208 Duecento Otto Restaurant Review
208 Hollywood Rd. 
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Central Hong Kong
852-2549-0208
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208 Duecento Otto Restaurant is one of our 2012
Hot 10 Hong Kong Restaurants|
Cuisine
Open
Lunch & Dinner daily, Brunch Sat.-Sun.Features
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Open late
- Casual smart
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 This industrial chic eatery is grabbing the attention of gourmands who appreciate true Napolitano pizzas among other Italian delicacies served in an unpretentious European café ambience. Tables downstairs in the brick-clad wine bar do not need to be reserved but competition is tight among Hong Kong’s sleek elite to snag these seats every night. The ground floor serves up fresh from the old country cold cuts while upstairs the more intimate dining feels homey with solid walnut floors, walls covered in blue and white ceramic tiles printed with Chinese illustrations, and old-fashioned marble tabletops. Chef Vinny Lauria came straight from the acclaimed Babbo in New York, bringing with him pizza previously unavailable in Hong Kong. The chef himself recommends the D.O.C., a deceptively simple pie of cherry tomatoes, mozzarella and basil as well as the marinara con accuighe that adds garlic, anchovies and oregano. For the table, order the pan-roasted whole mullet with braised artichokes, charred lemon, bottarga di muggine and chili citronette. Everything on the menu goes even better with Lauria’s crispy prosecco potatoes. These dishes are equally matched by an impressive beverage list as is fitting for Hong Kong's hottest wine bar. Choose from 20 wines by the glass and another 45 by the bottle, balanced between new- and old-world vintages. The expat bartender’s cool cocktails include classics like the Sherry Cobbler and Gibson and his own spins on sips called the Honey Cooler, Rosso Fizz and Pear Mule. Most will have overindulged before the dessert menu arrives but treats worth considering include the white chocolate budino made with crème fraîche, cardamom caramel and blueberries and the roasted caramelized figs in Gorgonzola dolce with almond cookie crumble.
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