Hong Kong Bites: BCN

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BCN hong kong amuse bouche

It seems to be the new trend in Hong Kong these days, with tapas/Spanish/Mediterranean cuisine hitting the dining scene. BCN is a little older than the newer additions like 22 Ships and Boqueria (more writing to come!), but still a pretty good choice for dining – the food is great, service is friendly and you get to see the chef at work as he interacts with everyone sitting at the bar.

BCN is something of an intimate narrow restaurant meets tapas bar with just 12 bar stools in SOHO. Helmed by gregarious Catalan chef Edgar Sanuy Barahona, you’re privy to all the action from your seat. There are two menus “Trip to Spain” at 530HKD and the chef’s degustation menu at 680HKD. We went with the latter.

We were a party of 5 and I have to admit I wasn’t paying as much attention as I should have for the blog post. Menus are updated regularly, and I didn’t make notes of this meal many weeks back. Everything was faultless, the pace perfect and we got on with too much chatter over our meal.

The flower pot amuse bouche (of olive foam if I remember right?) – a little gimmicky, and while nice wasn’t very memorable.

BCN cold cuts and cheese
Then we got started on a board of cold cuts 100% bellota Iberico Ham and a manchego cheese with the Catalan style Pa amb Tomaquet – ripe tomatoes and olive oil rubbed onto bread.

BCN chorizo egg
Next up, lots of earthy flavours going on, Chorizo infused egg – I’m sure we all agree anything chorizo infused is good. This came with a small portion of foie gras. I think some truffles would have been a fab accelerator!

BCN gazpacho
Caught the end of the summer season with a Andalusian Gazpacho with small slices of watermelons and basil that cuts through the subtle zippy acidity of the tomatoes.

BCN iberico pork risotto

My cod was a little uneventful as was a Sangria granite dessert with apricot and orange slices, but our iberico pork – meat cooked a tender pink,  over risotto drenched in its pork juices deserves more than second helpings.

BCN sangria granite dessert
Dessert, a sangria granite with apricot, beautifully done but strangely bitter, sweet, acidic all at the same time – too many strong flavours going on at the same time, like being cornered in a room full of prima donnas. It’s intimidating. This had mixed reactions from our party of five.

I’m curious to try the “Trip to Spain” menu and would definitely be back for that. Our bill came up to about 880HKD each, a bottle of wine and sparkling water included.

Due to limited seating, I would strongly recommend making reservations in advance.

G/F, No.37 Peel Street,
Central District, Hong Kong
Tel: +852 2811 2851


  1. Susan Blumberg-Kason
    Dec 22, 2012 @ 08:04:29

    That’s so cool that Spanish food is so popular in Hong Kong now! Is Rico’s on Robinson Road still there? That’s where I used to go for tapas in the 90s. I think there was another place in SoHo back then, too, but the name escapes me. I always wish I had taken more notes for blog posts, but you did a great job! The photos are so clear and the descriptions vivid, too.


  2. baobabs
    Dec 22, 2012 @ 10:09:33

    aw thanks Susan!! I haven’t been to Rico’s, but will check out if it’s still there! the chefs have definitely taken things up a notch. mesa15 on hollywood road was pretty good too but it kind of went downhill when I suspect the chef was changed. Now that work is winding down, I’m trying to catch up with the backlog of blog posts! Thanks for reading!!


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