To celebrate its 20^th anniversary in Hong Kong, Spanish restaurant Olé in Central is offering a lavish nine-course brunch. Available on every Saturday and public holiday from now on, the brunch recreates Olé’s most favourite dishes from the past 20 years.

Head Chef, Jesus Pascual, who started his career at three-Michelin-star Arzak in San Sebastian, Spain, emphasizes on authenticity in each dish, right from the starters. Whether it’s the Iberico ham with tomato bread or Gazpacho, a traditional Spanish cold soup, every dish is true to Chef Pascual’s Spanish roots. Our personal favourites were the grilled octopus with paprika and aioli, and the stuffed baby squids in ink sauce. Both the tapas had a rich fullness and a slightly chewy texture which appealed to the seafood lovers in us. The other seafood starter – the sizzling garlic prawns wasn’t a standout dish, sadly, but the next starter – Spanish peppers stuffed with codfish and pepper sauce more than made up for it. The peppers had just the right amount of bite mixed with a slight hidden sweetness which would make it a favourite even with those who don’t enjoy spicy food.

Moving on to the mains, those who love seafood will be spoilt for choice with the traditional Spanish seafood paella, Spanish squid-ink rice, and codfish in green sauce with clam and shrimp – a staple in Spain’s Basque Country, where Chef Pascual spent some years working. Those feeling more carnivorous can try the Segovia-style roasted suckling pig or the baby lamp chops. The roasted pig was delightful in its minimalism – with a crispy skin on the outside and juicy meat inside. The emphasis was solely on the succulence and sweetness of the meat, undulated by excessive seasoning. The baby lamb chops were again prepared by grilling alone, with just the right amount of seasoning to bring out its meaty flavours. The only downside was that the meat itself was a tad dry though – but with the fat fries and the veggies, it made a rather wholesome meal.

With hardly any room left for desserts, we decided to try the lightest thing on the menu – fried milk with toffee reduction. Surprisingly light and fluffy, it was just the right note with which to end the rather generous spread. Someone looking for something more decadent must, however, try the Spanish churros with hot chocolate.

With a Spanish chef, rustic Spanish décor and emphatically modest Spanish cuisine, it seems that Olé has managed a winning combination.

Olé Brunch Details
Available: Every Saturday and Public Holiday (12:00pm to 3:00pm)
Price: Adult $380, Kids (4-9 years old) $228 (+10 % service charge)
Address: 1/F, Shun Ho Tower, 24-30 Ice House Street, Central
Reservation: (852) 2523 8624 

Text: Suchetana Mukhopadhyay