• Sat
  • Nov 1, 2014
  • Updated: 10:26am

FoFo by El Willy

PUBLISHED : Thursday, 22 April, 2010, 12:00am
UPDATED : Thursday, 22 April, 2010, 12:00am
 

The latest tapas venue on the hip dining scene has taken a different route from the casual kitchen-counter-style dining of other recent Spanish restaurants and opted for something more design-led and chic: the palette is predominantly snowy white, with crisp table linen, largely blank walls, and hanging lights and shelves featuring rows of shiny white penguins and pigs. The menu, however, is more colourful, with creative items such as sea mountain seared foie gras, scallop, beetroot, kumquat and popcorn (HK$75), salmon, sour cream and black truffle honey (HK$60), and organic eggs cooked at 65 degrees with Iberian ham aged 36 months (HK$198). There are also more traditional favourites such as gambas al ajillo (sauteed shrimps with garlic and chilli, HK$80) and patatas bravas (HK$45). It was the scallop ceviche, avocado and crispy shallots (HK$70) that first inspired restaurateur Sheila Wong to open FoFo after tasting the dish at el Willy in Shanghai, and we were equally impressed - the scallops were soft and delicate, the avocado, shallots and touch of zest just tart enough to keep you wanting more. The award-winning chef of el Willy, Willy Trullas Moreno, who designed the menu for FoFo, and Alex Martinez Fargas, who heads the Hong Kong kitchen, both come from Barcelona and have trained at el Bulli. Other recommended dishes include the crispy suckling pig (left) cooked at low temperatures for 12 hours with traditional Spanish style potatoes and a garlic, chilli emulsion (HK$98), and the beef cheek cooked for five hours with banana and passion fruit crispy roll (HK$88). FoFo offers a selection of Spanish and other international wines, and red and white sangria and house-blend cocktails.

20/F M88, 2-8 Wellington Street, Central, 29002009

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