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The first thing that makes The Optimist stand out is its abundance of space. Set across three sprawling floors in the middle of ever-busy Wan Chai, it&#8217;s a remarkable change from the hidey-hole eateries and self-styled speakeasies that are typical of Hong Kong.
<figure id="attachment_46845" aria-describedby="caption-attachment-46845" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46845" src="//www.gafencushop.com/wp-content/uploads/2019/06/The-Optimists-interiors.jpg" alt="The Optimist" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/06/The-Optimists-interiors.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-Optimists-interiors-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-Optimists-interiors-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-Optimists-interiors-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-Optimists-interiors-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-Optimists-interiors-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-Optimists-interiors-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-46845" class="wp-caption-text">The Optimist&#8217;s interiors</figcaption></figure>
This feeling of capriciousness pervades the interiors and even the menu at The Optimist, which boasts Northern Spanish cuisine. On their website, they proudly proclaim that they &#8220;grill things&#8221;.&nbsp; And if our recent tasting at the restaurant was any indication, they do a darn good job of that. We started with the appetisers in the form of Mushroom Croquettes. Served on a bed of black mushroom sauce, the bite-sized croquettes that were rich and creamy on the inside and just perfectly crunchy on the outside.
The next star of the evening was indubitably the Gambas “Al Ajillo”. A typical Northern Spanish dish, it is rendered even more authentic by the tender king prawns that are imported all the way from Spain. Cooked in extra-virgin olive oil with garlic and chili, the sweetness of the prawns is enhanced even more by the fresh paprika and chives that are sprinkled on top.
<figure id="attachment_46844" aria-describedby="caption-attachment-46844" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46844" src="//www.gafencushop.com/wp-content/uploads/2019/06/The-classic-Patatas-Bravas-gets-a-culinary-twist-at-The-Optimist.jpg" alt="The Optimist" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/06/The-classic-Patatas-Bravas-gets-a-culinary-twist-at-The-Optimist.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-classic-Patatas-Bravas-gets-a-culinary-twist-at-The-Optimist-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-classic-Patatas-Bravas-gets-a-culinary-twist-at-The-Optimist-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-classic-Patatas-Bravas-gets-a-culinary-twist-at-The-Optimist-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-classic-Patatas-Bravas-gets-a-culinary-twist-at-The-Optimist-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-classic-Patatas-Bravas-gets-a-culinary-twist-at-The-Optimist-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/06/The-classic-Patatas-Bravas-gets-a-culinary-twist-at-The-Optimist-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-46844" class="wp-caption-text">The classic Patatas Bravas gets a culinary twist at The Optimist</figcaption></figure>
Another popular dish from Spain to come tablewards was the Patatas Bravas, but the chef and his team at The Optimist has added a new twist to this classic dish by making layers of the potatoes, with paprika, served with the bravas sauce which has just the right amount of bite to make the dish mildly spicy.
<figure id="attachment_46841" aria-describedby="caption-attachment-46841" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46841" src="//www.gafencushop.com/wp-content/uploads/2019/06/Enokitake-rice.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/06/Enokitake-rice.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/06/Enokitake-rice-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/06/Enokitake-rice-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/06/Enokitake-rice-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/06/Enokitake-rice-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/06/Enokitake-rice-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/06/Enokitake-rice-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-46841" class="wp-caption-text">Enokitake rice</figcaption></figure>
If the Patatas Bravas were all about innovative techniques, the next dish, Enokitake rice, was the very quintessence of comfort food. Served with three kinds of mushroom – white truffle base with Shimeji mushrooms for garnishing and black summer truffle – it was nourishing and creamy, making us reach out for seconds as if by reflex.
<figure id="attachment_46840" aria-describedby="caption-attachment-46840" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46840" src="//www.gafencushop.com/wp-content/uploads/2019/06/Chateaubriand-Spanish-beef-fillets.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/06/Chateaubriand-Spanish-beef-fillets.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/06/Chateaubriand-Spanish-beef-fillets-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/06/Chateaubriand-Spanish-beef-fillets-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/06/Chateaubriand-Spanish-beef-fillets-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/06/Chateaubriand-Spanish-beef-fillets-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/06/Chateaubriand-Spanish-beef-fillets-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/06/Chateaubriand-Spanish-beef-fillets-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-46840" class="wp-caption-text">Chateaubriand, Spanish beef fillets</figcaption></figure>
But it&#8217;s wise to leave some space for the Chateaubriand, the true star of the evening, that features Spanish beef fillet (which we ordered medium rare) with potatoes, spinach and beef jus. Interestingly, the beef fillets were served with baked potato gratin instead of plain potatoes which makes the experience more layered. While the beef is falling-apart-from-the-fork kind of tender, it&#8217;s the beef jus, which is reduced overnight, that gives it a unique rich texture, and ties the whole dish together.
<figure id="attachment_46842" aria-describedby="caption-attachment-46842" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46842" src="//www.gafencushop.com/wp-content/uploads/2019/06/La-pina-a-signature-dessert.jpg" alt="The Optimist" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/06/La-pina-a-signature-dessert.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/06/La-pina-a-signature-dessert-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/06/La-pina-a-signature-dessert-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/06/La-pina-a-signature-dessert-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/06/La-pina-a-signature-dessert-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/06/La-pina-a-signature-dessert-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/06/La-pina-a-signature-dessert-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-46842" class="wp-caption-text">La pina, a signature dessert</figcaption></figure>
Of the desserts, it&#8217;s the La Pina that caught our fancy, especially the grilled pineapples that paired quite well with the ice-cream. It was just the right kind of end to a wholly satisfying meal, one that makes The Optimist a perfect venue for a midweek date or a place to catch up with colleagues after office.
Text: Suchetana Mukhopadhyay

North Spanish cuisinary The Optimist serves up generous portions in a generous space

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Optimist

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Few would deny that 239 Hennessy Road is becoming increasingly popular with many of Hong Kong’s more discerning food aficionados, frequently sought out for its many and varied dining establishments. One of the more recent additions is The Optimist. Set over three floors of the building, this is the latest offering from Christian Talpo and Manuel Palacio, the duo that so memorably established Pirata, one of the city’s leading Italian eateries.

