The handmade pasta hotspot “Nocino” in Tai Hang not only attracts fans with its artisanal pasta but also stands out as a rare purveyor of Ticino cuisine from Switzerland’s Italian-speaking region. Head chef and owner Matthew Ziemski hails from Ticino and spent many years as a chef in London before moving to Hong Kong in 2019, hoping to bring authentic Ticino flavors to the city.

So, where exactly is Ticino? To be precise, it’s located in southern Switzerland, near the Alps and bordering Italy. Spanning glaciers to chestnut forests, its unique geography gives rise to distinctive dishes.

What’s truly admirable is Chef Matthew’s dedication to his hometown’s cooking methods. Many of the appetizers, mains, and desserts boast authentic flavors—sometimes so surprising on the first bite that they’re unlike anything you’ve ever tasted before! Plus, the fresh pasta is made daily and cooked to order, giving it a springy texture and rich eggy aroma. If you’re curious about flavors from the other side of the globe, this place is well worth a visit.

For those unfamiliar with this cuisine, you can book through OpenRice and pre-order their ”Four-Course Swiss-Italian Sharing Dinner” for a HK$60 discount per person. The meal includes appetizers, starters, house-made pasta, the chef’s special main course, and dessert—covering most of their signature dishes.

Four-Course Swiss-Italian Sharing Dinner (for 2 or more, price includes service fee)

#Fresh #Handmade Pasta #Prepared in-house daily 

Their house-made pasta is a must-try. First-timers can start with the Smoked Duck Leg & Roasted Peach Tagliatelle, a signature dish since “Nocino” first opened. Prepared with tarragon, goat cheese, and smoked duck leg, the flavors are light, with a subtle sweetness from the roasted peach balancing the dish—perfect for both adults and kids.

For a more authentic regional flavor, try the newly added Brown Crab Cacio E Pepe Bucatini. The goat cheese and smoky notes are intense, while the salted umami of brown crab is stronger than expected. Sometimes, biting into the bucatini releases a burst of sauce—definitely a bold choice for those who love rich flavors!

Beyond handmade pasta, the Chef’s Special also includes risotto. Matthew cooks it with saffron, giving it a unique fragrance and slight acidity after a few bites. Loaded with cheese and cream, the risotto has an incredibly creamy texture.

Another standout is the Ossobuco Milanese (slow-cooked veal shank). Each piece is thick and packed with rich beef flavor, just like classic European dishes. The meat is so tender it practically melts in your mouth—if you love slow-cooked beef, this is a must-order!

Many of the appetizers here are rare finds in Hong Kong. Take the Arancini Ticinese (fried risotto balls): before tasting, you might expect a salty beef flavor, but the first bite reveals a sweet-sour tang from Merlot wine, followed by a gradual release of meaty richness. Crispy golden on the outside and hearty inside, it’s a genuinely delightful surprise.

Another fried favorite is the 'Malakoff' (Swiss fried cheese balls). The crispy exterior gives way to an oozing, intensely cheesy filling. If you want to dine like a true Ticino local—sipping wine and chatting over bites—this is a must.

Beyond fried bites, there’s also a Burrata & Fig Mostarda (burrata cheese with fig mustard). The burrata is ultra-creamy, and when paired with crushed pistachios and Italian cured ham, it’s a match made in heaven.

For a taste of European-style marinated fish, try the 'Pesce in Carpione' (marinated anchovies). You might expect it to be overly salty, but the seasoning is just right, and the pickled grapes add a refreshing sweetness. Served with roasted cauliflower and caper leaves, the anchovies are tender and not fishy at all—a truly novel experience for Hong Kong diners.

"Nocino" offers three desserts: Odette’s Tiramisu (with Nocino walnut liqueur), Mont Blanc Chestnut & Blackcurrant Cheesecake, and the Tobler and Torrone Milk Chocolate Pavé. This time, we tried the Tobler and Torrone Milk Chocolate Pavé, inspired by Swiss Toblerone chocolate. The cake is creamy and dense, with a rich sweetness, while the bottom layer adds a satisfying crunch—a dessert you won’t forget.

Ticino-style dining often involves pairing food with drinks, so the restaurant also offers a wide selection of cocktails. For non-drinkers, there are mocktail recommendations too!

A refreshing blend of sweet honey and tangy lemon.

Bubbly and bursting with grapefruit and pineapple flavors—perfect for quenching summer thirst!

Nocino (Hong Kong)   

Website: https://s.openrice.com/QrbS0qxmC00~dsG5GUqYN

Address: G/F, 92E Tung Lo Wan Road, Tai Hang, Hong Kong

Phone: +852 60121098