41
8
5
Exit B2, Wan Chai MTR Station
Telephone
2836 0699
Opening Hours
Mon-Sun: 12:00-14:30; 18:00-22:30
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
90
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
Parking Details
Delivery
10% Service Charge
Outdoor Seating
Review (59)
Pro Gourmet 2016-01-04
2386 views
We always get great surprise when we are not expecting inadvance. It was a random weekday night, we had a casual dinner to wash off thewhole day tense after the office. A garden-like and countryside decoration madeour dinner place quite different and refreshing, even giving an illusion of thedaytime is extending.We were lead by the lead here and was offered a shortwalk-around to the basic concept behind this new Spanish restaurant in Wanchai.36-month Iberico ham was absolutely a must-try item, to have it with good whitewine, or just to wake the tongue before feast. The ham was cut precisely fromthe different parts which leaded you from dry to fatty-rich.Among the tapas list, I was introduced the two way ofoyster. Starting from the refreshing one fully covered by the beautiful mojitofoam, the journey started quite romantic; coming back to the reality, I was notdisappointed by the secondi (oyster) which was flavored by the olive oil andspecial tomato sauce, lifting up the taste a lot.The main course menu is designed to be quite balanced from theland animals to the fishes. I love the seabass deadly and almost 2 weeks afterwhen I brought my friends there, I ordered it again without hesitation. Thecombination of the crispy fish skin and soft snowy-white fish meat was perfectand the lightly over-burned aroma of the fish skin was well matched to thelightly sweet taste of the fish. I also like the yummy baby spinach as theside-dish.Before we continued to the secondi (main course), we wereintroduced to the mouth-refreshing dessert which is a creative design by theChef from Barcelona. It was a kindly of jelly dessert while the overall texturewas balanced by the pudding layer. The transparent orange jelly made of LICOR43was just awesome! Together with the Sangria snow on the top, it refreshed yourmouth, throat and stomach immediately and apart that, offering a beautifultaste of alcohol.The seafood paella was a bit different from the one we wereused to. It was more moisture and softened, more intense seafood flavor butless creamy.Dessert was actually the strength of the Chef here, for he’sstudied and started from the sweet stuff at the beginning. We had the first onewith coconut and mango brulee which was just perfect. The coconut cream puddingwas not too sweet and the taste was quite refreshing by the mango brulee; alsoit was even a little bitter as the coco on the top.The second dessert was richer in the taste for the bananabrulee and grilled banana slices, but no need to worry, because it was smartlypaired with the ice-cream.All in all, Quemo is worthy for the visit regarding to thefood, the drinks and their warm service. Also, they offer a little terrace fora tapas-and-wine night under the lights of Wanchai!!! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Elite Gourmet 2016-01-02
