Qué Pasa Returns with Street Tapas 2.0 — A New Seasonal Selection Inspired by Spain's Streets

With Hong Kong's enduring love affair with street food, Qué Pasa continues to shine a spotlight on a side of Spanish dining that is still rarely seen across the city: bold, satisfying regional tapas made for sharing, grazing and lingering over.

Qué Pasa's debut Street Tapas menu in spring received an excellent response. Guests enjoyed it. The kitchen loved making it, and the demand persisted even after it ended. In response, Qué Pasa is introducing an entirely new line-up — Street Tapas 2.0 — available daily over a limited two-month period, from now until the end of November 2026.

Led by Head Chef Amaru Morales, the new selection continues the tapas bar’s mission to highlight Spain's lesser-seen regional tapas culture. Chef Amaru brings each tapas to life with culinary precision and an understanding of Hong Kong palates, making the restaurant a firm Tai Hang favourite. Street Tapas 2.0 is designed to be ordered generously and washed down with something cold.

Featured Street Tapas 2.0 Dishes

Octopus Skewer with Padrón Peppers, Romesco Sauce (HK$78)

Pulpo (octopus) is a cornerstone of Spanish coastal cooking — particularly in Galicia, where octopus has been celebrated since medieval pilgrim fairs and is still served at roadside stalls, topped with smoked paprika and olive oil. Here, Chef Amaru captures the essence of charcoal-grilled octopus by adding mildly blistered and charred Padrón peppers, along with a rich, sweet romesco sauce made from roasted tomatoes, peppers, and almonds. This skewer concept connects three Spanish regions, yet it has become a popular dish in the heart of Tai Hang.

Pan-Seared Scallops with Cauliflower Purée, Crispy Jamón (HK$98)

Scallops have been a prized ingredient on Spain's Atlantic coast for a long time. At Qué Pasa, Chef Amaru sears the beautiful fresh scallop to golden perfection and serves it atop a bed of smooth cauliflower purée that enhances its natural sweetness. Each piece is garnished with crispy Spanish jamón, offering a delightful contrast of tender, caramelised seafood and salty crunch.

Tortilla de Patatas with Paprika Aioli, Teruel Ham (HK$78)

If there's one dish that brings together all of Spain, from San Sebastián to Seville, it's the thick, golden, sliced-to-order omelette enjoyed at any time. Chef Amaru's take on this hearty egg tortilla features a creamy, paprika-infused aioli that adds warmth and richness. Topped with Teruel ham, offers a subtly nutty sweetness, elevating this classic and making it well worth a second serving.

Baked Mussels with Manchego Crumb, Chilli (HK$88)

Mejillones—mussels—are a cherished part of Spanish bar tradition. Baking them in their shells with a golden, savoury crumb enhances their briny sweetness and keeps each bite moist. The crumb, made from aged Manchego—nutty, firm sheep's milk cheese from La Mancha in central Spain—is finished with chilli for a mild, warming heat. This creates a tapa that’s hard to resist having more than one: richly flavoured, easy to share, and perfectly suited for the Qué Pasa table.

Charcoal Grilled Corn with Green Mojo Sauce, Manchego (HK$78)

While sweet corn may not be the first ingredient that springs to mind in Spanish cuisine, its arrival via the Canary Islands — where green mojo sauce has been a staple for centuries — gives this dish genuine Iberian roots. Mojo verde, made with fresh coriander, green peppers, garlic, olive oil, and vinegar, is perhaps the most versatile sauce in the Spanish kitchen: bright, herbaceous, and sharp enough to cut through anything rich or smoky. Here it meets charcoal-grilled corn — its natural sugars caramelised on the fire — with Manchego shaved generously on top. It is vivid, summery and deeply satisfying, and has swiftly become one of the dishes Hong Kong guests reach for first.

Charcoal Grilled Oyster Mushroom with Smoked Paprika, Garlic Butter, Manchego (HK$78)

Spain has a deep and longstanding culture of foraging and cooking with wild mushrooms, particularly in the northern regions of Castile and Catalonia. The oyster mushroom, prized for its silky texture and ability to absorb smoke and fat with equal enthusiasm, is charcoal-grilled here until the edges catch and the centre softens. Smoked paprika — pimentón de la Vera, from Extremadura, where peppers are dried over oak smoke — brings its characteristic deep, campfire warmth. Garlic butter seeps into every fold. Manchego finishes it with a salty, nutty note. It is the kind of vegetarian dish that needs no apology and no explanation.

Daily Happy Hour — Served 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.

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.

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

At the helm of Qué Pasa is Head Chef Amaru Morales, whose cooking reflects 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 tapas' convivial nature. After honing his skills in Vancouver and 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 that have made Qué Pasa's menus some of the most talked-about in Tai Hang since the restaurant opened in late 2024.

About Qué Pasa Tapas y Vino

Qué Pasa is a lively all-day Spanish restaurant in Tai Hang, known for its friendly atmosphere and modern take on traditional Spanish cuisine. 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 local palate 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 drives several of the city's beloved neighbourhood dining spots, including the modern Italian restaurant Ask for Alonzo across six locations, À Poêle French Bistro in Quarry Bay, and Qué Pasa in 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.

Street Tapas 2.0 At a Glance

Available daily from mid-September until the end of November 2026; selected new street tapas range from HK$78 to HK$98

Daily Happy Hour

Available daily from 3 pm – 8 pm; selected drinks ranging from beer, wines, cocktails and non-alcoholic at HK$48 per glass

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