HK Magazine Archive

Hong Kong's Holiday Menus Pay Homage to Flaming Chorizo and Booze-Fueled Ice Cream

PUBLISHED : Thursday, 17 December, 2015, 11:20am
UPDATED : Wednesday, 19 October, 2016, 4:54pm

One Minden Tapas Kitchen

The people behind British favorite Bricklane are jumping on the tapas trend just in the nick of time with a spacious ground floor resto a stone’s throw from K11 in Tsim Sha Tsui. Spearheaded by executive chef Antonio Moran, One Minden Tapas Kitchen is a casual place to grab light bites and a glass of sangria (the house blend is excellent, made with red, white or rosé, mixed fruits and a layer of “molecular sangria foam” for $98) or brunch with the four-course weekend menu ($476 includes free-flow sangria, cava and beer). If you want something a little more filling than bite-sized bombas or flaming chorizo—served on an alcohol-fueled terracotta pig—try the paella for two, which is generously portioned and dotted with fresh seafood for $298.  


As the weather turns cold, there’s only one way for dedicated ice cream fans to consume the frosty treat over the holidays: with a shot of booze added into the mix, naturally. Comfort food haven Boomshack has turned the naughty or nice list into two tempting menus of alcoholic and non-alcoholic ice cream floats to satisfy your sweet tooth this season. Spiked floats include the rich Chocolate Guinness, the Green Tea Ginger with a shot of whisky, and the festive Raspberry Aperol. As the new year arrives, you can feel ever-so-slightly less guilty with the virgin varieties, featuring a fruity watermelon-lime yogurt and the energizing caramel macchiato.

Verde Mar

Wan Chai’s food scene is booming these days, with burger and tapas joints popping up on every block. For flavors south of the U.S. border, head to Verde Mar, which brings an authentic taste of Mexico featuring mostly familiar ingredients alongside some more intriguing ones (anyone up for grilled cactus?). Colorful, rustic interiors make for a pleasant ambience as you dig into fish ceviche, shrimp diablo and skirt steak carne asada. The oaxaca cheese fundido ($148) is a hot mess of the best kind, while the chargrilled chicken ($298) is hands down the best of the meats. Attention carb-lovers: The homemade tortilla chips with salsa and guac are highly addictive.