Hong Kong should have seen the Spanish inquisition coming. While French, Italian, and European cuisines have been popular and served to a high standard for decades in this international city, good Iberian-influenced cuisine was scarce. The fairly new phenomenon began with a few Spanish restaurants opening up in the early 2000s, bringing a much needed Spanish flavor to the scene.
Zafran, led by one of Hong Kong’s premier F&B groups, Aqua Restaurant Group, opened to much acclaim late in 2013, taking over a large space previously occupied by a Chinese restaurant. The restaurant is set in one of Hong Kong’s hottest nightlife spots on Wyndham Street in Central, in between the party-mad Lan Kwai Fong and the more sophisticated SOHO. The restaurant’s name is derived from an alternative Spanish spelling for saffron, a unique and delicate fragrance, and its tagline is ‘Tapas y musica’.
Although there is a street level entrance, guests are encouraged to enter via a more secluded, hidden, and sunken entrance a block away. Down a few steps this entrance, with green turf lining the walls, is a themed wonderland that leads to a darkened spacious room decked out in wood. Past the verdant walls, the restaurant divides itself into three sections: a tapas restaurant, a chic bar with open kitchen, and a late-night spot, with a dedicated DJ pumping tunes in a space made to dance the night away. Despite all the dark wood, the funky modern beats create an informal and inviting atmosphere, rather than a romantic candlelit vibe.
The menu, crafted by Chef Marc Lores, doesn’t stray too far from quintessential Spanish fare, and there are several tapas worth trying under “Zafran Tapas”, that feature a twist on the classics. However, it’s the classics and the little extras accompanying those dishes that make diners want to come back. Among the highlights are the Gambas Ajillo (garlic chili prawns), succulent and not too fiery or garlic laden and a homemade chorizo, fragrant with lovely spices throughout, both accompanied by toasty bread to lap up the flavor-infused olive oil. We also couldn’t resist the creamy Iberico Ham Croquettes. Standout mains include a tender suckling pig, which, after a healthy tapas course, is actually better for a large party than for two.
Overseen by the very sharp and friendly venue manager James Ward, the helpful staff works brilliantly as a team to keep the sangria flowing non-stop. The meal ends on a humorous note, with an order of Huevo Frito (fried egg) for dessert. Intriguingly named, it invites the diner to see just what is served up as there’s no further explanation provided and the staff only promises a “surprise”. Upon arrival we sample it taking guesses as to the ingredients, which we are able to hone in on but never quite hit the bull’s eye. Cheekily presented, it’s a combination of pumpkin ice cream (the egg), caramelized white chocolate foam and candied pineapple with cherries (the fries with ketchup), a fittingly hearty end to a wonderful meal.
