The new Italian restaurant Mi Manchi is now open at the East Kowloon Cultural Centre, marking its debut as the first and currently the only restaurant within the venue. The restaurant specialises in daily fresh handmade pasta and Italian delicacies, integrating local ingredients to bring the people of Hong Kong flavours that are both familiar and delightfully surprising.
Mi Manchi, which means “I miss you” in Italian, deeply reflects the sentiments of its founders, Gary and Horry. They hope Mi Manchi will become the top choice for diners’ daily gatherings and celebrations, touching hearts with its food. They believe that food possesses a unique power to connect people. At Mi Manchi, it’s not just about sharing a meal, but about cherishing precious moments together.
Horry states, “We chose the East Kowloon Cultural Centre with the hope that this new cultural and arts venue will become a gathering place for Hong Kong people and art lovers. At the same time, we aim to attract them to stop by with our unique cuisine, enjoying a fusion of delicious food and culture.”
Mi Manchi integrates familiar local Hong Kong ingredients and flavours into Italian dishes, making Italian cuisine more accessible to the tastes and lifestyle of Hong Kong people. By skilfully incorporating unique local ingredients such as salted fish, Hua Diao wine, and XO sauce, it creates interesting and unique Italian delicacies, giving each dish cultural significance.
Local Salted Fish Croquettes (HK$88) uses salted fish from Tai O instead of Italian cured meat. The golden, crispy exterior envelops tender fish meat, blending the unique salty aroma of threadfin salted fish. Every bite delivers a rich umami flavour and a crispy texture. The Poached Coffee Pear Salad (HK$88) features sweet, juicy pears slow-poached with locally roasted coffee, exuding a unique caramelized and fruity aroma. Paired with fresh salad greens, it’s a refreshing appetizer. The Tofu Cheese Foam w/ Focaccia Toast (HK$78) whips locally made fresh soy milk into a light cheese foam, served with crispy, delicious baked focaccia toast for a fresh taste.
The Mezze Maniche al Polpo e Nduja (HK$148) is an innovative dish meticulously developed by the culinary team. It combines the locally made XO sauce, familiar to Hong Kong people, with succulent octopus. The rigatoni absorbs the rich meat sauce, offering a spicy flavour with the umami of seafood, creating a surprising combination. The Spaghetti Alla Red Shrimp (Handmade Pasta) (HK$178) features sashimi-grade wild Spanish red prawns marinated in a Hua Diao wine and soy sauce mixture. The delicate and sweet prawn meat absorbs the rich aroma of Hua Diao wine. The handmade pasta is cooked in a rich broth made from the red prawn heads, ensuring every bite is packed with the essence of shrimp. Served with the handmade pasta, which has a chewy, al dente texture and a rich egg flavour, each strand is coated in the fragrant red prawn sauce. Upon serving, Hua Diao wine is sprayed tableside to enhance the aroma.
The pizzas feature a sourdough base, with three sourdough pizza options made from a house-baked sourdough that has been fermented for over twenty-four hours. The Margherita Sourdough Pizza (HK$128/half; HK$218/full) has a crispy base topped with fresh tomato sauce, rich mozzarella cheese, and basil leaves, representing the most classic Italian flavour. The Pistachio & Cheese Sourdough Pizza (HK$138/half; HK$228/full) features a pistachio pesto made from Italian pistachios, topped with Pecorino cheese and sprinkled with crispy pistachio nuts for a rich nutty aroma. The Parma Ham Sourdough Pizza (HK$148/half; HK$238/full) features 24-month aged Parma ham, which is savoury and rich with a delicate, fragrant fat.
Other classic Italian dishes include the Spaghetti Alla Carbonara (Handmade Pasta) (HK$138), made with guanciale (cured pork jowl), a rich egg yolk sauce, and Pecorino cheese for the most authentic Italian flavour. The Creamy Tuscan Chicken (HK$228) features tender and juicy chicken slow-cooked with plenty of vegetables and cream. The creamy sauce is rich and smooth, infused with the freshness of Tuscan herbs, making you feel as if you are in the Italian countryside. The Seasonal Fish En Papillote (HK$258) uses seasonal fresh fish fillets, simply seasoned with herbs and lemon, and slow-baked in a paper parcel to lock in the juices, keeping the fish tender and moist. The aroma is released the moment the parcel is opened.
For desserts, besides various ice cream flavours from the local brand De Dino, there are of course the classic Tiramisu (HK$58), Panna Cotta (HK$48), and Handmade Bomboloni (Truffle Custard / Matcha Cream, HK$38). The Tiramisu is made with locally roasted coffee from Urban Coffee Roaster and Sugar-Free Coffee Liqueur from the local brand “Pale Ink,” offering a rich coffee and liqueur aroma. The rich and creamy Panna Cotta is served with a sweet and sour handmade mixed berry sauce. The two types of Bomboloni are filled with daily fresh fillings, with flavours changing periodically to surprise diners.
In addition, the restaurant also offers a variety of locally roasted coffees, fruit teas, cocktails, mocktails, and wines to complement different dishes.
Mi Manchi is now open, serving lunch, afternoon tea, and dinner, with a kids’ menu also available. It provides a unique dining experience for nearby residents, diners from all over the city, and art lovers visiting the East Kowloon Cultural Centre. The restaurant is designed with warm wood and brown tones, creating a warm and harmonious atmosphere reminiscent of an Italian trattoria. Wooden tables and soft lighting make diners feel the comfort and relaxation of being at home. Furthermore, from now until October 31, 2025, customers can enjoy a 10% discount on à la carte items with a minimum spending of HK$200 per table.
