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想起五年前，正是香港开始掀起西班牙菜之时。如今西班牙菜馆如星散，玩份子料理的View 62 by Paco Roncero已结业（舖位变成自助山）、星街米芝莲厨主理的Principle、Vi Cool相继关闭，唯剩下Catalunya、Boqueria等店大集团支撑的名店。提起Catalunya，不得不提当年同期开业的Quemo，后者最近搬店至船街，就在22Ships旁边，易为QMO。餐厅换上新主厨，环境及餐牌大革新，似乎信心满满，在船街「爆场王」22Ships面前也不怯场。餐厅主攻海鲜，头盘先试西班牙Galician Oyster（$68），Galicia位于西班牙北面，面向大西洋，经理说这生蚝生长于咸淡交界水域，长期寒冷，故没有法国蚝R月份（九月至四月）才肥美之顾忌。这西班牙生蚝入口Creamy度是一百分，似熊本蚝，海水味淡淡的，没有法国蚝般咸，亦没有爱尔兰蚝的清优，但就有独特的海草味，$68只，这个价物有所值，至少可以跟法国的Gillardeau及White Pearl一较高下。其他头盘如大蚬、扇贝则较贵，不建议。招牌菜是油甘鱼薄片配芒果黄椒（$98），油甘鱼本身做刺身已爽口，不过当秘鲁腌海鲜（Ceviche）做法则较少见。Ceviche是秘鲁人的国菜之一，用青柠、辣椒制作的酸汁，又叫tiger's milk，加入鱼肉刺身后会产生化学作用，令鱼肉口感变得似煮过一样。同样道理，这油甘鱼加自家酸汁，配芒果黄椒，酸甜鲜味，不错。最后，西班牙红虾配Romesco sauce（$188），食落竟然有花生味！红虾最宝就是虾头膏，轻轻一煎已经好正，不过阿厨来自加泰隆尼亚区，当地流行用果仁、红椒、蒜来炒一种带花生香味的橙色酱汁Romesco sauce，配煎红虾原来超好味。食剩的酱用来涂蚪面包吃一样正。结论，每人平均晚餐$500至$700，22Ships真的有对手了。
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For an impulse dinner get together last week, my friend picked QMO on Ship Street. I've never been to before, and always up for trying new restaurants. Location not hard to find, not many people inside when I arrived as I was really early before the dinner crowd. Only a few foreigners drinking at the bar, promising indicator I assumed lol, So I went in and requested a table near the back. (Friend tends to be loud when tipsy, waitress was accommodating without asking for the reason XD )I found out this was a Spanish tapas style restaurant after looking at the menu. Silly me. Having a drink first while waiting for friend to come. Berry Mojito was on promotion so that was my pick. Plentiful of crushed berries and mint made the drink sweet and fresh, yet not overshadowing the rum. For around $50 this was a great deal. After company arrived, we each ordered from a set menu called "3 x 3 + 3" The name was a little confusing to me at first. Being a math wiz I thought I would get 12 items? Wait, too good to be true. It actually meant that included were one starter dish, one first course, and one main, each I get to choose from a list of 3 choices, plus 3 glasses of wines preselected as best to pair with the dishes. Oh Well, sounded good enough for the price they're charging so pick away I went.First to arrive was the starter. I picked Hokkaido Scallop Trio Comb. Presentation was pretty nice, served on a black plate for better contrast coloring.It was scallops served three ways. Tartar, mousse and grilled. I ate from left to right.Tartar was chopped up Hokkaido scallops, juicy and fresh just like when eating japanese sashimi. Mousse actually looked different than I had imagine. I thought I would get some foam-like stuff, but actually long pieces mixed in mini salad greens with lemon juice was served. (I didn't ask why, man ego lol) Texture was a little bouncy like japanese fish cakes. Although out of my expectation it still tasted great and refreshing. Grilled version was the one I liked the most, because the searing brought out extra fragrance while inside still soft, retaining the seafood juicy taste same as the tartar version. Pairing wine was 40ml of Sancerre, Domaine du Pre Semele. A light crisp citric white wine, went well with the scallops. Pretty decent portion as I would supposedly have 3 diffenent glasses total throughout dinner. Why did I say supposedly? Because I