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Tosca di Angelo Reviews from The Last Year
Perfect Tasting journey with attentive services!
Exceptional dining experience at Tosca di Angelo!! Brittany blue lobster with Marinated Seaweed & Veal Tenderloin Tartare to start, recommended by Assistant Manager Jovi. He contributed an enjoyment by his is professional and knowledge and perfectly bursting with flavor with his instroduction. Head Sommelier Phenol’s sparkling tea & wine suggestion, enjoyed by the glass course by course, from beautiful gold to amber, added a delightful touch. Later highlighted by the main course which out of my expectation. Risotto Acquerello with Hokkaido Sea Urcbin definitely awake my palate. Meanwhile Sicilian Busiate with Carabineros Prawn is one of my favorite too. The umami smell revolve around our table. Kiwami Wagyu just perfect! Besides, the best tiramisu I ever had! Me and my friends are stingy to share and we have one each! Service was warm and attentive. Special thanks to Chefs Angelo have crafted a menu with finest ingredients to create an unforgettable Sicilian tasting journey. Once again, truly appreciated for Jovi, Phenol and their team members that I didnt mention the name. Their attentiveness and professionalism significantly enhancing our evening. Thank you for the outstanding services and craft an experience that is uniquing to us.
A real joy
Exceptional, refined cuisine a real moment of pleasure with a magnificent setting a perfect welcome and a breathtaking view
Food AND Team
I visited with my boyfriend and his parents to celebrate his birthday. Being Italian, I have to say that not only the food is impressively delicious (especially the Blue Langoustine, the Sea Urchin risotto and the Wagyu Beef) but also the service and attention given by particular figures made our night memorable. Together with the amazing, mouth watering tenderness and crunchiness of the steak, I’ll remember the impeccable care that Calvin gave to our table throughout the dining experience, paying close attention to details that are, in fact, what elevate this place to its level at the end of the day. Regards to Kenny as well and thanks for his suggestion with the bubbles. Very kind as well.
Great Team Member ..
Amazing lunch with great hospitality and delicious food. It was birthday lunch n as soon as we walk down from the escalator we got very warm welcoming from Anthony and got guided by beautiful pregnant lady . We were greeted by Calvin and assisted by him throughout the lunch . He took great care of us and very professional. Wine sommelier Phenol was very knowledgeable and great in expressing about the wines details to us .. because of him we manage to get good selection of wine even though we are not drinker .. Each course of the meal was serve with detail explanation by Arjun .. the cheese trolley and petit four trolley were amazing . Stanley was very great with serving us the petit four trolley and escorting us back while we were leaving and helping us with the pictures. Thank you entire team for making my birthday lunch special.. The food is great as expected but the team you guys Calvin, Stanley, Phenol and Arjun made the experience even better .. can’t wait to go back for another special occasion.. ..
Tosca de Angelo restaurant is amazing!
The Foods super high quality and tasty, and the service is perfect! Raymond, stanley, Kenny, John, Kenneth and Chef Angelo are so nice and kind!Thank you so much for your professional service and hospitality! I will definitely come back
Good but not great
This Michelin 1-star Italian restaurant is located in Ritz-Carlton Hong Kong, on Level 102 of ICC in Kowloon. Diners will need to go up to the hotel lobby at Level 103 before taking the escalator down to the restaurant. Helmed under Chef Angelo Agliano, it is known for its exquisite Southern Italian cuisine. Seated at the window side looking out to the gorgeous view of Victoria Harbour and the HK Island skyline, the restaurant has a couple of fountains, a very high ceiling, and the overall ambience exhibits exquisite luxury while not overly restrictive and formal. A cozy and comfortable setting. I start with a glass of J.L. Vergnon ‘Hautes Mottes’ Blanc de Blancs Grand Cru Brut Nature 2013 ($508). The wine is completely vinified in large oak barrels on lees and bottle aged for a minimum of 6 years before disgorging, with a good nose of lemon and biscuit, creamy silky palate of good acidity and chalky. The Amuse Bouche comprises of three, with the first a pan-seared tuna cube with tuna sauce, French blue lobster with tarragon jelly, and Burgundy puree tart with mullet bottarga from Sardinia. All the three bites are great in taste, but I am particularly impressed with the blue lobster on the thin crunchy toast, with the umami of the lobster balancing perfectly with the acidity of