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From Trattorias to Sabatini
Chef Claudio Favero’s connection to Italian food began in childhood, travelling across Italy with his father and stopping at traditional trattorias for lunch. One dish stayed with him: tagliatelle with Bolognese in Bologna, rich with egg, meat, rosemary and aged Parmesan. His career later took him through several Michelin-starred restaurants, including Don Alfonso 1890 in Naples, El Racó de Can Fabes in Barcelona and Don Alfonso 1890 at Grand Lisboa in Macau. At Sabatini Hong Kong, he brings that experience to a restaurant built on Roman tradition, seasonal ingredients and classic Italian hospitality.
“The best tagliatelle I ever ate was with my father in Bologna. I still remember the egg in the pasta, the meat, the rosemary and the Parmesan.”
Sabatini
Sabatini Ristorante Italiano in Hong Kong carries the story of the original Sabatini, founded by the Sabatini brothers in Rome in 1958. The Royal Garden restaurant opened in Tsim Sha Tsui in 1992 and has become one of the city’s long-standing Italian dining addresses. Its interior echoes the Roman restaurant, with arches, wrought iron details, handcrafted vases, tiles and furnishings sourced from Italy. Guests come for classic Italian cooking, seasonal ingredients, live music and the kind of familiar hospitality that has welcomed generations of Hong Kong diners.