The Hari Hong Kong is marking its fifth anniversary with a culinary celebration featuring Chef Marco Quarta, Executive Chef of il Pampero at The Hari London. The acclaimed Italian chef will be taking over the kitchen at Lucciola Restaurant & Bar this November, bringing his authentic flavours and artistry from London to Hong Kong.

From November 11th to 14th, guests can indulge in a limited-time lunch set menu showcasing Chef Marco’s signature creations. The highlight of the celebration will be a four-course dinner on November 14th, where Chef Marco will personally curate and present an exclusive menu blending his Puglian roots with modern Italian finesse.

Born and raised in Puglia, Italy, Chef Marco’s culinary journey has spanned decades and continents. After training in Brindisi, he refined his craft in several of London’s leading restaurants, holding positions such as Sous Chef at The Savoy, Head Chef at Courthouse Hotel Shoreditch, and The Punchbowl in Mayfair. Before joining The Hari London as Executive Chef in April, he led the culinary team at The Dixon Hotel and even served as a private chef for Arab royalty.

At Lucciola, Chef Marco will present two of his popular creations as part of the lunch menu, Cappesante Arrostite, Mele & Cavolfiore, Prosciutto di Parma (roasted scallops with golden apple, cauliflower purée, and crispy Parma ham) and Orecchiette con Cime di Rapa e Tarallo Pugliese (orecchiette pasta with rapini and Apulian tarallo crumb). 

For the Guest Shift Dinner on November 14th, guests will experience an immersive Italian feast featuring dishes like Arancino Tartufato (black truffle Sicilian rice balls), Ippoglosso al Vapore con Fregola, Crema di Topinambur e Funghi Gallinacci (poached halibut with Jerusalem artichoke purée and chanterelle mushrooms), and Costolette di Agnello in Crosta d’Erbe (herb-crusted lamb rack with rosemary jus). Each course will be paired with handpicked Italian wines such as Prosecco, Chardonnay, Pinot Grigio, and Montepulciano d’Abruzzo. The dinner concludes with a Baba’ al Limone con Crema Chantilly, a Neapolitan lemon baba served with chantilly cream and mixed berries. 

Following this special collaboration, from November 15th to 30th, a curated selection of Chef Marco’s signature dishes will continue to be available as part of Lucciola’s Cena Conviviale set dinner menu, allowing guests to savour his culinary brilliance even beyond the main event.

With this celebration, The Hari Hong Kong not only marks a milestone anniversary but also reinforces its commitment to curating exceptional global dining experiences for its guests.