Say ole to Spanish-meets-British cooking, when Tomos Parry, one of London’s most talked-about young chefs, visits La Rambla on June 5 for a one-off collaborative dinner.
Parry first made waves in London’s culinary scene years ago. In 2014, he was named Chef of the Year at the Young British Foodie Awards, and by 2016 his restaurant Kitty Fisher’s was named one of Time Out London’s Top 10 Best Restaurants. He gained even more acclaim in 2018 when his current project Brat, which unites seasonal British ingredients with the wood-fired cooking of Spain’s Basque region, earned a Michelin star.
In Hong Kong, the rising Welsh chef will join metaphorical hands with La Rambla’s Ferran Tadeo to create an eight-course menu that highlights the similarities between their disparate backgrounds. That includes La Rambla’s Ozaki beef striploin with enoki mushrooms, sabayon and Sichuan green peppers, as well as Brat’s take on the classic hake kokotxas, here served two ways: al pil-pil (with an emulsified oil sauce) and grilled. For dessert, Parry is preparing his famous burnt cheesecake, made with goat’s milk curd and topped with rhubarb sauce. From plate to plate, the thread that ties the two chefs’ culinary styles should become clear.
The dinner is priced at $1,480 per person, and it should be one of the more fascinating collaborations to hit Hong Kong's dining scene in quite some time.