Qué Pasa Turns up the Flavour With a New Weekday Set Lunch & Egg-Led Weekend Brunch Additions

In a neighbourhood known for its independent spirit and food-forward crowd, Qué Pasa Tapas has become one of Tai Hang’s most talked-about tables, drawing regulars and first timers alike for its vibrant take on Spanish dining. Now, the ever-busy hotspot is giving guests even more reason to return, with the launch of a new value-driven weekday set lunch alongside new egg tapas additions for its weekend à la carte brunch.

At the core of Qué Pasa is a profound respect for Spain’s culinary heritage, brought to life through genuine flavours with a modern twist for Hong Kong’s tastes. From classic tapas to hearty, fire-kissed specialities finished on the restaurant’s Mibrasa charcoal oven, the Spanish-designed grill uses precise airflow control to reach intense temperatures, creating a rapid, flavourful crust on top-quality meat and seafood while locking in natural juices. The result is food that’s built for sharing, savouring and lingering—whether guests are dropping in midweek or settling in for a long weekend catch-up.

A New Weekday Set Lunch, Made for Tai Hang’s Lunch Crowd

Available Monday to Friday (excluding public holidays), stretching from 11:30 am to 5 pm, Qué Pasa’s new two-course set lunch is priced at HK$138 and offers a satisfying taste of Spain with the restaurant’s signature boldness and generosity.

Guests begin with a starter of their choice: Homemade Soup for simple comfort, Toasted Tomato Bread with garlic and extra-virgin olive oil for a bright Mediterranean hit, or Iberico Ham Croquettes that arrive crisp on the outside with a rich, savoury centre. The lunch also offers crowd-pleasers such as a Charcuterie Board, perfect for grazing; a Chef’s Salad for a fresh, balanced start; or Gambas al Ajillo, where prawns are infused with garlic for a deeply moreish opener.

For mains, the choices are equally tempting. The Charcoal Oven Striploin is served with fried potatoes and chimichurri for a smoky, juicy centrepiece (add HK$48), while the Grilled Eggplant Rice with lentils, piquillo peppers and sofrito layers warmth and depth in every spoonful. Comfort seekers can opt for the restaurant’s signature Braised Tripe Stew with Grilled Chorizo, a robust, slow-cooked classic best enjoyed with bread, or explore the sea with Juicy Crab Meat Rice with chorizo and parsley and Juicy Prawn Rice with beans and parsley—both packed with savoury richness. The Guiso de Pulpo brings tender baby octopus together with chorizo, tomatoes and chickpeas for a stew that tastes like a Spanish coastal kitchen, while the fire-kissed Lamb T-Bone arrives with mojo rojo, mojo verde and homemade crisps for a punchy, flame-led feast (add HK$58). For something lighter yet indulgent, the Smoked Salmon Bikini Toastie pairs beautifully with fried potato chips and a bright tomato salad.

To finish, guests can add HK$18 for dessert, including freshly made Churros with chocolate sauce, bringing a warm, cinnamon-dusted close to the meal.

Drinks are also easy to build in, with HK$28 free-flow iced lemon tea, or a beverage option (also add-on HK$28 each), featuring Agua Fresca de Piña—a lively mix of pineapple, passionfruit and soda; a small Estrella Beer or coffee of your choice.

Weekend À La Carte Brunch Gets a New Egg Twist

For those who prefer their weekends unhurried, Qué Pasa has introduced a new à la carte brunch, available every Saturday and Sunday from 11 am to 5 pm. Designed for flexibility and sharing, this laid-back brunch invites guests to mix and match favourites at their own pace, making it ideal for slow mornings or long, relaxed afternoons with friends and family.

Adding to the appeal is a line-up of new Spanish-inspired egg tapas, all centred on beautifully runny yolks. The Broken Eggs (HK$58) arrive as a satisfying tangle of potatoes finished with paprika aioli, delivering the kind of comforting, can’t-stop-eating bite that brunch was made for. The indulgent Spa Egg (HK$98) pairs a luxurious 62°C soft-poached spa egg with prized Teruel ham, herring caviar, and homemade crisps for a dish that’s equal parts rich and playful in texture. For something hearty, the Pulled Pork Sandwich (HK$138) stacks pulled pork with a fried egg, romesco and patatas, bringing smoky depth and yolk-driven decadence in every mouthful. Meanwhile, Mushroom al Ajillo on Toast (HK$118) layers garlic, chilli and spinach with a 62°C soft-poached spa egg, creating a bold, fragrant plate that’s as satisfying as it is brunch-friendly.

For guests looking to indulge, the weekend line-up also welcomes a generous new centrepiece: Black Seafood Paella (HK$388), an ink-tinted rice dish topped with perfectly charred-grilled octopus, calamari and smoky chorizo, finished with aioli and made for sharing across the table. Those in the mood for something lighter can also look out for tapas such as Endive Salad (HK$58) with crisp fresh radicchio is mixed with olives, quince paste, pepper, and drizzled in a refreshing parsley dressing; Bean Salad (HK$48) dressed with creamy chickpea puree, tomatoes, and zesty lemon; Tuna Tartare (HK$98), where silky tuna is lifted with sesame oil, soy and jalapeño, paired with aioli and chips for a crisp, punchy bite, and Clams (HK$98) served with broad beans and jamón ham for a briny-sweet plate that’s clean, comforting and unmistakably Spanish.

Qué Pasa offers a generous deal of a 90-minute flow package for just HK$198 per person, which includes a selection of Spanish cava, beers, house wines, and a refreshing mocktail, Aqua Fresca de Pina, which blends pineapple, passionfruit and soda.

