Paper Moon, an Italian restaurant that originated in Milan, Italy in 1977, has expanded to several locations around the world over the forty years since its inception. During our visit, we dined at their restaurant in Hong Kong, enjoying the panoramic view of Victoria Harbour from the Tsim Sha Tsui district.
Positioned at the end of Ocean Terminal, the restaurant secures its panoramic views, occupying the third floor of the glass building depicted above.
The complimentary bread, served with olive oil and balsamic vinegar to start, provided a delightful array of textures. This included the chewy and subtly nutty focaccia, the crunchy grissini, and the crisp pane carasau.
Selezione di antipasti (per condividere) (Chef’s appetizer platter (for sharing)) (338 HKD/67.6 AUD).
Clockwise from top: grilled zucchini with ricotta, grilled capsicum and eggplant, a selection of cold cuts, crab cake, and smoked salmon. We appreciated the diversity offered on the platter, with the crab cake standing out as our favourite, although we weren’t fond of the cheese within the zucchini rolls.
Proscuitto e melone (Sliced 24-month parma ham with cantaloupe melon) (208 HKD/41.6 AUD)
Given our fondness for prosciutto, it came as no surprise that this dish was delicious. The tender texture and rich savoury notes of the ham complemented the crunch and intense sweetness of the melon remarkably well, creating a delightful interplay of sweet and savoury flavours that spread across the palate.
Pizza margherita (tomatoes, mozzarella and basil) (208 HKD/41 AUD, + smoked salmon, 60 HKD/12 AUD)
A Margherita stands as the epitome of simplicity in pizza, leaving no room for flaws. In this version, the pizza base impressed with its thin and crispy texture. The interplay of punchy sweetness from the tomatoes, savoury notes from the mozzarella, and the fresh sharpness of the basil achieved a perfect balance. Upon our request, the addition of smoked salmon, which was on a previous menu, provided a harmonious touch of protein.
Pizza capricciosa (cooked ham, tomatoes, artichoke, champignon, anchovies, capers, olives and mozzarella) (258 HKD/51.6 AUD)
The interplay of ham, anchovies, capers, and olives resulted in an intense saltiness that bordered on bitterness. The thinness of the pizza crust, while enjoyable, proved insufficient to counterbalance the overwhelming savoury experience.
Pizza edi (spicy salami, tomatoes, mozzarella, onions and fresh chilli peppers) (268 HKD/53.6 AUD)
On the same thin and crispy pizza base, the spicy salami and jalapenos imparted a pronounced heat that lingered and intensified with each successive bite. The savoury notes of the salami, when combined with the mozzarella, contributed to a bold savoury quality. We would have appreciated more tomatoes to balance and offer sweet and subtle acidic relief.
Ravioli fatti in casa, ripieni di formaggie e crema tartufata peimontese (Homemade cheese ravioli with truffle cream) (268 HKD/53.6 AUD)
The dish featured an intense umami profile from the truffle cream, enhanced by extra truffle shavings atop the ravioli pockets, resulting in an overwhelmingly rich experience. The creamy texture of the ravioli filling, coupled with the similarly textured sauce, left only the al dente pasta to offer a textural contrast, which proved insufficient. We sorely missed a touch of acidity or even nuttiness to provide relief from the overall richness.
Tagliatelle al ragù a base di diletto di manzo e vitello, leggermente rosso (Homemade tagliatelle with bolognese ragout sauce) (228 HKD/45.6 AUD)
The thick sauce presented a robust, meaty flavour that harmonized well with a delicate sweetness and subtle acidity from the vegetables. The sprinkle of cheese on top added an extra layer of savouryness to round out the flavours. The wider format of the tagliatelle, perfectly al dente, absorbed the sauce seamlessly with every bite, resulting in a thoroughly satisfying dish.
Galletto nostrano con a bassa temperatura, rosmarino e patate al forno al timo (Crispy spring chicken with rosemary and thyme roasted potatoes) (298 HKD/59.6 AUD)
The chicken proved juicy and tender, with both its crispy skin and that of the potatoes exuding a flavorful herby aroma. The cherry tomatoes provided a burst of sweet acidity, while the asparagus added a fresh crunch. Overall, this dish stood out for its well-balanced flavours and textures.
Clockwise from top:
Tiramisu’ Paper Moon (Paper Moon tiramisu) (138 HKD/27.6 AUD). Every bite of this tiramisu was delightful—ladyfingers soaked in a coffee-based liqueur reached a spoonable softness without becoming mushy. The smooth mascarpone balanced the sharpness of the alcohol, and the cocoa powder contributed a subtle bitterness. It was clear why this stood as one of the restaurant’s signature desserts.
Panna cotta con lamponi (Panna cotta with almond crumble and raspberries) (118 HKD/23.6 AUD). The panna cotta featured a rich vanilla flavour with a delightfully jiggly and smooth texture. The tartness of the berries complemented its sweetness, and the almond crumble added nuttiness and textural contrast.
Tortino al cioccolato servito con gelato alla vaniglia (Chocolate fondant with vanilla ice cream) (138 HKD/27.6 AUD). With a molten centre, the warm chocolate fondant had a sophisticated and refined chocolate flavour that paired well with the cool vanilla bean ice cream and the crunch of the almond crumble.
Frutti di bosco serviti caldi con gelato alla crema (Warm wild berries with ice cream) (128 HKD/25.6 AUD). Similar to the panna cotta, the warm, cooked berries (strawberries and strawberries) in this dessert provided a sweeter depth, while the crushed pistachios added a ssavourysavory quality to distinguish it.
Paper Moon presented an authentic fine-dining Italian menu with a wide range of options. However, our preference leans towards a lesser degree of saltiness, and we found that many of their dishes were a bit too salty for our taste.
Paper Moon is located at Shop OTE301, Ocean Terminal Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong.