Look & Feel: Chueca takes its name from a central Madrid neighbourhood, and the restaurant captures the casual, fun atmosphere of the area. Created by Design East’s Yuki Yasukagawa—best known for her Michelin restaurant projects—Chueca is an easy, breezy restaurant inspired by Spain’s laidback charm. One side of the restaurant features postcard windows that open onto Gough street and inside, a blue and white color scheme and wooden chairs and tables add a relaxed, casual vibe to the restaurant.

On the Menu: The menu at Chueca was created by chef Jordi Vallés, who is on a mission to bring a bit of his native Spain to Hong Kong’s discerning diners. There’s an a la carte menu available for lunch and dinner, but on an sunny Saturday, we pop in to try their no-holds-barred brunch ($588 per person).

To kick things off, we’re presented with the Royal Chilled Seafood Platter for two—and it’s certainly a dish fit for a king. The platter is fully loaded with the freshest seafood, including a whole Boston lobster, Fin de Claire oysters, tiger prawns, and a unique tuna tartare with avocado—all served with a selection of sauces. It’s utterly delicious, and I would happily have ended the meal there. But, there’s plenty more to come.

Next up are a trio of tapas dishes. The Croquetas—filled with truffled mushrooms—are a clear winner, while the Chef’s Rusa (potato salad) and Padrón Peppers were an easy continuation of the meal, allowing us to snack and chat while waiting for our mains. The brunch menu includes a choice of mains, so we decide to order two and share them. The Chef’s Canelón is a uniquely Spanish dish of truffled meat stuffed pasta roll drenched in a porcini mushroom béchamel sauce—it’s a Chueca signature, and it’s solid. The Spanish Benedicts, a Hispanic take on a classic Eggs Benedict, left a little to be desired, though. Between the hard-hitting, lemon-forward Hollandaise sauce, the somewhat doughy brioche-style muffins, and the replacement of ham with cured and smoked Spanish Wagyu, the dish had a few too many competing flavors, leaving the palate rather confused.

Jeng: The laid-back vibes and the epic seafood platter.

Not So Jeng: Unfortunately, the Spanish Benedicts main needs a little work. Skip this if you’re here for brunch.

Meet the Chef: Jordi Vallés is a Spanish native who previously helmed restaurants under the Aqua Group and Pirata Group.

Great For: Brunch, casual lunches and dinners.

FYI: Grab a seat at counter with the open windows overlooking Gough Street—it’s great for people-watching.

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This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.