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Sabatini presents Michelin-starred Italian flavours at The Royal Garden

An arched doorway, exquisite murals, hand-painted ceiling…dining in such an enchanting setting at the Italian Sabatini restaurant is bound to make an indelible impression on your important date. Here we have one-star Michelin chef Gleb Snegin explaining two dishes so you can experience the taste and elegance of Sabatini at home.

Spanish red prawn carpaccio with artichoke salad

Ingredients (serves two)

Spanish red prawns two
Artichokes two
Salmon roe 30g
Lemon one half
Ricca salad 10g
Chervil to taste
Extra-virgin olive oil


  1. Wash the prawns, remove heads, tails and shells then use a toothpick to scrape out the black intestine. Cut into thin slices and place on cling film. Pour on a little olive oil, add some salt and then cover with another layer of cling film. Crush the prawns into a paste then remove from the cling film and separate into two portions

  2. Wash the artichokes and cut the tops off to make it easier to remove the hard outer leaves. Use a soupspoon to scoop out the centres and cut the stems short. Remove the skin from the stems then cut into thin slices. Mix in fresh lemon juice and olive oil then divide into two portions to go on top of the prawn paste.

  3. Decorate the artichokes with salmon roe, riccia salad and chervil then top with a little olive oil over as seasoning to complete.


Spanish red prawn carpaccio with artichoke salad
Bucatini with clams, bell pepper and spicy sauce

Ingredients (serves two)

Bucatini 200g
Clams 300g
Red bell peppers two
Cherry tomatoes six
Garlic two cloves
Parsley one sprig
Oregano one sprig
Extra-virgin olive oil
Spicy sausage
 Chorizo sausage 200g
 Paprika to taste
 Chilli to taste
 Tomato paste 1/2 table spoon


  1. Dice the Chorizo and boil with paprika, chili and tomato paste to make a sauce. Remove from heat, filter and use only the liquid.

  2. Wash the cherry tomatoes and cut in half.

  3. Wash the peppers, cut in half and remove the seeds. Bake in an oven preheated to 180 degree Celsius until slightly charred then turn over and repeat. Remove from the oven and slice into strips.

  4. Boil bucatini for seven or eight minutes.

  5. Fry peppers, garlic and oregano in oil over low heat for 30 seconds then add sauce, washed clams and cherry tomatoes. Cook until clams open then remove garlic and oregano, add bucatini and cook for about two minutes.

  6. Garnish with oregano and chopped parsley, heat for another 20 seconds and serve.


Bucatini with clams, bell peppers and spicy sauce

Sabatini Ristorante Italiano, The Royal Garden
Enquiries or reservations: (852) 2733 2000 / sabatini@rghk.com.hk
Address: Third floor, The Royal Garden, 69 Mody Road, Tsimshatsui East, Kowloon, Hong Kong
Transport: MTR West Rail East Tsim Sha Tsui station exit P2

Spanish red prawn carpaccio with artichoke salad (top) and bucatini with clams, bell peppers and spicy sauce (bottom)
Sabatini Ristorante Italiano Chef de Cuisine Gleb Snegin