Hong Kong destination creating a buzz with its menu of New York-inspired rustic Italian cuisine
208 Duecento Otto is a buzzing neighbourhood restaurant and bar inspired by the New York-style Italian culinary tradition. Located on Hong Kong's art and antiquing Hollywood Road in the up-and-coming Sheung Wan district, the concept is the creation of Yenn Wong, founder of JIA Boutique Hotels.
“208 is set to be a lively new venue in Sheung Wan – an area I feel is akin to New York’s Meatpacking District in its early days with its working-class connection and heritage, and now a blooming art and design scene. To me, 208 represents the trend towards more unpretentious, comfortable dining– where tasty food, good wine and a great atmosphere blend together to create a charming and inviting neighbourhood hangout,” says Yenn.
Set in a two-storied venue, 208 Duecento Otto combines an energetic Bar downstairs with a more intimate upstairs Restaurant, both with outdoor seating that overlooks Hollywood Road. Formerly a meat storage warehouse, 208 Duecento Otto is named after its street number at 208 Hollywood Road.
Running the kitchen is Executive Chef Vinny Lauria who comes to Hong Kong from the renowned Babbo New York - consistently heralded as one of New York's favourite restaurants.
Vinny brings a New York interpretation of rustic Italian cuisine to the tables of 208 Duecento Otto. His love and passion for cooking comes from his grandfather, an Italian immigrant to the USA from Trapani, Sicily. Following in his family tradition, Vinny prepares dishes from scratch, using the freshest ingredients, practicing sustainability and not using anything pre-made. He believes that good food is about enhancing the natural flavours of the ingredients, not overruling them.
“At 208, I’ve created a menu of dishes that I love to eat frequently – rustic, traditional, tasty dishes that are made for casual relaxed modern dining,” says Vinny.
Upstairs in 208’s Restaurant, Vinny’s a la carte menu starts with a wide selection of Italian Salumi alongside unique Antipasti, such as Insalata del Testaccio – testa with warm potatoes and oregano mustard and Uovo e pomodoro – a poached Japanese egg, ‘nduja, pecorino romano, and garlic fett’unta.
Pasta dishes are fantastic as a starter, main or to share. Signatures include Bucatini al amatriciana - guanciale, charred onion, spicy tomato sauce, fresh Italian parsley, and pecorino romano, Linguini vongole with white wine, pancetta, oregano, and pepperoncini, and Spaghetti bottarga with fennel, toasted garlic, slow roasted tomatoes, and bottarga di muggine.
For Secondi, Vinny’s rustic Italian style is showcased in the Pan roasted whole mullet served with braised artichokes, charred lemon and chili “citronette”, the Dry rubbed ribeye served with crispy Prosecco potatoes, garlic anchovy aioli and the Citrus oregano marinated chicken with balsamic onions, brocolini and heirloom “salsa pomodori” – all presented on wooden cutting boards. For seafood lovers, the Saffron basil brodetto is a saffron broth with langoustines, cockles, fett’unta, and melted leek aioli.
Dolci include Bomboloni - sweet Italian fritters with currant jam and Roasted figs in saba - gorgonzola dolce, caramelized figs, and almond cookie crumble, and a wide range of quality Italian cheeses.
“Think delicious rustic dishes from a modern perspective -- and authentic Napolitana pizzas that we know you’ll love,” says Yenn. The pizzas at 208 follow in the tradition of Yenn’s award-winning Italian restaurant at JIA Shanghai, Issimo.
208’s pizzas are created by Enzo Carbone, a seasoned chef and Napolitana pizza specialist, and implemented at 208 under the watchful eye of Chef Vinny Lauria. Enzo comes from a family of trattoria owners in Naples. The pizzas are prepared to the specifications of The Association Verace Pizza Napoletana – using only buffalo mozzarella from Campana and the freshest ingredients and baked in a custom-designed pizza oven shipped in from Naples – ensuring that the aromas of Italy penetrate the venue. The signature is the D.O.C with cherry tomato, mozzarella and basil.
At the Bar, award-winning Chris Boersma, 208’s Man About the Bar has created a unique beverage direction with a dynamic menu of cocktails and wines that reflect the personality of this buzzy New York-style restaurant and bar. The dynamic list of wines complements the rustic Italian cuisine – with more than 20 wines by the glass, and a further 45 by-the-bottle. The selection tells a story of new vs. old, matching a vibrant new take on old world products, against carefully selected “will-be-classics” from the new world - a bold and refreshing cross-over.
Having specialized in cocktails at notable venues like The Lark and Café Vue, an offspring of the renowned Vue de Monde, Melbourne-born Chris backs up 208’s wine list by a 20 strong cocktail list, again adding subtle surprises. Reintroducing the Sherry Cobbler, Gibson, New York Sour, Bronx and Old-fashioned, along with coolers, fizzes and the unashamedly full-bodied 208 Manhattan, it injects a sense of class and “adult” back into drinking cocktails. “Cocktails began life as aperitifs and we try to keep that much intact. Vermouths, Bitters, Sherries, wines, small batch Bourbons, 100% Agave Tequilas, freshly squeezed juices and only imported Mexican limes, set the tone here” says Chris.
The Bar is a destination in itself for evening entertainment and casual dining; drinks are paired with a full menu of salumi, pizza, antipasti and gelati.
The interior design of 208 contrasts with the local architecture of the old building in which it is housed. In their first Asian appointment, Turkish design company Autoban has created inspired interiors. Autoban was named “Best Young Designers" by Wallpaper* in 2004 and awarded “Best Restaurant” design by the same in 2006. They are more recently known for their design of Witt Istanbul Suites, a Condé Nast Traveller Hot List hotel in 2009.
“We were inspired by the district surrounding 208, and used that and the New York-style Italian menu to create the design story within the space. Art and design play a large part in the make-up of the restaurant’s surroundings, creating a fresh Bohemian energy that we hope to have captured,” says Autoban’s Seyhan Özdemir and Sefer Çağlar.
A natural and genuine feel is imbedded in the design direction. Raw materials are featured throughout the space - steel pillars, marble table tops and solid walnut floors and ceiling. The interior walls are covered in specially designed blue and white ceramic tiles printed with Chinese illustrations. Playful and interesting Autoban furnishings add a whimsical element to the space. On the bar table, Italian words narrate the traditional recipe for Italian pizza. An interior staircase leads up to the restaurant.
“The story told throughout the restaurant gives it a unique signature style - the ceramics on the wall provide it a personal identity, and the chosen primary raw materials offer warmth and a human touch to the design,” says Seyhan and Sefer.
The 4,000 square foot space seats 52 people in the Restaurant and 32 for dining at the Bar. There is also a cosy private dining room for up to 18 people on the lower floor.
Website:
www.208.com.hk
Address: 208 Hollywood Road, Sheung Wan, Hong Kong
Tel: +(852) 2549 0208
