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<<16th November 2020 – Hong Kong>> – The ultimate dining destination for contemporary Spanish gastronomy, La Rambla by Catalunya unveils an all-new menu of seasonal meat and seafood dishes from the land & sea. A creative showcase of modern techniques by Executive Chef Ferran Tadeo, the new items feature the world’s finest hand-selected ingredients from golden-skinned local Ping Yuen Chicken to fresh razor clams flown in straight from Norway.
New Winter Menu from the Land & Sea at La Rambla by Catalunya
New fall-winter highlights from the menu include Ozaki Beef Canelon (HK$180), a traditional homemade pasta stuffed with highly coveted Japanese Ozaki beef, topped with mushroom and bechamel sauce, and Buñuelos de Bacalao (HK$100) salted and dried cod fish fritters with coriander mayonnaise and bottarga. New Spanish tapas with a twist include La Zanahoria y El Caracol (HK$140) featuring grilled escargot, baby carrots grilled in chicken jus, croutons, and garlic chips, and Salpicon de Marisco (HK$220), which is a seafood salad of lobster, carabineros, octopus, and clams, accompanied by picadillo, flying fish roe, and a savoury sauce made from the heads of lobsters.
Fresh premium seasonal catches from Europe and Japan star in the critically acclaimed dishes of the seafood section, with new additions such as Oyster al “Pil Pil” (HK$85), grilled Tsarskaya oyster with pancetta Joselito and lime, Hokkaido Scallop al Cava (HK$180) Josper-grilled Hokkaido scallop served with sauteed homemade “malloreddus” (Sardinian gnocchi) topped with Cava sauce, and Razor Clams en Salsa Verde (HK$280), or razor clams in traditional salsa verde and garlic chips.
From the land and farm, La Rambla serves up some creative new meat dishes for sharing Roasted Ping Yuen Chicken (HK$680) features the local premium breed of chicken renowned for its juicy meat and golden-yellow skin, paired with house-fried potatoes and umami-rich buttery homemade morel sauce. Using tender veal shank that has been slow cooked for 36 hours, the new Jarrete de Ternera (HK$750) family-style dish is served with Padron peppers.
Finally, conclude the Spanish feast with a heart-warming treat of Golden Donut (HK$90), the newest dessert addition of homemade donut and brown butter ice cream topped with bourbon and berries.
About Executive Chef Ferran Tadeo
Born in Barcelona, Chef Ferran spent almost a decade under the tutelage of the world’s finest Michelin-starred chefs Ferran and Albert Adrià (el Bulli, Tickets) and Chef Sergi Arola (Arola). Mastering the nuances of Catalan cuisine, he opened El Nacional de Barcelona, currently the go-to destination for Spanish food in Barcelona. Known for delivering brilliant flavours with a creative flair, Chef Ferran was recruited by award-winning chef José Andrés to work at his eponymous Minibar in Washington D.C. In early 2017 Ferran was appointed Executive Chef of Hong Kong’s award-winning Catalunya. Dedicated to delivering unique flavours, sourcing top quality ingredients and showcasing his creative concepts, Ferran brings a modern twist to traditional dishes. Now, Chef Ferran Tadeo brings his creativity and years of culinary innovation to La Rambla.
About La Rambla by Catalunya
Spanning over 5,000 sq. ft. at ifc mall, the newly opened La Rambla by Catalunya delivers on its promise of serving authentic Spanish cuisine in a modern, sleek setting. With Hong Kong’s iconic harbour as the picture-perfect backdrop, Chef FerranTadeo takes centre stage with this ingredient-driven, Catalan-inspired menu. Following the Catalunya tradition, La Rambla’s menu includes a selection of traditional tapas and mains, together with modern interpretations of Spanish dishes.
The menu is divided into three broad sections–a comprehensive tapas selection, a series of meat & fresh seafood dishes & a range of must-try paellas.
La Rambla by Catalunya
A: 3071-73 level 3, ifc mall, Central, Hong Kong
T: +852 2661 1161
Social Media: @_La_Rambla__ @Ftadeo
Lunch: Monday-Friday, 12:00pm-3:00pm
Afternoon tea: Daily, 3:00pm-5:00pm
Happy hour: Daily, 3:00pm-7:00pm
Dinner: Sunday-Thursday, 6:00pm-10:30pm / Friday –Saturday, 6:00pm-11:00pm
Sunday Brunch: Sunday, 12:00-3:00pm