was only picking dishes I wanted to try most on the set menu, and overlooked what wines were the preselected perfect pairing ones. Turned out the wine paired with the starter I chose was exactly the same as the wine paired with my first course coming up next! Okay seriously it wasn't that big a deal to me, but for those who want to have 3 different kinds of wine please look carefully. Don't make the same mistake I made.For first course I picked grilled squid with garlic & parsley. The squid was cooked to have a soft texture, not chewy at all. It was seasoned perfectly with possibly sea salt, and the garlic & parsley sauce on top. It almost felt like the squid was freshly caught in the ocean with similar to sea water taste!Squid ink sauce on bottom not too neccessary, because it didn't add to the dish much but only giving it more contrasting color. This was the dish I enjoyed the most. Absolutely delicious!As mentioned earlier, the wine paired was Sancerre, Domaine du Pre Semele as well.Last to come was mussels, shrimps, tomato pot-au-feu with fried whitebait.Plentiful of mussels and shrimps were first sauteed, then herbs and thick tomato sauce were added to make soup. The whitebait on the side added some crunchiness when ate with soup together. Good complimentary to have. Soup flavorful, fresh seafood and rich tomato taste went well, not too salty.Pairing wine was Riesling, Henri Weber. Another crisp fruity white wine, sweeter not as acidic as the previous Sancerre. Everything I ordered were fresh seafood items, so wines with these characteristics were what complementing best.Overall this place had pretty good execution on seafood items, although those were all I've had lol. Food tasted great, platings were nice, wine choices plentiful, service attentive yet not in your face. Can be an excellent choice of restaurant to have a date night out. Will come back.
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在湾仔游走至船街，是时候泊岸休息一下。 时间尚早，餐厅里只有零星酒客，晚饭的人潮未到。单是这两幅图画已可为餐厅带来点缀。 Padrón peppers 青色的西班牙辣椒，煮法简单只需要把青辣椒放进榄油里炸香，上碟后再撒上海盐来吃，青辣椒并不辣而且带清甜的蔬菜味，油腻感是没有，清新口感让人一只又一只的吃不停。Mussels，Shrimps，Tomato Pot - au - Feu with Fried Whitebait 以蕃茄来烩煮青口及虾仁，浓稠的蕃茄酱带自然酸甜，青口肉吃落无渣，虾仁弹牙，吃的时候要把碟旁上刚炸好的酥炸银鱼捞入，味道更具层次。 Fresh Fruit Yogurt 甜品点了这道，新鲜水果加纯乳酪，味道天然纯正，绝对美味 !味道 4环境 3.5服务 3卫生 4抵食 4
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3x3+3 Pairing set dinner $468三道菜分别会配番三杯酒🍽🍷🍽🍷🍽🍷啱哂边叹美食边叹靓酒嘅朋友😍头盘 Hokkaido Scallop Trio Comb好食指数: 9/10抵食指数: 9/10分grill, mousse同tartar三种料理方式 口感各有不同 Grill嘅外香内嫩 Mousse嘅香滑Tartar 保持到鲜嫩口感同原有鲜味👍🏻Pairing wine 系法国既Sancerre, Domaine du Pré Semelé味道略酸 带岀鲜味😋第一道菜式 Grilled Squid with Garlic & Parsley好食指数: 9/10抵食指数: 9/10鱿鱼口感新鲜弹牙 😋配上墨汁作为酱好特别😲无论卖相同味道上都非常配合由于同系海鲜菜式Pairing wine同上一道菜一样主菜 Braised Lamb Shank with Saffron Risotto好食指数: 9/10抵食指数: 9/10羊膝质素好高 肉质鲜嫩无比而且炆到好腍 羊膻味好香意大利饭粒粒分明 煮得恰到好处吸晒酱汁既香味同精华今次既Pairing wine系Côtes du Rhône, Domaine Alary红酒饮落balanced 酒味香醇 带岀羊肉味
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Minestrone Tomato and Buffalo Mozzarella Cheese Salad 罗勒酱番茄 番茄新鲜爽脆 加上Mozzarella Cheese 是经典的配对 这个沙律清新健康Stew Shrimps, Cuttlefish, Clams and Vegetables 内里有虾、鱿鱼、蚬、薯仔和蕃茄，酸酸的很开胃，适合夏天进食。蚬是新鲜的，但吐沙时间不足，以致我们吃下去有沙，虾有少许雪味但爽口。Spaghetti with Fresh and Sun-dried Shrimps in Spicy Tomato Sauce 软靱度中上，汁略淡很多笑脸食评都是晩餐为主，或许我会在晚餐回来试试。
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