From Nov. 6, 2025, to Jan. 6, 2026, Cucina unveils a special à la carte menu featuring prized white truffles from Piedmont, often called the “white diamond” in the kitchen.

Helmed by Chef de Cuisine Andrea Delzanno, the menu highlights the truffle’s rare and unique aroma. Leading the selection is the Cage-free Scrambled Eggs, Crab Meat in Shell, Caviar, and White Truffles (HK$428), offering a rich and harmonious blend of flavours enhanced by the white truffles.

Other highlights in the menu include the Tagliolini with Butter, Parmesan Cheese, White Truffles (HK$498), a simple yet sublime pasta that honors the aroma of white truffles, and the Potato and Leek Cream Soup with Mixed Seafood and White Truffles (HK$348), where velvety potato meets the oceanic notes of octopus and shrimp.

Meat lovers can enjoy the Roasted Italian Veal Chop with Brussels Sprouts, Chestnut Purée, and White Truffles (HK$598) if they prefer a hearty meal.

Available for both lunch and dinner, Cucina’s white truffle menu is an ode to Italian luxury and seasonal indulgence. Reservations are available via Tablecheck.

For more information, visit the Marco Polo Hong Kong Hotel website and follow their Instagram.

Location: Level 6, 3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong

Opening Hours: 12 NN to 2:30 PM (Lunch), 11:30 AM to 3 PM (Weekend Brunch), 3 PM to 5:30 PM (Afternoon Tea), 6 PM to 11 PM (Dinner)