Carbone Hong Kong brings the charm and splendour of the original New York institution to the heart of Central. The food at Carbone takes its culinary cues from the great talents and techniques of the present and the future. Using these skills and working with only the best ingredients, familiar New York-Italian dishes like Linguini Vongole and Lobster Fra Diavola, are reimagined and elevated to a new level. Just like the original, the ambience at Carbone is both nostalgic and progressive: plush leather banquets, antique brass chandeliers and sounds from legendary artists, such as Frank Sinatra, The Temptations and The Supremes, are reminiscent of a bygone era. The juxtaposition of contemporary elements like an art collection curated by renowned art dealer Vito Schnabel and waiters in tuxedos designed by Zac Posen combine to bridge the gap between the past and the present. Carbone Hong Kong is a destination for delicious and exceptionally well prepared Italian food, and a fine example of dining that is elegant, but unpretentious.
Executive Chef Mario Carbone was raised in an Italian-American home in New York. After graduating from the Culinary Institute of America, he trained under some of NYC’s top chefs including Daniel Boulud and Mario Batali and launched many operations. In 2012, Carbone was bestowed with the ultimate honour - Food and Wine Magazine’s ‘Best New Chef in America’ award. Australian born and trained Chef de Cuisine, Michael Fox brings an international CV to Carbone. Having worked abroad, and in some of Melbourne’s leading kitchens, from Shannon Bennet’s acclaimed Vue de Monde to the Flinder’s Lane favorite, Cecconi's Cantina, his knowledge of fine food, and Italian fare is immense and impressive.