A 1930s-inspired Spanish taverna called Rústico has introduced another novel dining concept to rejuvenated Lai Chi Kok industrial complex D2 Place in Kowloon. The latest concept by restaurateur Eric... Read More
A 1930s-inspired Spanish taverna called Rústico has introduced another novel dining concept to rejuvenated Lai Chi Kok industrial complex D2 Place in Kowloon. The latest concept by restaurateur Eric Ting follows hot-on-the-heels of Umai Ramen Sumibiyaki, his debut restaurant at the new foodie outpost, styled after a traditional Japanese fishing village.
Named after its rustic décor, Rústico continues the dining destination's eclectic, unpretentious theme with a traditional Spanish taverna – complete with rustic wooden beams, an open kitchen with hanging jambon, pots and pans, and red brick/tile mosaic flooring.
Headlining the menu is rotisserie Chicken, cooked with secret recipe and an injection of sherries and sweet wine, on an authentic Spanish traditional gas stove to exert a distinctively rich and crispy flavour.
Classic Spanish-Italian Mediterranean cuisine extends to traditional taverna-style Tapas combo of Russian Salad, Chorizo sausage Iberian, Deep-fried Baby Squid and Potato Bravas; Suckling Pig Slow Cooked with Sauce & Baked Potatoes; Spanish Red Prawn Carpaccio with Romesco sauce, Anis and Citric Vinaigrette, Coca prepared in rustic Spanish recipes ready for take-away.
Conviviality is fuelled by Spanish sangrias, cocktails, wines and spirits.
While the concept is traditional, the cuisine has a contemporary twist, helmed by Executive Chef Juanjo Carrillo, who brings to Hong Kong the culinary pedigree of modern day Barcelona, home to the world's top restaurants.
A protégé of celebrated Michelin star chef Mey Hofmann, he taught at her prestigious Barcelona cooking school and owned two restaurants in the city at the cutting edge of modern gastronomy.
However, his culinary philosophy these days is more minimalistic, respecting simplicity. "I used to like making fusion food, but now I prefer traditional recipes cooked with new techniques," he says.
His mission at Rústico is to "share the home-style, carefree culture and food of Barcelona with Hong Kong".
Founder Eric Ting is also a firm believer in authentic, value-for-money dining. "The cornerstone of good cooking is sourcing finest produce and providing pure tastes that are not fussy or over complicated at a fair price," he says.
In a casual, avant-garde ambience, Rústico seats 78 in the main restaurant, bar, lounge and exclusive semi-private dining area next to the open kitchen, seating 10-15.
Rustico is proving popular not simply for its eclectic menus, but also for its avant garde location in what until recently was a part of Kowloon little visited by tourists, foodies or indeed anyone in search of fine dining and a good time.