PICO (已結業)

尖东数月前新开了一间西班牙菜餐厅pico，离喷水池不太远处。餐厅气氛轻松自在，同时亦设有户外座位可以在下午晒晒太阳或不太冷的晚上吹吹清风，相信都会几舒服。我早前一个晚上就与数位食友到过pico品尝多款饮品与食物，在此要再次谢过食友和公关小姐的邀请。这晚先后试了数款鸡尾酒，包括ginger mojito ($88)，red sangria ($78) 和blue margarita ($88) 。当中我最喜欢是ginger mojito，在平日饮的薄荷鸡尾酒内加添了不少姜粒，清新。而red sangria的果香和酒香都颇丰富，又不会太甜，亦值得推介一喝。至于blue margarita就不是我杯'茶'啦。餐前小食是卖相有点像虾条，食起来脆脆的面包条，伴酒不错。这夜我们尝试了多款菜式，当中我较喜爱的有Gambas al ajillo ($98)。虾肉蘸著充满蒜香的微辣橄榄油，好惹味，用来点面包亦相当好吃。而Brochetas de vieiras con jamon serrano ($128)，咸香火腿片包著煎香的甜嫩带子用铁板上，吸引。Huevos rotos ($118)，铁板上有炸薯条，香辣肉肠片和2只煎太阳蛋，食之前把蛋弄碎，好让薯条和肉肠都蘸到蛋黄汁，简单又美味。2款Croquette都做得香脆不油腻。波波状的Croquetas de cangrejo y gambas picantes ($88)，虽说有虾肉及蟹肉，但味道过淡。而那长条状的Croquetas de jamon iberico bellota y trufu ($128)，火腿和黑松露香都颇突出，加上炸得脆卜卜，好吃！不过我觉得那48 months jamon de iberico ($318/80grams)就太厚切，影响了食感。至于以下2款就相对较为一般。Patatas bravas ($78)的酱汁带点微微香辣本来都颇讨好，不过薯仔质感做得过软。Ensalada de pulpo a la gallega ($98)，薯仔沙律味道微酸颇清新，但八爪鱼肉质偏韧。主食方面我们分别吃了牛和猪2款肉类。US beef tenderloin with sauteed onions, roasted garlic and cabrales cheese ($238 / 10oz)，牛肉烧得颇香。而黑毛猪Solomillo de cerdo iberico ($278)，肉质香软，比刚才那牛更出色，推介！此外，我们亦尝试了饭和面各一款。Arroz Pico($208)西班牙海鲜饭，味道偏淡，较一般。反而Fideua Spanish style pasta ($318)with king prawn有点惊喜。大虾肉质爽甜，而意粉伴著番茄、香草和大虾鲜甜酱汁，味道不错！甜品是这夜较弱的一环。在吃了的3款中相对较喜欢是Lemon & lime sorbet，酸味特出，几清新。近年西班牙菜餐厅在香港真是越开越多，虽然这里暂时还未能打入我心中头几甲心水，不过整体印象不错，餐饮的定价亦合理。如果身在附近又想找个气氛不错的餐厅喝喝酒聊天、轻轻松松吃餐西班牙菜，pico确是值得考虑的。 继续阅读

自从去西班牙食过正宗既西班牙餐之后, 就钟意左食西班牙美食啦, 呵呵!估唔到系香港都可以食到咁正宗既美食, 可以比我回味一下西班牙手指饼配PAMA HAM系好普遍既STARTER, PICO 既PAMA HAM 烟烟UN UN, 食得特别过引^0^之后食左个墨鱼沙律, 个沙律汁加上墨鱼片, 令到我食唔停口, 可能我钟意烟烟UN UN既食物啦, 呵呵~至于MAIN DISH, 同出面差不多, 所以唔提太多啦!甜品系本小姐既最爱, 一次过点了四款, 好满足呀! 而不可不吃的有以下两款: 继续阅读

(Tasting Event) PICO is opened by the Shore Group,  which also operates Shore Steak House and The Salted Pig,  as well as East Side Tavern just next door to here.   Pico is named after Picos de Pan,  a bread stick which is localized to Southern Spain in the Andalusian region.  .Picos -Sure enough,  the crispy Picos sticks are served here as they are named,  almost like a shorter version of Grissini!.Sangria -I don't drink Sangria with Spanish food usually,  it's a principle thingy...  If you know about Spanish food culture enough,  most foods are paired with Wines,  Sherries and Beers only.   Sangrias are confined to student parties and using lesser quality wines.   But as a food reviewer I was happy to try this version out and it was good actually -  more about Apples than a Citrusy version and with balanced amounts of wines and other spirit.   ~  7/10.48 Months Jamon de Iberico - $318 for 80gHand sliced but perhaps a bit too thick.  You can say it's generous in portion but I prefer the thinner,  melt-in-your-mouth experience.   I think this could do with either more oilier or else more meat intensity flavour.   ~  6/10 .Gambas Al Ajillo - $98Served sizzling hot on the plate,  this is so far the 2nd version in HK which is correctly bubbly (the other one is at OLE).   I even have a video of this to prove it!   The prawns were huge and crunchy,  but somehow despite the amount of garlic,  I thought it could do with more burnt garlic chips flavour and herbs.  Pretty good version locally nonetheless.   ~  8.5/10 .Brochetas de Vieiras con Jamon Serrano - $138Huge Hokkaido scallops are wrapped in Serrano ham then grilled.  Surprisingly this was one of our favourites for the night,  the scallops were so sweet.   And a deviation from the typical Bacon wrap but with a lighter Jamon coating which worked even better..  ~ 9/10.Croquetas de Jamon Iberico Bellota y Trufa - $128Croquetas with Jamon and Truffle.   I really liked the presentation of this but mine pieces could do with more jamon input and truffle essence.   The texture was rightfully gooey with bechamel sauce however.   If they could make this stronger,  it will be much more awesome and like the ones I ate in Spain.  *One diner said her piece was better though,  so may be I received a dud croqueta      ~  6.5/10.Huevos Rostos - $118Fried Eggs to be 'broken' onto the grilled Chorizo sausage and Fries below,  this was so lovely and won everyone's heart.   A typical Spanish dish and the version here was really enjoyable and well worth a return on it's own.   ~  8.5/10.Patatas Bravas with Paprika and Alioli Sauce - $78*We returned the 1st dish as it was fried too oily and soft.  The 2nd dish arrived being better but to me still not crunchy enough,  it really could do with more Molecular Science approach to rid the potato of it's water and amylopectin starch,  which makes it waxy and wet.   #Fail..   ~  4/10.U.S Beef Tenderloin with Sauteed Onions, Roasted Garlic and Cabrales Cheese - $238This was cooked decently although I prefer tenderloin to be served rarer by default.   The end piece was actually the best tasting one.  Overall this was generous in portion but somehow I expected more and the cheese sauce wasn't too apparent either.  ~  6.9/10.Solomillo de Cerdo Iberico - $278The Spanish Chef raved that this Pork is his secret weapon, which is Grilled Iberico Pork with Romesco sauce and better received than his Suckling Pig.  This was certainly true -  it had a good Iberico Pork Taste and I really liked this dish with a crispy edge too.  Definitely better than the Beef above.   ~  8.5/10    .Fideua with King Prawn,  Mussels,  Calamari and Saffron - $318This dish was love and hate for me.  For me this isn't true 'fideua',  which is much more thinner and chopped up.  This was sliced up Spaghetti strands.   