Pici Celebrates Five Years in Hong Kong in Italian Style


Pici Celebrates Five Years in Hong Kong in Italian Style With a Summer of New Food and Fun

Hong Kong’s favourite neighbourhood pasta, Pici, is set to celebrate its half-decade anniversary after opening five years ago on St. Francis Yard in Wan Chai’s Star Street Precinct, serving some of the finest hand rolled pasta made daily with full flavour.

Born in 2017 and growing to a total of eight locations across the city and Shanghai, with a handful of delivery kitchens, the Pici team are set to commemorate their success and growth with a series of fun events and new menu launches for hungry guests this summer.

New a la carte menu specials are set to arrive at Pici Wan Chai flagship venue, with the St. Francis chef team introducing new starters including Chef’s Selection of Cold Cuts (HK$130) featuring Parma ham, fresh melon, and bite-sized bocconcini mozzarella and a classic Prawn Cocktail (HK$120) packed with juicy prawns and cocktail sauce.

Pasta highlights include the new vegetarian mushroom-packed Pappardelle Porcini Mushroom (HK$140) and the Black Ravioli Smoked Salmon (HK$160), a squid-ink ravioli filled with British smoked salmon and Japanese egg yolk, topped with salmon caviar. All new dishes are available for dine-in every day of the week.

Pici is set to introduce its ninth and largest restaurant to the city, a Causeway Bay 60-seater Pici located at 38 Yiu Wa Street. It will begin serving customers handmade pasta and Italian treats in July.

To celebrate the momentous occasion, guests can come line up to receive one of over 500 portions of free pasta, breads, meats, and fish on Aug. 4 as a welcome to the neighbourhood.

The Pirata-backed pasta brand will return for a second year with the Pici Pasta Run in mid-August, inviting guests to enjoy running and Italian treats along a Hong Kong Island pasta crawl. Teams in fancy dress will be tasked to start at Pici Kennedy Town, jog to Pici Central on Aberdeen Street, Pici Wan Chai, and end up at the new Pici Causeway Bay, where drinks, desserts, and medals await. Participants can enter as groups of four via runnerreg.com.

Anniversary celebrations continue at all Pici locations in Hong Kong, with the chef team bringing back the five years’ best performing pasta dishes over the past five years for weekly drops, hand-picked by Pirata Group’s Corporate Chef Andrea Viglione and Executive Chef Davide Borin for the Pasta Nostalgia program.

Week one (June 27 - July 3) will bring back the Ravioli agli asparagi (HK$160), born in Pici Wan Chai in 2017. Week two (July 4 - July 10) will see the Pici ‘Frutti di Mare’ (HK$170) hailing from Pici Central in 2018. Week three (July 11 - July 17) will have the Fagottini Duck Ragu (HK$160), born in Pici TST in 2018, whereas week four (July 18 – July 24) will see the comeback of Casoncelli Smoked Salmon (HK$170), born in Pici Shatin in 2019. Week five (July 25 - July 31), meanwhile, will see the Chitarra King Crab (HK$180), the Pici LCK 2019 special come back.

Least to say, it’s going to be an exciting summer for Pici in Hong Kong.

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