La Paloma

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ABOUT

La Paloma, meaning “Pigeon,” is named after the famous and oldest nightclub in Barcelona. The famed bird will serve as the restaurant ambassador, and the whole concept of La Paloma is built around a fun, affordable, value for money and interactive dining experience. There will be an open kitchen w ...More

La Paloma, meaning “Pigeon,” is named after the famous and oldest nightclub in Barcelona. The famed bird will serve as the restaurant ambassador, and the whole concept of La Paloma is built around a fun, affordable, value for money and interactive dining experience. There will be an open kitchen with full frontal view of live Paella stations and the “Asador”, a traditional clay oven with temperatures up to 300 degrees Celsius that is perfect for roast dishes such as roast suckling pig, pigeon, lechazo and more.

La Paloma is set in a 3,400 sq. ft. space, which can comfortably seat 85 diners. The design is inspired by “Chiringuitos”, beach bars in Spain which aim to bring an outdoor atmosphere to an indoor restaurant with the usage of building materials commonly use in Chiringuitos and plenty of colours in a casual atmosphere. To set the stage for a buzzy Spanish dining atmosphere every night, Paloma, the Pigeon will also be commonly found around the restaurant. (Apr 2016)

THE BUZZ

"Another exciting ‘explosive’ tapas dish was the Salmon A Humado (Explosive Smoked Salmon with Chipotle Cream and Marinated Salmon Roe). The creamy inside had a subtle spice to it and perfectly complemented the fresh smoked salmon on top… again, not traditionally Spanish, but oh-so tasty and defi ...More

"Another exciting ‘explosive’ tapas dish was the Salmon A Humado (Explosive Smoked Salmon with Chipotle Cream and Marinated Salmon Roe). The creamy inside had a subtle spice to it and perfectly complemented the fresh smoked salmon on top… again, not traditionally Spanish, but oh-so tasty and definitely fun to eat." -Sassy Hong Kong

"The meatballs and tripe are served piping hot in small iron pots. The balls, immersed in a tangy tomato sauce, are flavourful – but we definitely prefer the tripe. Stewed with blood sausage and chorizo, the meat absorbs the flavours of each and is so tasty that we ask for more bread to mop up the sauce. It’s a winner." -Time Out Hong Kong

"We loved everything we could pick up with our fingers, from the smoked salmon pastries to the bacon and cheese “air” baguettes to the crispy croquettes. The savory, creamy squid ink paella was generous, the variously themed tortilla omelets (potato and onion; Iberian meats; salted cod) were fluffy; the suckling pig a perfect balance of roasted skin and fatty meat." -HK Magazine

DISHES WE LOVE

Bacon and cheese Baguettes, Kingfish Tiradito with Green Chili Sauce, Roast Suckling Pig with Traditional Garnish, Beef Ribs with Potatoes and Shallots, Lobster and Saffron Dry Paella