Genuine Tapas Tradition Haven Chueca Heralds Summer time with Vibrant New Weekend Brunch

Chef Jordi Vallés Claverol’s Father’s Day brunch feasts on 15-16 June 2024 regale with daring, joyful tastes of Spain

(Hong Kong) – Chueca, the genuine tapas tradition haven in gourmet-adored Gough Avenue, Central, celebrates the sunny, glowing appeal of summer season in Spain with the introduction of a brand new weekend brunch menu, a lavish night tasting menu for full of life sharing, and a splendid brunch on Father’s Day weekend to salute dad with the daring flavors and colours of Spanish life.

Named for Madrid’s hip, bustling central neighborhood the place something goes, Chueca displays this joyful, free spirit with plate after plate of artistic tapas and beloved Spanish signature dishes embracing the freshest substances of the land and sea whereas rooted within the nation’s vibrant and hearty eating custom. Acclaimed Spanish chef Jordi Vallés Claverol pours his coronary heart into the specialties of the capital metropolis and his hometown, Barcelona, with sprinklings of his culinary journey spanning Paris, the Mediterranean coast, and China.

The award-winning chef’s new Weekend Brunch Menu (HK$498 per individual, 2-person minimal, served on Saturday and Sunday) spans 5 programs of thrilling choices. Including to the weekend merriment is an indulgent two-hour free-flow choice (add HK$238 per individual) that includes the bubbly appeal of Cava, superb pink and white wine, cheery pink Sangria, buzz-inducing Negroni and refreshing pours of draught beer.

Main the way in which is an impressive Royal Chilled Seafood Platter. This spectacular mountain of contemporary, aromatic fruits of the ocean for two folks to share contains half a dozen succulent Tiger Prawns, a quartet of invigorating High-quality de Claire Oysters, a tangy Ceviche duo enriched with sea urchin, scallop and spicy, citrussy tiger’s milk, in addition to luxurious Tuna Tartare with avocado.

Diners then select 2 from a selection of 6 appetisers headlined by Chef’s Rusa (add HK$50), Spain’s irresistible potato salad coated in creamy mayonnaise and topped by the dazzling orange glow of Sherry-marinated salmon roe.

Different highlights to prep the palate are Iberico Ham with Tomato Bread, which sees melt-in-the-mouth, acorn-enriched, 50-month naturally healed Arturo Sanchez Iberico ham joined by scrumptious ripe tomatoes on crunchy toasted crystal bread; crispy Gem Lettuce Salad spiced by paprika French dressing and crunchy walnuts; and Crab Roll (add HK$30) in a pretty presentation – claws of the soft-shell crab flank a brioche laden with each white and brown meat, then smothered with crab tartare sauce. Padron Peppers with additional virgin olive oil and Mushroom Croquettes are attractive choices for vegetarians.

The primary is chosen from 6 delectable selections, together with two superb home signatures. Umami flavours infuse Carabinero Rice (2-person minimal, add HK$80 per individual), chef’s in-demand rice speciality studded with scarlet Spanish crustaceans. The key to this moist, flavourful dish is a base of mirepoix made with onions and additional tomatoes, which is boiled for twenty-four hours, then enriched with squid sofrito, squid bile and lobster soup. The Spanish basic of Damaged Eggs Chorizo, one other must-have speciality of the chef, melds fried potatoes, seared Spanish chorizo and fried natural eggs with luscious runny yolk.

USDA Prime Rib-eye Steak is a 2-diner delight for hungry carnivores (add HK$80 per individual). A beneficiant lower of this richly marbled beef is pan-seared for tender juiciness and served with triple-fried potatoes and roasted garlic.

Spring Rooster is a half hen roasted with lemon and herbs and introduced with selfmade fries, whereas one other roast of Ibérico Pork, banana shallots and artichokes options Catalonian Romesco sauce. Rounding off the alternatives is a seafood medley – Alaska Halibut paired with an energising lobster salsa verde, blue mussels and inexperienced peas.

Everybody within the social gathering chooses 2 starters from an inventory of 6 temptations, together with Gem Lettuce Salad, Padron Peppers, Chef’s Rusa (add HK$50) and Crab Roll (add HK$30). Tuna Tartare contains 2 crackers piled with the diced uncooked fish, an avocado mash, seaweed and ikura; and a trio of Ham Croquettes is selfmade with superior 50-month Arturo Sanchez Iberico ham.

The primary enticements additionally provoke a connoisseur dilemma. Sumptuously gentle Truffled Beef Cheek (add HK$30 per individual) is enhanced by creamed corn purée and shaved truffle; and Octopus & Potato, a Galician-style favorite, is baked in paprika and bathes in alioli sauce. Spring Rooster, Alaska Halibut, USDA Prime Rib-eye Steak (add HK$80 per individual) and home signature Carabinero Rice (add HK$80 per individual) are equally irresistible selections.

Dessert for dad and the household to savour on this completely satisfied day is a selection between Chef Vallés Claverol’s well-known Basque-style Cheesecake, a super-cheesy delight with combined berry jam, and Ice Cream Popsicles of decadent chocolate- and cacao nib-coated Valrhona darkish chocolate ice cream.

Positioned at G/F, 8-10 Gough Avenue, Central, Hong Kong, Chueca opens from Monday to Friday at 12noon to 4pm and 6pm to 11pm, and on Saturday and Sunday from 11:30am to 4:30pm and 6pm to 11pm.

For extra data, please go to www.chueca.hk; for reservation, please go to  https://e book.bistrochat.com/chueca, name (852) 2703-0810, WhatsApp (852) 5506-1122 or e-mail data@chueca.hk.

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