Spanish food in Hong Kong used to be quite average right up until recently - and with the endemic spread of Spanish openings in 2012, the scene is fast changing. The same can be said about the sudden influx of Mexican joints opening up in Central area too. Boqueria hails from New York and Head Chef David has previously run his own joint at Unos Mas, and this tasting event during the new openings stage will showcase some of their signature dishes.
Hung Spanish Hams -
White Sangria -
With Apricot Puree and White Rum, this was approachable and likable.
Embutidos of Hand Carved 36 months Jamon Iberico de Bellota,
Manchego Cheese, Membrillo quince paste and Sultanas & Breads -
The Iberico ham was hand-sliced but quite thick. We jokingly said this was value for money as it was twice the thickness of the competition. I somehow expected more cured meat such as Lomo loins or Morcilla slices for an Embutidos platter. ~ 6.5/10
Black Footed Iberico Ham being sliced up -
Fresh Vegetables and Quince -
A rare scene in Hong Kong. They are serious..
Tortilla Espanola – $78
With onion confit, eggs and potatoes, a Spanish staple food. This was deemed a little too dense, but on the positive side it had enough eggs. Came with some alioli mayo. ~ 6.5/10
Lamb Albondigas with Sheep’s Milk Cheese -
This was very good and deviated from the usual beef/pork meatballs variety. Instead it substituted with lamb mince and sheep’s cheese, which really created a lasting impression. Lovely ~ 9/10
Wagyu Bombas de la Barcelonata -
These looked quite huge for Bombas, fried well and reminds of me Spanish bunuelos.
Done pretty authentic to traditional, the wagyu beef and sauce was great ~ 8/10
Pintxos Morunos -
Pintxos have several related meanings, if you look at my San Sebastian visits in Spain, they could simply mean a montadito sliced bread tapa with toppings. But as another meaning level, Pintxos and Brochettes are exchangeable as they have some skewers going thru them. Here, the Morunos were done with Lamb rather than Pork with salsa verde sauce. If you look at how the above Albondigas meatballs were also done with lamb, you can extrapolate that the Chefs here like lamb ! ~ 8/10
Salteado de Setas -
This dish was unexpectedly strong with mushrooms taste, it was definitely one of the highlights of tonight and meaty for a vegetarian dish. A must order. ~ 9/10
Hanger Steak a la Plancha – Fingerling Potatoes, Peppers and Mojo Verde
I really liked the Mojo Verde sauce, and the hanger beef was cooked well and seasoned with sea salt flakes. The peppers written as Shishito were actually not although quite hot! I know real Padron peppers are harder and expensive to source but I still prefer their taste. ~ 7/10
Seafood Paella Mariscos -
With Monkfish, Sepia, Squid, Shrimp, Clams, Mussels, Saffron and Salsa Verde on paper. I really liked the charred sepia and squid, also the clams & mussels. On the other hand I couldn’t find much prawns or crustacean flavour in the rice, also not much saffron taste and the rice looked a little dark. The texture was nearly there and there was some Soccarat layer beneath.. ~ 7.5/10
Pina Inopia – $68
Pineapple with Lime Zest and Molasse sugar sauce. This was served chilled, and the molasse sugar with the lime zest reminded one of a Pina Colada. ~ 7/10
Churros con Chocolate – $58
Coated with cinnamon sugar, Churros are traditionally a supporting act to the hot chocolate drink … here it was a little dense but not too oily, liked the overall flavour if it’s more lighter ~ 7/10
Items off the Shelf -
The menu here is being updated as we speak,
it is glad to see so much improving Spanish food being introduced into Hong Kong!
Price: HKD $300 Per Person, Review was by Invitation
Ease of Access: 4/5 (Central Station, inside LKF Hotel. )
Food: ♕♕♕♕ 1/2 (Meal was an Invited Tasting)
Opening Hours -
Open until 2am to 3am usually.
Address: 中環雲咸街33號LKF Tower 7樓
7/F, LKF Tower, 33 Wyndham Street, Central
Ph: 2321 8681
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