Sun, Sip & Sabor: Quiero Más Unveils New À La Carte Additions

Situated on the 20th floor of M88 Tower on Wellington Street, Quiero Más has built a loyal customer base since opening and is celebrated for its distinctive Spanish and Mediterranean cuisine. Its welcoming atmosphere, consistently full house, and buzzing vibe make it a popular choice in Hong Kong for special events and casual dining, and it offers breathtaking skyline views.

This June, Quiero Más raises the bar once again with a vibrant selection of new à la carte additions, inspired by the sun-drenched flavours of Spain and the wider Mediterranean. Complementing the new tapas and succulent mains are a hand-crafted selection of iced-cold cocktails and mocktails — each designed to refresh the palate and capture the spirit of long, lazy summer evenings. Whether arriving for a leisurely weekend lunch or a lively weeknight dinner, guests are in for a truly seasonal feast.

The new menu opens with a parade of artfully conceived tapas, drawing on beloved classics from the Spanish and Mediterranean table and reimagining them with Group Executive Chef Gary Batra's signature flair.

Anchovies On Toast | HK$98

Spanish white anchovies — the prized boquerones en vinagre of the Mediterranean coast — are delicately marinated in extra-virgin olive oil and a squeeze of lemon, then draped over slices of warm buttered brioche toast. The result is a balance of briny, silky, and buttery that recalls the simple perfection of a seaside pintxo bar in San Sebastián. Bright and bold, this tapa is an elegant tribute to the Mediterranean's love of quality ingredients prepared simply.

Crab & Cucumber Cannelloni | HK$178

Phillips Jumbo lump crab meat from wild Blue Swimmer Crab is gently mixed with mayonnaise, a touch of Tabasco, and house mustard, then rolled in ribbons of thinly sliced fresh cucumber — a playful, lighter-than-air riff on the classic cannelloni of the Italian Mediterranean coast. Served atop a velvety avocado cream with zesty jalapeño, shallots, and a vibrant mango salsa, then finished with crab roe, the dish delivers a harmonious blend of cool, bright notes in every bite.

Dos Dias Patatas | HK$78

Named for the two-day preparation process that yields an extraordinary depth of texture, these crispy potato mille-feuille are a refined reinvention of the iconic patatas bravas. Layers of potato are pressed and chilled before being cut into precise cubes and fried to achieve a shattering crust that gives way to a flaky interior. Dusted with smoky paprika and finished with a fresh herb garnish, each piece shows the result of patience and technique.

Broken Egg | HK$138

A spirited homage to the iconic huevos rotos — the beloved broken-egg dish that has graced Spanish tables for generations — this tapa features slow-cooked free-range eggs served atop smashed baby potatoes, with crispy chorizo and ribbons of Ibérico ham, crisped to perfection. The yolk breaks onto the smoky, flavourful potatoes beneath, creating an irresistibly satisfying on the palate.

Grilled Asparagus with Crushed Almonds & Grated Manchego | HK$98

Crisp stalks of green asparagus are grilled until lightly charred, drawing out their natural sweetness in a nod to the classic Catalonian tradition of grilling vegetables over open flame. Scattered with coarsely crushed almonds for crunch, and generously showered with freshly grated Manchego cheese — Spanish sheep's milk cheese — a simple, seasonal tapa letting the quality of its ingredients to shine.

Red Prawn Ajillo | HK$198 for two pieces

Drawing on the garlic-drenched tradition of gambas al ajillo — one of Spain's most beloved tapas — this showstopping dish features prized Mediterranean Red Prawns, celebrated for their sweet and briny depth of flavour. Pan-roasted to perfection in a fragrant garlic-butter sauce, the prawns are presented atop slices of buttered brioche to soak up all of the flavour just simply finger licking good.

Slow-Cooked Manchego Lamb Shoulder | HK$328

This deboned lamb shoulder is rubbed with rosemary and slow-cooked for a full six hours — a technique that traces its roots to the legendary cordero asado of Castile, where lamb is traditionally roasted low and slow to achieve melt-in-the-mouth tenderness. Finished on the grill for a caramelised crust, the meat is sliced and presented on a cloud of Manchego-enriched mashed potato, with a rich, glossy lamb jus poured tableside.

Squid Ink Paella with Octopus & Garlic Aioli | HK$368

Quiero Más's take on the iconic arroz negro — the ink-black rice dish from Valencia's coastal traditions — this paella sees Bomba rice cooked to a perfect, lightly crusted finish in a deeply savoury squid-ink broth, coating every grain with the rich, oceanic flavour. Topped with a whole, charred and tender grilled octopus tentacle and swirl of garlic aioli, this dish is as visually arresting as it is delicious.

Raise a Glass: New Summer Cocktails & Mocktails

To complement the new menu's vibrant, coastal flavour profile, Quiero Más has crafted a selection of iced-cold cocktails and a mocktail — each inspired by the fresh, breezy Mediterranean vibe. These refreshing creations are designed to cleanse the palate between bites and keep the summer mood alive from the first tapa to the last.

