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2013-01-20
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I had to sign up in OpenRice just to write a review about this place. Let me start with saying I AM SPANISH and it's kind of a tradition (and a game) to try every single new spanish restaurant in Hong Kong. Most of them are dreadful, and few are kind of OK.After all the comments, hype, reviews, etc about this place I thought it'd be like "being home." Far from that. I found the food to be BAD and the service even worse. We were a group of nine and we ordered several tapas. I loved the fact that
After all the comments, hype, reviews, etc about this place I thought it'd be like "being home." Far from that. I found the food to be BAD and the service even worse. We were a group of nine and we ordered several tapas. I loved the fact that we specifically ordered the ham croquettes twice and the served us the ham and the TRUFFLE ones (those are about $240 for two pieces). The tortilla was cold (ok, that is fine some times) but so dried that tasted like nothing. I don't even know why it too so long to bring it to the table. It had obviously been cooked at least the day before. The chorizo with wine was ok, but again, it's pretty hard to fuck up fried chorizo. The cheese was fine. I didn't try the prawns but my friends liked it, so I'm going to say they were fine. The pulpo. Oh, the pulpo. Why is it SO HARD for chefs in this city to get this thing right?? FIRST ALL, you all foodies/chefs out there. Galician pulpo doesn't take PARSLEY. I know because I'm from GALICIA. it was awful. but again, I've never been in a Spanish restaurant here that got that right.
We did have more food but nothing memorable. But the worse part is when I checked the wine list and I saw the bottle of Beronia crianza 2009, a bottle that in any supermarket in Spain will be less than 6 euros for $490. ARE YOU SERIOUS?
I guess that if you like hype places with not so good food and outrageous expensive wine, this is your place. For me, Tapeo is better.
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