MAJO is known for its twists on traditional tapas and paella at its atmospheric location in SoHo. The eatery is great for lunch and weekend brunch, but it’s most popular during the evening for drinks and late-night dinner, especially when seated al fresco.

Recently, Executive Chef Salvador Benedicto has joined the MAJO team, debuting a new menu. The chef has previously worked at leading restaurants within luxury hotels in his hometown of Barcelona, before moving to Hong Kong in 2018, where he had a short stint at Cassio.

Amongst the tapas, there are two hearty highlights – the egg with potato, Ibérico chorizo spread and pork belly crackling from Soria (HK$210) and the Galician octopus (HK$180). The octopus is slow-cooked to perfection; each bite is tender with a slight chew but not rubbery. Soft potato slices surround the octopus, which is also accented with smoked paprika, salt flakes and good-quality extra-virgin olive oil. Simple ingredients go a long way here!

In the egg dish, slow-cooked organic egg is mixed with pork belly crackling, chorizo spread and deep-fried potato. The poached egg gives a creamy texture to the umami dish, with the addition of sun-dried tomato providing a bright, tart touch.

For the main course, the suckling pig (HK$360), slow-cooked for 16 hours, was the star at our table. I wouldn’t say it’s generous in portion, but it would work for two people to share alongside other dishes or as a main for one. Each bite is tender and juicy, showcasing perfectly crispy skin. The sweet potato purée adds a beautiful colour to the plate, and the pear sauce lightens the dish and complements each savoury bite.

The seafood paella (HK$170/person; 2-person minimum) uses Bomba rice from Valencia. This type of short-grain rice absorbs three times the volume of liquid as compared to traditional rice, better preserving the flavours of the ingredients. The soft and fluffy paella features some crunchy bits of rice at the bottom of the pan – known as socarrat in Spain – that I loved. The broth absorbed by the rice also contains a hint of fresh tomato, which is a refreshing complement to the small pieces of shellfish (prawns, clams and mussels) throughout the paella.


New chef Salvador Benedicto pays tribute to his Spanish roots but also adds some sophisticated, creative touches at MAJO. The new menu has some notable dishes, with quite a few vegetarian options, but I do feel there are too many potato-focused dishes. Nevertheless, I expect MAJO to remain bustling at all times of the day!

Where: 22 Staunton Street, SoHo, Central

For reservations: phone 2529 3001 or book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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