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<<22nd February, 2017 – Hong Kong>> Chef Jose Antonio Navarro Cotes, a native Spaniard with an impressive history in some of the finest kitchens throughout Spain, will now lead the team at Hong Kong’s sexiest tapas restaurant. Prior to his appointment as La Paloma’s Executive Chef, Cotes gained experience through working at renowned establishments like Restaurante Pepe el Torrao in Murcia, the 1* Restaurante Ars Natura in Cuenca, Hotel Els Avets and Restaurante Aimia in Lerida and the luxury 5* hotel Melia Boutique Cala D’or in Mallorca.
Over the years, Cotes honed his craft through valuable mentorships with culinary giants like Chef Nacho Manzano, a 2 Michelin star-holder, and has made a name for himself in the culinary circle as a chef with rare and exceptional knowledge on Mediterranean gastronomy. A specialist in Spanish grilling and smoking techniques, Cotes’ signature carne dishes are prepared to perfection and constantly in high demand. Now, at the helm of La Paloma’s kitchen, Cotes will combine innovation with pure authenticity, bringing a unique take on Spanish flavors to diners in Hong Kong for the first time.
A force to be reckoned with, Cotes’ presence has already been felt at La Paloma with a new menu that is ready to surprise and delight guests. From 22 February onwards, guests can sample delectable new creations from the ham corner like the Tiradito de Pescado Blanco(HK$145), a white fish Tiradito with lime and bonito flakes. The Kingfish, Avocado and Sea Urchin Toast (HK$50 per piece) is another dish that will tantalize your taste buds with a multitude of flavors.
For a taste of classic Spanish cuisine, guests can sample the Vieiras a la Plancha (HK$145); succulent pan fried scallops with cauliflower and grilled asparagus. Order the Bikini de Jamón y Trufa (HK$98), a toasted sandwich with Iberian ham and black truffle, and bicker with your dining mates over who gets to have the delicious last bite. At La Paloma, only the freshest ingredients are used and the Calamar a la Andaluza (HK$100) is the perfect testament of this with crispy fried squids and a tart lemon aioli.
Straight out of La Paloma’s sexy oven, the Marinated and Roasted Chicken with Couscous (HK$280) and the Roasted ibérico Pork Rack with Endives, Nuts and Blue Cheese (HK$390) are must-order dishes. Another highlight of one’s dining experience at La Paloma is the Paella de Verduras de Temporada (HK$358), aromatic paella prepared with seasonal vegetables in the restaurant’s authentic paella pan.
When in search of authentic Spanish casual dining in Hong Kong, La Paloma is constantly the first choice on everyone’s mind and with Chef Cotes whipping up his brilliant new creations in the restaurant’s kitchen, there is absolutely no doubt about whether La Paloma’s dishes are both authentic and innovative.
Note to Editor – Just like how it’s done in Spain, come hang out by the bar every Wednesday for Tapas and Drinks at only HK$45. At the restaurant’s Hot Wednesdays, sip on Sangria while nibbling on Tuna Tiradito, Snapper Ceviche, Steak Tartare and so much more, all night long.
About La Paloma
Following the success of FoFo by el Willy in Hong Kong, the award winning Catalan chef Willy Trullas Moreno will once again bring an authentic yet fun Spanish dining experience to Sai Ying Pun. With Chef Jose Antonio Navarro Cotes at the helm, the restaurant will continue to serve innovative bona fide Spanish cuisine to food lovers around Hong Kong. The restaurant features live paella stations and an“el Asador” Spanish clay oven, while the simple table-menu offers choices of over 30 dishes and boasts a diverse Spanish drinks list.