15 Nov 2023 By May Ng

Chef Ilaria Zamperlin brings a new feminine touch to the Italian cuisine at Aqua

Aqua Restaurant Group proudly introduces Executive Chef Ilaria Zamperlin, the new leader of the Italian kitchen at the iconic Aqua restaurant in Tsim Sha Tsui. Overlooking magnificent harbor and city views, Aqua offers a unique blend of Italian and Japanese cuisines, each overseen by separate master chefs. With over two decades of culinary expertise, Chef Ilaria Zamperlin brings a fresh, energetic direction to Aqua’s Italian kitchen as the first female chef.

Chef Ilaria, born in Rome and initially an architect, transitioned to become a pastry chef known for creating edible works of art. Her culinary journey includes rising through the ranks of top Italian restaurants in London, spearheading the opening of Oswald’s private members club in Mayfair, and honing her skills at the exclusive Bulgari Yacht Club in Dubai.

Describing her approach as “elevated Italian simplicity,” Chef Ilaria introduces a feminine touch to Aqua’s Italian cuisine. Her new collection of dishes debuts this November on the a la carte menu, featuring highlights such as Sicilian red prawn carpaccio and Alaskan king crab with caviar and green apple basil foam.

Chef Ilaria’s pasta creations include Tortelli alla Norma, Braised duck plin ravioli, and Champagne & lobster bisque risotto. For mains, savor the Dover sole mugniaia style, a simple yet sensational dish with carrot puree and lemon-caper sauce.

In addition to Chef Ilaria’s Italian offerings, Aqua’s Japanese kitchen, led by Executive Chef Iwashashi San, introduces refreshing seafood creations like Seared squid tempura roll, Salmon, yellowtail, tuna, and cream cheese roll with caviar, and Homemade Japanese-style Abalone with turnip, sea grape, and tiger prawns. Experience these culinary delights now as part of Aqua’s new a la carte menu.


Aqua Welcomes Head Italian Chef Ilaria Zamperlin
Confit suckling pig, carrots & tropea red onion puree and balsamic-glazed pear
Dover sole mugniaia style, carrot puree, crispy leeks, lemon and caper sauce