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2016-01-04
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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, t
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 the
whole day tense after the office. A garden-like and countryside decoration made
our dinner place quite different and refreshing, even giving an illusion of the
daytime is extending.
We were lead by the lead here and was offered a short
walk-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 white
wine, or just to wake the tongue before feast. The ham was cut precisely from
the 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 mojito
foam, the journey started quite romantic; coming back to the reality, I was not
disappointed by the secondi (oyster) which was flavored by the olive oil and
special 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 after
when I brought my friends there, I ordered it again without hesitation. The
combination of the crispy fish skin and soft snowy-white fish meat was perfect
and the lightly over-burned aroma of the fish skin was well matched to the
lightly sweet taste of the fish. I also like the yummy baby spinach as the
side-dish.
Before we continued to the secondi (main course), we wereintroduced to the mouth-refreshing dessert which is a creative design by the
Chef from Barcelona. It was a kindly of jelly dessert while the overall texture
was balanced by the pudding layer. The transparent orange jelly made of LICOR43
was just awesome! Together with the Sangria snow on the top, it refreshed your
mouth, throat and stomach immediately and apart that, offering a beautiful
taste of alcohol.
The seafood paella was a bit different from the one we were
used to. It was more moisture and softened, more intense seafood flavor but
less 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 one
with coconut and mango brulee which was just perfect. The coconut cream pudding
was not too sweet and the taste was quite refreshing by the mango brulee; also
it was even a little bitter as the coco on the top.
The second dessert was richer in the taste for the banana
brulee and grilled banana slices, but no need to worry, because it was smartly
paired with the ice-cream.
All in all, Quemo is worthy for the visit regarding to the
food, the drinks and their warm service. Also, they offer a little terrace for
a tapas-and-wine night under the lights of Wanchai!!!
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