What is pertinent to the number “1862” with Hong Kong’s latest Spanish restaurant, opened at Tai Kwun and led by a British chef, Simon Lynch? It is the year the D Hall of the former prison and police station Tai Kwun was established.
More history can be found within this tapas restaurant that has received a warm welcome since opening its doors; it is the former space occupied by Agora for just over two years, a more bougie offering of Spanish food in the neighbourhood.
The new age for Spanish food at 1862 Bar de Tapas y Vino posts up a menu that has classic tapas introduced alongside additional dishes found across the nation. The prices are fair and the flavours robust, with the correct ingredients imported from Spain.
My lunch meal began with a typical tapas to test out how the new restaurant fares, patatas (HKD88), or fried potato chunks with bravas sauce and aioli. I was instantly hooked on the tomato-based sauce, which holds tangy and sweet touches. The potato was delicately crispy on the outside and fluffy inside.
Up next came the garbanzos (HKD36), a dish I am not too familiar with, yet it is a nice bite with its touch of sea salt and paprika spice dusted on top of the fried chickpeas. Next time, however, I would prefer to order the pimientos de Padrón (HKD88) to ensure the meal sees enough green and balances out the oil and carbs.
I immediately fell in love with the cecina (HKD108/50g), thin slices of cured Rubia Gallega beef. The meat hits your palate with a strong raw beefy flavour, later melting with a heavy salty hit emanating from the grizzle and fatty edges of the cow. This dish presents a strong flavour profile and is well worth ordering for the whole table.
More vegetables came in the form of the espinaca tortilla (HKD88), an omelette with baby spinach and garlic. This tapas dish is fluffy in texture and offers some spring to it when pressed between your teeth. The all too familiar aluminium flavour of spinach is thankfully lost here, instead amped up by the fragrant touch of garlic.
The fifth and final tapas I enjoyed was the cordero Ibérico (HKD118). This plate features slow-cooked spiced lamb spare ribs with citrus-dressed frisée salad and mojo verde. It’s messy, but in a great way.
The ribs hold a robust gamy flavour that matches the acidity of the vinegar-strong dressing on the salad. I was impressed with the spice mix rubbed over the lamb, felt throughout my nose and palate.
Everything I ate during the meal was washed down by a glass of Tailandia (HKD88). This mocktail mixes coconut water, passion-fruit purée, coconut milk, and lemongrass, however, I wished there was more coconut milk to add more texture and creaminess to the drink.
Our verdict of 1862 Bar de Tapas y Vino
Replacing the former site of Agora, 1862 Bar de Tapas y Vino delivers a much-needed affordable tapas selection and impresses with good flavour combinations in the sharing plates. You would be remiss not to try their cured Rubia Gallega when visiting.
1862 Bar de Tapas y Vino, Shop 14–G01, G/F, D Hall, Tai Kwun, 10 Hollywood Road, Central, 2633 1862, WhatsApp 9889 1862 , book here
| Order this: patatas, espinaca tortilla, cecina, cordero Ibérico Menu: 1862 à-la-carte menu Price for two: HKD300–500 | Atmosphere: good music selection and suitable table spacing, with a serene atmosphere on the outdoor patio Perfect for: affordable tapas and convenient lunch meals |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
