Twist Pasta Bar recently emerged as an exciting new addition to the city’s casual pasta eateries. Located on Central’s Bridges Street and led by head chef Ben Sears, Twist offers more than just pasta. It presents a deeply thought-through fusion of traditional Italian technique with flavours of Hong Kong heritage.Twist is described by Sears as a love letter to pasta – the latest concept by the people behind Bourke’s, Terracotta Lamma, Honky Tonks Tavern and Mendel’s. Its essence lies in looking beyond what lies on the plate. “Pasta is more than just a dish – it’s the perfect canvas to play with flavours, textures and ideas,” says Sears. The goal, he explains, is for guests to find the food “fun, comforting and – as cliché as it sounds – [that it] sparks joy and curiosity”.
With a menu shaped by Sears’ experience of more than 20 years spanning both Western and East Asian kitchens, Twist blends technical precision with unique creativity. Sears’ culinary background includes training under Australia’s noted restaurateur Andrew McConnell, and working at the UK’s acclaimed three Michelin-starred restaurant L’Enclume. “I want people to experience something new but grounded in flavour and heart,” he says.
Ben Sears, head chef at Twist Pasta Bar in Hong Kong. Photo: Handout
A stand-out on his bold menu of fresh pasta is the bone marrow macaroni with curry Wagyu brisket and pecorino. “The brisket curry ragù was one of the first dishes that came to mind when I heard the initial concept for Twist,” Sears reveals. “It immediately felt like something that captured the spirit of what we’re trying to do – playful, unexpected and deeply rooted in tradition.”
He uses the classic Italian technique of slowly braising Wagyu brisket in white wine and stock until melt-in-the-mouth tender. He then cooks down a soffritto of onion, carrot, celery and garlic. “Then, we fry off Koon Yick Wah Kee curry powder and chu hou sauce, bringing everything together into a savoury, aromatic ragù,” he explains.
The pasta dough itself is enriched with rendered bone marrow, adding a depth of flavour to the familiar macaroni shape – a pasta Sears chose deliberately for its fun factor, which echoes Twist’s ethos. Once combined, the finishing touches include a handful of spring onions and a generous grating of pecorino cheese.
The bone marrow macaroni at Twist Pasta Bar in Hong Kong. Photo: Handout
Grounded in the comforting familiarity of cha chaan teng curry beef brisket noodles but elevated with refined technique and unexpected ingredients, this dish has the ability to simultaneously evoke fond memories and spark curiosity for new tastes. Sears says of the response so far, “It’s been amazing to see that both local Hongkongers and expats are ordering and enjoying the dish, and experiencing it in different ways.”
Dining and Cooking