Simone Madden-Grey
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A taste of Spain: Boqueria, Hong Kong

The arrival of Chef Robert Petzold earlier this year marked a change in direction for Boqueria Hong Kong with its new menu, the Taste of Spain, focusing on pairing tapas with wine.

Chef Robert Petzold. Credit- Boqueria Hong Kong

Chef Robert Petzold. Credit: Boqueria Hong Kong

We assembled around a large table to begin our journey through the culinary delights on offer from the new team at the media launch of the Taste of Spain menu at the restaurant in Lan Kwai Fong Tower.

Over six courses we sampled scrumptious examples of Spain’s tapas at their best with the standout dishes being the cured sea scallops, zucchini, pistachios and lemon with piment d’Espelette, as well as the squid ink paella with cuttlefish, fennel and sea urchin. As part of the experience, the chef and his team provided a brief introduction of each course prior to each course.

The scallops were paired with a 2013 Deusa Nai Albariño and the sweetness of the seafood and salted pistachios combined with the zingy citrus and mineral notes of the wine worked perfectly.

The squid ink paella, which was packed with rich, salty, seafood flavours infused with the juice of a lemon, was perfectly matched with a 2008 Marqués de Murrieta Reserva Rioja. Perhaps not the most classic of wine matches but a clever one with the savoury Tempranillo flavours, the red and black fruit of the Garnacha, subtle use of oak and well integrated tannins proving a successful pairing.

The meal was bookended with the traditional beverages of Cava to start and Moscatel to finish. Six tapas in all – certainly enough not to be wanting but not so much as to be uncomfortable.

Groups of six or more can make a reservation Monday to Wednesday and the menu is in the mid-price range. Not only is this an ideal opportunity to gather together friends and family for a long overdue catch up, schedule a team outing or a conduct a relaxed business meeting, it is also the perfect introduction to the taste of Spain.

Credit- Boqueria Hong Kong

Credit: Boqueria Hong Kong, squid ink paella

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