The buzz: A joint venture by famed local thespian Dick Lee and the TungLok Group, this multi-concept venue features a 14-seat tapas counter, bakery (with loaves from Bakerzin), a retail store offering design-y trinkets by up-and-coming local names, and wine cellar (stocked by supplier Top Wines).
The vibe: Think modern chinoiserie with florescent pop art-esque images of Dick Lee’s stage alter ego the Mad Chinaman plastered over the walls. In the day, jazz tracks create a laid-back atmosphere, while in the evening, they pump up the energy with dance numbers.
The food: The menu—featuring both inventive tapas and dim sum—comes care of chef Roberto Hernández Sevillano, who was last at the Esmirada Group’s Bodega Y Tapas restaurant. He puts out smart recipes like teriyaki-glazed mushrooms with cuttlefish tagliatelle ($14)—the cuttlefish is frozen, pounded till flat, then sliced thin to resemble noodles—as well as bite-sized patatas bravas ($11), comprising hollowed-out potato cubes filled with spicy sauce and aioli. On the dim sum side, expect updated classics like spring rolls stuffed with peppery beef ($5.50) and pan-fried gyoza in white wine cream cheese sauce ($4.50).
The drinks: It’s a pedigreed drink program with Bar Stories’ Kino Soh heading the mixology team. In her signature style, the selection features lots of coffee- and tea-based concoctions such as an unconventional whisky sour ($18), a smooth mix of chrysanthemum tea, goji berries, Johnnie Walker Black Label and lemon juice.
Why you’ll be back: They’ve got a concept to suit every mood and taste: drop by the bakery for a chill breakfast, hit up the bar for a post-work tipple, have a dinner of creative tapas or just grab a bottle of vino from their cellar to go.
Heading over toward The Grandstand? Don’t miss any of our favorite food stalls at Pasarbella.
