Sabatini Ristorante Italiano — Restaurant in Kowloon

There are some pluses and more minuses. Their food is average, didn't meet the standard of a restaurant in a 5 star hotel and their price. The chicken in the set is most disappointing. There is some grassy taste, and they can not get rid of it. Prama ham was sliced in front of you but it's quite dry which you wouldn't expect from a piece of ham that is just sliced off. I suspect the ham isn't a popular dish and have been there for quite a while which the oil is long gone or simply they did a poor job of preserving it.

They will need to have better training on their staff. The wait person asked what drink I would like to have after i have seated. Since I am planning to order bervage after consulting my wife(yes. consulting), I asked for a glass of tap water. I can smell the dispise when they emphasized on the phase with an American accent of TAP (WALTER) and raised voice.

They said the steak is recommended to be cooked to medium, and it was served as well done. Took them twice to get it right.

The option to have truffle added to pasta is messy too. The wait person said he wouldn't recommend adding truffle since the pasta sauce was rich already. He came back 2 mins later, and saying that it should be fine since they have changed the recipe and adding truffle is ok. The set offers an option of adding truffle for 48 dollars per gram which is what the wait person told me. That's not the price they are billing me. They served me a different kind of truffle, and they charged me 188 dollars per gram. Most importantly, I CANNOT taste the freshness of it, there isn't much flavor.

The thing that piss me is that not a single staff member owned up to the responsibility of taking my order and telling me the wrong price. The waitor came with the bill simply said he had asked around and no one has taken my order. Does that mean the restaurant is haunted?

For the sack of not ruining my night, I stopped digging , paid, and then left. Never come back again.

I didn't take picture of the food since I tend not take picture of food that fail...

Situated in the vibrant heart of Tsim Sha Tsui, Sabatini offers a picturesque countryside setting complemented by live band performances. Founded by the Sabatini brothers from Rome, this restaurant brings over 60 years of culinary tradition, offering exceptional Roman cuisine and homemade pasta that transports diners to the charming streets of Italy.

Despite promises of attentive service, our dining experience at Sabatini was marred by significant lapses. A 45-minute wait for the main course and staff's unfamiliarity with the set menu - offering only one dessert when two were promised - undermined the restaurant's hospitality.

❍ 𝘼𝙗𝙖𝙡𝙤𝙣𝙚 𝙨𝙖𝙡𝙖𝙙 𝙬𝙞𝙩𝙝 𝙖𝙨𝙥𝙖𝙧𝙖𝙜𝙪𝙨 𝙖𝙣𝙙 𝙘𝙖𝙫𝙞𝙖𝙧 ❍ 𝙇𝙤𝙗𝙨𝙩𝙚𝙧 𝙨𝙤𝙪𝙥 ❍ 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 𝙏𝙤𝙣𝙣𝙖𝙧𝙚𝙡𝙡𝙞 𝙍𝙤𝙢𝙖𝙣𝙖 𝙨𝙩𝙮𝙡𝙚 ❍ 𝙋𝙖𝙣-𝙛𝙧𝙞𝙚𝙙 𝙮𝙚𝙡𝙡𝙤𝙬 𝙨𝙥𝙧𝙞𝙣𝙜 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 ❍ 𝙒𝙖𝙜𝙮𝙪 𝙈𝟱 𝙗𝙚𝙚𝙛 𝙨𝙞𝙧𝙡𝙤𝙞𝙣 ❍ 𝙉𝙖𝙥𝙤𝙡𝙚𝙤𝙣 𝙘𝙖𝙠𝙚 ❍ 𝙂𝙚𝙡𝙖𝙩𝙤 𝙖𝙛𝙛𝙤𝙜𝙖𝙩𝙤 𝙖𝙡 𝙘𝙖𝙛𝙛𝙚́

The 𝒍𝒐𝒃𝒔𝒕𝒆𝒓 𝒔𝒐𝒖𝒑 was a luxurious start, rich and velvety, with delicate seafood essence that tantalized the palate.

The 𝑻𝒐𝒏𝒏𝒂𝒓𝒆𝒍𝒍𝒊 𝒑𝒂𝒔𝒕𝒂 was a true highlight. Typically wary of the grassiness of sweet peas, we were pleased by the skilful integration of them. Perfectly al dente, the dish also balanced the earthy mushrooms and savory Parma ham, all bound by a silky cream sauce.

The 𝒘𝒂𝒈𝒚𝒖 𝒃𝒆𝒆𝒇 was a masterpiece of precision cooking. Pink flesh was tender and juicy, showcasing the premium ingredients and expert preparation.

The 𝒏𝒂𝒑𝒐𝒍𝒆𝒐𝒏 𝒄𝒂𝒌𝒆 provided a sublime finale. Layers of light and crisp pastry alternated with smooth custard cream. Remarkably, it avoided the pitfall of being greasy, instead offering a pristine balance of sweetness and sophistication.

Date:...

The space unfolded like a secret—traditional yet luxurious, with chandeliers casting a golden glow on glossy floors. Vintage wines lined the walls like old friends waiting to be uncorked, and in the background, live melodic tunes drifted from a singer and the cello.

Our server glided over, all warmth and ease, and we eased into our choices. First up, the burrata paired with Parma ham—thin slices; as it hit the tongue, it all melted in perfect harmony, a mellow burst of flavor that danced like a slow melody, echoing the distant notes of the cello.

But the suspense built as we awaited the next act: the seafood ravioli—or was it raviolo? Crafted with squid's black ink, the filling hailed from Alaska's wild seas: mighty crab in a humble tomato sauce that let those far-flown treasures shine through, unmasked and bold.

Then came the main event, lamb chops that arrived with a promise of something profound. They chopped right through—tender & juicy.

We'd whispered about our special occasion when booking, but little did we suspect the sweet surprise they'd tucked away—a gesture both thoughtful and touching, making the night feel even more ours. Hats off to the team for that magic touch.

Desserts followed, shining as bright as the musical finale, capping off what unfolded as one of our finest dinners in Hong Kong. Thank you, Sabatini, for the slow reveal of an...