Video
Read full review
2015-12-14
1176 views
I first heard about Quemo through its connections with El Quim in Barcelona (which is one of my favorite restaurant by the way!) and even though the ties are no longer there, I was still interested to try Quemo whose paella have been voted the best in HK by Time Out Magazine so I came here with a girlfriend for a night of food and drinks. The new chef is from Barcelona and with its exclusive partnership with Dona Lola - a farm to table Iberico ham cultivator - we were in for a very special treat
Dona Lola is a farm to table concept using 100% Iberico breed pig only. We were given 4 different parts of the Iberico Ham to try which had totally different appearance and ratio of fat to meat. All parts of the ham were equally nice to eat and perfect to snack on with our glass of cava!
Giant Spanish Oysters Duo Foam - using oysters from Galicia, the oysters were prepared in 2 flavors - a gin tonic foam and a salsa topping. I thought that the gin tonic was rather light and preferred the salsa one with a nice kick in flavor.
The Marinated Sea Bass with Potato & Green Bean Terrine was marinated in gin and, with a tonic foam on top, resulted in light and refreshing flavors.
The Suckling Pig Terrine with Potato Foam was slow cooked for over 12 hours which resulted in a supply soft texture of the pork with a very crispy skin.
I loved the palate cleanser with Jelly & Cream Licor 43 with Sangria Snow! Licor 43 is a Spanish liquer which is made from citrus and fruit juices and flavored with vanilla and other aromatic herbs and spices for a total of 43 ingredients (hence the name!).
The Mediterranean Red Prawn Soupy Rice was my favorite dish of the night! While Quemo is known for its dry paella, the new chef wanted to showcase a different kind of paella while showcasing the red prawn which is known for its intense flavor. The chef served this in front of us by cutting the prawn's head from its body which released a burst of aromatic juice into the rice. The richness of the bomba rice combined with the red prawn was simply heavenly to eat!
Even though we were stuffed, we still tried 2 desserts with the first being the Coconut Ginger Mousse with Mango Cream which was well balanced and not too sweet at all.
The Banana's Ice Cream & Pudding with Passion Fruit Cream and Crispy Peanut was my favorite out of the 2 desserts because the banana ice cream tasted just like the real thing! No wonder as it was made with Pacojet which micro-purees deep-frozen foods.
Post
