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2022-12-21
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A contemporary Spanish restaurant in a living cultural heritage site - Tai Kwun in Central. A unique dining space with a historic stone arc entrance but a modern interior of marble table and chef’s table counter. The modernity also transpires in Chef Antonio's interpretation of Spanish cuisine. Draw on his Spanish heritage, the menu highlights authentic Spanish ingredients with modern twists and very aggressive flavors (some might find them a bit too salty but I feel okay), dishes are fine and
A contemporary Spanish restaurant in a living cultural heritage site - Tai Kwun in Central. A unique dining space with a historic stone arc entrance but a modern interior of marble table and chef’s table counter. The modernity also transpires in Chef Antonio's interpretation of Spanish cuisine. Draw on his Spanish heritage, the menu highlights authentic Spanish ingredients with modern twists and very aggressive flavors (some might find them a bit too salty but I feel okay), dishes are fine and tasty but all leaning towards a similar flavor profile. The part impressed us the most is the unique artistic tableware, elevating the presentation to a new height. It’s very nice of them to introduce the tableware suppliers in their menu.
Candeal
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One of Chef’s homage to his heritage is introducing Candeal to HK customers. A common bread in Spain made with Candeal wheat creating incredibly crispy crust but soft bread inside. It’s similar to Chinese crispy bun but a denser sponge within.
Espardenya / Morcilla / Teardrop Peas
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Espardenya is not the most common seafood on the menu, belongs to sea cucumber family coming from Spain. It has a similar texture as razor clams but less chewy. It also carries deeper ocean flavor. Served with peas and a rich sauce made with Spanish blood sausage.
Stone Sea Bass / Percebes / Ajada
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Percebes, known as Goose neck barnacle, look like little animal paws. It’s a rare seafood with only very little meat from each piece, hence is served as a complement to the stone sea bass and it tasted a bit like clam.
Tuna Belly / Oscietra Caviar / Garum
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Fatty tuna belly with caviar is a luxurious bite.
Carabinero / Bomba Rice / Prawn Alioli
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Old Dairy Cow / Garlic / Piparrak
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Old dairy cow ribeye aged for 30 days, cooked to medium rare with caramelized crust served with a deeply rich beef bone white wine sauce.
Chestnuts / Clementine / PX
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The palate cleanser and two desserts are delicate and quite refreshing. I particularly like the final chocolate bite disguised as a olive, the mint choco flavor is my thing.
Scallops / Ajoblanco
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Wild Mushrooms / Migas / Chorizo
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Verdial Olive / Hazelnut bread
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