41
8
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Exit B2, Wan Chai MTR Station continue reading
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)
Level4 2016-01-04
2693 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.)
Level4 2016-01-02
1727 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.)
Level3 2016-01-02
1077 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.)
西班牙菜,跟法意德菜等同為特式歐洲菜,可惜有名氣的西班牙菜在香港總難冒起頭來。聞明世界的黑毛豬火腿,Iberico ham,但對大部份香港人,天下火腿就只有金華,金妹及parma ham,論質素就像天和地的分別,一個西班牙一個意大利,詳細不多解釋,有心的人總會自己鑽研一下。那為西班牙菜難以成名,人們為何不能用法國菜的價錢享用一頓西班牙式的fine dining呢?今天來Quemo嘗了一頓特色的Chef Menu,不能不推介一下吧。餐廳裝潢未算突出,火腿吧於餐廳一旁,切火腿師即席揮刀為客人客上鮮切火腿。移玉步到室外區,空間不小,三五知己摸摸酒杯底,消除煩惱的好地方。火腿是由Dona Lola供應,100%橡果餵飼的bellota,無知的我還在望住Bellota Bellota,口中還嘆著5J的時候,驚覺天外有人,腿外有腿。Dona Lola的火腿自稱沒有分銷,保證是Farm to Kitchen,新鮮度截然不同。拼盤供應四個部位的火腿- Jarrete,較近小腿骨的位置,肉質纖維比較凌亂,咸香而帶乾身。- Maza,大腿骨後方的位置,肉質及脂肪紋理細緻整齊,油脂香濃,口感味道都比Jarrete優秀。- Babilla,大腿骨前方的位置,油脂比maza少,肉味較重,但相對油脂較少,橡果香也較低。- Punta,大腿盡頭連接髖關節的位置,顏色最深味道亦最濃,不論肉香及油脂味均是最佳,肉質結實卻一點也不韌,超級推介。配上汽酒有助平衡油脂及有清新口腔作用,亦有助帶出下一口火腿的特色。來自加利西亞手掌心般大小的生蠔用上兩種做法。- 用Gin Tonic做成泡沫再用上份子料理的方式將酒制成魚子般作點綴,為之後的主菜作了最完美的凖備。- 大配角的高質的橄欖油,配上生蠔很配合,平衡感很好,一點也不覺油膩且帶有強烈的欖油香。配上西班牙的Moscatel,甜身,想不到也很合襯。鱸魚煎得金黃香脆,肉質保持嫩滑,魚油十足。同是配上Gin Tonic泡沫,有酒香且清新。底部有青豆Terrine,感覺沒有肉或肝製Terrine的膩,有點像薯餅的感覺。最特別的是配菜用上菜芯,西餐上實不常見。烤乳豬配合慢煮的做法,肉質異常嫩滑,滑得入口即溶,皮烤得剛剛好,脆口之中亦不失豬皮的煙韌感。西餐經常會有一道雪芭以作清新口腔之用,沒想過西班牙菜亦會出現,而且十分驚喜。底部是Licor 43做的啫喱,香甜帶橙香的烈酒,中間的是橙味雪糕,再配上Sangria做的雪芭及橙皮碎作為頂層。就是滿口橙香,酒香,作為清新口腔未免太出色了,吃完一杯真想再添一杯。最後的主菜,感覺有點西班牙飯,其實是一道湯飯配主的是手臂般長的地中海紅蝦。這道菜食法是先將蝦頭內的膏及湯汁全擠壓出來,再伴入飯的湯汁內同時享用。那種甜,甘,鮮,非筆墨能形容。蝦肉煮得剛熟,沒有想像的結實,軟滑的蝦肉伴有淡淡海水味及濃烈的鮮蝦甜味。不愧是蝦中之王。材料有椰子,薑及芒果,感覺充滿東南亞風情,椰子味香濃清甜,薑辣度清淡適中,配上芒果汁有提味作用,很特色的一道甜品。以香蕉為主的甜品,有糖煮過的香蕉片及香蕉雪糕,香蕉fans的大愛,熱情果汁有點帶酸,配上脆口的花生糖,份量不大,又一道想一吃再吃。西班牙菜Fine Dinning的體驗,感覺比法菜意菜更驚喜,菜色有創意之餘亦不會失去味道的重要性,以這個價錢可以充份享用到西班牙菜的特式,Wine Pairing,特色的火腿拼盤,地中海紅蝦,份子料理,絕對值得一試再試! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-12-18
