Chueca, the authentic tapas culture haven in gourmet-adored Gough Street, Central, celebrates the sunny, sparkling charm of summer in Spain with the introduction of a new weekend brunch menu, a lavish evening tasting menu for lively sharing, and a splendid brunch on Father’s Day weekend to salute dad with the bold flavours and colours of Spanish life.
Named for Madrid’s hip, bustling central neighbourhood where anything goes, Chueca reflects this joyful free spirit with plate after plate of creative tapas and beloved Spanish signature dishes embracing the freshest ingredients of the land and sea while rooted in the country’s vibrant and hearty dining tradition. Acclaimed Spanish chef Jordi Vallés Claverol pours his heart into specialities of the capital city and his hometown, Barcelona, with sprinklings of his culinary journey spanning Paris, the Mediterranean coast and China.
The award-winning chef’s new Weekend Brunch Menu (HK$498 per person, 2-person minimum, served on Saturday and Sunday) spans 5 courses of exciting offerings. Adding to the weekend merriment is an indulgent two-hour free-flow option (add HK$238 per person) featuring the bubbly charm of Cava, fine red and white wine, cheery red Sangria, buzz-inducing Negroni and refreshing pours of draught beer.
Leading the way is a magnificent Royal Chilled Seafood Platter. This spectacular mountain of fresh, fragrant fruits of the sea for 2 people to share comprises half a dozen succulent Tiger Prawns, a quartet of invigorating Fine de Claire Oysters, a tangy Ceviche duo enriched with sea urchin, scallop and spicy, citrussy tiger’s milk, as well as sumptuous Tuna Tartare with avocado.
Diners then choose 2 from a choice of 6 appetisers headlined by Chef’s Rusa (add HK$50), Spain’s irresistible potato salad coated in creamy mayonnaise and topped by the dazzling orange glow of Sherry-marinated salmon roe.
Other highlights to prep the palate are Iberico Ham with Tomato Bread, which sees melt-in-the-mouth, acorn-enriched, 50-month naturally healed Arturo Sanchez Iberico ham joined by delicious ripe tomatoes on crunchy toasted crystal bread; crispy Gem Lettuce Salad spiced by paprika vinaigrette and crunchy walnuts; and Crab Roll (add HK$30) in an attractive presentation – claws of the soft-shell crab flank a brioche laden with both white and brown meat, then smothered with crab tartare sauce. Padron Peppers with extra virgin olive oil and Mushroom Croquettes are enticing options for vegetarians.
The main is chosen from 6 delectable choices, including two glorious house signatures. Umami flavours infuse Carabinero Rice (2-person minimum, add HK$80 per person), chef’s in-demand rice speciality studded with scarlet Spanish crustaceans. The secret to this moist, flavourful dish is a base of mirepoix made with onions and extra tomatoes, which is boiled for 24 hours, then enriched with squid sofrito, squid bile and lobster soup. The Spanish classic of Broken Eggs Chorizo, another must-have speciality of the chef, melds fried potatoes, seared Spanish chorizo and fried organic eggs with luscious runny yolk.
USDA Prime Rib-eye Steak is a 2-diner delight for hungry carnivores (add HK$80 per person). A generous cut of this richly marbled beef is pan-seared for tender juiciness and served with triple-fried potatoes and roasted garlic.
Spring Chicken is a half bird roasted with lemon and herbs and presented with homemade fries, while another roast of Ibérico Pork, banana shallots and artichokes features Catalonian Romesco sauce. Rounding off the choices is a seafood medley – Alaska Halibut paired with an energising lobster salsa verde, blue mussels and green peas.
The sweet ending is either Ice Cream Sandwich embracing Madagascar vanilla ice cream, wafers and chocolate sauce, or the foamy, fruity treat of Coconut & Berries.
Merry gatherings at dinnertime celebrations are enhanced by a new seasonal Tasting Menu (HK$580 per person, 2-person minimum, served for the whole table) which showcases the best of the Spanish kitchen while conjuring the lively summer vibes of Madrid or Barcelona by night. Chef Vallés Claverol travels from the heart of Spain to the sunny coast to present a marvellous blend of tradition touched by creativity.
