It's a typical Thursday evening in Central, with well-dressed professionals bar-hopping along Wyndham Street. A little further along, where the street segues into Hollywood Road, diners are swarming the new Tapeo to enjoy a feast of tapas with Spanish wines. Busy at the open kitchen is head chef Aiden Harley Burn, a globe-trotting New Zealander whose previous stints include the Michelin-starred Tom Aikens in London.
Viviano Romito, the co-owner and operations manager of Concept Creations, says that Tapeo, which opened two months ago, was inspired by Cal Pep, a famous tapas bar in Barcelona. He sees Tapeo as filling a niche in the local food scene.
'The concept of sharing food works for everyone in Hong Kong,' Romito says. 'We are not keeping the old style but taking it in the direction of a contemporary tapas bar in Spain. Contemporary tapas use traditional Spanish ingredients with local and international produce to create something modern.'
Burn adds: 'We do authentic tapas but our presentations are modern.'
Romito, who conceived the Tapeo menu and interior design, says: 'The menu is concentrated on pork because Asians love pork, and there's lots of seafood. The best tapas are cooked to order; very little is done in advance.'
Tapa means 'cover' in Spanish, and initially, they were given away by taverns as a free snack to accompany a glass of sherry. In Spain, the tapas bar isn't just a place for a drink and sustenance: it's used as a venue to socialise. Dining is often interactive, with conversations between patrons, servers, cooks and even strangers sitting nearby generating a convivial mood. Tapas can be hot or cold; traditional selections include aged jamon, tortilla (a flat omelette) and chicken with romesco sauce - all of which are served at Tapeo, along with other dishes such as marinated quail with apple puree and parsley oil and churros, or fried doughnuts, with chocolate which in Spain is usually served at breakfast.