Newly opened Rosita delivers soul-soothing and contemporary New Latin American cuisine in the heart of Hong Kong’s Wan Chai district
There’s nothing better than tasting a chef’s passion in their food and that’s exactly what foodies will find at Rosita, the newest culinary opening on Hong Kong’s vibrant Ship Street. The creation of Michelin-recognised chef friends Agustin Ferrando Balbi (Andō) and Ricardo Chaneton (MONO), and helmed by Marco A. Livoti, this intimate little eatery taps into the ethos of ‘new’ Latin American cuisine with homely, yet elegant dishes packed with flavours that are both authentic and innovative.
Positioned as ‘semi-formal’, which translates as comfort food prepared with finesse and paired with intuitive service, Rosita (little flower in Spanish) retains the explorative, celebratory experience of dining out (one we had taken for granted until Covid) but without the associated pretension. Amidst warm, inviting interiors that transport guests to a family dining room, the trio of talents deliver a menu that’s both a tribute to tradition and a tantalising taste of what’s possible.
Rosita currently serves a pair of tasting menus, six courses (US$126++) and eight courses (US$164++). If you opt for the wine pairing by sommelier Carlito Chiu, and we suggest you do, there’s an additional fee starting from US$51. We kick off with Arepas, bite-sized breads from Venezuela made with corn flour and served with a rotating selection of dipping sauces. Then it’s on to a zesty hamachi and Spanish octopus ceviche with red and yellow pepper, red onion, and a passion fruit riff on leche de tigre. The ceviche’s heat is mellowed by an extremely impressive Miolo Cuvee Brut from Brazil.
A Puchero winter soup helps fend off the last of the seasonal chill and combines Argentinian chorizo with traditional corn flour and avocado dumplings, pak choy, corn and winter roots and feels like a hug from within, especially when paired with a buttery 2021 Rutini Chardonnay from Mendoza. Balbi and Chaneton continue to pay homage to their roots, tweaking the classic guiso soup and elevating it with juicy lobster, a rich lobster bisque, and thimble-sized gnochetti sardi, the perfect match for a Barda pinot noir from Patagonia that’s laced with summer fruit notes. It’s also the perfect precursor to seared beef tenderloin, served with baby onions, mushrooms and a rich jus.
Combined with the hardest of Hong Kong finds — crisp, intelligent, and attentive service — dinner at Rosita is enough to want winter to last forever.
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