The Ritz-Carlton, Hong Kong, Tosca di Angelo on Level 102: Michelin star, lunch from HKD 688, tasting menus, dress code

Tosca di Angelo sits on Level 102 of the International Commerce Centre, the West Kowloon tower whose floors 102 to 118 belong to The Ritz-Carlton, Hong Kong; the hotel’s lobby is one floor up, on 103, and the hotel’s overview puts its views 490 metres above sea level. The restaurant’s site describes a dining room of high ceilings, sparkling chandeliers and fountains, with the city and Victoria Harbour filling the windows; the hotel’s dining page adds that the 2 semi-private rooms frame the harbour and the skyline of Hong Kong Island.

The kitchen belongs to Angelo Aglianó, director of Tosca since January 2019. His page on the restaurant’s site tells of a boyhood on the Sicilian coast, catching and cooking fish with his father, a professional fisherman, and of a career that ran through the Four Seasons Hotel in Milan to his own first Michelin star, at Carpaccio in Paris. The same page says he has worked closely with Joël Robuchon since 2007: he started at Robuchon’s restaurant in Monaco and helped open L’Atelier de Joël Robuchon in Hong Kong and Taipei, and the Hong Kong Atelier won 3 stars during his time there. He writes new seasonal menus every 3 months.

The MICHELIN Guide gives Tosca 1 star in its 2026 Hong Kong selection. Its inspectors find the Sicilian chef’s dishes deceptively unfussy to look at and especially delicious for their refinement; they name house-made pasta and blue lobster among his signatures, single out his modern take on the rum babà, and point to the set menu as the best way to taste the specialities. The Guide marks it good for a date night and places it on its lists of the most romantic restaurants in Hong Kong and of the best with harbour views.

Dinner has 2 tasting menus, both from 6 October 2026 and both named for autumn, and either one is served to the whole table. Minuetto, HKD 1,888, runs to 4 courses: Mediterranean tuna with Carmagnola pepper and basil, Sardinian lorighittas with Hokkaido scallop and broccoli, then pink sea bream with Swiss chard or Challans duck with pumpkin, chestnuts and port, and a Sicilian pistachio cake with fig sorbet. Ricordi, HKD 2,288, has 5: Mediterranean lobster with celtuce, anchovy sauce and Kaluga caviar; linguine with Gillardeau oyster and bottarga; langoustine in a Champagne broth with Tuscan black cabbage; Australian Pardoo Wagyu striploin with a stuffed red onion and cardamom sauce; and a chocolate fondant tart with bergamot cream and mandarin sorbet.

The autumn à la carte is built around main courses for 2: turbot with green bean purée, a Dover sole with capers, a rack of Aveyron lamb with aubergine zaalouk and the Pardoo Wagyu, from HKD 928 to HKD 988 for the pair. Angelo’s «capriccio», 50g of Oscietra caviar over linguine with chives, is HKD 1,888, also for 2. Among the plates for 1, the starters include the lobster at HKD 538 and a Fassona veal tartare with tonnata sauce and Salina capers at HKD 488; the first courses are buffalo cheese ravioli with Taggiasca olives at HKD 388, a risotto with Hokkaido sea urchin at HKD 528 and Sicilian busiate with carabinero prawn and locally grown pak choi at HKD 628. The rum babà with berries and vanilla Chantilly is HKD 258.

Lunch is the shorter and gentler way in. The weekday Executive Lunch and the weekend Gourmet Lunch share the title «Escape in the Clouds» and the prices: HKD 688 for 3 courses, HKD 888 for 4 and HKD 1,088 for 5, with wine pairings of 3, 4 or 5 glasses at HKD 650, HKD 780 and HKD 880. Expect burrata with Sicilian tomatoes and anchovies, Calabrian stroncatura with tuna and bottarga, red mullet with chickpeas and chorizo, and a traditional tiramisù with coffee granita and Amedei chocolate. A few dishes carry a supplement: HKD 88 for the Fassona beef carpaccio, HKD 188 for the paccheri with Sicilian red prawns, HKD 480 for a turbot shared by 2 and, at weekends, HKD 278 for the Wagyu striploin.

Diners who eat no meat have a vegetarian and vegan menu of their own, priced from HKD 228 to HKD 388 a dish: spiced baked ricotta or tofu with trumpet courgette and aged balsamic, a saffron and mushroom risotto made in a vegan version too, a gratinated tempeh, a croquette of locally grown organic soybeans, and an olive oil sorbet with citrus and pomelo. Children are welcome from the age of 3, the restaurant’s FAQ says, and a kids’ menu serves those aged 3 to 12.

Tosca comes up 5 times in the 795 Google reviews of the hotel collected on 15 October 2026, each time in a 5-star review. A guest in January 2023 liked the decor, the high ceiling and the view, and a kitchen that serves something simple in a great way; another spent New Year’s Eve there and wrote in January 2025 that the whole dinner was top notch; a couple writing in April 2026 thanked 3 of the restaurant’s team by name and the chef for an outstanding meal, and a member of the team at OZONE, 16 floors higher, for the finishing touch. Google’s own listing for the restaurant showed 4.4 out of 5 from 509 reviews on 17 October 2026.

Noi by Paulo Airaudo, on the 5th floor of Four Seasons Hotel Hong Kong, is an Italian omakase with 2 Michelin stars in the 2026 Guide; dinner is served on Mondays and from Thursday to Sunday, 6pm to 8pm, lunch on Mondays only, and children from 12 are welcome in its private room.

BluHouse at Rosewood Hong Kong serves pasta, pizza and gelato under chef Giovanni Galeota at lunch, in the afternoon and at dinner until 10.30pm, gives 1% of its revenue to local community programmes and opens its bookings 2 months ahead.

Salisterra at Upper House, on Level 49 in Admiralty, cooks modern Mediterranean food with Ricardo Chaneton of MONO as culinary advisor, from 6.30am to 1am.