
Seafood fans should not skip the Pan-fried Skate Wing (HK$358) , accompanied by spinach, capers, and olives. The fish is flaky and delicate, its subtle flavour elevated by the briny, savoury sides.
Desserts: Tradition Meets a Sichuan Twist
The classic Tiramisu (HK$108) features a brittle caramelised sugar crust that must be cracked open to reveal mascarpone, coffee jelly, hazelnut bits, and moist ladyfingers. It’s familiar yet refined.
The true showstopper, however, is the Sichuan Pepper and Citrus Mille-Feuille (HK$108) . Layers of crisp puff pastry sandwich a Sichuan pepper-infused cream alongside a citrus sorbet. The initial tang of citrus gives way to a gentle, tingling warmth from the pepper—an unexpected but harmonious marriage of Italian technique and Chinese flavour.
Practical Information for Diners
- Address: Shop 5-8, G/F, Heng Fai Building, 28–32 Pok Fu Lam Road, Sai Ying Pun
- Phone: 3611 1842
- Opening Hours:
- Monday to Friday: 6:00 PM – 11:00 PM
- Saturday & Sunday: 12:00 PM – 3:00 PM and 6:00 PM – 11:00 PM
Reservations are recommended, especially for the private dining area.
Broader Implications for Sai Ying Pun’s Dining Scene
LucAle’s return signals a maturing food landscape in Sai Ying Pun. Once a quiet residential enclave, the neighbourhood has blossomed into a culinary hotspot, attracting both local foodies and international visitors. The restaurant’s ability to earn Michelin recognition while keeping prices within reach of everyday diners is a model that other neighbourhoods may look to emulate.
As Hong Kong’s fine-dining scene evolves, the lines between casual and formal are blurring. LucAle exemplifies this shift: guests can enjoy a celebratory meal with champagne one night and return for a relaxed pasta dinner the next—all without the intimidation of a starch-white tablecloth.
Related Reading for Food Enthusiasts
For those exploring further, we recommend:
- BakeOut at 216 Queen’s Road West for artisanal sandwiches on freshly baked bread.
- Waldon Bakery on Second Street, a 40-year-old institution now offering customised lyric cakes and quirky resignation cookies.
- To To Dessert on Water Street, serving traditional hand-ground nut soups alongside Taiwanese shaved ice and taro balls.
LucAle’s reopening is more than a relocation—it’s a statement that quality Italian cuisine can thrive outside Central, one handmade raviolo at a time.