by Aude Camus
Responsible for the opening of Catalunya – the first iteration of La Rambla, opened in 2012 in Wan Chai before it was relocated to ifc mall and renamed La Rambla by Catalunya in 2017, chef Rafa Gil is making an exciting comeback at the head of the contemporary Spanish restaurant. The Brazilian born chef who started his career in Spain has held roles at several hotels across Asia since leaving the Spanish restaurant but also raised to fame as the semi-finalist, alongside his teammate chef Esdras Ochoa – from 11 Westside, of Netflix’s show The Final Table. Chef Gil’s latest Asian travels reflect in the revamped restaurant menu where seafood ingredients such as Japanese king crab, sea urchin, eel and more allow for a refreshing take on Spanish classics.
Responsible for the opening of Catalunya – the first iteration of La Rambla, opened in 2012 in Wan Chai before it was relocated to ifc mall and renamed La Rambla by Catalunya in 2017, chef Rafa Gil is making an exciting comeback at the head of the contemporary Spanish restaurant. The Brazilian born chef who started his career in Spain has held roles at several hotels across Asia since leaving the Spanish restaurant but also raised to fame as the semi-finalist, alongside his teammate chef Esdras Ochoa – from 11 Westside, of Netflix’s show The Final Table. Chef Gil’s latest Asian travels reflect in the revamped restaurant menu where seafood ingredients such as Japanese king crab, sea urchin, eel and more allow for a refreshing take on Spanish classics.
The new tapas menu – Vamos de Tapeo, includes a seafood take on the classic Catalan bikini. Out with the jamon and the cheese, in with Japanese king crab, tuna and caviar crème fraiche and hello Seafood Trikini.
We also say “claro que si” to the Uni Ensaladilla which tastes as good as it looks and stars Japanese sea urchin and octopus to shake-up the classic ensaladilla – a Spanish favourite traditionally made with potatoes, tuna and mayonnaise.
A surprising order is the Escalivada Aspik Foie Gras and Smoked Eel. It’s a revisit of the Catalan grilled vegetables dish known as escalivada. Here the grilled vegetables are cooked in an aspic jelly topped with foie gras and smoked eel. Presented as a palate cleanser, this is another surprisingly fresh tapas.
A fresh start which is most welcome as it leaves you with space to move to classic dishes including the Tortilla, here topped with Japanese King Crab, and the Pulpo Gallego – the famous octopus served in potato foam that won chef Gil and chef Esdras the best dish of the final plate round in the episode of The Final Table dedicated to Spain. Oh and you also might wanna order the Bomba de la Barcelonata, a popular tapas from the restaurant’s original menu. It comes in brava spicy sauce and it’s the little pornfood deep-fried bomb you didn’t know you needed.
Obviously, paella remains a La Rambla’s favourite and chef Gil’s « Mar Y Montana » - aka surf and turf, rendition of this classic dish will have you forget you were already full before this lobster and morcilla paella arrives to your table.
Sometimes new is the order of the day but sometimes going back to your roots is what you needed to bring a breath of fresh air and La Rambla succeeds at the later with bringing back chef Rafa Gil on board.
La Rambla
3071-73, Level 3, ifc mall - Central
https://www.larambla.hk/index.html
Obviously, paella remains a La Rambla’s favourite and chef Gil’s « Mar Y Montana » - aka surf and turf, rendition of this classic dish will have you forget you were already full before this lobster and morcilla paella arrives to your table.
Sometimes new is the order of the day but sometimes going back to your roots is what you needed to bring a breath of fresh air and La Rambla succeeds at the later with bringing back chef Rafa Gil on board.
La Rambla
3071-73, Level 3, ifc mall - Central
https://www.larambla.hk/index.html
This write-up is based on a complimentary lunch media tasting hosted by La Rambla. No money has been paid for publishing this article which is entirely based on the genuine opinion of its author.
