Burn Baby Burn
"Quemo!" is a term frantically employed in Spanish kitchens to warn other chefs that something is burning hot, so it seems only fitting that in the midst of Hong Kong’s undeniable deluge of Iberian restaurants chef Quim Marquez (from Barcelona’s El Quim de la Boqueria) should issue such a warning with his newest venture Quemo. For it would seem Marquez, along with head chef Jordi Alcaraz, has brought to the table an authentic style of paella previously uncharted in our fair city, receiving the nod of approval from critics and patrons alike.
Echoing its Catalonian counterpart’s rustic style on a far grander scale, Quemo occupies the 5th floor of Wan Chai’s QRE Plaza and boasts a breezy terraza perfect of a humid evening for a chilled glass of their cinnamon-infused sangria.
The signature paella is served in a characteristically wide and shallow pan, creating a delightfully crispy bomba rice shell, but rather unexpectedly the seafood, in this case fresh garlicky clams, is served on the side allowing diners to sample the flavours distinctly or combined, as preferred.
Or for those with a shellfish aversion, the ‘Presa’ barbecued pork loin with its deep, sweet reduction offers a tender, chargrilled alternative. And of course the wine list is exclusively Spanish, from the illustrious Rioja to the lesser known Jumilla, making this easily one of Hong Kong’s most authentically Iberian haunts. Ay ay ay, algo está quemando!