QUEMO

Have you ever wondered why tapas restaurants are sprouting like wild fire lately? If you have answers, or even ideas, please share. I certainly cannot tell you why, but I can tell you having tried some of them the one thing missing is consistence in quality, including a couple of unmentionables.  Then there is Quemo ... unique and well above the fray!

According to the website Quemo is a term frequently used in Spanish kitchens, literally meaning 'I am burning'.  In The Sorcerer's Apprentices, Lisa Abend's fascinating book about El Bulli it means ... 'stay out of my way' or simply 'behind' as in the local western kitchen lingo ie 'I am behind you with hot stuff so ...'

Back to Quemo, Executive Chef Jordi Alcaraz hails from Mercat de La Boqueria in Barcelona, a champion of traditional Catalan styles who knows his stuff. The menu is full of authentic dishes made from imported ingredients, and his cooking methods unmistaken, like the 'Barbacoa'. Our party was swept away by the simple but elegant presentations, which were as close to what our taste buds have retained from our culinary exposure in Spain. My favorites from 2 recent visits are as follows, another thing, must check out their wine list.

*  chorizo lollipop, quince jelly, goat cheese
*  El Quim de La Boqueria's fried eggs with foie gras & mushrooms
*  soft shell crab mini sandwiches
*  classic squid ink paella Catalan style with a heavy crust
*  Presa Iberian pork shoulder loin .... WOW!

See for yourself, and tour their site under www.elite-concepts.com

QUEMO : 5F CRE Plaza 202 Queen's Road East Wanchai 2836 0699 ..
General Manager Andrew Lo & Sommelier Andres Torres