Pica Pica is a Spanish expression that means a little bit of a variety of foods, which is fitting enough for a restaurant inspired by Spanish tapas traditions. We came here on a Sunday noon which, in retrospect, was ill-timed. Everything on the menu seemed to be created for a night out with plenty to drink. Each item came in a bitesize portion, perfect for those who are keen to nibble on something rich and satisfying while talking and drinking, and helps avoid accidentally finishing off a tub of truffle fries or nachos (oops) that often involves immense guilt in the aftermath.
We started off with a 52-month cured Ibérico Jamón ($240/50g) which of course was a delight given the longer curation period.
Beef tenderloin skewers ($95) were paired with a lovely grain mustard mayonnaise that had just the right amount of spicy kick to elevate the less beefy cut of tenderloin which tends to be a bit bland. The tenderloin itself was grilled with crispy char at medium rare. Portion size was perfect.
The most impressive yet was the wagyu steak tartare on charred bone marrow ($170). The bone marrow was Josper-grilled until marrow juices come oozing out with all its flavor. Topping it are diced chilled raw wagyu that are citrusy, sweet and a bit crunchy with onion and herbs. It’s two of our favorite dishes combined in one. Perfecto!
Josper-grilled Langoustine with garlic and parsley “Picada” ($135) was somewhat less memorable and the langoustine wasn’t very fleshy in general with very little to be found in its claws, but it was still tasty with the garlic and parsley.
Josper-grilled red prawn Carabinero with garlic and parsley “Picada” ($125) was half-cooked and it was a flavor bomb. The deep sea carabinero red beauty was more robust in flavor than your usual prawn or langoustine, with rich “cerebral” fluids and a half raw succulence that can’t be beaten.
Their red and white Sangría are aged in the restaurant group’s own Sherry barrels in Spain and are tart and dry with good balance. Good Lord, is it summertime already?
On a final note: when we arrived we were warmly greeted by the restaurant manager who was clearly happy to converse and help with whatever we needed. Other servers were similarly keen and we were taken good care of throughout our meal. Hospitality always matters, and for a place where service charge isn’t an obligation, it was a happy visit. I will be returning for drinks and dinner, especially given how fairly priced drinks are at Pica Pica.
Pica Pica
G/F, Kai Tak Commercial Building
317-321 Des Voeux Road Central, Sheung WanTel: 2811 9880
Mon-Wed: 12:00-14:30, 18:00-22:30
Thurs-Sat: 12:00-14:30, 18:00-23:00
Sun: 11:00-14:30, 18:00-22:30
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