Yuzu Rebujito (Fino sherry, lime, yuzu syrup, raspberry juice, sparkling wine) - HK$128 / HK$98 for happy hour

A luminous reinvention of the classic Andalusian rebujito — traditionally made with fino sherry and lemonade at the Feria de Abril festival — this vibrant serve layers the dry, nutty elegance of fino sherry with bright yuzu syrup, a splash of tart raspberry juice, and effervescent sparkling wine. The result is a floral, citrus-forward spritz with a blush of colour and a festive sparkle that evokes the feeling of sipping drinks in the warm southern Spanish sun.

Piña Colada Spritz (white rum, pineapple juice, lime juice, coconut syrup, soda water) - HK$118 / HK$88 for happy hour

The beloved piña colada of the Caribbean gets a Mediterranean summer makeover in this effervescent spritz. White rum is blended with fresh pineapple juice, a squeeze of lime, and silky coconut syrup, then topped with a lively splash of soda water to create a lighter, bubblier take on the tropical classic. Tropical, creamy, and irresistibly refreshing, this cocktail is the perfect companion to the menu's brighter, zestier tapas.

Wake Up Martini (vodka, nut liqueur, coffee ice cube) - HK$108 / HK$88 for happy hour

A sophisticated riff on the modern espresso martini beloved across Europe's café-bar culture, the Wake Up Martini pairs premium vodka with a rich, warming nut liqueur, then deploys a specially crafted coffee ice cube that slowly melts into the drink, deepening its flavour as the evening progresses.

Mocktail: Berry Gintastic (Lyre’s non-alcoholic gin, raspberries, blackberries, maple syrup, lemon juice, coconut water, pomegranate syrup, soda water) - HK$108 / HK$88 for happy hour

Inspired by the Mediterranean tradition of fresh-fruit drinks enjoyed at all hours— this vibrant zero-proof creation elevates the classic berry smash with Lyre's non-alcoholic gin, lending it the botanical depth and juniper-kissed complexity of a proper G&T without a drop of alcohol. Ripe raspberries and blackberries are muddled with maple syrup and bright lemon juice, then lengthened with hydrating coconut water, a ruby swirl of pomegranate syrup, and a fizzy soda water finish. Bursting with antioxidant-rich berry flavour, the Berry Gintastic proves that a night out at Quiero Más can be just as spirited — with or without the spirits.

Mocktail: Cucumber & Basil Smash (lemon juice, agave syrup, basil, cucumber juice, soda water) - - HK$88 / HK$68 for happy hour

Rooted in the refreshing spirit of the Italian granita di cetriolo — a beloved summer cooler enjoyed along the Amalfi Coast — this elegant mocktail blends cool cucumber juice with fragrant fresh basil, brightened by zesty lemon and a gentle touch of agave. The result is a crisp, herb-kissed sip as refreshing as a sea breeze, making it the ideal palate cleanser between tapas.

Happy Hours at Quiero Más

Running every day from 3 pm to 7 pm, Quiero Más's happy hour is an invitation to slow down and embrace the Spanish art of the pre-dinner drink — with beers starting from HK$58, wines and house spirits from HK$68, and Sangria and selected cocktails ranging from HK$78 to HK$98. Pull up a stool at the marble-topped cocktail bar for a relaxed, sociable tipple in true Madrid fashion, or take the drinks upstairs to the sun-kissed alfresco rooftop terrace, where 60 seats and an uninterrupted panorama of Central's towering skyline await. It is the kind of unhurried, golden-hour ritual that the Spanish have perfected for centuries — and at Quiero Más, it has never felt more at home.

A Proper Midday Break with Power Lunch Set

For those who believe that lunch deserves more than a desk and a sad sandwich, Quiero Más offers a weekday lunch set that turns the midday break into something genuinely worth looking forward to. Available Monday to Friday from 12 pm (excluding public holidays) and priced at HK$298 per person, the set includes two appetisers, one hearty main course, and a complimentary Americano, espresso, or tea — all enjoyed with one of the finest skyline views in Central as a backdrop.

To keep things fresh and exciting for regular guests, Quiero Más updates its lunch offering regularly, ensuring that no two visits feel quite the same. Appetiser highlights, including options like the silky Smoked Salmon Tartare on crostini — light, bright, and protein-rich — or the classic Spanish Ham with Crystal Tomato Bread, a deceptively simple combination of quality cured meat and ripe, garlicky tomato that delivers far more than the sum of its parts. The other leans into bolder Mediterranean flavours, with options such as a Scallop Ceviche dressed in avocado mousse and a shallot-lemongrass vinaigrette — clean, nourishing, and packed with omega-3s — or the crowd-pleasing Gambas al Ajillo, where plump, garlicky prawns arrive sizzling alongside a toasted baguette ready to mop up every last drop.

Mains are equally satisfying, crowd favourites include Pan-Grilled Cod & Lentil Stew, which offers a wholesome, high-protein option full of Mediterranean warmth, while the Spanish Suckling Pig — slow-cooked to achieve crackling skin and meltingly tender meat — served with Padron peppers and roasted potatoes, makes for an indulgent midweek treat. For those craving pasta, the Linguine alle Vongole and Seafood Linguine Marinara deliver briny, ocean-fresh comfort in every forkful. It is the kind of lunch that sends you back to the afternoon feeling genuinely restored rather than merely fed.

