Sun and sea breeze, the scent of freshly baked bread and vibrant plates of pasta and pizza beckon you to unwind at La Baia. This all-day dining oasis on the Kai Tak Sports Park waterfront is all about creating a laid-back, family-friendly atmosphere that makes every meal feel like a holiday.

At your first few steps into La Baia, you will be transported: walls are painted with ocean hues; cosy banquettes invite lingering conversations; and the gentle sway of a woven fabric installation overhead mimics the waves. The interior is a coastal dream of curved lines, natural materials like wood and stone, and lush greenery that bring the seaside indoors. As day turns to dusk, the space glows with bamboo-inspired pendant lamps, casting a golden, island-vacation vibe that instantly relaxes you.

Chef Sidhu Lakhveer Singh, the culinary maestro behind La Baia, shares his passion: “We cook as if feeding our own family – small batches, no shortcuts, olive oil poured generously.” It’s this genuine approach that shines through in every dish. With more than a decade of experience in European kitchens, Chef Sidhu’s philosophy is simple: “Less is more, if the less is perfect.” His signature dishes are honest, flavourful and rooted in tradition, yet approachable for modern diners.

The menu is a celebration of Italy’s heart and soul, with a Mediterranean twist. Starters like Calamari Fritti come with zesty lemon aioli, and Salmon Tartare is a fresh medley of avocado and pickled fennel, perfect for sharing and kicking off the meal with style. The hearty, house-made pastas are a revelation. Sea Urchin Aglio e Olio Linguine, coated in a rich sea-urchin emulsion and garlic confit, is decadent without being overwhelming, a true umami bomb that highlights the chef’s mastery of seafood.

He explains, “Every Tuesday and Friday, I wake up early to pick the best ingredients from wet markets. Tomatoes that smell like summer? They go straight into tonight’s sauce.” This dedication to freshness and seasonality ensures each dish is vibrant and authentic. Imported essentials like Parmesan and anchovies are complemented by locally sourced vegetables and herbs, creating a menu that is both authentic and sustainable.

Pizza fans will be delighted with La Baia’s Neapolitan-style pies, crafted from Italian ‘00’ flour and fermented for 24 hours. Diavolo Calabrese, topped with spicy Italian salami and a hint of spicy honey, is a fiery delight, while Tropicana, with ham and pineapple, adds a sweet tropical twist. Chef Sidhu emphasises, “Our dough is all about craftsmanship – slow fermentation, careful baking – to achieve that perfect chewy crust.”

For mains, Herb Roast Chicken, dry-aged for three days, is a standout, served with lemon-rosemary sauce and creamy Parmigiano polenta. Beef Short Ribs, so tender they fall off the bone, come with roasted baby carrots and a rich sauce. And don’t miss the Grilled Octopus: succulent, smoky and paired with pickled red onions for a tangy contrast.

La Baia also caters to the lively, family-oriented crowd with weekend brunches. From Eggs Benedict on sourdough to a juicy Steak & Eggs, the menu is flexible and fun. Want to elevate your brunch? Opt for a refreshing Spritz or a classic Bellini. The relaxed pace and pet-friendly outdoor patio make it perfect for leisurely mornings with loved ones, furry friends included.

Chef Sidhu’s advice? “Slow down, taste everything, and enjoy the moment.” His team shares his passion, starting each shift with a tasting to ensure every dish meets their high standards. “Happiness is seeing a three-year-old clap for gnocchi and grandparents asking for the recipe,” he says with a smile.

Looking ahead, the chef envisions La Baia as an extension of the neighbourhood’s living room. He plans to stay connected with the Kai Tak community, offering early mornings for espresso and late nights for limoncello. His goal? To keep the kitchen lively and the spirit of family alive for generations to come.

La Baia DC-010, G/F, Dining Cove, Harbour Front, Kai Tak Sports Park, 38-39 Shing Kai Road, Kowloon City. Tel: 2253 6686

Text: Joseff Musa    Photos: La Baia