Tapas in SYP: One of the latest tapas joints to join the ongoing Spanish culinary craze, La Paloma brings Barcelona bites to life in a colorful setting.
Look & Feel: The playful, laid-back theme here aims to channel Barcelona’s chiringuito beach bars, so expect loads of loud colors, cool illustrations, an airy outdoor terrace and a pigeon motif throughout the 3,400-square-foot space. The open-style Spanish kitchen features authentic paella stations as well as a huge Asador clay oven that crackles at 300 degrees Celsius.
Meet the Chef: The chefs behind the brand are Alex Fargas and Willy Trullas Moreno, who also brought FoFo by el Willy to Hong Kong. Helming the kitchen day to day, though, is chef Vito Chiavacci who was born and raised in Valencia.
On the Menu: You’ll find a refreshing mix of old-school tapas and new-school creations—think braised tripe with chorizo, octopus with potato, homemade flatbread and explosive bacon and cheese air baguettes. The Tinto de Verano and signature Sangria also come highly recommended.
Service: If you get here on a busy night, be prepared to wait for a table and wait for service to catch on when you’ve been seated. Once the ball gets rolling, though, things tend to smooth out.
Jeng: So much! The crispy suckling pig is tender and juicy but it’s a lot for two people, so be sure to share the bigger dishes with friends. The paellas are hearty and delectable, the finger foods all brilliant combinations of texture and flavor.
Not so Jeng: Though we love the idea behind the Bollycao (a Nutella-stuffed brioche bun), the execution missed the mark and was just too bready in the end. Everything here is just tad too oily, so just make sure you either a) budget time for a long walk home or b) promise yourself you’ll go to the gym in the morning.
Great For: Big parties and saucy date nights.
FYI: It’s literally right next to the new Sai Ying Pun MTR station, so no excuses.
This writeup was based on a complimentary media tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.