After five years in Hong Kong, Catalunya is moving from Wan Chai—and expanding with a new concept this autumn. Set to open later this month at Central’s IFC mall, La Rambla by Catalunya is set to present new interpretation of Spanish cuisine with new elements and inventive ways.
Taking over 5,000 square feet of dining space that formerly housed Italian eatery Isola, the new dining establishment will take inspiration from Catalan cuisine, while presenting a new form of Spanish cooking adopting innovative cooking techniques favoured by creative gastronomic icons such as Ferran and Albert Adria and the Roca brothers.
The new restaurant’s kitchen team will be led by Spanish chef Ferran Tadeo, who previously worked at el Bulli and Minibar by Jose Andres. The new dining establishment is set to present seasonal seafood from around the world, notably including red prawns from Palamos and ‘pepino de mar’, the Spanish equivalent of sea cucumbers. La Rambla also marks Asia’s first establishment to serve 90-day and 120-day aged Galician beef, sent directly by chef Carles Tejedor, owner of Barcelona’s top steakhouse Lomo Alto and his eponymous steakhouse.
La Rambla’s bar programme will embrace Barcelona’s drinks culture, serving a wide variety of bar classics such as dry martinis and gin tonics, made from a gin trolley holding more than 30 varieties of gins and 10 types of tonics, as well as a recreation of el Bulli’s molecular version of white Sangria. La Rambla’s indoor dining space can seat 100 guests, with an al fresco dining space with custom-made wooden deck overlooking the Victoria Harbour.
La Rambla, 3071-73, Level 3, Ifc Mall, Central, Hong Kong; +852 2661 1161
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