While Hong Kong definitely has no shortage of restaurants serving pasta, so many of them stick to the tried-and-tested formulas instead of playing around with this versatile staple food. Perhaps they’re afraid of offending the Italians or they don’t know how to innovate with such a well-established dish, but either way, the newest pasta joint in town, Twist Pasta Bar, has no such qualms.
From the minds behind other fantastic F&B establishments like Bourke’s, Honky Tonks Tavern, Terracotta Lamma, and Mendel’s, Twist is a love letter to pasta, using the noodles as a canvas for flavours, textures, and ideas. Aside from classics like baked rigatoni ($180) with ‘nduja, spicy vodka, and ricotta, their main draw for us is how they’re incorporating Hong Kong flavours into undeniably western dishes.
Head chef Ben Sears brings his 20-strong years of experience in both western and East Asian kitchens to the table, reinterpreting local tastes into his pasta offerings, such as the bone marrow macaroni ($180) which is his take on the curry brisket noodles often sold in cha chaan tengs. The squid ink spaghetti ($170) is topped with dried shrimp roe from Yau Kee, and the Hong Kong twists carry into desserts as well, such as with the white chocolate and soy milk panna cotta ($80), a nod to Kung Wo Beancurd Factory’s tofu pudding.
Don’t ignore the drinks menu, as their cocktails are also culinary-driven with interesting flavour profiles. For instance, the truffle sour contains black truffle gin and Oloroso sherry, while the caprese martini is a savoury slant to the classic drink, served with a mozzarella sidecar.
We have a feeling you’re going to need to loosen your belt before heading in. Find Twist Pasta Bar on 17 Bridges Street – they’re open from 5pm on Wednesdays to Sundays.
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