Dieci Hong Kong Brings Casual Osteria to Central

DIECI Hong Kong opened in Central, aiming to bring the relaxed feel of small Italian osterias to the city rather than a fine dining experience, the restaurant said. Chef Paolo Olivieri oversees the kitchen and, according to the restaurant, the menu follows an “Osteria Futura” concept that keeps 10 starters and mains each month and rotates dishes by season to keep the offerings fresh.

The restaurant emphasizes regional stories behind each dish, rather than ornate plating, the restaurant said. That approach shows in the menu’s signature items and in the way familiar flavors are arranged to evoke home cooking in Italy.

[UNVERIFIED: DIECI] Hong Kong: What to try

If you try only one dish, the pasta mista is the clear choice. Different pasta shapes arrive tossed in a seafood tomato sauce so each bite varies in texture and chew, while shrimp and a plum tomato sauce lend a balanced sweet and tangy profile that recalls Italian family cooking.

The tartare is another highlight. Made from Fassona beef trimmed to a moderate fat level, the meat is tender and simply seasoned with olive oil and sea salt, then paired with black truffle and Castelmagno blue cheese. The cheese adds depth without masking the beef, according to the menu description provided by the restaurant.

Starters to share

For a tasting that starts light, the Catalana lobster salad uses local lobster with tomatoes and Tropea onion for a crisp, refreshing combination. The restaurant lists it as a good appetizing starter for groups. The Acciughe pairs salty anchovies with creamy buffalo mozzarella and a basil pesto for layered flavor, and the Bassanese style asparagus lets the vegetable’s snap and sweetness carry the plate.

Main courses and small plates

On the main course list, a dry aged local dentex is a notable preparation. The menu lists dentex that has been dry aged so the flavor concentrates, with a crisp skin and tender flesh after roasting. The dish is priced at approximately $36.72 (originally 288 HKD), according to the restaurant’s menu.

Another recommended main is roasted three yellow chicken leg with chicken liver sauce. The skin comes out golden and crisp while the meat stays moist, and the liver sauce adds a rich but not overpowering finish, the restaurant said.

For snack sharing, the Palmieri mortadella with focaccia offers crisp exterior and soft interior textures, while the fried buffalo mozzarella sandwich arrives with molten cheese and cooked ham for a rich mouthfeel.

Dessert and practical details

The cachi e arancia rossa dessert mixes caramelized persimmon, blood orange, and pistachio gelato. The menu price for the dessert is listed at approximately $12.50 (originally 98 HKD), and the combination is described by the restaurant as a balanced, not overly sweet, finish to a meal.

The restaurant does not pursue elaborate presentation, instead highlighting ingredients and regional flavors, the restaurant said. That framework runs through the pasta, starters, mains, and desserts.

DIECI
Address: Basement, 29 31 Gough Street, Central (Gough Street is a short side street in the Central district)
Hours: Tuesday through Saturday, 12 p.m. to 3 p.m., 6 p.m. to 11 p.m., closed Monday
Reservations: WhatsApp 9077 2629 or [email protected]
Website: https://diecihk.com