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  • Restaurants
  • Causeway Bay
  • Recommended
  1. Gambero Rosso in Champagne tomato sauce with Oscietra caviar
    Photograph: Courtesy Giacomo
  2. Giacoma
    Photograph: Courtesy GiacomaGiacomo
  3. Giacomo
    Photograph: Courtesy Giacomo
  4. Giacomo
    Photograph: Courtesy Giacomo
  5. Giacomo
    Photograph: Courtesy Giacomo
  6. Aveyron lamb saddle
    Photograph: Courtesy Giacomo
  7. Chocolate and hazelnut gelato
    Photograph: Courtesy Giacomo

Time Out says

Inspired by the flavours of Southern Italy, Keith Yam, previously of Tosca (now Tosca di Angeloat The Ritz-Carlton and 8½ Otto e Mezzo Bombana, makes his debut as executive chef at new Italian fine dining restaurant Giacomo in Causeway Bay on August 23. The new restaurant sits in a 1,700sq ft space with an elegant interior in classical Italian style featuring high ceilings with ornate cornice and dove grey walls with artwork. The dining room seats 28 only but there is also a private dining room made to seat 10 guests. Signature seafood dishes include the marinated Gambero Rosso, or red prawn, in Champagne tomato sauce with Oscietra caviar ($400); Brittany blue lobster with Sardinian gnocchi and sea urchin from Hokkaido($550); and Langoustine with matsutake mushroom. There is also the Aveyron lamb saddle ($590) and Fassone beef tartare ($490) that is also worth trying. 

Set lunch menus are available with two ($480), three ($550), or four ($680) courses with wine pairing options for $280 or $380 and their six-course degustation menu is priced at $1,580 with wine pairing for $680. The restaurant also has a rather extensive wine list with great Italian labels such as Tenuta San Guido Sassicaia Bolgheri 2017, Capichera IGT 2019, Fenocchio Barolo DOCG Annata 2016, and more.


Crowne Plaza Hong Kong Causeway Bay, G/F, 8 Leighton Rd, Causeway Bay
Hong Kong
Opening hours:
Wed to Mon 12-3pm; 6-10pm
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