Some restaurants impress with volume – bigger portions, louder sauces, flashier theatrics. And then there’s Tosca di Angelo, the Italian Mediterranean restaurant at The Ritz-Carlton where the real drama is how much flavour can be smuggled into something that looks almost too calm. The plates arrive looking unfussy, even modest at first glance. But give it a moment: the refinement isn’t trying to show off; it’s quietly flexing its muscles.

Burrata Cheese with Trio of Organic Sicilian Tomatoes, Anchovies and Fresh Italian Pesto

The result is one of those rare tasting experiences where every bite feels obvious in hindsight, like you’ve always known it should taste this good, but only Tosca di Angelo has done the homework.

Ethically Sourced and Certified Fassona Beef Carpaccio with Light Mustard, Parmesan 24 Months and Arugula

Culinary Director Angelo Aglianó, a Sicilian by instinct and a modernist by craft, seems to believe that the best kind of ‘wow’ is the kind you don’t have to shout about. His signatures, house-made pasta and blue lobster, are proof. Even before the mains, you can tell he’s building from the ground up: ingredients first, then technique, then precision, and finally that elusive ingredient most people can’t teach but only chefs can protect – soul.

Mezzi Paccheri Pasta with Sicilian Red Prawns and Organic Basil Pesto Sauce

Raised along the Sicilian seafront, he says, shaped his relationship with seafood and ‘umami’ long before anyone put a name to it. “I remember watching fishermen bring in their daily catch and enjoying family meals made with the freshest seafood. Those experiences taught me that great food starts with great ingredients and respect for nature,” says the Michelin-starred son of a fisherman.

Sicilian Artisanal Busiate with Hokkaido Sea Urchin and Sardinian Artichoke

He adds that what people now call umami wasn’t a buzzword; it was something he tasted naturally in sea urchin, anchovies, shellfish and homemade broths – flavours that taught him balance and depth. “I follow the same philosophy… create dishes that are elegant, authentic and full of flavour without being too complicated. I think about how to present [the best ingredients] in a fresh and modern way while staying true to Italian cooking… I never change a dish just to make it look modern.”

Risotto with Hokkaido Sea Urchin and fresh Wasabi

The opening act of our seasonal tasting menu is Mediterranean tuna and langoustine with marinated eggplant and Kaluga caviar. It’s the kind of combination that on paper could easily become messy – ocean richness, creamy caviar, tender fish, then eggplant bringing a smoky-savoury angle. But it lands clean. The marinated eggplant acts like a quiet conductor, letting the seafood sing without competing. The caviar doesn’t just sparkle; it punctuates.

Sanniti tubettini with caramelised cod and chives follows. The pasta here isn’t an accessory to the dish; it’s the architecture. The fish is skilfully caramelised, offering warmth and gentle sweetness, while the herbs cut through with that bright, green snap. It’s simply comforting and clever.

Red Star Grouper in Matalotta Soup with Olives, Tomatoes and Capers from Salina

Monkfish can be heavy if mishandled, but Tosca treats it with respect. Courgette blossoms bring a delicately perfumed lift, while a rice bud crust gives crunch without stealing attention. It’s a fish course that somehow tastes both powerful and weightless.

Then the menu tilts toward pork, but in true Sicilian fashion – sweet-sour, bold and sharp-edged with flavour. Iberian pork pluma with sweet and sour ratatouille and black pepper sauce is one of Chef Angelo’s deceptively unfussy plates. It is composed with restraint, but the layers are intense: tangy caponatina energy, juicy pork precision, and a black pepper sauce that warms you like a whisper turning into a conversation.

Australian Black Angus M5+ Ribeye with Parsnip and Pearl Onions and Cardamom Sauce

And then, dessert: Earl Grey cake with tonka bean coulis and raspberry sorbetto. Think sophisticated perfume, then a cool, tart interruption. The flavours don’t just match, they argue in the best way.

“Creativity and discipline are not opposites,” notes Aglianó of the technique required to deliver Michelin-level consistency. “Inspiration can come from travel… but transforming an idea into a Michelin-level dish requires testing and refinement. Every recipe goes through detailed evaluation. A guest should receive the same exceptional experience whether they dine with us on a Tuesday or a Saturday night.”

Ricotta Cream Cannoli with Candied Fruits and Chocolate Sorbet

No matter the day or the occasion, our bet is that diners will remember it for something better than a splashy foodie fantasy. At Tosca di Angelo, it turns out that Sicily, its sea, its markets, and its home-cooked depth do not need shouting to feel legendary. A menu like this persuades you. And on a night with those sweeping 102nd-floor views? Consider us completely convinced.

Tosca di Angelo, Level 102, ICC, 1 Austin Road West, Kowloon. Tel: 2263 2263. toscadiangelo.com

Text: Joseff Musa Photos: The Ritz-Carlton

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Sicily Artistry: Tosca di Angelo’s soulful tasting menu plays out to a chorus of approval