Venédia: Soulful Italian Dining in Central
- Editor
- Jan 26
- 4 min read
Updated: Jan 27
Tucked into the heart of Central, Venédia is a spot many have likely walked past, perhaps assuming it is a space reserved only for special occasions. Curious to see what we had been missing, Saucy stepped inside and quickly discovered a warm, relaxed space serving soulful Italian cooking, genuine hospitality, as well as a meal that lingers long after the last bite.
Opened in 2021 by Octavo Management Group, the team behind some of Hong Kong’s most respected Italian dining destinations, Venédia was conceived as a modern take on Venetian café culture. The result is a restaurant that carries the polish of fine dining, but without the formality, pretension, or intimidating price tags. The atmosphere is warm and inviting, setting a sense of ease from the moment you step inside. Striking art pieces, unforgettable bespoke chandeliers, and the refined touch of Ginori plateware add layers of quiet sophistication, elevating the space without ever making it feel stiff or overdone.
At the helm of the kitchen is Chef Valentino Ugolini, whose long-standing experience in Hong Kong’s Italian dining scene brings confidence and clarity to the menu. His cooking is grounded in bold flavours and fresh ingredients, delivering Italian comfort food that feels familiar, generous, and very carefully considered.
The Experience
We were welcomed with warm hospitality and guided towards a cocktail to begin. On recommendation, we tried the Viola Di Paradiso (HKD$98 during their 5-8 pm happy hour), a lavender scented cocktail finished with homemade lavender sago. Light, fragrant, and gently floral, it was the perfect opening note to the evening. Once seated, the table was set with homemade focaccia and Parmesan grissini. The focaccia struck a pleasing balance between softness and crunch, while the grissini were crisp, savoury, and dangerously moreish.
The first course was the Veal Tonnato (HKD$258) featuring slow-cooked veal rump, tuna sauce, pickled onion, and carrot salad. The rich, umami flavours were lifted by acidity from the pickled onion, while the contrast between tender veal and crisp carrot brought the dish into perfect balance. This was followed by the Stew Baby Octopus (HKD$268), served with tender potatoes in a seafood tomato sauce. Despite its depth, the dish felt clean and fresh, carrying a delicious taste of the ocean. Crisp bread on the side was just enough for a proper scarpetta (the act of tearing a piece of bread and using it to scoop up any remaining sauce left). The Tuscan Style Braised Beef Tripe (HKD$258) was an unexpected highlight. Rarely showcased so openly on Italian menus in Hong Kong, the tripe was tender and comforting, with a gelatinous texture that spoke of careful, patient cooking. The savoury sauce paired beautifully, offering something unfamiliar to the taste of offal that Hong Kongers are used to, yet still deeply satisfying.
A combination of pizza arrived next. The Norcina (HKD$248), topped with mozzarella, homemade sausage, and mushrooms, delivered pure comfort and richness. On the other half, the Piccante (HKD$238) brought contrast with spicy nduja, buffalo stracciatella, and lemon zest. Bold, vibrant, and expressive, both sides of the pizza impressed with their thin, crisp bases and soft, satisfying crusts. 10/10!
The Pasta Mista (HKD$368) followed, combining short pasta shapes with fresh seafood, smoked salmon roe, and lemon zest. Bright and lively, the citrus sharpened the palate while the pasta captured every layer of flavour. The roe added a gentle richness that tied the dish together. The undeniable star of the evening was the Mezze Maniche Carbonara with Black Truffle (HKD$798), finished table-side. As Chef Valentino shaved truffle generously (a magical 13 seconds, to be exact) over the pasta, the aroma deepened with each shave until the dish disappeared beneath a delicate blanket of truffle. Despite the indulgence, the carbonara remained beautifully balanced, delivering a deeply indulgent umami richness. With the truffle pasta, we were poured a glass of Togni Rebaioli ‘1703 Millesettecentotre’ from Lombardy. Smooth, elegant, and easy to drink, with notes of strawberry, dried cherry, and a subtle floral finish, it paired effortlessly without overwhelming the palate.
For mains, the Grilled Wagyu Beef Tenderloin (HKD$468) arrived with portobello mushroom sauce and roasted finger potatoes. Perfectly cooked, the beef was tender and pink within, allowing the natural flavour of the meat to shine. The mushroom sauce added depth, while the potatoes were a comforting touch. Alongside it, the Pan Seared Toothfish (HKD$388) was soft and flaky, complemented by a delicate clam sauce, baby asparagus, and tomato salsa. Fresh and balanced, the dish was lifted by a gentle acidity that brought everything together.
Dessert closed the evening on an exetremely comforting note. The Venédia Tiramisu (HKD$118) was rich, creamy, and beautifully executed, while the Apple Crumble with Vanilla gelato (HKD$148) offered warmth and nostalgia, with a perfect crumble-to-fruit ratio. A final plate of petits fours followed. We enjoyed Baci di Dama, candied lemon dipped in chocolate, and caramel chocolates studded with Italian nougat. A very thoughtful and sweet farewell to an incredibly memorable meal.
Saucy Says: "Venédia is the kind of restaurant that fits any occasion without trying too hard. Whether it’s a casual midweek dinner, a date night, or a long lunch that turns into wine and conversation, it delivers every time. The food is deeply rooted in rustic Italian tradition, raised by care, confidence and incredible ingredients, and served in a space that feels warm rather than formal. Ensure an empty belly when you come, stay longer than planned, and trust us when we say that this is Italian comfort cooking done very, very right."
Venédia Grancaffè; 10:30am - 10:30pm, Mon - Sun
📍 G/F One Chinachem Central, 22 Des Voeux Rd Central, Central
Instagram | +852 2851 2303 | Email | Reservations
*Prices accurate as of January 2026.
*Gifted experience. All views expressed are our genuine impressions.
