Qué Pasa Hong Kong Unveils a New Street Tapas Menu from 8 April

Qué Pasa is delighted to announce the launch of its brand-new Street Tapas Menu, available daily during dinner service from 8 April.

With Hong Kong’s enduring love affair with street food, Qué Pasa is shining a spotlight on a side of European street dining that is still rarely seen across the city: bold, satisfying regional Spanish tapas made for sharing. While many tapas restaurants in Hong Kong lean on familiar classics, Head Chef Amaru Morales is introducing a line-up inspired by the everyday dishes you’d find in Spain’s taverns, plazas and coastal chiringuitos—many of them still a rare find in Hong Kong—finished with modern touches to keep even seasoned tapas lovers pleasantly surprised.

Qué Pasa Street Tapas Menu celebrates the flavours and stories of Spain’s regions, from Andalusia’s slow-braised comfort cooking to Madrid’s legendary squid sandwich culture, as well as northern favourites shaped by the Basque Country and Castile and León. Each dish is designed to pair effortlessly with Qué Pasa’s cocktails and beers, whether guests are dropping in for a casual bite or building a full dinner around a tapas table.

Featured Street Tapas Dishes

Rabo de Toro y Patatas - braised oxtail, crispy patatas, chilli crunch (HK$88)

Crispy patatas meet slow-braised oxtail in a dish that captures the deep, wine-led savouriness of Andalusia. Traditionally, this enjoyed as a street-style tapa in southern Spain, rabo de toro is known for its gelatine-rich sauce that turns silky with long cooking, and its lore is often linked to bullfighting-era feasts, with stories that even trace it back to Roman times. At Qué Pasa, the potatoes are deliberately crisped to soak up the braising juices, creating a moreish contrast of crunch and richness. Chef Amaru finishes the dish with a savoury chilli crunch, adding a controlled heat and extra texture that brightens every bite.

Croquetas de Rabo - braised oxtail croquettes, peas, tomatoes, sweet corn (HK$78 for two pieces)

Croquetas are one of Spain’s great comfort foods—born from home cooking, thrift and ingenuity, and now a fixture in bars across the country. Chef Amaru used braised oxtail as the filling, folded with peas, tomatoes and sweet corn for gentle sweetness. Each croqueta is chilled, breaded and fried until the outside is crisp and golden while the centre remains molten and rich. It’s the kind of tapa that begs for a cold beer on the side and another round for the table.

Bocadillo de Calamar - fried calamari, Piparra sauce, mustard, romaine lettuce (HK$78)

One of Madrid’s most iconic sandwiches, it is famously associated with the bars around Plaza Mayor, where generations have queued for hot, freshly fried squid tucked into bread. The appeal is simple and immediate: crisp batter, tender calamari and that salty, oceanic sweetness made even better as the bread absorbs a little of the frying oil. Qué Pasa keeps the spirit of the original while giving it a modern, gastro-bar lift with romaine lettuce and mustard. A tangy Piparra sauce—built around the Basque Country’s love of pickled peppers and sharp, bright flavours—adds an extra kick that makes the sandwich uniquely Qué Pasa.

Pan con Chorizo - Baguette, grilled Chistorra sausage, chimichurri, aioli (HK$88)

“Bread with sausage” is a timeless Spanish pleasure, but this version is anchored by chistorra, a thin, fatty sausage with strong roots in the Basque Country and Navarra in northern Spain. Traditionally made for centuries in farmhouse settings as a slimmer, richer cousin of chorizo, chistorra is often enjoyed simply with bread as a pincho or bocadillo. At Qué Pasa, grilling amplifies its paprika-garlic aroma and gives it a satisfying snap. Finished with chimichurri and aioli, it becomes a boldly flavoured baguette that balances richness with tang, sweetness and herbaceous lift.

Adobo de Pescado – deep-fried Arapaima filet, Piparra sauce (HK$98)

Pescado en adobo—fish marinated in vinegar and spices, then floured and fried—is a hallmark of Andalusian frying culture, where it has long served both as flavour and as a practical preservation method in warm coastal climates. Chef Amaru reinterprets the tradition using arapaima, an Amazonian freshwater fish prized for its tender, mild flesh. Lightly marinated and pickled, breaded and deep-fried, it arrives crisp on the outside and juicy within. A Piparra sauce brings a bright, pickled-pepper tang that cuts through the fry and keeps the dish irresistibly snackable.

Torrezno - pork belly bites, bread, chimichurri, aioli (HK$98)

For lovers of crunch, Torrezno represents Spain’s most unapologetic pork bite: blistered, shatteringly crisp rind with rendered fat and meaty belly beneath. This preparation is most famously associated with Soria and León in north-central Spain, where Torrezno crispy pork is celebrated as a local speciality and bar staple. At Qué Pasa, it’s served with bread, chimichurri, and aioli, offering garlicky creaminess and herbaceous acidity to cut through the richness. It’s bold, indulgent and built to be shared—though few tables will want to.

Sardinas Frescas al Horno – charcoal-grilled sardines, sea salt, parsley, garlic oil (HK$68)

Charcoal-grilled sardines are one of Spain’s great coastal pleasures, closely associated with Málaga province in Andalusia, where open-coal sardines are a chiringuito ritual by the sea. The flavour is clean and briny with smoky skin, heightened by coarse sea salt and the natural sweetness of the fish itself. At Qué Pasa, parsley and garlic oil add a fresh herbal bite and pungent richness that complements the charcoal notes. It’s simple, direct and deeply Mediterranean—the kind of dish that makes a glass of crisp white feel mandatory.

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 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'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.

Steet Tapas Menu

Available from 8 April 2026 onwards, available daily during dinner service; street tapas selection is priced ranging from HK$68-HK$98

Daily Happy Hour

Available every day, 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