the jelly. The second Amuse Bouche is Sicily red prawn jelly, with a celery foam and caviar. The red prawn has good sweetness and umami, matching well with the delicate celery foam. The caviar not only provides a prestigious but additional layer of umami and a bit of saltiness as condiment. Equally impressive. The Sourdough is very good, with a crunchy crust, fluffy inside, and a good sour note, perfect to pair with the four types of olive oils available to choose from. The bread is so good that we finished the whole loaf before the first course is served, and I am tempted to finish the second one too if not to reserve space for the courses to come. We have picked the Ricordi menu ($2,988 each), featuring the chef’s signature dishes with also white truffle. And I also go for wine pairing ($1,580). The first wine paired is Villa Bucci Verdicchio Classico Superiore Dei Castelli di Jesi 2021, a refreshing white with green apple and lemon zest notes. The first course is Capesante, Cavolfiori, Tartufo Bianco. The thinly sliced Hokkaido Scallops carpaccio is sweet in taste, with some pieces of crunchy air-dried Cauliflower to give a contrast in texture. Paired with Puree of mushroom and cauliflower on the side to give a bit of earthy note, matching well with the shaved Alba White Truffle on top. A very good starter. The second wine paired is Anselmi Capitel Foscarino 2020, made from 90% Garganega and 10% Chardonnay, and demonstrating fresh and floral notes supplemented with some ripe apricot and stone fruit, and a hint of salted almond and herbs on the finish. The second course is Fregola Sarda Artigianale, Scampi e Cime di Rapa, Tartufo Bianco. My favorite dish in the evening, the Organic Sardinian Fregola has a wonderful al dente bite, with the New Zealand Langoustine sweet in taste. The chef has made a puree from Rapini Flowers, bringing forth some peppery and mustard flavors, and then add the shaved White Truffle on top. A feast of delightful tastes. The third wine paired is Tenuta Selvadolce ‘VB1’ Vermentino 2020, an orange wine made from Vermentino with very short skin contact. There are nice oxidization and honey notes reminiscent of sherry and also good nutty characters of almond and a bit of saline in the finish. The third course is Triglia di Scoglio, Daikon e Porri, Tartufo Bianco. The chef has prepared a seared Mediterranean Red Mullet fillet which showcased its original flavors, with Daikon and Baby Leek to balance the richer taste, together with the Champagne Soup which has the nice fragrance of the mushroom and topped with some Alba White Truffle. Really flavorful combination. The fourth wine paired is Mastroberardino Radici Taurasi Riserva 2016. With a deep ruby color, the wine is 100% Aglianico, showing complex and fine notes of red cherries, balsamic vinegar, tobacco, and spices. On the palate the licorice and black pepper is noticeable and good match with the wagyu. The fourth course is Kiwami Wagyu, Peperoni e Cipollotti, Tartufo Bianco. The Sirloin of Kiwami Wagyu Beef has been seared medium rare, very juicy but got some tendon so requires much chewing. The Piperade and Spring Onions on the side is a good complement, while the green pepper sauce is flavorful. The White Truffle adds further fragrance to the beef. A bit of a letdown because of the meat texture though. Before transitioning to dessert, a palate cleansing Sorbet is served. Under the lemon sorbet is the diced aloe vera, and the staff then pours in some extra-virgin olive oil, made from olives harvested from very old olive trees. An interesting and highly refreshing combination to good effect. The fifth wine paired is Donnafugata Ben Rye 2020. A highly recognized dessert wine, it is made from 100% Zibibbo, or Muscat of Alexandria, with concentrated dried apricot and peach, orange marmalade, and sweet figs, followed by plenty of honey and caramel flavors. Sweet but not cloying. The fifth course is Cioccolato di Modica, Frutto della Passione, Gelato al Miele. The plating is artistic, with the Modica Chocolate Fondant Tart with Passion Fruit cream, with caramel and mint sauce to complement. On the side is Honey Ice-Cream, which is not too sweet and helps to balance the richer and more indulgent chocolate tart to good effect. For Petits Fours, the staff shows us the cart with a multitude of sweets. I end up choosing a blood orange jelly, sea salt chocolate, mandarin skin chocolate, and macaron. Together with a cup of Double Espresso ($90) it is a fantastic finale to the meal. The bill on the night is $9,316 which in my opinion is on the high-end. The team is attentive, and the sommelier Anthony in particular is very engaging, sharing and checking in to ensure everything is in good order. But somehow, I feel the staff are not as enthusiastic as I would expect. Overall, I would rate this restaurant as very good, but not great.
