Ole Spanish Restaurant
中環雪廠街24-30號順豪商業大廈1樓
1/F, Shun Ho Tower, 24-30 Ice House Street, Central
https://www.openrice.com/zh/hongkong/review/the-best-seafood-at-ole-spanish-restaurant-e3290346
The best seafood at Ole Spanish Restaurant
2019-01-28 2145 瀏覽
Spaniards really know seafood well hence they cook it beautifully bringing out the best flavours.
At Ole my winter feast has finally begun as they have so many must try winter dishes.
There is something special every time I go which does not disappoint.
On the winter menu, there are so many fowls to choose from such as pigeon to quail so why not have both because they are so different in terms of taste and the way it is served.
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Pan-Seared Royal Pigeon with Meloso Rice:
The pigeon is served like how you would find it in Spain which is quite rare and juicy hence satisfying with the rice.
0 讚好
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Quail in Chocolate Sauce with Green Apple Mash:
The quail and chocolate is a popular pairing as you get a slight bitterness from the cocoa while the apple mash balances the gameness of the bird.
0 讚好
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Grilled Scampi with Suckling Pig Feet and Beans:
I was a bit surprised by this dish because of the ingredients, it was seafood paired with pork trotters!
Strangely it was so good and tasted like a Chinese dish!
I felt that it tasted like the Chinese pork trotter thing with fermented red beancurd as sometimes they put peanuts in it which will tastes like the soft beans in this dish.
Anyway, grilled scampi is just fab and the unami flavours of the scampi and soft gelatinous pork trotters just went well together.
0 讚好
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Caldeirada Gallega:
This is a must try not only because it is loaded with seafood but they all taste amazing.
The vegetable soup base is cooked first and then the seafood is added after the heat is turned off for 5 minutes so that the texture of the seafood will still be delicate when it is served.
The octopus tentacles were huge but assured tender as I was surprised how soft they were and the chunks of cod too.
0 讚好
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Next was the Ibérico Lamb Shoulder which looked like a roasted chicken leg from the top shot.
I loved the uniformly crisp skin which was not fat while the lamb beneath it was tender like duck and it tasted a bit like duck as well.
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For desserts finished with the turron fondant:
The chef has put together Turron marzipan and the French-style fondant cake by using Turron marzipan imported from Spain to create a marzipan lava cake.
It beats the regular fondant cake any day as I loved the fudge filling and the soft cake on the outside..
Definitely a great winter feast satisfied.
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