In a city as fast-paced and dynamic as Hong Kong, where the dining scene shifts as often as the skyline, the skill of crafting exceptional pasta remains a true art form. Far beyond the basics of boiling water and tossing in sauce, this is where the best chefs work their magic, transforming humble ingredients into dishes that linger long after the last bite.
With an overwhelming number of restaurants vying for attention, each claiming to offer a pasta experience like no other, it can be hard to know where to start. To save you the trouble, we’ve done most of the legwork. From timeless Italian classics to inventive modern twists, here’s our pick of the best places in Hong Kong to indulge in pasta, no matter your budget.
Pici
Pici is one of the most popular pasta restaurant in Hong Kong (Photo: Instagram / @picihk)
Signature (cacio e pepe) pici at Pici (Photo: Instagram / @picihk)
I have been known to order three servings of the signature pici at Pici. There is something so irresistible about the bite of the noodle, the thickness of the sauce and the tangy, umami nature of the pecorino that one portion is never enough. I will often order a salad to start, “for health”—when it’s on the menu, the spinach and pear is the perfect, crunchy, slightly sharp precursor to all that creamy, cheesy goodness—but sometimes I just want the pasta and its ultimate-comfort-food goodness. Plus an extra order of bread—I wipe that plate clean of every schmear of sauce.
- Karly Cox, Regional managing editor, Print, Tatler Asia
Bottoni with buffalo cheese, guanciale and peppercorns
Pappardelle with onion “Genovese” ragout and Wagyu
Estro’s pasta really ought to come with a warning label: May cause uncontrollable joy.
Antimo Maria Merone’s modern Neapolitan cuisine takes what you think you know about pasta and dials it up to about 11. His signature bottoni-delicate little button-shaped morsels are edible parcels of happiness. Always changing with the seasons, always leaving you wanting more.
Now, with the recent launch of a la carte dinner options (minimum three courses, because someone decided that you’re supposed to balance pasta with things like appetisers and mains), you’re free to mix and match-though, frankly, I’m happy to take all the pasta and call it a night. The pappardelle, for example, with its rich onion ‘Genovese’ ragout, is indulgent in the best way possible, while the riso with spot prawn, chilli and lime offers a light, zingy reprieve. So yes, technically you can pace yourself, but why bother when the pasta is this good?
- Fontaine Cheng, Senior dining editor, Tatler Hong Kong
LucAle’s signature spaghettino freddo (Photo: Instagram / @lucalehk)
LucAle’s parcels of pumpkin with bronte pistachios and shavings of nutty black truffle (Photo: Instagram / @lucalehk)
Don’t let LucAle’s unassuming location fool you—the Italian restaurant’s entrance is in a quiet alleyway and can be easy to miss. Expect a menu featuring traditional homemade pastas and hearty flavours. There’s the pumpkin and mascarpone ravioli with Bronte pistachios sauce and black truffle for those who love rich flavours, or hand-cut tagliolini pasta with lobster, prawns and scallop ragout with fresh tomatoes and basil for seafood fiends.
A special shoutout goes to the pork chop Milanese—something you should have along with your pasta. I’d never liked this dish—or I should say that I’d never had a good pork chop Milanese—until I visited LucAle. The restaurant’s take on this classic is a fusion of savoury and juicy flavours—a delicate piece with a crisp, crunchy crust, fried to perfection.
- Andrea Lo, executive editor, Tatler Hong Kong; editor, Tatler Macau
Nood Food’s vegan carbonara pasta (Photo: Instagram / @noodfoodofficial)
Nood Food’sclassic spaghetti bolognese (Photo: Instagram / @noodfoodofficial)
I’m the last person on earth to ever pick Italian on a night out as I’ve always preferred to enjoy creamy pasta in the comfort of my own home (what can I say, after I carb load, I need a bed nearby to lay horizontally, OK?) Nood Food has this incredible spaghetti carbonara that I have become obsessed with. I order it frequently on Deliveroo too—it’s creamy, it's got caramelised onions, crispy bacon and it comes piping hot every time. I think what surprised me the most was the portion size. It’s huge and will keep you satisfied for hours. For nights in, there is nothing better than this, a solid drankety drank and a good true crime documentary. Heaven!
- Tara Sobti, head of VIP Content & Community, Tatler Hong Kong
Nood FoodAddress: Several locations around Hong Kong
Dough Kitchen
Dough Kitchen’s red prawn pasta (Photo: Instagram / @kingkeneatss @hkdough)
Dough Kitchen’s handmade pasta (Photo: Instagram / @hkdough)
The best pasta in Hong Kong? Say no more.
