On the Menu: Tasty balls include TokyoLima chef Arturo Melendez's recipe Bolas Latinas with Peruvian aji panka red peppers and chef Alfredo Rodriguez's of The Optimist fishballs with squid and prawns on fragrant pilaf rice. Meats' chef Paddy McDermott is serving up MEATSballs of rotisserie chicken with blue cheese and jalapeno relish and Pirata’s meatballs get the sub treatment in the Big Sub, topped with melted fontina cheese by chef Stefano Rossi. Pici's chef Andrea Viglione is rolling out Ste Palle! –homemade tagliatelle with pork and beef meatballs slathered in a spicy arrabbiata sauce. 

Last up is the vegetarian Free Balling – falafel, hummus and mint yoghurt sandwiched in warm pita bread – a preview of Pirata Group's 'top secret' new project. No doubt this upcoming project will have a Mediterranian/Middle Eastern vibe. All of the balls can also be found on the menus at the home restaurants of the chefs.

CONTACT: 2452 6528

LOCATION: 5 Star Street Wan Chai (Opens untill 8th Feb, 2017)


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