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4 Buzzy Pasta Bars in Hong Kong That Are Redefining Comfort Food
- Faye Bradley
- 12 hours ago
- 4 min read
HONG KONG
Pasta is both universal and deeply personal — but most can agree that it is one of life's simplest, and most delicious, pleasures. In cities like London, Sydney and Melbourne, pasta culture has evolved beyond tradition, embracing creativity without losing its roots.
Hong Kong’s pasta scene is beginning a similar evolution: chefs are challenging orthodoxy, infusing local influences, and celebrating the Italian classic as both comfort and expression. Below are four standout destinations that have reimagined what pasta can be — each with its own philosophy, personality and flavour.
Twist
When restaurateur Ben Sears and his team opened Twist on Bridges Street, their intention was clear: pasta should be joyous, unbound by rule yet deeply rooted in technique. Sears — whose background spans kitchens from Michelin‑starred tables in London to trendsetting programmes in Asia — wanted a space where flavours could be bold without being forced, where nostalgia and novelty could coexist. What emerged is a menu that feels like the city itself — dynamic, layered, cross‑cultural. The bone marrow macaroni — rich marrow folded into al dente pasta and draped with curry wagyu brisket ragù — resonates with familiar comfort yet surprises with complexity. A bucatini carbonara, uplifted by salted egg yolk, guanciale and pecorino, strikes that elusive balance between classic and inventive spark. The linguine with crab, fresh tomato, chilli and fried garlic is at once coastal and celebratory, the sweetness of shellfish weaving into a bright, shimmery sauce. Our personal favourite was the stuffed pumpkin ravioli, made with walnut and sage in a sweet meets savoury sauce with an added crunch. Twist’s snacks and small plates – like the "nacho Italiano" steak tartare – pair effortlessly with an inspired wine list and cocktails. Interiors echo the spirit of the food — thoughtful, warm, and imbued with a mid‑century energy.
Location: 17 Bridges Street, Central, Hong Kong | Phone: +852 5278 9884 | Website: twistpastabar.com | Instagram: @twistpastabar
Alma
Alma (Spanish for “soul”) began as a collaboration between Chef Ives and Yoyo Cheung, chefs who both respect tradition and relish the nuanced possibilities born where cultures intersect. Abel’s training in European kitchens, paired with Cheung’s inventive perspective, fuels a menu that marries casual Spanish tapas with refined Italian technique. The menu’s pasta is unapologetically expressive, with tapas like the Iberico ham and cheese croquette and scallop crudo as standouts. The crab Caramelle — delicate pasta parcels brimming with sweet crab — is served atop a prawn bisque that feels imbued with ocean spray and warmth. Every bite carries a whisper of the Mediterranean, yet feels unmistakably attuned to local sensibilities. The roasted pork belly carbonara pairs Pecorino tortellini with egg yolk purée and guanciale, while the Sobrasada tortilla is not to be missed, an egg and potato dish stuffed with chorizo and topped with a yogurt alioli. Ricotta‑filled girella in a rich, garlicky onion broth offers plush texture and savoury depth, while other pasta options explore earthy mushrooms and subtle, citrus‑kissed dressings. At Alma, pasta is not a lone star, but part of a convivial constellation — a shared experience amplified by conversation, wine, and the warmth of a kitchen that understands how food can feel like home and celebration simultaneously.
Location: 51 Peel Street, Central, Hong Kong | Instagram: @almahongkong
Nocino
Nocino’s vision is rooted in Ticino, the Italian‑speaking canton of Switzerland where Alpine clarity meets Mediterranean ease. The restaurant’s founders, inspired by the region’s grotto culture — informal gatherings with hearty fare, wine, and conviviality — crafted Nocino to reflect that spirit in Hong Kong: unpretentious, flavour‑forward, and grounded in heritage. The pasta here feels like a short journey to the foothills of the Alps. Tagliatelle with truffle and forest mushroom arrives with an earthy perfume that’s both heady and comforting. The Nduja reginette spicy pork is a crowd favourite, with marscarpone, lemon and parmesan amplifying the flavours. Beyond pasta, Nocino’s menu reads like a love letter to rustic European kitchens. Crisp arancini — filled with porcini and merlot — offer satisfying crunch and richness, the Wagyu beef tartare is served with milk aioli, roasted celeriac and topped with crispy potato, while desserts like tiramisu or chestnut‑blackcurrant cheesecake signal a sweeter, tranquil close to the meal. You can almost imagine yourself being on a hillside grotto with warm wine, sturdy flavours, and an easy sense of conviviality that stays with you long after the last forkful.
Location: multiple locations across Hong Kong | Website: nocinohk.com | Instagram: @nocinohk
Pici
Central to Hong Kong’s pasta resurgence is Pici, a neighbourhood institution founded by Pirata restaurateurs Christian Talpo and Manuel Palacio, who hold a strong belief in doing the fundamentals exceptionally well. The idea is simple: when pasta is hand‑rolled daily and paired with quality seasonal ingredients, the results speak for themselves — no elaborate conceits required. Walking into Pici feels like stepping into an Italian kitchen where nothing is rushed and nothing is unnecessary. Strands of pici, tagliatelle or other classic shapes gleam gently under light, their texture springy yet tender, their sauces respectful of each ingredient’s integrity. Favourites include the orechiette Ndjua pasta, pappardelle beef cheek and ravioli with duck ragu – while seasonal offerings make every visit exciting. The bone marrow with wagyu tartare (yes, both in one dish) is absolutely delicious. Pair a plate with an Italian red or crisp white.
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