Daily Happy Hour Serves Until 8 PM

To keep the good times rolling, Qué Pasa also offers happy hour pricing at HK$48 on selected drinks, available daily from 3 pm until 8 pm, making it an easy invitation to settle in with a round before dinner or toast the weekend over tapas in Tai Hang. The line-up spans wine and beer, as well as house spirits with mixers, sangria and the Marianito, an aromatic low-proof Negroni-style serve found in Northern Spain that blends sweet vermouth, gin, Campari and bitters. Guests can also sip Spanish cava-based cocktails such as Agua de Valencia, mixed with gin, orange juice and cava, or the tropical-leaning Cava y Guava, combining guava, pear, rum and cava. For alcohol-free options, choose from alcohol-free beer, Sangria 0% with cranberry, orange and extracts topped with soda, the refreshing Verde Double with jasmine tea, guava and zesty lime, or Agua Fresca de Piña, which blends pineapple, passionfruit and soda.

Head Chef Amaru Morales: Latin American Roots, Spanish Soul, Modern Flair

At the helm of Qué Pasa is Head Chef Amaru Morales, whose cooking is shaped by a life lived across cultures and cuisines. Born in Ecuador and raised in Chile, he grew up surrounded by the bold, generous flavours and shared-table spirit that naturally align with the convivial nature of tapas, giving him an instinctive feel for dishes designed to be passed around, enjoyed slowly and built on great produce. After honing his skills in Vancouver, Canada, and later refining classic French techniques in Hong Kong, Chef Amaru brings a broader, more creative lens to the restaurant’s Spanish repertoire—balancing authenticity with confident, contemporary touches. Since Qué Pasa opened at the end of 2024, he has directed the culinary team, emphasising authentic Spanish cuisine refined with precise techniques and accented by lively Hong Kong popular ingredients and flavours, making each dish feel both grounded and pleasantly surprising.

Qué Pasa Tapas y Vino is located at G/F, 98 Tung Lo Wan Road, Tai Hang, Hong Kong; it is open daily for all-day dining until late, from 11:30 am on weekdays and 11:00 am on weekends. For more information and reservations, please visit www.quepasatapas.com, WhatsApp +852 9169 0298, or follow Qué Pasa on Instagram @quepasahk.

About Qué Pasa Tapas y Vino

Qué Pasa Tapas y Vino is a lively all-day Spanish restaurant in Tai Hang, known for its energetic atmosphere and a modern approach to traditional Spanish cuisine. Celebrating authentic Spanish flavours with a modern twist, the menu ranges from classic tapas and charcuterie to hearty, hearth-fired specialities finished on the Mibrasa charcoal oven, designed for sharing from lunch through late evening. Led by Head Chef Amaru Morales, Qué Pasa pairs honest Spanish flavours with subtle Latin American influences, delivering bold, approachable plates alongside a well-curated selection of wines, beers, sangria and cava-based cocktails.

About Deadly Rabbits Concepts

Founded in 2019, Deadly Rabbits Concepts is a Hong Kong-based dining group dedicated to crafting high-quality yet affordable European dining experiences.

The group's name draws its inspiration from the whimsical world of Monty Python, paired with the delightfully absurd sense of humour that permeates Poland, the homeland of Bart, founder of Deadly Rabbits Concepts, who believed that the F&B industry should embody fun and light-heartedness. This belief was creatively expressed through the group’s playful logo and unique name, signalling that they are always passionate about what they do.

This creative group is also the driving force behind several of the city’s beloved neighbourhood dining spots. Among their successful establishments is the modern Italian restaurant Ask for Alonzo, which is located at six bustling locations: Wan Chai, Quarry Bay, Tai Hang, Happy Valley, Soho, and Shatin. Adding to its impressive portfolio are À Poêle French Bistro in Quarry Bay and Qué Pasa Spanish Tapas Y Vino, a vibrant spot that brings lively flavours of Spanish tapas and wine to Tai Hang.

In September 2025, the group marked a major milestone in its international growth with the opening of its first overseas Ask for Alonzo’s outpost in Poland, located in the iconic Varso Tower—the tallest building in both Poland and the European Union. Building on this momentum, the group also launched The Slavic Social, a modern Polish restaurant and cocktail bar at Hilton Warsaw City, which doubles as the business club The Slavic Lab. Crafted by Polish talent and using ingredients primarily sourced from Poland, The Slavic Social celebrates regional flavours and native botanicals, elevating classic dishes with modern techniques and serving cocktails inspired by the wild beauty of the Slavic landscape.

With a growing presence in Hong Kong and an expansion to Poland, Deadly Rabbits Concepts remains committed to sharing culinary joy across borders.

Weekday Set Lunch

• Available from Monday to Friday (excluding public holidays), 11:30 am to 5 pm; two-course lunch is priced at HK$138; an optional add-on of HK$28 for free-flow of iced lemon tea

Weekend Brunch with Optional Free-Flow Add-on

• Available Saturday, Sunday, and public holidays from 11 am to 5 pm. The brunch menu is available in a la carte format; optional add-on: a 90-minute flow package for HK$198 per person, which includes a selection of Spanish cava, beers, house wines, and mocktail

Daily Happy Hour

• Available everyday including weekends, from 3 pm to 8 pm; HK$48 per drink with options of wines, cava, beers, sangria, spirits and mixers, cocktails and mocktails

Address
G/F, 98 Tung Lo Wan Road, Tai Hang, Hong Kong

Phone & WhatsApp

+852 9169 0298

Website

quepasatapas.com

Instagram
@quepasahk

Opening Hours

Open daily for all-day dining

Monday to Friday from 11:30 am till late

Weekends & Public Holidays from 11 am till late

Seating
Indoor dining room to cater to 70 seated guests