Extending the success of its launch in Causeway Bay this May, PARKSIDE@NINA CWB amps up the holiday vibe with a three-month guest-chef stint by an Italian-trained Hong Kong chef who brings fresh premium seafood, la dolce vita flavours and Michelin-starred restaurant experience to the botanical elegance of the beautifully designed café. Bold new à la carte arrivals crafted with globally sourced ingredients are also unveiled alongside this limited-time Italian summer menu, adding an extra layer of joy to a contemporary dining experience rooted in nature.
Sister to PARKSIDE@NINA in NINA MALL, Tsuen Wan, which was named among the 50 Most Beautiful Cafés in the World, the newly opened PARKSIDE@NINA CWB is nestled within Nina Hotel Causeway Bay and welcomes diners from morning to night. Flooded with sunlight through curtain‑wall windows overlooking Victoria Park’s greenery, it offers a refreshing setting for summer gatherings over lunch or dinner.
Guest Chef Jeff So Curates a Three‑Month Italian Summer Menu Celebrating Treasures from the Sea
Chef Jeff So will serve as Chef‑in‑Residence for three months, beginning on 20 July 2026. A dedicated culinary talent with experience in a Michelin‑starred restaurant in Italy, Chef Jeff So makes his Hong Kong debut with an exclusive à la carte menu. Passionate about Italian cuisine, he reimagines classic dishes through a modern lens, with equal focus on presentation and flavour, crafted to delight Hong Kong’s food lovers.
Known for seamlessly blending Italian techniques with Asian influences, Chef So was trained at ALMA, The School of Italian Culinary Arts, near Parma. He subsequently held culinary roles across the country, expanding his expertise in regional ingredients and solidifying his cooking techniques. He acquired a love for Italian seafood staples at Taverna Del Porto, a waterfront restaurant in Tricase, Puglia, located at the heel of the boot of Italy, then travelled north to work in a one-Michelin-starred restaurant in Modena, L’Erba Del Re. Throughout and beyond these tenures, his passion for culinary excellence has remained steadfast.
At PARKSIDE@NINA CWB this summer, Chef So offers diners a refined evening-dining adventure showcasing his creative interpretation of Italian favourites. His inventive take on antipasti includes Creamy Burrata (HK$168), a rich pairing of burrata cheese with assorted tomatoes, pistachios, balsamic cipollini onions, basil and mala vinaigrette that celebrates the elegant simplicity of Italian recipes. Shifting to seafood, the sea with Hokkaido Scallop Carpaccio (HK$168), he dresses delicate slices of premium scallop with a vibrant lemon passion fruit dressing, fresh dill, sunchoke chip and radish, creating a refreshing and harmonious blend of sweetness, acidity and texture.
Baked Clams Oreganato (HK$188) is a comforting expression of coastal Italian flavours, featuring fresh clams topped with herb-seasoned sourdough breadcrumbs, garlic and white wine. Gnocco Fritto with Cold Cuts (HK$178) sees golden-fried pasta pockets served alongside the charcuterie standouts of mortadella, ventricina salami, cured ham and basil ricotta – a salute to the traditional flavours of Emilia-Romagna that the youthful chef discovered in Modena.
Pasta is another of Chef So’s specialties, as seen in Bone Marrow Tagliolini (HK$208), showcasing his signature egg pasta, expertly tossed with garlic, and rich roasted bone marrow, which offers exceptional depth and indulgent texture in every bite. His Asian roots shine brightly in Mentaiko Linguine (HK$228), an innovative East-meets-West interpretation pairing mentaiko with a silky onsen egg, shichimi and Italian parsley, delivering layers of umami and subtle spice.
Squid Ink and Seafood Risotto (HK$238), featuring premium Carnaroli rice slowly cooked in squid broth and finished with seasonal seafood, is another fragrant dish that transports diners to the warmth of the Mediterranean Sea and the aromatic Italian coastline.
Chef So pays tribute to a beloved northern Italian classic with the hearty main of Osso Buco Alla Milanese (HK$328). Veal shanks slowly braised in a rich sauce are served on a bed of saffron risotto and topped with gremolata, creating a perfect balance between richness and freshness. Ideal for sharing, Slow-Cooked Beef Short Ribs (HK$428) reflects his contemporary culinary approach, pairing melt-in-the-mouth beef with fregola, green papaya salad, sesame and black bean sauce in an orchestrated marriage of Italian and Asian influences.
