Casa Cucina is serving up a limited-edition French onion soup pizza for three weeks only
The restaurant is teaming up with Babette’s chef Cédric Tsia to kick off its new collaborative series
Casa Cucina, a Causeway Bay trattoria, has unveiled a limited-edition French onion soup pizza as part of their new collaborative series, Casa A Casa. Chef Cédric Tsia, co-founder of French bistro Babette, joins founder Anthony Cheung for this three-week venture. Their pizza, available for $188 for a 10-inch slice and $118 for a 7-inch slice, features a 48-hour fermented crust infused with 50% dark beer and topped with red miso onion purée, slow-smoked caramelised onions, sweet purple onions, aged French Comté, and Italian mozzarella.
Additional toppings include crispy Bayonne ham chips and fresh chives, finished with a quick splash of beef jus. For every pizza sold, Casa Cucina will donate $10 to the rén Community Foundation, which supports disadvantaged youths in Hong Kong. The limited-time offering runs until September 13.
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