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2015-10-05
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I came here on a typhoon evening and the chef was literally cooking up a storm. There was good vibe here even it was pouring outside. The owner is very ambitious as the restaurant occupies three floors, with an intimate bar stacked at the ground floor, and two levels of dining area above. The design is beautifully done like a summer garden house in Northern Spain.The team is very energetic and the service is top notch. If you are lucky like tonight, you will be served by the two owners personall
The team is very energetic and the service is top notch. If you are lucky like tonight, you will be served by the two owners personally. The menu is not extensive but concise with items including tapas and grills:
Ham croquettes- The batter is crispy and light. The inside is filled with Creamy béchamel and iberico bits. It is a good dish to start the meal.
Tuna tataki- The tuna is soaked in almond soup and it turned the dish alive. The almond and the tuna goes surprisingly well. Excellent.
Calamari-This is Andalusian style as there is no egg in the flour. The batter is thin and crispy and the squid (thinly sliced) is retained the ideal moisture and the freshness.
Seafood rice- this is not a paella so the rice is quite wet. But it has plenty of seafood and the shrimps are big and fresh. Flavorful.
The overall experience is gratifying. I have to give full credits to the owners for their efforts. The location is not prime Central and to do something in this scale requires faith. I am sure that this new establishment will draw crowds and bring new life to the quiet night scene of Wanchai.
张贴
