by Aude Camus
A collaboration between the award-winning local restaurant group, ZS Hospitality, and the cult Milan restaurant Trippa Milano, Testina opened its doors in early 2022. It was about time I paid this place a visit. I was both excited to dig into Head Chef Marco Xodo’s authentic Italian cuisine and slightly concerned about the idea of eating offal. Did I love it? Yes I did.
The Design
A collaboration between the award-winning local restaurant group, ZS Hospitality, and the cult Milan restaurant Trippa Milano, Testina opened its doors in early 2022. It was about time I paid this place a visit. I was both excited to dig into Head Chef Marco Xodo’s authentic Italian cuisine and slightly concerned about the idea of eating offal. Did I love it? Yes I did.
The Design
As soon as you step inside Testina, you're welcomed by warm and inviting interiors with a delightful retro feel. The mustard-yellow walls, olive-green furniture, and Palladiana flooring give you a taste of Milanese trattorias from the '70s. Subtle vintage touches, like a dial phone and posters, make you feel right at home.
The Food
Testina's menu is a journey through classic Italian recipes that have been passed down through the generations, renewed and refined with a unique twist and a focus on a nose-to-tail approach. While the offal offerings are what make this restaurant stand out in the crowd of Italian eateries in Hong Kong, don't worry if you're not quite ready to dive into tripe specialties; they've got more conventional dishes to satisfy your cravings.
What we ate
“Trippa Fritta”
The Food
Testina's menu is a journey through classic Italian recipes that have been passed down through the generations, renewed and refined with a unique twist and a focus on a nose-to-tail approach. While the offal offerings are what make this restaurant stand out in the crowd of Italian eateries in Hong Kong, don't worry if you're not quite ready to dive into tripe specialties; they've got more conventional dishes to satisfy your cravings.
What we ate
“Trippa Fritta”
The fried honeycomb beef tripe with rosemary (HK$ 218), one of the restaurant's signature dishes, was at the top of my must-try list, even though I was a bit apprehensive. A glass of Prosecco gave me the liquid courage I needed, and I was pleasantly rewarded with a crispy, non-greasy, addictive treat that's perfect for snacking with cocktails during aperitivo hour.
“Lingua Tonnata”
“Lingua Tonnata”
As suggested by its name, this starter (HK$ 298) takes the traditional vitello tonnato to the next level with the use of veal tongue. It's got more texture than your regular vitello tonnato, with a perfect balance between the chewy veal tongue and the creamy tonnato sauce. The meat to sauce ration is also on point.
Pumpkin Ravioli
This seasonal delight celebrates autumn with rich ravioli stuffed with oven-roasted pumpkins from Manuta in northern Italy. It's like comfort in a plate.
Homemade pappardelle with chicken offal ragu
Pumpkin Ravioli
This seasonal delight celebrates autumn with rich ravioli stuffed with oven-roasted pumpkins from Manuta in northern Italy. It's like comfort in a plate.
Homemade pappardelle with chicken offal ragu
his dish champions the restaurant's no-waste philosophy. These homemade pappardelle (HK$ 298) are served with a flavourful ragu made from chicken offal, including liver, heart, and even testicle (which was my limit). The result is a dish rich in both flavours and textures, something I'd crave on a rainy day.
Baby Octopus, “Aglio Olio & Peperoncino”
Cooked to perfection in garlic chili pepper and olive oil, the octopus (HK$ 358) is a tasty ode to Mediterranean flavours.
Hazelnut Cake
Baby Octopus, “Aglio Olio & Peperoncino”
Cooked to perfection in garlic chili pepper and olive oil, the octopus (HK$ 358) is a tasty ode to Mediterranean flavours.
Hazelnut Cake
I'm usually one to skip dessert, but I'm glad I didn't this time. The hazelnut cake (HK$ 148) with Piedmont hazelnut zabaione is the epitome of indulgence. Imagine a soft, warm hazelnut cake served in a smooth, addictive cream. Trust me, save some appetite for dessert.
In a nutshell
I'll definitely be back to Testina. And I'll dig into offal again, with no fear, but an appetite instead.
Testina
https://www.testina.hk/
3/F, 8 Lyndhurst Terrace, Central
In a nutshell
I'll definitely be back to Testina. And I'll dig into offal again, with no fear, but an appetite instead.
Testina
https://www.testina.hk/
3/F, 8 Lyndhurst Terrace, Central
This article is based on a complimentary media tasting hosted by Testina. Not money has been paid to post this write-up which is entirely based on the genuine opinion of its author.