Indulge in the artistry at Dough Kitchen, where each dish reflects the essence of laid-back yet stylish Japanese-inspired Italian spots in Tokyo. Be sure to try their signature handmade sea urchin pasta crowned with a touch of caviar. And of course, explore their ever-changing specials board, where you might discover delightful seasonal creations and the freshest catches flown in from Japan.
- Salomé Grouard, digital editor, Tatler Hong Kong
Dough KitchenAddress: 21B Brown Street, Tai Hang, Hong Kong
You might also like: Where to eat, drink and shop in Hong Kong’s Tai Hang
ABC Kitchen
ABC Kitchen is a hidden gem inside of Queen Street’s Cooked Food Market (Photo: Instagram / @foodbaby_247)
ABC Kitchen’s lobster bisque (Photo: Instagram / @foodbaby_247)
This hidden gem is one of my favourites. It’s in the Queen Street Cooked Food Market, and their menu changes regularly—bar a few signature dishes. The pesto with burrata is great, as is their seafood pasta, and they do a mean carbonara. While this is a pasta article, I have to add that you must order the suckling pig. It’s criminal how good it is.ABC Kitchen is nothing fancy, but I love the no-frills atmosphere, enjoying homemade Italian food on white-and-red checkered tablecloths in a bustling Hong Kong-cooked food centre. It’s also BYOB, which is a plus.
- Coco Marett, lifestyle editor, Tatler Hong Kong
ABC KitchenAddress: CF7 1/F Queen Street Cooked Food Market, 1 Queen Street, Sheung Wan, Hong Kong
Trattoria Felino
Trattoria Felino’s mezzi paccheri alla puttanesca di mare (Photo: Instagram / @trattoriafelinohk)
Trattoria Felino’s spaghettini e ricci di mare (Photo: Instagram / @trattoriafelinohk)
As someone who loves a good sauce, nothing beats indulging in pasta when dining out. A steaming plate is the ultimate reward—and let’s face it, we all deserve a treat now and then! This year, Trattoria Felino has climbed to the top of Hong Kong’s culinary scene, and it's clear why: their tagliatelle beef ragut with pecorino is so delicious, it nearly convinced me to move to Italy. Speaking of pasta, I often find myself caught in the classic debate: should carbonara be made with just egg or with cream? I typically lean toward cream, but Trattoria Felino’s egg carbonara completely changed my perspective. It’s an absolute must-try—one bite and you’ll be dreaming about it for weeks. Buon appetito!
- Alix Lefebvre, assistant manager, VIP Relations, Tatler Hong Kong
And just to add, because I’m now in the Felino fan club, you need to try their scialatielli with zucchini, pecorino, and basil. Who knew courgettes had this kind of untapped potential? The zucchini is buttery and soft, the pecorino steps in with just the right level of salty swagger, and the basil adds a fragrant kick like it’s crashing the party. Order it. You’re welcome.
- Fontaine Cheng, Senior dining editor, Tatler Hong Kong
Trattoria FelinoAddress: G/F, 1-7 Ship Street, Wan Chai, Hong Kong
Nocino
Nocino’s nduja reginette (Photo: Instagram / @nocinohk)
Nocino’s Brown crab cacio e pepe spaghettone pasta (Photo: Instagram / @nocinohk)
When Swiss Italian restaurant Nocino opened in December 2023, it was constantly booked out—yes, its intimate space in Tai Hang is only big enough to fit only about 5 tables—but more so, its fresh house-made pasta dishes are heavenly: nduja reginette cooked to the right soft yet slightly chewy texture, rich and nutty pesto gigli or tender lamb shoulder festonoti. Understandably, Italians can be quite protective of their traditional recipes, but Nocino’s dishes, inspired by Swiss flavours and paired with Swiss wines in a cosy home-themed setup, are my go-to for a perfect pasta experience.
- Zabrina Lo, features editor, Tatler Hong Kong
NocinoAddress: Shop 92E, Tung Lo Wan Road, Tai Hang, Hong Kong
Testina
Pappardelle with chicken offal ragu
Testina’s homemade pasta is the kind of thing that could charm its way past any dietary restriction. The tagliatelle with duck ragu is a solid classic—a dish that struts in, does its job and leaves you perfectly satisfied. But then there’s the pappardelle with chicken offal ragu, and suddenly we’re in serious territory. It's a rich and gutsy dish, one that doesn’t care if you’re squeamish—it’ll win you over regardless. And if you’re into offal, well, welcome to the club. We’ll get along just fine. If you’re not? Honestly, you might want to reconsider some life choices.
- Fontaine Cheng, Senior dining editor, Tatler Hong Kong
See also: No guts, no glory: Why offal is becoming the cut of choice
The best phở in Hong Kong, according to Tatler editors