A mid-century New York-Italian

Carbone is a New York-Italian restaurant that pays homage to mid-20th Century New York, where delicious, exceptionally well-prepared Italian food was served in settings that were simultaneously elegant, comfortable and unpretentious. An extension of the New York City institution, Carbone Hong Kong brings the charm and splendour of the original to the heart of Central district.


Mario Carbone was born and raised in an Italian-American home in Queens, New York. Carbone humbly started cooking fried calamari and red sauce in neighbourhood restaurants, which led to further studies at the prestigious Culinary Institute of America. After graduating, Carbone trained with some of New York City's top chefs and spent extensive time cooking in Italy. In 2009, with partner Rich Torrisi, he opened an Italian-American deli called Torrisi Italian Specialties. In 2010, they teamed up with Jeff Zalaznick to form Major Food Group. Major Food Group opened his namesake restaurant, Carbone, in the legendary Rocco’s Restaurant space on Thompson Street, New York.

Soon afterwards it received numerous accolades, including a coveted one Michelin star rating.

9/F, 33 Wyndham Street, Central, Hong Kong
+852 2593 2593

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