This season catch acclaimed Head Chef Edgar Sanuy at Pica Pica as he unveils a new summer menu featuring brand new exotic Spanish dishes to savor.
The neighbourhood tapas joint excels at playful modern techniques to bring classic Spanish dishes to Hong Kong with his colourful and energetic vibe. Food-lovers alike will round up to taste the new 'Seasonal Menu' menu launching June 2019, which will showcase 13 brand new dishes and 4 new specials.
Chef Edgar takes guests on an authentic tour with mouth-watering plates such as classic tale of the ‘gazpacho’ with watermelon and palette-cleansing cucumber sorbet ($65) and the seafood Salpicón served on a fresh lettuce wrap ($85).The menu features fresh summer tapas that tap into a zesty palette with the unmissable Wagyu steak tartare built on a charred bone marrow for an avid smoky flavour ($170).
About Executive Chef Edgar from Pica Pica
Chef Edgar has worked in the world of F&B in Hong Kong and Manila and today he is the Executive Chef of Pica Pica. Pica Pica represents the foods that the chef’s grandmother cooked as he was growing up. Chef Sanuy is from Lleida, an olive-oil-producing town outside Barcelona, where the extra-virgin olive oil he uses at Pica Pica originates! He is bringing something new to the dining scene by using authentic fresh quality ingredients to create memorable and modern Spanish tapas, with a little bit of this and a little bit of that for every table to share, indulge & devour.
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