Quiero Más Weekday Lunch

Available from Monday to Friday (excluding public holidays) from 12 pm to 3 pm, HK$298 per person for two appetisers, one main and one beverage

Quiero Más Happy Hour

Running every day from 3 pm to 7 pm, with beers starting from HK$58, wines and house spirits from HK$68, and Sangria and selected cocktails from HK$78

Quiero Más Birthday Courtesy

For all birthday celebrations, the birthday guest will receive a bottle of Quiero Más house-infused gin to bring home, with a birthday card and an instant photo This offer is available while stocks last.

Address

20/F, M88, Wellington Place, 2-8 Wellington Street, Central

Telephone

+852 2383 0268

Website

www.silverspoon.com.hk/quiero-mas

Social Media (Instagram & Facebook)

@quieromashk

Opening Hours

Daily open from 12 pm to 3 pm; 4 pm to 12 am

Seating

Rooftop seats 60 guests or 120 standing guests

Indoor Dining Room seats 70 guests, with a Semi-Private Dining Area seat up to 6 guests

Cake Cutting Fee

HK$ 50 per guest (up to HK$300 per table)

Corkage

Wine HK$300 (Regular), HK$600 (Magnum); Spirits HK$800 (Regular), HK$1600 (Magnum)

Group Executive Chef Gary Batra

At the helm is Group Executive Chef Gary Batra, a culinary force whose deep fluency in Spanish and European cuisine is matched only by his intuitive understanding of the Hong Kong palate. Chef Batra honed his culinary foundations at Australia's Carrick Institute of Hospitality and Commercial Cooking before cutting his teeth at the famed La Porchetta, a celebrated institution in Melbourne's vibrant Italian food district — an early formative chapter that instilled in him both rigorous classical technique and a genuine love of food as a social experience.

Returning to Asia in 2012, Chef Batra has spent well over a decade immersed in European cuisine across some of Hong Kong's most respected dining venues, bringing his signature flavours and culinary vision to every kitchen he leads. That breadth of experience — spanning Italian tradition, Spanish boldness, and the wider Mediterranean — gives him a rare ability to honour the soul of a classic dish while finding unexpected ways to make it feel alive and of the moment. The result is a style of cooking that feels both deeply familiar and quietly surprising: flavours guests recognise and trust, delivered with a deft twist that keeps every visit to Quiero Más feeling fresh.

About Quiero Más

Inspired by Europe's social dining culture, Quiero Más — meaning "I want more" in Spanish — brings the relaxed, convivial spirit of Southern Europe's most beloved food scenes to the heart of Hong Kong's Central district. The restaurant captures the essence of Mediterranean living — generous hospitality, bold flavours, and the simple pleasure of gathering around a table with good food and great company.

At its heart, Quiero Más is a place built for connection. Guests are invited to linger over shared plates, discover new wines, and lose track of time in conversation — all while enjoying the bold, sun-drenched flavours of Spanish cuisine reimagined through a modern Mediterranean lens. The kitchen champions ultra-fresh seafood delivered daily, alongside the freshest seasonal vegetables prepared with time-honoured techniques.

Perched on the 20th floor of M88 Tower on Wellington Street, the 3,000 sq. ft. space accommodates up to 70 seated guests across two penthouse-inspired dining rooms, each framed by expansive floor-to-ceiling windows that bathe the interior in natural light and frame sweeping views of Central's iconic skyline. A semi-private dining area for up to six guests makes it equally suited to intimate celebrations and milestone occasions.

A Space Designed to Transport

The interiors are the work of renowned designer Hernan Zanghellini and his team at ZHA+MA2 studios, who have conjured the languid warmth of a Mediterranean summer holiday with a graceful nod to faded Art Deco glamour. Striking turquoise banquette seating is paired with lively orange dining chairs, set against warm oak flooring and wooden-topped tables, while cobalt blue and brass accents thread through both dining rooms, lending the space a quietly sophisticated character. After dark, vintage pendant lamps cast a soft, amber glow that transforms the room into an intimate, buzzing setting — the kind of place you arrive at for dinner and find yourself still at midnight.

A standalone marble-topped cocktail bar, framed by a mirrored back wall, handcrafted terracotta tiles, and burnished brass shelves, anchors one end of the room and sets the tone for the drinks programme. The bar list is a serious affair: a thoughtfully curated selection of Spanish wines, sherries, and ports by the glass sits alongside an inventive Gin & Tonic menu and a rotating roster of seasonal cocktails — each designed to pair as naturally with the food as a summer breeze pairs with the sea.

When the weather obliges, the sun-kissed alfresco rooftop comes into its own — a sprawling, open-air terrace comfortably seating 60 guests, where post-work drinks flow freely, tapas are passed around, and the glittering Hong Kong skyline provides a backdrop that never grows old.