Wonderful food and service in Tosca in Ritz Carlton!
I bought my business visitors from Europe, and one of them is first time to visit Hk, so I bought them to Tosca where has the best view in HK, Chef Angelo’s food will never disappoint and always surprise me with their new menus, with their new GM Danilo and his team great service, we also had a good conversation with their sommelier Phenol about the wine, we were amazed by his passion and knowledge, all my visitors were very happy and had a wonderful time, they said for this kind of high quality standard of foods and service is not easy to find in Europe, thank you so much to the team Tosca for your amazing hospitality, we will definitely come back soon!
Amazing ! A Chef with real food passion
All the dish in this restaurant reflect the passion of the Chef Angelo , no bla bla only perfection and real story for all the dish ! Was magic , the chef is a magicien !!!! Thanks Cher Angelo for this beautiful moment
Anniversary Lunch
We have been celebrating our anniversary here for almost 4 or 5 years in a row now. Food was amazing, wine was great and the highlight was the staff. Kenneth Ma and Phenol Mak were really attentive and made us feel at home. Phenol (our Sommelier) also took the time to educate both my wife and I on a variety of wine questions. Even Chef Angelo personally came out to say hello. Another wonderful lunch! Ron Chung.
The Best Restaurant in Hong Kong - Tosca di Angelo
Had dinner with my family here, perfect food and wine, great service, nice view, perfect for family and friends gatherings, highly recommend.
Celebrating our wedding anniversary at Tosca
We came back to celebrate our wedding anniversary at Tosca again. As usual we had great service and food experience here, we were lead by a hotel staff at lobby and bumped into Guest Relations staff Florence with her great smile and warm welcome us to guide us to our restaurant – Tosca. We enjoyed every moments at the restaurant, full explanation of the food and wine list by the staff (three gentlemen), at the end of the dinner, we were surprised by the Guest Relations staff Florence, as she knew we were celebrating our wedding anniversary, she wrote us a warm welcome card with congratulate message, I appreciate all the efforts and time she has spent on us. My hubby and I were very satisfied with the food and service at Ritz, definitely will return next year with our kids and family as well. Great team, thank you so much.
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Appointment |
Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
Buyers interested in Bern's Steakhouse: PLEASE READ |
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil |
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Bid and Buy Instantly
I have a big ongoing and it also shows someone is working on my bid. Today I see there is a " Buy Instantly " option at my portfolio showing same price I've bid for a reservation. I'm a bit confused, since my money has already been deducted from my credit card for the bid, do I need to pay one more time for the Buy Instantly? If I choose Buy Instantly, can I cancel my bid ( while someone is working on it )? Thanks!
Give the best answerFirst Sale Help
Having hard time getting my first sale. Any advice? I just want to get the ball rolling! Thanks!
Give the best answerChanging restaurant opening times
I have a reservation for Kasama Chicago I listed but it’s not showing up because the listed opening hours are only until 3 or 4 pm. My reservation is for their dinner service at 5. Is there a way I can change the times myself?
Give the best answerI got charged twice for a single reservation
How long until I get a refund? Support has been slow, has anyone else experienced this?
I tried purchasing the reservation at $55 but it failed. Then I purchased it for $30 and it succeeded. However the $55 charge still went through on my card and posted
Cancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answer0 views on my posted reservations
Any idea why my reservations have 0 views? Am I doing something incorrectly?
Give the best answerFinding reservwtion
What name do I say the reservation is under?
Give the best answerHow do I deposit $?
You can only deposit $50 at a time until you earn the “Sales and Low Refund Medal” I believe. Im new to this as well but the ability to deposit more money at once and increase your amount of listings comes with that medal.
Payouts
Anyone know how increase payout transfer to bank as I can only send $50 a day and they charge $5 for every transaction. There must be a way. I’ve contacted support two days ago and not a reply.
Give the best answerTransfer question
What do you do if reservation is an hour away and it still hasn’t been transferred? Don’t want to be embarrassed at restaurant. First time user. Thanks!
Give the best answerGetting started as a seller
Hey I just signed up. I'm in Kenya and I 'm looking to be a seller. Where can i get started?
Transfer
My reservation is today and my transfer is still not complete does that mean it’s not going happen ?
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answerMoney in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answer