Casa de Tapas threw its doors open this past summer and is fast becoming the new ‘go-to’ place for after work drinks and snacks. Headed by 35-year-old Executive Chef and Spanish national, Alfredo Perez-Dobon Batlles, the menu represents Spain’s rich culinary heritage and traditions with contemporary interpretations.
Tapas is about sharing and friendship, and much like Chinese Dim Sum, diners can try a variety of different flavours within one meal. The menu has been thoughtfully put together with 10 quick bites, 10 tapas, 12 main courses and five deserts. Straightforward dishes using “some of Mum’s recipes” that are Spanish classics, to which Alfredo has given his own interpretations.
“For one of our hottest favourites, our signature Seafood Paella, I have to adjust my recipe to the taste of most of my customers, and use less salt and cook the rice a little longer than we do in Spain to make the texture softer like local steamed rice,” says Chef Alfredo.
Other delectable tapas dishes include Spanish omelet with tomato cream, stuffed squid, succulent marinated lamb sirloin skewers, assorted croquettes, garlic tiger prawns, deep fried fish filets, pig trotter chorizo roll, prawn tartar and grilled razor shells.
So far, the customers are mostly Macau people, young Chinese locals keen to try new and different foods. Other regulars are the Cotai casino staff “coming over to check creative ideas in food and décor” and to enjoy their 10 percent discount on weekdays. The well-priced set lunches of salad or soup plus two tapas (MOP120), or four tapas (MOP160) are proving popular.
Chef Alfredo highlights revivalist regional recipes from Valencia, Madrid and San Sebastian, inspired by current culinary trends, innovative flavour combinations and techniques, and an emphasis on using the finest ingredients sourced locally and from Spain.
“I want to make honest food, I want to be faithful to my products”, he explains, “I don’t want to make people think they’re having something Spanish when they’re not”.
His recipes are reflective of Spanish history, incorporating ingredients and influences from many different cultures and countries. Tomatoes and olive oil are key ingredients, olives having been introduced by the Romans, and tomatoes, sweet and chili peppers and potatoes coming with the discovery of the New World.
One of the most important influences came with the invasion of the North African Moors in the 8th century who brought almonds, citrus fruits and fragrant spices. The influence of their 700-year presence remains today, and many of Chef Alfredo’s recipes include cinnamon, cumin, cloves, hot peppers and smoked paprika.
Seafood is also an important ingredient in the tapas and main courses. With little storage space in his small kitchen, and to ensure fresh supply, every day he takes the bus to the Red Market, carrying with him his cooler box. A relative newcomer to Macau, at first communication with the stall owners was a challenge, but now they all know him and understand what he wants, and it is here that he finds the freshest squid, clams, garoupa, tuna and seabass.
Again because of the Arabic influence, deserts tend to have honey, almonds, cinnamon and citrus as their ingredients. The ‘Spanish traditional egg yolk sweet’ has an interesting background. With Spain’s history of producing sherry, originally using egg whites to clarify the liquor, there was always an abundance of left over egg yolks. Over the years these became traditional staples in dessert making.
Several excellent cheeses are served – of particular note are a fat aged Manchego and a Rosemary Manchego.
Casa de Tapas is set in a restored traditional three-storey Macanese shop-house. The original colonial façade and design features have been maintained. There is a tapas bar with a cabinet display of enticing Spanish cheeses and ham on the ground floor. The first floor is for casual appetizers over drinks, and the second floor offers intimate dining including an outdoor terrace.
Old Taipa Village is famed for its street food and quaint winding paths. Combining quiet local rhythms with remnants of Portuguese colonial architecture, the village is a surprising contrast to the vibrant casinos on the Macau peninsular and the fast growing Cotai strip. It is still early days, but Casa de Tapas joins other up-and-coming establishments that pepper the heritage area, as it develops some of the best restaurants and outlets in Macau.
The word “tapas” is derived from the Spanish verb tapar, “to cover”. The story goes that original tapas were the slices of bread or meat, which sherry drinkers in Spanish taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Location: Rua dos Clerigos, no. 9, Taipa
Tel: 28576626
Email: [email protected]
Opening hours: Sunday to Thursday ﹣ 12 noon to 12 midnight
Fridays and Saturdays – 12 noon to 1am
Happy hour daily from 5-9pm