For a sweet finale, he complements Pistachio Ricotta Cheesecake (HK$88) with orange crumble and raspberry gelato to create a delightful interplay of creamy, citrus and berry flavours. Complex and exciting, ICAM Chocolate (HK$88) is an elegant ode to the multiple and luscious expressions of premium Italian chocolate.
Taking the dining experience beyond à la carte, PARKSIDE@NINA also presents an exclusive Italian‑omakase dinner journey curated by Chef So, launching on 20 July 2026. Designed to surprise and delight discerning epicures, So Summer Symphony Omakase unfolds within the group’s most exclusive spaces – comfortably hosting up to 10 diners in the Causeway Bay branch’s intimate private room, and up to 14 guests at the NINA MALL branch Chef’s Table.
Dedicated to delivering an unparalleled level of personalised service, this bespoke culinary experience is priced from HK$1,200 per person. The menu features customised recipes crafted with seasonal ingredients from the chef’s private repertoire, paired with handpicked wine selections chosen to elevate each course. To ensure the ultimate in gastronomic excellence, reservations are required at least five days in advance.
New Arrivals Showcase Creative Flavours for Summertime Sharing
Reinforcing its commitment to approachable yet refined everyday dining, PARKSIDE@NINA CWB introduces a collection of à la carte dishes perfect for the summer, highlighting globally sourced ingredients, bold flavour combinations and contemporary comfort food.
Leading the new appetiser selections is Beef Tartare (HK$158), featuring finely chopped raw beef paired with black garlic aioli, capers and crisp truffle toast for a rich yet refreshing start to a summer feast. With summertime conjuring memories of barbecues and burgers enjoyed al fresco, new hearty handheld options include BBQ Pulled Piri Piri Pork Burger (HK$158), a spicy treat of slow-cooked pulled pork infused with smoky piri piri flavours, topped with a fried egg, iceberg lettuce, tomato and Japanese mayonnaise. The moreish Quesadilla with Pulled BBQ Chicken (HK$158) layers tender barbecue chicken with capsicum, onions, refried beans and Monterey Jack cheese inside a pan-fried tortilla.
Designed for sharing, Teriyaki Braised Pork Shank (HK$298) arrives as a table-top spectacle – melt-in-the-mouth pork, slow-braised until tender then glazed with savoury-sweet teriyaki sauce, served with sweet potatoes, sautéed mushrooms and cherry tomatoes.
New to the restaurant’s signature range of homemade 10-inch crispy-based sourdough pizzas is M6 Wagyu Beef & Prawn Pizza (HK$198), a luxurious combination of land and sea flavours. Featuring a tomato-based crust topped with premium M6 wagyu beef, plump prawns, mushrooms, asparagus and capsicum, this shareable summer must-have is drizzled with garlic aioli.
Refreshed pasta and risotto offerings reflect PARKSIDE@NINA’s creative approach to contemporary dining. Hokkaido Sea Scallop Risotto (HK$205) pairs sweet Hokkaido scallops with semi-dried tomatoes, baby spinach and crayfish cream, finished with creamy stracciatella cheese for added richness and depth. A comforting yet refined vegetarian option, Cep Mushroom Ravioli (HK$178) finds delicate pasta parcels filled with earthy morel mushrooms complemented by baby spinach, porcini mushrooms and stracciatella cheese. Linguine Carbonara (HK$158) reimagines the traditional Italian classic by folding bacon, pancetta, mushrooms and parmesan into the rich, velvety sauce.
Spanning more than 3,000 square feet and seating over 100 diners, PARKSIDE@NINA CWB is one of the city’s most distinctive lifestyle hotspots. Embodying the spirit of contemporary urban dining, its striking interiors are defined by dramatic oversized calla‑lily‑inspired lighting installations, a dreamlike canopy of inverted flower forms, and distinctive wood fossils. It presents a curated menu of Western favourites with creative twists, complemented by inventive cocktails and an extensive wine list.
PARKSIDE@NINA CWB is located on the first floor of Nina Hotel Causeway Bay at 18 King’s Road, Causeway Bay, Hong Kong. It opens daily from 7 a.m. to 11 p.m., offering an all-day dining experience.
