Associazione Chianti: A Tuscan Trattoria Built on Heritage and Heart At Associazione Chianti, Tuscan heritage is not preserved in amber but thoughtfully transformed. This soulful trattoria celebrates warm hospitality, ingredient-driven classics and generous pours of wine, inviting guests to dine as family. Rooted in the Florentine tradition of cucina povera, the menu proves that simple dishes, when done well, shine — and nothing goes to waste.

Led by Chef Josh Stumbaugh, whose journey spans Philadelphia, New York and now Hong Kong, the kitchen champions seasonal produce and honest flavours. Handmade pastas are a highlight, from a deeply flavoured Chianti beef ragù to indulgent tagliatelle with butter and white Alba truffle. Antipasti remain restrained and produce-forward, allowing quality Italian ingredients to speak for themselves.

The real stars, however, are the meats. USDA Super Prime Black Angus cuts are dry-aged in-house for up to 14 days, seasoned with Chianti aromatics and grilled on a custom Tuscan broiler. The Bistecca alla Fiorentina arrives thick, charred and gloriously rare, served simply with braised spinach and cannellini beans.

With neon-lit macelleria and salumeria signage, tiled walls and plush red banquettes, Associazione Chianti feels both classic and current — a place where tradition, generosity and togetherness meet.