Wonderful tapas dishes from an unassuming and no reservations cosy, counter dining venue in Hong Kong by Jason Atherton - truly spectacular effect of flavours
This is probably one of the most memorable and lucky twists of fate on record. A place was needed for a quick bite in one of the last evenings in Hong Kong and strangely, nothing had been booked – clearly, we weren’t going anywhere without a reservation. A quick run through the Michelin guide revealed various options and this was one. As something different from Asian or French cooking was needed, this seemed like a doable option and the head chef himself (Nathan Green) took our phone call and recommended we come down and wait the 10 minutes or so with a drink and there would more than likely be a space. His predication came about and once we were sat down, the heavens opened making us feel cosy, secure and happy, tucked away in this buzzing tapas bar where everyone was having a good time.
I cannot begin to describe enough how happy the food here made me. For all the style in the world that 3 Michelin restaurants have, it took a tapas bar with no Michelin star to make me literally glow inside when it came to the dishes had. The truffle and quail egg mini croque-monsieur was a stroke of genius, perfectly balanced and wonderful comfort food combined with a little decadence; the mushroom, egg and cream bake was heaven with the yolk perfectly runny and rich within the other components, all scooped up with wafer thin bread crisps; the pork meat within the mini burgers put Joel Robuchon’s 3 Michelin mini burgers in danger of being overtaken and the marshmallow, strawberries and strawberry sorbet desert was frankly an explosion of happiness. All the things that one loves were done in these dishes and to a perfect degree, served in a fun and vibrant environment making it one of the highlights of the year. It was such a nice event that it has actually joined the annals of my top food memories of all time all considered.
Food Grade: 81%
My hobby-turned-passion began to evolve during my assignments to London where I was fortunate enough to be able to explore all the Michelin starred restaurants in my spare time and as a result, I gradually built up a catalogue of all these venues.
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