807 views
又係一年一度的Mr.K 生日,我地又有藉口食餐好!今次係我發辦,俾得我發辦當然係揀我鐘意食嘅菜式,我真係好幸福㗎!今次我地去左食西班牙菜,一入門口就見到好大隻Parma Ham, 兩位職員服待佢,之後同他們傾計,原來黑衫嗰位已經有25年切Parma Ham 經驗,好厲害啊!聽到O咀!既然又咁勁既師父,我地都叫左幾款嚟試下, 睇下同出面食有咩分別,服務員都會話俾我地聽,應該邊隻食用的先後次序!而今日咁開心,好少飲酒的我,都飲左一杯香檳.... 酒味好清甜,所以本身話飲半杯,慢慢成杯飲晒!四款 parma ham各有特色,單睇我都分唔到邊隻打邊隻.......不過服務員都會介紹返進食o既先後次序!呢度嘅Parma ham 品牌係 Dona Lola, 喺西班牙南部自由放養,雖然看似油光滿佈,但入口不覺肥膩,加上刀功了得,薄到透叉!25年功力,真係果然係勁!之後嚟左個Giant Oyster Doux,來自死海的生蠔上面放上兩款全然不同的配料,味道都幾特別!第一隻係用檻欖油浸住,入口油潤,生蠔肉質Creamy,我這個不太食蠔的都覺得好味!另一隻係泡沫嚟,味道酸酸甜甜的上面有少少啫喱,淡淡的調味令到食味更顯層次,海水味都幾突出又不失鮮甜!呢度的菜式,材料大部份都係西班牙運來,但都會加返喺樓下街市買到的食材!就好似呢個魚,入面就有菜心的出現啦!Gin Mare Matinated Seabass with Potato and green Bean terrine魚肉以傳統的西班牙煮法,Basil, Rosemary, olive oil, 煎得好滑溜,透出淡淡的香草味,加上泡泡好似藝術品!下面仲有蘿蔔糕的東西,煎得香脆且沒有突兀。之後是Suckling Pig, 呢度係一塊咁上,唔係已經切成細碎,用左慢煮12小時的方法,豬皮脆卜卜,而豬肉卻嫩滑,肉汁豐富又不肥膩!食左咁膩的菜式,店員送上清清味蕾的雪葩,佢係用左多款不同的酒已成,包括紅色的Sangria Snow, 下層黄色啫喱層係用Licor43 為材料,入面係有43種不同的材料而成,因為我唔太飲得,所以食左一啖就算!加左柚子所以味道酸酸地唔厚重,酒味都係唔覺唔覺,但因為要返屋企都係唔敢再食!jelly and cream licor 43 with sangria snow之後就係Paella , 佢係用西班牙的紅蝦,頭大身細係佢地的特徵,蝦頭有大量蝦膏,加埋落西班牙飯度食真係好香好香!呢個飯真心係正!飯身吸收晒海鮮的精華,超香濃,而且啲海鮮真係好彈牙,我地一路食呢個飯,一邊都話無得頂,就係呢個飯,我地都覺得呢間餐廳有Take 2!話咁快就甜品,係一個椰子味的甜品,上面舖左少少可可碎,遠看似盆栽㗎!Coconut and Ginger mousse with mango cream and cocoa soil.椰子嗰部份質感似布丁的,放喺芒果汁上面,經過濃烈的味道,淡淡的椰香顯得既清新又討好!仲有一個香蕉的甜品,banana ice cream and pudding with passion fruit cream and crispy peanut,伴以朱古力雪葩都係好清新好令人surprised!加左少少花生碎,軟滑中更顯層次感!呢晚真係飲大左,我去到中段時間忽然話想試下切Parma Ham, 當然係切到一忽忽,把刀好難控制,都多謝兩位師傅俾我玩!呢餐飯真係食得好開心!Happy Birthday to My Dearest ! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)