Beloved Spanish restaurant La Rambla by Catalunya has reopened and Ari Lee finds this incarnation is its best yet.
There are a few iconic moments that define Hong Kong – visiting Victoria Peak, your first junk trip, rush hour in Admiralty and fireworks at CNY. While La Rambla by Catalunya might not (quite) rival seeing the views from the Peak Lookout for the first time, dining at this Spanish institution is something that many Hong Kong residents remember fondly, and its recent return has the masses salivating for good reason.
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Following an extensive facelift by Studio Ruei, the restaurant, which first set up shop in Morrison Hill back in 2013, has reopened at IFC Mall, returning some much-needed vitality to Central’s dining scene. The refreshed space, combined with a renewed focus on the essence of Spanish hospitality, makes this a foodie essential, whether you’re looking to woo clients, showcase harbour views to visiting friends or looking for a fun yet seductive date night destination.
Your evening is likely to start with one of mixologist John Nugent’s sherry-forward libations (try the Café Español, a sophisticated espresso martini with Pedro Ximénez), on the terrace, a space I absolutely love, not only because of those Victoria Harbour vistas but because alfresco spaces like this are increasingly hard to find. In fact, ‘La Terraza’, with its Solaire yellow décor, a nod to its collaboration with Veuve Clicquot, delivers the same family-friendly, unpretentious vibe that made the Morrison Hill original such a go-to. It also sets the scene perfectly for the elevated Catalan creations of executive chef Rafa Gil.
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Once you make your way into the main dining room, with its striking décor inspired by Spanish artist Antoni Gaudí – think Spanish tiles, red brick and works by Szabolcs Bozó, Charlie Roberts, and Stickymonger – you’ll be treated to both La Rambla classics and a host of new additions.
There’s the soul-soothing Segovian Suckling Pig; zesty yellowtail crudo, and addiction-forming Torrija(Spain’s take on French Toast), alongside a hearty dry-aged Rubia Gallega T-Bone; a moreish oxtail, red wine and caramelised onion tart tatin with silky foie mousse; and of course, world-famous Joselito jamón, aged for over 60 months and hand-picked for La Rambla.
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If anything, the restaurant’s laid-back ambience belies the precision and invention behind the cuisine of Chef Gil (who is regularly seen greeting regulars and newbies alike and clearly loves what he does). There’s all the elegance and quality of fine dining, combined with the signature La Rambla approachability that’s made this new rendition a new addition to my own culinary rotation.
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