1572 views
我的2015可以用"馬不停蹄"來形容,12個月除每個月最少飛一次之外,還夾雜無數次澳門、大陸之行。連帶每隔兩星期到灣仔開會的時間都沒有,這次流到灣仔,當然順道找朋友找餐廳食飯。素知QRE Plaza內餐廳選擇多,於是就過去試試。對於我來說,未試過的都是新餐廳,所以朋友的介紹很少會反對;而且又想吃吃西班牙菜,所以就這家Quemo。入內,坐下,要了杯CAVA氣泡酒清爽一下。CAVA是西班牙的氣泡酒,口感清爽,酸度不算太高,略有如蘋果、梨子的香味,也夾雜少許餅乾的感覺。用CAVA來配襯48個月的西班牙黑毛豬腿,可說是總享受。剛好原來餐廳駐場有兩位來自西班牙風腿製造商代表,為我們解釋原來一隻風腿在不同的位置,味道與質感都是不一樣的。而且還有他們特邀的專家小心翼翼的將風腿切片。坊間不少餐廳都有以西班牙黑毛豬腿作招牌,但很多都保存不好,以令風腿油光盡失。這個水平絕非平常,每片都反射出油份光澤。四款風腿片來自不同的部分:一隻放於架上的風腿,上層表面橫的風腿是最常吃到的。油香豐富,鹹中有回甜;而下層底部頗片的,筋位較多,有咬口但不如上層的軟淋,可是油脂味更濃。然而下腿近尖的位置,瘦肉較多,質感較硬,鹹肉香味較好。最後是風腿最前端轉彎的部分,瘦肉多但軟淋,後段甜香也不少。風腿之後,另一個前菜是餐廳推介的西班牙生蠔。坊間比較少聽到有來自西班牙的生蠔,多是法國、南非、澳洲或是英倫海峽為主。餐廳也沒有特別交待生蠔來自哪一個水域,如果Basque的話,水屬暖流,反而沒有太大有利條件。可能是來自西面近大西洋的Galicia地區機會會大一點,那邊水流涼快一點,蠔身肉質成長較好。首先是左邊的的,肉質較脆而薄,口中清爽,蠔味不算濃。配合蔬菜醋汁,味道更覺清涼。再來右邊生蠔,口感較重,蠔身綿滑可口,蠔味較重。配上用Gin做成的foam,令口感更加一致。進入主菜部分,先來個煎的鱸魚。鱸魚魚身雖然不算厚,非深海的海鱸魚品種,但是外脆半煎半泡油的,所以脆口香口。而魚肉仍可保留軟淋汁香,質感很好。除此之外,配菜也不錯;薯餅慈味而香,調味中混有Basil令味道多一份清香。加上以紅椒打成泥而做成的伴碟醬汁,鮮味而有甜味。還有盤底的蔬菜,增添中式元素。西班牙菜,吃個燒乳豬好像也是很平常,不過餐廳的這個乳豬菜叫作Suckling Pig Terrine。為何會是Terrine呢?原來這道乳豬菜的處理皮肉分開,豬肉以slow cooked方法烹煮。豬肉軟淋,入口有溶化感覺,少少鹹香夾雜點點豬油脂香。豬皮應是半烤焗的,油脂不多,但脆口香;加上少少皮下脂肪,與豬肉夾著同食,口中雖然有點膩。可是加點燒汁與薯仔做的foam,令質感變得輕一點。再來一個Soupy Rice,不少人可能以為這個是西班牙著名的Paella,而會覺得太濕,可是並非如此。因這個是Soupy Rice,是半湯半飯的,所以會有半溶的湯汁醬。米粒吸收了湯汁、蕃紅花,加上以蝦頭蝦膏的鮮味,令味道一下子立體起來。由西班牙紅蝦的蝦膏作主軸的多層複雜味道,鮮味香濃,鹹香而香料豐富。西班牙飯粒粒分明,彈性有咬口,與湯汁配合甚好,混入一些海鮮的肉感彈性,味道質感都一流。主菜的紅蝦件頭不算大,但是味道香,肉質亦好。甜品方面,這個Banana ice-cream & pudding味道不錯。下層是軟滑的Banana pudding,上層放有一片片的香蕉片,旁邊的是香蕉雪糕。同一樣的味道,三重不同的口感;再灑上粒粒脆口的Crispy Hazelnuts,甜香而有焦糖味。另外,為了平衡口味,香蕉的甜香配合熱情果汁醬,加上旁邊熱情果核,酸甜感覺更好。整體來說,餐廳的食物效果真的不錯。除了如西班牙風腿來料的良好食材之外,頭盤主菜配搭都算很多,加上甜品的突出,可堪回首。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Rising Gourmet 2016-01-02
985 views
周年紀念日, 就豪氣少少食餐好; 港島區西餐廳多, 經友人介紹底下揀左位於灣仔合和對面的QUEMO 西班牙菜特點係菜品豐富, 口味濃郁! 我知道佢分左做好多唔同菜系, 但知識有限的我真係分唔到邊個打邊個, 總之重口味就係啦 看到餐單, 確係唔識揀, 上網見到一系列菜餚, 就咁揀左個餐廳推介二人餐ona Lola Iberico Ham Platter嘩, 品酒師廚師我都見得多, 火腿師我就真係第一次見, 亦睇得出餐應好重視黑毛豬, 而呢個由右至左分4部份的食感如下:Jarrete: 口感較軟身Babilla: 硬身, 味道較濃Maza: 脂肪多, 入口即溶, 我的最愛Punta: 味道淡, 女士會鍾意西班牙 Galicia Oysters用Gin Tonic做成的泡沫放在其中一隻上面, 苦甘味有中和頭先黑毛豬的膩的作用 另外一隻就油浸橄欖油, 重口味黎啦! 橄欖油香, 配以番茄粒的清新, 實在有一種Double Tasting的感覺 蒜香蝦球蝦球大大隻, 肉身肥厚而不硬, 用上蒜子爆香, 佐酒一流 烤乳豬上次食過烤乳豬之後, 一試難忙, 估唔到短期內又有得食番! 但今次同上次好唔同, 今次佢用上自家焗爐, 焗到肉身超軟, 實在係比上次有過之以無不及; 但乳豬皮就無咁脆, 始終針無兩頭利 Sangria Snow係食精彩炒飯前, 先過冷河, 整番杯Sangria Snow! 要由底食到上面的次序, 先試底層的橙加酒Jelly, 再到中間的cream, 然後再到頂層的Sangria Sorbet, 熱盤與熱盤中間的過冷河, 配以多重層次, 清新去膩, 醉意餘溫, 出色 地中海紅蝦炒飯全晚高潮真係一浪接一浪! 大廚將紅蝦的蝦糕打碎, 混入濕飯中, 香甜炒飯立即完成! 蝦身肉質非常爽彈, 味濃香溢, 一口接一口真係停唔到口 甜品時間, 無諗到竟然打孖上, 感動得難以形容:椰子薑味慕絲薑味再濃一點就好, 反而椰子味出, 鬆軟香滑 自家製雪糕香蕉布丁熱情果醬伴隨, 淡淡爽口酸甜, 視覺與味覺交織的作品 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)