Wine & Dine

Chef Interview; Antonio Cacciapaglia from La Locanda

Ever wondered what world-class chefs cook at home? We spoke to Antonio Cacciapaglia from Italian restaurant La Locanda to get the low-down on his favourites.

The man himself
The man himself

When you’re at home what do you like to cook?
I love to cook pasta at home. Many people may think it’s easy to cook pasta, but it’s very difficult to make an amazing dish. That’s why I’m always looking for ways to improve my cooking to create new dishes.

Where’s the best place in HK to buy fresh produce?
I prefer going to City’Super, because it has so many high-quality ingredients.

What three ingredients should a home cook always have on hand?
Olive oil, Parmesan cheese and fresh tomatoes.

What’s your favourite local food and where do you get it?
I’m “old school” in the sense that I prefer simple Italian dishes or sophisticated and complex French dishes.

Has Hong Kong cuisine influenced the way you cook?
Of course. I have learned to embrace local food culture. When requested by guests, I will cook my pasta with less salt and for a longer period of time. I only do this as a request, though; I still prefer to cook my pasta al dente as an Italian chef.

Describe the dining scene in Hong Kong in three words.
International, attractive and demanding.

When you’re not in the kitchen at La Locanda, where do you go to eat out?
I love the fact that Hong Kong has everything. If I decide to go eat Italian or Japanese food, I can find the best places on earth here. I’m always looking for high-quality restaurants, such as Giando, Petrus, Otto e Mezzo Bombana.

 

Shop 402, Ocean Centre, Harbour City, Tsim Sha Tsui
2785 9600 | diningconcepts.com/lalocanda

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