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2013-12-17
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(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 kno
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Picos -Sure enough, the crispy Picos sticks are served here as they are named, almost like a shorter version of Grissini!
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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?
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