Olé Spanish Restaurant welcomes new Executive Sous-Chef, Manuel Robles from Badajoz, Spain to maintain high standard of Spanish Cuisine in Hong Kong and introduces a couple of traditional Spanish Gastronomy, especially on Iberico pork and Lamb dishes. Both Jesus Pascual (Group Executive Chef) and Manuel have created a set of new menu that combines traditional Spanish cuisine from different regions, they sourced many high quality specialty product directly from Spain, like milk fed Baby Lamb shoulder and Iberico Pork Cheek.
Other then fresh new menu, the restaurant also keeps their popular signature dishes such as Iberico Ham 48 months, Garlic shrimps, signature Paellas, Roasted Suckling Pig - the “Segovia Way”, and Classic Churros. Besides, the restaurant also introduces new seafood dishes directly imported from Spain. In this winter Olé is is going to to stimulate your taste buds with this new venture.
Robles was selected by the group executive chef Jesus Pascual for his experience and passion for the traditional Spanish gastronomy, his skills and knowledge about Iberico pig and lamb. Robels' expertise in lamb dishes won him several recognitions in various regional contest with the theme of lamb.
Opened since 1998 in Hong Kong as the brain-child of veteran restaurateur, Mr. Carmelo Lopez. A native Spanish himself, he came to Asia in the 70’s but was still nostalgically attached to the richness and exquisite taste of the cuisine of his motherland. Olé was created from this crave for authenticity! Experience the genuine touch of Spain the moment you step inside the restaurant: the lemon yellow plastered walls and glazed terracotta tiles of the Mediterranean, the lighting fixture and the decorative potteries directly flown from Spain recreate a unique and cozy atmosphere.
<Gambas al Ajillo>
Although not the latest introduction on the winter menu, this evergreen classic Spanish tapas dish that never failed to anyone who love prawns. A must order!
<Iberico Pork Cheek in Wine Sauce>
This dish with Iberico pork cheek is made by 4 hours slow cook and garnished with
an Andalussian style chick pea puree. The cheek is juicy and soft, which make with the
combination of the puree perfectly.
<Atlantic Cod Stuffed With Basque Style Crab “Txangurro”>
A unique dish that unify the North Spanish cuisine with this crab Basque style preparation and the popular garlicky flavors of the south in the “ajillo’ and clams sauce, both of them create an unique juiciness full of aromas inside the Atlantic codfish.
<Milk Fed Baby Lamb Shoulder in PX Wine Sauce>
This is one of his signature dishes presented in the lamb contest. It consists in a marinated baby lamb shoulder, imported from Spain and baked with famous Pedro Ximenez sherry wine and a variety of Mediterranean herbs for 6 hours slow cook. This dish will make you feel like having a meal in the coziness of an old Spanish villa in the mountains. This is a perfect dish for winter.
The most typical dessert that you can try over the most famous restaurants and homes in
Segovia, were the recipes for roasted baby lamb and roasted baby pig are well known.
This Dessert consist in layers of drunken almond sponge with Spanish brandy and egg yolk
cream covered by a sheet of marzipan and later toast iced sugar on top.
Tried & Tested:
Design & Decor: 4/5
Food & Beverage: 5/5
Value For Money: 4/5
Gambas al Ajillo
Milk Fed Baby Lamb Shoulder
1/F Shun Ho Tower
24-30 Ice House Street
Central, Hong Kong
Tel:+852 2537 8856