<h5 style="text-align: center;"><a style="color: #ff0000;" href="//www.gafencushop.com/optiunmissable-video/">Click here to see The Optimist on video</a></h5>

The story behind The Optimist, a chic street level Barcelona-style bar, is told in its 24-page leather-bound menu. Thankfully, there is also space for the restaurant to list its impressive array of Spanish-style gin and tonics, as well as its range of Scottish, American and Japanese whiskies, and its delicious hand-crafted cocktails. Each drink comes blessed with an intriguing name and is presented supurbly.
Heading the list is the French Kiss, a signature cocktail distinctively blending gin, lychee juice, blackberry marmalade and liquor, a truly exotic, sweet and tangy creation. Coming a close second is the Strawberry Letter, a mocktail prepared using fresh strawberries, basil and lemonade, fetchingly served in a maison jar which is truly fruity and refreshing.
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Its first and second level is dominated by an Asador-inspired, northern Spanish restaurant. The first floor features wall-set sofa seating, with a large window looking out over the main road, a view easily enjoyed from the neatly arranged tables. By contrast, the second level is given over to an open kitchen, with the diner given the chance make their own choice of the fresh seafood and prime cuts on offer on its daily-updated blackboards and market displays. One of the most striking features of this kitchen is its distinctive charcoal grill and oven. This upper level also boasts two high tables and circular booth style seating, as well as the restaurant’s private dining room, which easily accommodates up to eight people.
In total, the first level can seat 85, while the second has space for another 60. Its authentic Barcelona-inspired interiors and unique detailing instantly puts you in mind of the outdoor garden pavilion designed by Rocío Martínez as part of his first project in Hong Kong. Its brass lamps, gold railings and studded brown leather upholstery, as well as its lush canopy of hanging plants and peacock-green tiles all chime together to evoke a truly rich and classy ambience.
Moving on to the dining proposition proper, the restaurant’s à la carte menu offers a massive selection of appetisers, small dishes, main courses, sides and salads, as well as larger portions and seafood towers suitable for larger groups. Most of the entrées also come with the option of being served in full or half-sized portions. It is worth remembering, though, the half-size portion served here is still quite generous compared with the size of the tapas served in many other contemporary Spanish establishments. In order to try and cater to all, an impressive range of vegetarian dishes are also on offer.
Sitting down to eat, the ham croquettes, lovingly served over a bed of julienne crispy chips, came with perfectly golden exteriors, and were creamy and ham-packed within. Be wary, though, this hot and tasty filling has a tendency to ooze out from its crisp shell.
The croquettes were accompanied by the tuna tataki, one of the restaurant’s signature dishes. The slices of tuna came neatly twirled, presented over a thick creamy almond sauce and with a final garnish of whole almonds and spicy ito togarashi. The tuna was soft and light, yet flavourful, but its pairing with almonds was rather on the unusual side. It’s fair to say that this is quite different from any traditional Tuna Tataki you’ve ever tasted.
It was then on to the mains, with most of the servings more than enough for two to share. We opted to try the pork ribs with barbecue sauce and grilled corn, all prepared on the restaurant’s charcoal grill. This six-piece rib rack was deliciously tender and eminently palatable, with the corn sweet, luscious and charred to perfection.
Next up was the Mediterranean whole seabass à la espalda, a whole fish butterfly cut with head and tail intact, beautifully drizzled with olive oil and topped with sliced garlic and minced herbs. The fish had a truly flawless golden sheen, and was visually alluring and wholly mouthwatering. The whole dish was fresh, firm fleshed, delicate in flavour and aptly enhanced by the nutty flavour and depth of its roasted garlic slices, with perhaps the only drawback being something of a surfeit of bones. While the grilled rice paella certainly seemed popular with many of the guests around us, we demured as we were already approaching the overly-full mark.
The dessert menu, however, proved just so tempting that we really couldn’t resist. We were particularly enamoured with the strawberry cheesecake, a signature dessert served in a novel glass jar, complete with strawberry coulis and blueberry slices. Enticingly, the biscuits were roughly crumbled, and randomly layered between the creamy white cheesecake filling.
It is fair to say that the strawberry coulis, in combination with the cheesecake, offered a truly divine sweet-sour taste. The chocolate brownie, meanwhile, came drenched in hot chocolate fudge and served with a scoop of vanilla ice cream and crushed chocolate crisps. The brownie, composed of bitter dark chocolate, also came sprinkled with chopped walnuts.
The staff were remarkably attentive, with each table assigned an individual server. Despite the restaurant being at almost 70 percent capacity, the service was never less than friendly, attentive and highly approachable.
At present, The Optimist is open everyday of the week. It offers a set lunch – consisting of a semi-buffet station, a main course and dessert – available from 12pm to 2.30pm, with prices ranging from $178 to $268 depending on the choice of mains. An à la carte dinner service begins at 6pm and runs until 10.30pm from Sunday to Thursday and to 11pm on Friday and Saturday.
THE OPTIMIST 
Address: G/F, 239 Hennessy Road, Wanchai, Hong Kong 
Reservation: (852) 2433 3324 
Website: www.theoptimist.hk 
Food: 7/10 
Drinks: 9/10 
Ambience: 8/10

OPTIMIST

optimist

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North Spanish cuisinary The Optimist serves up generous portions in a generous space

Optimist

OPTIMIST