Pica Pica — Restaurant in Hong Kong Island

I have always wanted to try PICA PICA but they were not open on Sundays when they newly opened.

Finally went when they were open.

They serve tapas with a modern twist.

From the menu, you can see the modern techniques used like the wagyu tartar topped with apple sorbet and the oyster topped with frozen cherry gazpacho.

Here was what we had:

[Oyster Daniel Sorlut N3 with cherry Gazpacho]

Not really an oyster person but ordered this because of the cherry gazpacho.

Unfortunately, when it came, there were oyster shell fragments on the corner of the oyster yet it had to be eaten quickly because the frozen gazpacho on top was melting fast.

The cherry gazpacho was very refreshing and enhanced the taste of the oyster but I didn't really enjoy it properly knowing I had the shell fragments in my mouth.

The oyster was still attached to the shell when I took it out which made it extremely difficult to brush the shell fragments aside.

Wagyu Beef steak Tartare with Apple Sorbet:

Ordered this because it was wagyu beef steak and the fact that it had apple sorbet on top which makes it different from other restaurants.

It was quite nice with a sweet touch from the apple sorbet which I did not find tangy enough.

Lamb Neck with Chimmichurri on Aubergine:

Apart from the bed of oil, I loved this dish because the lamb was so tender laced with middle Eastern spices like cumin and it was served on a bed of aubergine which tasted like eggplant dip.

The pieces of lamb had quite a bit of fat attached so about 20% of it was fat and the dish was rather salty in general.

Fideua from Gandia with Cuttlefish and alioli:

Compared to other Fideua dishes I have tried, I found it too oily and too crispy for my liking.

Catalan Cream Foam, Vanilla Ice Cream:

Finished with the dessert which was so damn good, the foam texture was really heavenly.

The only thing I didn't like was the biscuit base and the...

We went there for a nice Friday evening meal. When we booked, the earliest time slot was 2045. We arrived about 30mins earlier and realised the place was merely half full. So we went in and a waitress led us to a table that was squashed in between 2 other tables, and I saw the one one the left hand side was empty and asked nicely if we could take the one on the left instead. The waitress immediately turned into black face and walked away. We checked with the waitress about the fresh orange juice on the menu and she confirmed us that it is real freshly squeezed. So I ordered but it turned out to taste like a mixture of concentrate and bottle juice. Then we first ordered octopus and anchovies platter. The anchovies were so salty and fishy that we had to abandon the rest. Then we wanted to have some ham and cheese and saw 2 types of cheese on the menu that we're not familiar with. So I asked one of the waitress about what kind of cheese are those and the texture. The 1st one said she's new, she didn't know, and went to ask another one. The 2nd one came, she told us the top one on the menu was a strong one and the other below was a soft cheese. We have a quick discussion about it and asked the 3rd waitress to order who dresses in black and we thought she's the manager. I tried to double confirm the texture of the cheese and she said she's new and not sure, then she went to check with someone else. She came back and confirmed the cheese we were ordering is soft. When it came, it's hard cheese. We nicely explained to the 3rd waitress and she said she needs to check with the chef (?) and after a while she came back and took away the cheese board. We had 3 snack, 4 pints, 1 fresh orange juice and 1 gin with soda and the bill was HK$970. In a nut shell we're not thrilled about this experience and although the location is good, we won't...

Pica Pica is a Spanish tapas bar on Des Voeux Central just across from the historic Western Market Building. They are open for lunch between the time 12:00 noon to 2:30 pm and again for dinner from 6:00 pm to 10.30 pm on daily basis. Reservations is highly recommended to get place to sit at one of the dining tables. Otherwise, Pica-Pica has a fair amount of bar seating, which is actually nice to enjoy their delicious tapas.

Dining environs are very nice as this is a smart and classy restaurant which most patron wear slightly smart attire but definitely find others more casually dressed, particularly on hot days. Service is friendly and orders are prepared and served in a timely manner.

My favorite is definitely Squid Ink Paella. The intensity of flavor in the fish stock, the kind of rice, and the size of paella pan are the most important factors affecting how delicious this dish will turn out. Use a short grain rice like Spanish bomba or Calasparra that will absorb more water than any other types of rice without losing its texture. The more stock the rice absorbs, the more flavor it will take on. A wide paella pan with a thin base allows the liquid to cook off quickly and evenly. The caramelization of the ingredients and how the rice cooks over the wide surface add different dimensions of flavor to the finished dish.

We recently had weekend brunch at Pica Pica and enjoyed everything served. Everything was good from start to finish. Overall, this was a pretty good brunch at Pica Pica and recommend everyone to come and dine in. The staff, the food and the atmosphere was amazing. This is a good option for those seeking a nice place for tapas in the Sheung Wan area.

CUISINES: Spanish, European, Wine Bar, Catalan, Mediterranean SPECIAL DIETS: Vegetarian Friendly, Gluten...