Chinese Italian Crossover

Some may argue there’s some sort of intricate relationship between the history of Italian and Chinese cuisines going way back – so it was an interesting idea when Chef Gianni Caprioli (of Gia and Giando) and the father-son team of Kin-wai and Chun Lau (of Kin’s Kitchen) collaborated to create two sets of special menu at their respective Italian and Chinese restaurant, each using ingredients from the other country and I was curious to see how they turned out.

All Chicken!

An all-chicken Cantonese feast must be something we found it so hard to miss that despite a few last minute changes of plan, we finally made it at the end of April when most of us were free to go. We had a few decent meals at Kin’s Kitchen in Wanchai before so we were happy to be back for this special menu specially designed by Lau Kin-wai and Lau Chun, the father-son team who own the restaurant.

Portuguese Wines and Cantonese Cuisine

We were perhaps the only table in the room who cared much more about the dishes to be served rather than the wines that were being poured and passed around at a recent dinner event at Kin’s Kitchen in Wanchai. We always wanted to go back to the restaurant for their old-school Cantonese dishes, and the dinner, with the theme of "Piggy Feast" featuring wines from a Portuguese vineyard held in late August, provided us the perfect excuse to eat together.