Matching two of the world’s most vibrant culinary destinations, Pablo opens in Hong Kong’s Tsim Sha Tsui East.
You might have noticed that the Hong Kong F&B scene is working hard to make up ground lost to Covid dining restrictions, with a raft of exciting new openings across the city, from neighbourhood hangouts to Latin-leaning comfort food and hidden izakayas. This is all great news for lads with an appetite for something new.
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If you need a spice fix, or have a penchant for picante, another new arrival in Tsim Sha Tsui East offers a modern and insightful take on classic Mexican cuisine.
Inspired by Spanish artist Pablo Picasso – known for his unique style and creativity – PABLO offers a striking take on Mexican dining, with classic coastal dishes given a distinctive Southeast Asian twist.
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Combining eye-catching interiors, curated art, and a youthful energy, PABLO promises to be a modern dining destination that contributes to the new vitality that’s breathing life into Tsim Sha Tsui East. The space is split into three unique settings – there’s space for laid-back dining, a lounge for cocktails, and quiet little corners for romance, because who doesn’t love a little amour? We don’t really get the connection to the Spanish artist – we’re sure there have been one or two Mexican talents who are equally eclectic – but the new venue does look intriguing.
Highlights of the new restaurant’s menus include Tacos al Pastor, pork neck tacos with grilled pineapple, purple cabbage, basil, mint and lime leaf; yellow hamachi ceviche with mango, ginger, turmeric, and lemongrass; and Tamal de Cochinita, pulled pork shoulder with pickled ginger and red onion slaw; and chicken tosadas, with blue corn tortillas and the tang of Mexican Cotija cow’s milk cheese.
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Vegetarians aren’t left out in the cold either, with a host of options ranging from Red Ceviche, compressed watermelon and pomegranate with piquant pasilla chilli, mint and basil oil; and Queso fundido, in which the traditional chorizo has been switched out for grilled zucchini, capsicum, and mushrooms; to the Grilled halloumi taco with spring onion, shredded lettuce, charred corn, and fire-roasted salsa.
Pair your Mexican bites with signature cocktails; the Mezcal Negroni offers a smoky alternative to the gin classic, while the Calaveras is a heady blend of bourbon, Southern Comfort, zaatar syrup, and bitters, presented in a dramatic smokey cage.
Because there should always room for a little smoke and spice.
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