Chef PASQUALE RUSSO started his culinary journey with Italian cuisine as an 11-year-old in his uncle’s pizzeria. He now crafts classic and contemporary dishes at Spiga, the popular Italian restaurant in Hong Kong – right in the heart of Central.
Tell us a bit about Spiga and its menus.
Spiga is dedicated to delivering a contemporary Italian cuisine experience that is both exciting and approachable. Our menu draws on familiar flavours and memories, giving beloved classics a fresh and inviting appeal. We infuse each dish with our own unique imprint and interpretation, blending traditional recipes with modern twists. Under the culinary direction of 14-Michelin starred Chef Enrico Bartolini, we’re passionate about showcasing Italy’s rich culinary heritage in a way that feels both authentic and innovative.
Our menu reflects the diverse moments of the day and different occasions. It offers a multi faceted experience – from casual bites and pizza enjoyed on the terrace with a drink, to more refined, gourmet dishes for special moments. Our goal is to create memorable experiences for every guest, no matter the occasion.
What’s one of the signature dishes at your Italian restaurant? Is it hard to cook?
Candele alla Genovese. The “Genovese” sauce is made with tender cuts of beef or veal, and pork, combined with a generous ratio of onions – two parts onions to one part meat – and slow simmered for hours. This slow process allows the natural sugars in the onions to caramelise, resulting in a velvety texture and mellow sweetness that perfectly balances the savoury meat. Along with garlic, herbs and a touch of wine, the onions create a rich, aromatic ragù full of depth and flavour. We pair it with traditional candle-shaped pasta, Candele, which beautifully holds the hearty sauce, making for a satisfying and comforting dish.
It takes time, but it’s truly worth the effort. We finish the dish tableside, so guests can enjoy the amazing aromas that make this dish truly special.
How did you get started in cooking? Where was your first job in a kitchen?
I started at age 11, helping my uncle in his pizzeria – that was my first step into the culinary world. Working alongside him sparked my passion for cooking. Years later, joining the brigade of Chef Antonio Guida was a turning point in my career; it was truly impactful and helped shape my approach to Italian cuisine.
What do you like to cook at home after a big night of service?
I don’t usually eat after a service, but I enjoy relaxing with a glass of wine – something like a Chablis – and sometimes a handful of nuts for a light snack.
What’s the most underrated kitchen utensil?
A spoon! It’s simple but incredibly handy, you can use it for everything, stir, taste, scoop, plating…
Favourite three ingredients to cook with?
Olive oil, tomato, eggplant.
Is there any ingredient or food that people might be surprised to hear you don’t like?
A commercial jar of mayonnaise. I definitely prefer homemade mayonnaise – it’s creamier, fresher and simply tastes so much better.
What’s your favourite Hong Kong dish?
Clams with glass noodles. It’s so flavourful and comforting but light and full of umami. I love the aromatic combination of garlic, fresh ginger and a light, savoury broth that amplifies the natural sweetness of the clams, all absorbed by the chewy glass noodles.
What’s an ingredient or food trend you can see gaining traction in the next year or so?
I think plant-based foods and seaweed are really going to keep growing in popularity. They’re versatile, healthy and packed with umami flavour.
Where do you like to shop for ingredients in Hong Kong?
I like to shop at upscale supermarkets. They can be a bit pricey, but it’s convenient to find a variety of high quality ingredients all in one place and to discover international staples.
What’s one tip that might be helpful for amateur cooks?
Keep it simple! That will help focus on developing and balancing flavours, and mastering a few basic techniques – this will make your dishes taste great and boost your confidence in the kitchen.
What can diners look forward to at your Italian restaurant in Hong Kong for the rest of the year and beyond?
We’ll keep things fresh and exciting with seasonal novelties and new flavours woven into our traditional recipes. A highlight to look forward to is the visit of our culinary director, Chef Enrico Bartolini, on 19 September!
Chef Bartolini is one of Italy’s most talented and innovative chefs, and one of the most decorated Italian chefs in the world. He is passionate about exploring the rich culinary heritage of Italy while pushing creative boundaries to craft unique, memorable dishes.
Spiga is at 3/F, LHT Tower, 31 Queens Road, Central.
2871 0055 | reservations@spiga.com.hk
Our feature on this Italian restaurant in Hong Kong, Central first appeared in the Autumn 2025 issue of Expat Living magazine. You can purchase the latest issue or subscribe so you never miss a copy!