On the other hand the seafood bisque base was stronger than the Paella version,  the prawns had more taste.  The Chef explained that this version might be more acceptable by the locals Hong Kongers who might not appreciate the true tiny Fideua version.   To me improvising or adapting might be a good thing,  but only if it works better.   In this version I thought it simply didn't work for me...   It reminds me of Katong Laksa but much worse.   ~  6/10.Lemon and Lime Sorbet with Dehydrated Lemon - A palate cleanser.  This was really sour and refreshing,  it was obvious that it had 2 types of citrus inputs within.  Don't miss eating the dried lemon slice as it was another highlight and I was surprised nobody really touched it....  I just love this stuff!   ~  9/10 **************************We had a few more other dishes,  and some were easily better than others.  I will say half the food hit the right spot but half were quite thoughtfully presentable in their look but the taste needed some following up to...    Desserts for example was a definite weakness here -  the Fried Churros whilst tasty were a bit dense and oily,  and  not helped by the fact that the Chocolate dip is the pre-bought syrupy type version.   No respectable shop in Spain will serve this syrupy chocolate,  I don't care if you think customers will want it or that,  call me arrogant but I know what I love putting into my stomach.    It really isn't right.   But that Lemon and Lime Sorbet wa so legit and good,  so why not fix the rest of the minor higgles?      继续阅读

相信大家都知道很爱西班牙菜，每次有人问我今晚吃甚么时，我便笑著说西班牙菜，对方便会说又说: 「又食西班牙野?」对的，当我喜欢一件事情/食物，便会不断的重复又重复，直到生厌为止。有时我觉得自己这个性格有点问题，但我就是这样的。这天又吃西班牙菜，走到来位于尖东的Pico；说实话，真的有点远，从地铁一路走来，穿完一个又一个的商场，最后终于来到了。这天除了有main menu的选择外，另外还有一Chef's Special/ Pasta Special Menu；选择也不算少。一坐下，先吃pico手指饼，咸咸脆脆的，我颇喜欢吃这种食物，够热气又没薯片的肥。Ginger Mojito ($88)充满了浓烈的giner味，我相信不是人人都喜欢，但我觉得不错，颇喜欢这ginger的味道。Jamon Iberico de Bellota ($318)48months, 80g对于iberico ham，总是百吃不厌的；而这份的切割手法似乎未够成熟，比较厚身，我则比较喜欢吃薄身的，因为厚身，难免口感比较肥腻；而咸香度颇高，总括来说都算不错。Queso Manchego 100% Cow ($98)Queso Manchego 100% Sheep ($98)这晚共吃两款manchego cheese，分别是100%牛和100%羊；两者比较之下，个人比较喜欢100%牛，口感比较软稔带creamy感，属硬中带软，与旁边的坚果包十分相配；而羊味那款则比较干和硬，芝士味的浓度亦不会太强烈，没甚么膻味。Gambas al ajillo ($98)garlic and chili prawns当中的微微的辣椒令到整份菜式更开胃惹味，蒜片份量亦很足；而虾亦算新鲜，还不错吧。Brochetas de vieiras con jamon serrano ($128)scallops wrapped with serrano ham个人很喜欢这份带子，带子熟度刚好，软稔中带点弹牙，滑溜感十足；而外层被一片serrano ham包围著，火腿的咸香能带出带子的鲜味，而且那火腿煎得脆脆的，很有口感；吃时滴上数滴青柠汁，更加的清新宜人。Croquetas de jamon iberico bellota y trufa ($128)iberico ham and black truffle croquettes很喜欢这个脆脆，炸得刚好不过火，非常脆身；刺穿外层，黑松露已经急不及待要告诉我她真的很香，我也不能再等待了；而potato亦很幼滑，腻感不高；而当中的黑毛猪火腿碎粒亦增强了其口感。Croquetas de cangrejo y gambas picantes ($88)crab and shrimp croquettes两款炸物之中，我比较喜欢truffle那款；因为这款crab and shrimp的没甚么海鲜的鲜味；但炸得不错，热辣辣的十分可口。