Vivi Ristorante
In a Sicilian marriage of old and new, Vivi has a taste for innovation and the inside track to the region’s best produce.
Text by Jason Spotts, photos by Happy Yuen
The southern Italian island of Sicily has been scarred by conquest across the centuries, but it bore unexpected fruit. Its cuisine is marked by influences from past conquerors – Greek and Arab to name a few. Abundant use of citrus, fruits, fish, vegetables and a rich dessert culture combined with Italian tradition make it a vibrant example of the country’s cuisine.
On Central’s Wyndham Street, an example of modern Sicily is found at Vivi. According toSicilian-born chef/owner Andrea Assenza, Sicily is undergoing a culinary renaissance. He aims to bring his collective experience and Sicilian roots to the city with a touch of creativity.
“Tradition is sometimes a little boring for me,” says Assenza. “Of course, tradition is important and you must know the history of a dish before you change it. But I want to give diners an experience that is hard to compare in Hong Kong. We cook Sicilian with traditional methods, but with a modern, personal touch.”
As such, expect the occasional surprise at Vivi. Italian cuisine is steadfastly traditional and Assenza takes a calculated risk in his creative liberties. However, they tend to be for a reason. The main draw, however, is the quality and accountability of his fresh ingredients.
“My uncle grows the vegetables we use,” says Assenza, “sourced from my city of Vittoria in the province of Ragusa, famous for produce. That’s very important. I used to work those very fields growing up. I know exactly where it comes from and how it got here.
“If you work with top ingredients, your job is easy. You are already working with quality. The same produce here is being used by great chefs in Sicily.It is an experience we cannot duplicate entirely, as they have the advantage of produce cooked the day of harvest. What we can offer is the next best thing.
VIVI RISTORANTE 34 Wyndham Street, Central | Tel: 2840 1950
| BILL | ||||
|---|---|---|---|---|
| Dinner for two | ||||
| 1. | Mini Campania buffalo mozzarella with Sicilian black tomatoes | $158 | ||
| 2. | Tian of eggplant and Sicilian red shrimp | $178 | ||
| 3. | Pappardelle with Wagyu beef cheek ragout | $178 | ||
| 4. | Grilled fillet of Scottish Black Angus and roasted herb potatoes | $328 | ||
| 5. | Cannolo Siciliano pastry | $108 | ||
| Total | $950 | |||
| *Price subject to change without notice | ||||
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