The multicourse wonders begin with a quartet of colourful and flavourful plates – Chef’s Rusa potato salad, Tuna Tartare with avocado on crackers, Padron Peppers and Ham Croquettes – followed by the unmissable main of Carabinero Rice. Meat lovers may decide to opt for USDA Prime Rib-eye Steak (serves 2) instead, accompanied by triple-fried potatoes and Dijon mustard.
The spirited evening of hearty dining concludes with a double helping of desserts. Basque-style Cheesecake is joined by another speciality of the chef, Flan de Nata – the Spanish take on crème caramel, a soft, creamy flan oozing with a sugary rush of caramel.
Weekend brunch assumes epic proportions on 15-16 June 2024 to welcome families honouring the main man in their lives. The Chueca Father’s Day Brunch Menu (HK$538 per person, 2-person minimum), with the free-flow option (available for 2 hours) on hand to amplify the celebration, follows the same format as the new brunch, but with even more delights to discover. The Royal Chilled Seafood Platter, for instance, is headed by a wonderfully fresh Boston Lobster alongside prawns and oysters.
Everyone in the party chooses 2 starters from a list of 6 temptations, including Gem Lettuce Salad, Padron Peppers, Chef’s Rusa (add HK$50) and Crab Roll (add HK$30). Tuna Tartare comprises 2 crackers piled with the diced raw fish, an avocado mash, seaweed and ikura; and a trio of Ham Croquettes is homemade with superior 50-month Arturo Sanchez Iberico ham.
The main enticements also provoke a gourmet dilemma. Sumptuously soft Truffled Beef Cheek (add HK$30 per person) is enhanced by creamed corn purée and shaved truffle; and Octopus & Potato, a Galician-style favourite, is baked in paprika and bathes in alioli sauce. Spring Chicken, Alaska Halibut, USDA Prime Rib-eye Steak (add HK$80 per person) and house signature Carabinero Rice (add HK$80 per person) are similarly irresistible choices.
Dessert for dad and the family to savour on this happy day is a choice between Chef Vallés Claverol’s famous Basque-style Cheesecake, a super-cheesy delight with mixed berry jam, and Ice Cream Popsicles of decadent chocolate- and cacao nib-coated Valrhona dark chocolate ice cream.
No matter the celebration, dining at Chueca is complemented by an extensive Beverage Menu personally curated by the chef. Wines naturally favour his Spanish homeland. Torelló Brut Nature Cava from Penedés is available by the glass (HK$95) or bottle (HK$580). An impressive range of Spanish reds includes Murua Reserve Rioja 2015 (HK$650 per bottle), and among the top whites is José Pariente Cuvée Especial 2021 (HK$750 per bottle).
Standouts on an ample list of signature cocktails (HK$130 each) are Yzaguirre Negroni, and Chueca Gin Tonic (HK$160) using Barcelona’s Ginraw Gastronomic Gin topped by gin ice cubes that intensify the mix as they melt. Earthy Forest Gin enlivens Earl Grey G&T (HK$160), a perfect marriage of tea and liquor. Mocktails (HK$90) are led by the evocative Strawberry Basil Smash.
Chueca’s vibrant tapas and quintessential Spanish dishes are served in a calming contemporary space of 1,300 sq. ft designed by Yuki Yasukagawa of Design East. Outside, light dazzles off an outstanding royal blue frontage with emblematic brass arches that has become a Gough Street landmark. Inside, light wood, pastel blue paintwork, panels and upholstery, and brass accents deliver a modern interpretation of rustic chic that seats 50 diners. Running the entire width of the restaurant, a long marble outfacing table extends the convivial vibe onto the street.
Located at G/F, 8-10 Gough Street, Central, Hong Kong, Chueca opens from Monday to Friday at 12noon to 4pm and 6pm to 11pm, and on Saturday and Sunday from 11:30am to 4:30pm and 6pm to 11pm.
For more information, please visit www.chueca.hk; for reservation, please visit https://book.bistrochat.com/chueca, call (852) 2703-0810, WhatsApp (852) 5506-1122 or email info@chueca.hk.
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