Playa de Papagayo (Closed)

Item: Playa de Papagayo
Rating: 4
Author: Cherriehui

532 Reviews

Taste

Decor

Service

Hygiene

Value

23999

Tsim Sha Tsui

$101-200

International Bar Oyster Bar

458

Cherriehui

Level4

234

Went into this newly opened bar by K11 for Sunday brunch after gym and found that they actually do tapas for brekkie. They do some really good brunch deals where you can add $118 for free-flow of cava / wine for 4 hours! I mean starting to get drunk in the morning is just so Spanish, or European rather which got me so hyper and excited for the food. The Homemade Cheese Bread was absolutely gorgeous. The bread was beautifully soft and spongy, and it was filled with a generous amount of garlic spr

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Homemade Cheese Bread

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The Homemade Cheese Bread was absolutely gorgeous. The bread was beautifully soft and spongy, and it was filled with a generous amount of garlic spread made of brandy and fried golden garlic bites and melted mozzarella. Yum Yum.

For brunch, you can get 3 tapas for $78, 4 tapas for $88 and 5 tapas for $98. By the word tapas, I really did mean 2 bites of everything which is still a pretty good deal consider the range of selection you get and the location of this place. We ordered one with Crab Cake, Foie Gras Terrine on Toast, Baked Spicy Snail w/ Herb & Garlic Butter, Prawn Carpaccio and US Beef Carpaccio. Yes! None of that were really Spanish! LOL I found the foie surprising creamy yet light and delish. The crab cake was a must-order too because it's packed with lots of sweet crab meat! It's comparable to the one from Munch. The rest was just so so though.

Smoked Iberico Ham in Golden Egg

With regards to the Golden Eggs that were made with cream, egg yolk, Jamon coated in a jelly used for molecular gastronomy, I was expecting something runny that would ooze out when biting into it and the smokey aroma from the jamon to be more pronounced but nope! It was solid hard and was rather milky. Not bad for the price and the amount of effort put in I guess.

Papagayo Foie Gras Terrine, Olive and Toasty

Papagayo Foie Gras Terrine, Olive and Toasty

I was quite impressed by the plating as I couldn't imagine one would actually devote so much time and effort decorating food served at a bar. This foie on cracker was really rich. Although I'd say the foie was slightly overpowering when it's eaten with the yoghurt, it is unlikely that anyone could resist the creamy foie. The molecular jelly coating that hold the yoghurt together (apparently imported from Spain) was rather thick which was kind of weird if I am allowed to say.

Roasted Suckling Pig Cut w/ Homemade Sauerhraut and Samsh Potato

Sucking Pig was pretty decent. The meat was juicy and tender, while the skin was extremely crispy. The homemade Sauerkraut was really good even though it is not Spanish at all. it was slightly sweetened, luscious, which went well with the pork.

The Four Cheese Pizza had straight away caught our attention when it arrived our table. The melted cheese was perfectly stringy, although I'd prefer the crust to be to be slightly thicker and chewy. My friends and I all agree that leaving it cool for 1-2 minutes result in a better texture.

The paella was not bad. Instead of using a flat pan, they have took advantage of the balanced heat a clay pot provided, keeping all the moisture and sweetness of the seafood. The tigar prawns was another star added to the dish. They were incredibly springy and fresh.

Baked Egg Cake in Spanish Style

The tortilla was really a disappointment even I was not expecting any other dishes to be properly Spanish. They call it a 'Spanish Egg Cake' and it turned out to be a Canto style potato omelette served with Miracle Whip. The potato could have been mushier while the egg was slightly overcooked. I did like the top being a bit crispy, but there was just way too much egg in it for a tortilla ...

Home-made Caramel Ice-cream

For dessert, I had this Home made Caramel Icecream. It was really creamy inside, more like cream than icecream I'd say. The Caramel coating was light and crunchy. Not bad at all for a dessert at a bar.

Honestly I think food served here is nothing close to Spanish. Though I appreciate the creativity they have. With regards to how they intended to make molecular gastronomy and sometimes dishes did not turn out the way they should, they were surely not the most presentable ones you can find, but one should never complain considered the prices they charge here. The free-flow cava was unbeatable as well.