Cannubi Enoteca Cucina (K11 MUSEA) — Restaurant in Kowloon

Stepping into Cannubi feels like entering a timeless sanctuary—classic and elegant, yet refreshingly relaxed. There's no stuffiness here, just the warm promise of an exceptional meal.

Veal Tenderloin: Incredibly tender veal, cooked to perfection. The accompanying ingredients create a rich, sophisticated flavour profile that’s surprisingly light – ideal for a summer lunch. A truly balanced dish.

Seared Scallops: Pure perfection on a plate. These scallops boast a beautiful caramelised crust giving way to a luxuriously soft, sweet interior. Pure umami delight.

Spaghetti Chitarra: Arguably the best spaghetti I've ever tasted! Wonderfully aromatic, with a powerful punch of garlic and briny clam flavour. The pasta itself was al dente* – beautifully bouncy and satisfying. And that sauce? Absolutely divine!

Alaska Cod: A revelation, even for someone who isn't usually a fish enthusiast! The cod was exceptionally soft and flaky, bathed in a vibrant tomato-seafood sauce that kept every bite incredibly moist, juicy, and utterly delicious. A lovely, comforting dish.

Mayura Beef Tenderloin: Melt-in-your-mouth tender beef with a deep, satisfying meatiness. What truly elevated it was the unique, complex sauce – unlike anything I've had elsewhere. It added a special dimension that made this dish truly memorable and utterly yummy.

Tiramisu: Hands down, the best tiramisu ever! Exquisite layers were incredibly creamy and perfectly moist. It struck the ideal balance – not overly sweet, never cloying or greasy, but beautifully light and airy. An absolutely lovely,...

Excellent service and food!

As a start, the bread is soft and tastes very well (so good that we had two). Both the Vegetable Soup (we ordered one bowl to share) and Roasted Octopus from the appetizers are top-notch.

Highlight of the night is certainly the finely made pasta - we ordered Spaghetti Puttanesca (spaghetti with capers, olives, and anchovies in cherry tomato sauce - remember to mix the dish well to enjoy a mouthful of perfect al dente spaghetti fully covered by the sauce/ingredient) and Red Pawn Linguine (simply flawlessly cooked, so good) which gave us an opportunity to try pasta in different style/origin! Special credits to the manager who introduced us the specialty of the two pasta dishes and allowed us to enjoy them to the fullest.

Both the main course - Iberico Pork and dessert - Classic Tiramisu are good, though on a relative basis not as stunning as the appetizer and pasta.

Nevertheless, will certainly return and try other pasta and...

The dinner menu was a delightful surprise! We began with the Fassone tartare topped with caviar and a perfectly seared scallop. The highlight of the meal was definitely the seasonal white truffle homemade tagliolini, closely followed by the exquisite red prawn linguine. The secondi Australian wagyu tenderloin and Iberico pork were equally satisfying. For desserts, we enjoyed the classic tiramisu and a mixed berry pavlova—both were refreshing and utterly memorable.

The service was exceptional, thanks to Billie, who guided us on a delightful journey from farm to table. The sommelier, Nobel, impressed us with his expertise on wine and sake pairing. We concluded our dining experience at the bar with a glass of grappa, served by Ason, which was the perfect ending. Overall, it was a fantastic dining experience! A heartfelt thank you to Chef Keith Yam for bringing together such an...