Huevos rotos ($118)grilled chorizo with fries and broken eggs当我这个时，已经冻冰冰了，所以薯条也不脆了；不过同枱的食友则说不错。Ensalada de pulpo a la gallega ($98)warm-grilled octopus with paprika, herbs, potato salad and fruity olive oil个人很喜欢这个沙律汁，酸酸甜甜的醋，还有点honey味道，非常清新开胃，而当中的蔬菜亦很新鲜；不过八爪鱼的味道则一般，鲜味是有的，但质感比较胶，咀嚼有难度。Pimientos de piquillo rellenos de Bacalao ($88)Piquillo peppers stuffed with codfish and cheese gratin上次吃过类似的，那次是冻食，这次来个热食，差不多的外貌，差不多的材料，不一样的味道。热食的，没那样的清新；当中的codfish则比较干身，幸好红椒还带些椒汁，以致不会干巴巴。Solomillo de cerdo Iberico ($278)pan-roasted iberico port medallion with grilled baby leeks and vine cherry tomato, romesco sauce这天分别试了牛和猪的主食，两者比较之下，又再一次觉得猪是比较出色的。黑毛猪的脂肪均匀又不会过多，肉质亦软稔，肉味亦浓郁；而旁边的烤蒜头更得我心，蒜头烤至带焦糖香，吃完一粒又一粒。10oz chargrilled ($238)U.S beef tenderloin with sauteed onions, roasted garlic and cabrales cheese因为我不是吃最粉红的部位，所以对此牛的说法可能不够中肯吧。这牛相对上味道没那样的浓郁，而肉质则不够软，但中间那些是粉红色的，应该都不会太差??Arroz pico ($208)our signautre paella-style dish for two with chicken, prawns, mussels and vegetables slow-cooked in sofrito and saffron这paella的油份和湿润度刚好，但小妹比较喜欢吃硬身的米，这对于不太接受"生米"的朋友来说应该都不错的，而softito的味道则刚好；虽然没甚么惊喜，但这个价钱来说也算不俗。Fideua Spanish Style pasta ($318)与paella相比之下，这份pasta的味道更好，al dente的粉；清新的蕃茄味；当中的鱿鱼亦爽口弹牙，算是不错吧。吃完main course后，便来些甜的。这个柠檬sorbet酸酸甜甜，十分清新；而质感亦很幼滑细致，我很喜欢。每间西班牙餐厅都有Churros吃，但不是每间都做得好吃；而pico的churros做得不错，外层炸得脆脆的，而内脆则很软，口感不错，所以我也忍不住吃了数条。这是香蕉蛋糕，蛋糕软稔，蕉味浓郁；配上冰冻的雪糕十分清新。这里的食物算不错，味道虽不是非常突出，但做法还带有西班牙的风味；来尖东，喝喝酒，吹吹海风，吃吃Tapas，还是不错的。谢谢食友和公关的安排，我又试多一间西班牙餐厅了。 继续阅读

今年开饭网的圣诞派对，当晚碰著有另一个约会，所以，又一次缺席，对某些人来说，可能是松一口气吧。不过，今年圣诞派对地点，尖东的西班牙餐厅，Pico，刚在上周某个晚上来试菜，纯属巧合。记得以前的位置是一间意大利餐厅，现今由Shore group旗下的Pico顶替，同系还有L Place商厦内两间餐厅，Shore与The Salted Pig，前者我只试过午餐，未见真章，后者则在上年尾，曾经与一大班朋友来晚饭，水准不错。连同隔离的美式酒吧，都是该集团旗下，平日晚上的尖东，游人不多，餐厅内亦只有两，三台客人，或者时间尚早的关系吧。餐牌上的选择，主要以Tapas为主，至于主菜则只有数款，路线清晰。越来越多地方吃到西班牙风干火腿，在这里吃也不会意外吧，48-month Jamón Ibérico咸香油脂香兼备，带有嚼劲，另外伴碟的面包条，你喜欢用火腿卷著来吃也可，你喜欢一口火腿，一口面包条，亦无不可。Octopus salad，八爪鱼肉鲜甜爽口，沙律菜亦新鲜，酱汁调教得宜，酸酸甜甜，是一道称职的开胃菜。上Tapas Bar总不能少得蒜片虾的一份，新鲜热辣才是正经事，偶然也会遇上温温吞吞的欠水准货色，Gambas al ajillo的虾肉还是连著壳，上桌时仍然沙沙作响，蒜片香气逼人，与鲜甜的虾肉，惹味得连剩下的橄榄油也不放过，沾面包吃一流。其貌不扬的Grilled chorizo with fries and broken eggs，太阳蛋盖著连平底镬上的炸薯条与肠肉，吃法是将蛋黄与薯条伴匀来吃，那种甘香甜味，连带咸香的肠肉，再加上热辣辣的薯条，邪恶到呢。。。Scallops wrapped in Serrano ham，在同系的The Salted Pig，也有一道类似的菜式，这类以Serrano ham，包著带子来烧，热力把火腿的咸香，逼进肥美带子里面，最难得的是，带子质感还是那么嫩滑。数款Croquetas之中，最特别莫过于Ibérico火腿，与黑松露的组合，原来Croqueta也可以这样玩法。主菜有Solomillo al cabrales，牛扒的生熟程度恰好，肉质软淋兼带有烧烤香，最吸引我还是伴碟的原只烧蒜头。属于西班牙人民大镬饭的Arroz Pico，吸收了海鲜精华的饭粒，烟韧有咬口，其他海鲜亦表现不错，只是觉得欠了那阵番红花的香味？最后欲罢不能，由米饭换成意粉，换汤不换药，效果是出奇地好，众人吃到差不多到位，面对著这道意粉，鼓余其勇回气再上。甜品为Churros con chocolate，不懂的朋友，更笑说这是鬼佬油条，实际上，当你喝酒过量，来一口沾上朱古力酱的Churros ，有解醉之妙。不过这个朱古力酱，未免太过甜，没有朱古力的那种甘苦，我想是走老少咸宜的路线？我不知道开饭圣诞派对当晚，会吃甚么菜式，不过收费只是三百多元一个人，简直是半卖半送。究竟，人在Pico，应该喝甚么才恰当？当然是Sangria，还要喝Lemon Tea？ 继续阅读