Tsim Sha Tsui Tapas
Shhh. What’s that sound? Why, it’s the sound of Serrano ham-wrapped scallops sizzling on a hot plate at head chef Jason Black’s latest venture, Pico. With the successful steakhouse Shore and pork-centric The Salted Pig firmly under his apron strings, Black has turned his attention to Spanish food, and with the help of chef Sammy Flores is cooking up a storm in East Tsim Sha Tsui.
It’s a casual affair, with a small but commodious alfresco terrace, simple white interior with heavy wood furniture, and a handful of bar seats underneath the oh-so tempting legs of ham, and while all the classic favourites (paella, a range of croquetas, and tortilla) are present and correct, there’s plenty more to charm and delight.
A plate of the 4-year old jamon Iberico de Bellota is of course de rigueur, but ring the changes with added scrambled eggs if you choose, before moving on to the aforementioned sizzling scallops, tender brochetas de ternera, squid ink paella, or the house signature beef tenderloin with sauteed onions, whole roast garlic and melting, tangy Cabrales cheese.
Sweeten the night with deep fried churros or banana torrija with ice cream, paired with a light Torres Floralis Moscatel, or push the boat way out with a frozen red sangria. Olé!