Wan Chai's Uno Mas has been getting a lot of favorable buzz lately. If you haven't stopped by this wonderful tapas restaurant, then it's definitely time to do so. We sit down Uno Mas' Executive Chef David Izquierdo Jover for a tete a tete.
On the story behind the name:
"We named our restaurant 'Uno Mas' (meaning 'one more' in Spanish) because we offer an extensive and varied food and wine menu, and no matter how many times you come, there's always one more thing to try.
On what direction he wants to take Uno Mas:
"Our goal is to bring the flavour and tastes of Spain to Asia by creating a unique destination to enjoy and sample the atmosphere that is integral to Spanish cuisine."
On the inspiration behind David's cooking:
"My first inspiration was my mother, who taught me how to experiment with food types and flavours. Then, when I was 11, she took me to el Bulli, where I was lucky enough to meet Ferran Adrià. From then on, I knew what I wanted to do, and this is still my inspiration."
On David's cooking philosophy:
"My cooking philosophy is to combine a number of distinct flavours to created a unified dish which stimulates both the senses of taste and sight. Appearance is important, because your first impression is what you see but it must always be well-cooked, fresh, and interesting. Whether one likes the combination is subjective but the quality should not be in doubt."
On David's cooking style:
"I love cooking freestyle - many customers come to Uno Mas and sit around the open kitchen asking me to cook for them. It gives me great satisfaction to see them first enjoy watching me make the dish, and then watching them enjoy my creations."
On David's comfort food:
"My comfort food is definitely cocido, a homemade Spanish soup made from chickpeas and Spanish vermicelli with a variety of other ingredients such as meatballs, ham, chicken breast, carrot and potatoes."
1/F, 54-62 Lockhart Road, Wanchai, Hong Kong
Tel: 2527 9111