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2009-09-29
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"Tapas?", a voice edged with uncertainty on the other end of the receiver, followed by "You want tapas on your birthday?" I had El Pomposo in mind, but later a dear friend reminded me an opening of a Spanish Tapas Bar in Wan Chai. For days I agonized over possible embarassment during drunken afternoons from Sangria. There were fond memories of the good times, but the bad ones with spilled secrets often override the vivid memories.TAPEO has set such high standards for me that when it comes to tap
TAPEO has set such high standards for me that when it comes to tapas, I hesitated trying UNOMAS, a place literally means "ONE MORE". The luminated sign leading up to dark steps upwwards. At the end of these stairs was a large space, dimly lit with dark lacquered stools against the open bar. The open kitchen offered you all the actions from the chefs preparing your paella, tossing the salads, shaving jamon etc. The large dining room led up to a terrace overlooking fluorescent lit Lockhard Road.
Back inside, the menu looked promising enough -- a stack of papers on a mini clipboard with boxes to check for orders. For the three of us, lighting eating meant four to five tapas, leaving the well anticipated paella out intentionally (for next visit) . The three of us placed orders, and while listening light guitar tunes, we chatted about birthday wishes, and toasted on good health, good life, and goodness in everything else, as the first of our orders descended upon us.
CALAMARE RELLENO (Stuffed Calamari with lentils served with saffron aioli, $72) was an extended rectangular plate with a whole squid, stuffed tightly with sauteed green lentils which bears the aroma of smoked ham and onions. The rings of calamari were tender, pairing well with starchy lentils (not mushy though). The saffron aioli was a fluffy light golden pile, so light you wouldn't expect to feel this consistency from an emulsion, think Mayonnaise. The golden hue from saffrom added both a sense of glitzy glamour and floral aroma to an otherwise common sauce for calamari.
CHORIZO FRITO (Chorizo with red wine reduction, $58) was served in a shallow metal pan. This dish was simplicity as i is. Angular cut of a mildly hot sausage flash-fried in a pan with olive oil, sizzling away. In went the red wine and reduced to a thicker and richer sauce. Just as I thought how ell it would go with bread, there they were, sticks of grilled bread contained in a basket were served up. Each strip of bread, soaking up velvety sauce the colour of brick-red.
Next in line was CROQUETAS DE ARROZ Y MANCHEGO (Deep fried rice fritters with Manchego, $48). These realy are the golden globes the size of golf balls. Eah fritter was coated with chopped blanched almonds before frying, creating the ever so nutty alternative to a conventional breaded coating. Each grain of rice was soft awith an al dente-like core, tightly packed enrobing molten manchego cheese as it oozes out from the centre. The burst of richness was uncalled for, but warm and welcoming indeed!!
ALMEJAS AL JEREZ (Sauteed clams with ham and sherry, $68) arrived in the truest sense of a peek-a-boo surprise. Served lid-on, I uncover the dish to reveal the aroma most resembling the sensation as if I were standing at the sandy sea shore of Spain, with wet sand squishing between the toes and sea breeze gently brushing by me. The welcoming whiff of the sea greeted me with such intensity that I completely went speechless for a few seconds, before the briny aroma was replaced by the fragrant sherry wine. The clams may be the focus here, but it was the cannellini beans the stole the show. They soaked up all the flavours from the ham, sherry and clams and slow cooked until desired doneness but never to a mush.
The onslaught of tapas charm was fantastic, but deciding to skip the paella and desserts, we just had to have one last tapas. The MANZANA RELLENA (Stuffed Apples, $68).The apple arrived whole, with filling of raisins and minced pork. Served in a shallow pan, the apple was cored as wel. The sauce was somewhat a savory rough applesauce. The apple was soft but retained shape on its own. Unlike a dessert, the sweetness level of the apple was balanced out by the tartness of it, while the meaty pork was accompanied by caramel sweetness of plump raisins and pine nuts used in the filling. Sweet, savory, nutty, meaty, all harmoniously blended in coherence as our tapas adventure comes to an end.
There may not have been staples like Jamon or Paella, or the bubbly Cava in our Tapas adventure at UnoMas, but the array of tapas drew the curtains for more celebrations of wonderful meals ahead. UnoMas has generated considerable buzz and a reputation of authenticity in Barcelona style Tapas, as the dishes arrived piping hot and the staff were knowledgable in the cuisine they served, allowing people like myself yearning to have the experience re-lived. Perhaps just once more, as suggested appropriately in the establishment's name?
张贴
