In the heart of Sheung Wan, once again proven why it remains a must-visit for lovers of contemporary Spanish tapas in Hong Kong at Pica Pica.
Known for its buzzing atmosphere, bold flavours, and elevated small plates perfect for sharing, the restaurant’s new summer menu is a masterclass in how to blend tradition with innovation.
From delicate Basque pintxos to indulgent paella crowned with charred bone marrow, each dish has been designed to seduce the senses — and keep you coming back for just one more bite.
A Colourful Line-Up of Flavours
Pica Pica’s latest offerings begin with vibrant starters that set the tone for the feast ahead.
The Smoked swordfish Glida (HK$25) channels the spirit of the Basque Country with skewered pickled peppers and olives — a briny, smoky pop of flavour in a single bite. The Sobrasada Bikini (HK$80) reimagines the humble sandwich as a decadent Iberian treat, while the Squid and mussels croquette (HK$18/pc) delivers that perfect golden crunch followed by a creamy, seafood-rich centre.
Small Plates with Big Personalities
For those willing to share (or at least pretend to), the menu’s mid-sized creations are as photogenic as they are flavour-packed. The Seared scallops with morcilla (HK$195) balance sweet, buttery seafood against the earthy depth of Spanish blood sausage. Meanwhile, the Spanish Bluefin Tuna tartare (HK$160) brings freshness and precision, with pristine slices dressed to enhance, not overpower, their natural flavour.
The Show-Stopping Mains
If there’s one thing Pica Pica understands, it’s that even in a tapas bar, the main event matters. This season’s undisputed headliner: Lamb neck with caramelised piquillo peppers and charred spring onions (HK$235) — a dish that’s both rustic and refined, meltingly tender with a whisper of sweetness from the peppers.
Not to be outdone, the Beef rib paella with charred bone marrow (HK$199) is pure indulgence. The smoky depth of the beef rib mingles with the richness of marrow, creating a paella that’s equal parts hearty and luxurious.
Dining Your Way: Solo or Shared
Whether you’re pulling up a stool for an intimate solo date with a glass of Spanish red or arriving with a table of friends ready to share every plate, Pica Pica’s menu adapts effortlessly. The restaurant’s family-style sharing plates invite lively conversation, while its smaller offerings are perfect for personal indulgence.
The setting in Sheung Wan — with its mix of locals, creatives, and in-the-know food lovers — only heightens the sense that this is more than a meal. It’s an experience to be savoured, one plate at a time.
Why Pica Pica’s Tapas Keep Drawing a Crowd
In a city brimming with dining options, Pica Pica’s edge lies in its commitment to flavour authenticity paired with an openness to creative twists. From sourcing premium Spanish ingredients to pairing them with bold, modern plating, the restaurant bridges the gap between the comfort of tradition and the thrill of discovery.
So whether you’re seeking a taste of the Basque coast, a Catalan-inspired seafood bite, or a Valencian paella with a decidedly decadent upgrade, you’ll find it here — and you’ll likely be thinking about it long after the last forkful.
Discover Hong Kong’s most exciting Spanish dining
For anyone in Sheung Wan or beyond, Pica Pica’s new tapas creations are the perfect excuse to revisit — or discover — one of Hong Kong’s most exciting Spanish dining experiences.
