You’ll have a smashing time in more ways than one at Centara Grand at CentralWorld’s new Spanish restaurant
| STUNNING city views, a menu that celebrates Spanish and Mediterranean cuisines, and a wine tower featuring over 2,000 bottles are the big draws at this vibrant new restaurant at Centara Grand at CentralWorld. Occupying the whole of the hotel’s 54th floor (which formerly housed Fifty Five Steakhouse – shuttered, stripped, and completely renovated for this new project), Uno Mas is divided into three distinct ‘zones,’ each offering a unique dining and drinking experience and designed to reflect modern Moorish architecture (think terracotta hues and powder-blue accents). |  |
A great place to start is The Wine Cellar, a relaxing wine lounge with an eight-metre wine tower stocked with some of the world’s finest vintages. Pick a bottle that’s out of reach, and staff in a harness (known as a ‘Wine Angel’) will whizz up a wire to collect it.
Then there’s the semi-alfresco Tapas & Raw Bar, which features chunky tables arranged on an elevated wooden deck, as well as a large bar and display counter showcasing a mouthwatering spread of fresh oysters, lobsters, and more crustaceans from the Mediterranean and the Atlantic.
The buzz of the tapas bar turns into a hum of dining delight out on the semi-alfresco Dining Deck, which boasts an open kitchen complete with special fire pits and a Josper oven grilling lamb, beef, chicken, seafood and Uno Mas’ signature whole roast Spanish suckling pig.
Then there’s the semi-alfresco Tapas & Raw Bar, which features chunky tables arranged on an elevated wooden deck, as well as a large bar and display counter showcasing a mouthwatering spread of fresh oysters, lobsters, and more crustaceans from the Mediterranean and the Atlantic.
The buzz of the tapas bar turns into a hum of dining delight out on the semi-alfresco Dining Deck, which boasts an open kitchen complete with special fire pits and a Josper oven grilling lamb, beef, chicken, seafood and Uno Mas’ signature whole roast Spanish suckling pig.
Chef de Cuisine Joan Tanya Dot has over 15 years’ experience in the trade and his Spanish cuisine is top notch. Simple Tapas plates such as Wild porcini mushroom croquettes (B190++), and Gambas Pil Pil (Sizzling prawns in olive oil, cayenne chillies and garlic, served in a clay pot. B390++) impress both in quality and taste. Ditto the Tsarskaya oysters (B250++ per piece), and Selection of Joselito Cold cuts (B1,290++ per 30g), which are prepared to perfection.
Seafood Paella, a sign of any Spanish restaurant’s mettle, is wonderful here – coming loaded with lobster, carabineros, prawns, clams, scallops and mussels (B2,790++) – and perfect for sharing. And the aforementioned half roasted suckling pig – or ‘Cochinillo’ Asado, as it’s known here – is cooked so tender that the chefs can carve it with a porcelain plate – which they do at your table before, in a theatrical flourish, smashing the plate on the floor.
Rounding out the menu is a selection of desserts such as Warm churros (Spanish fried donuts) with Valrhona chocolate dipping sauce (B395++), and a long list of innovative cocktails. Exciting stuff.
999/99 Rama 1 Rd. Open daily 4pm-1am, 02 100 6255, centarahotelsresorts.com/cgcw
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