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Quiero Más - Sip Sup Social, Experience Modern Mediterranean Gastronomy

Hong Kong’s newest and most exciting opening of the year brings a Mediterranean-style dining experience to bustling Central – with the launch of “Quiero Más” (“I Want More”), the debut of the newly-formed Silver Oak Group.



The all-new concept is located on the Penthouse level of the M88 Tower on Wellington Street - conveniently close to the Lan Kwai Fong social hub. The new ‘place-to-be’ is a stylish and welcoming setting for everyone to experience authentic “Mod-Med” (Modern Mediterranean) cuisine with a distinct leaning towards authentically-prepared Spanish fare - created from the finest ingredients and fabled cooking traditions from across Southern Europe.


Quiero Más combines the relaxed atmosphere of cultural meeting points from across Southern Europe, whether it's the Tapas bars of Barcelona, Backstreet Taverna, or Village Trattoria - with the elevated gastronomic dining experience that today’s adventurous “cuisiniers” expect from contemporary dining - mixing the traditional dishes with modern cooking methods, serving the freshest, highest quality produce in a relaxing, upmarket environment.


Whether it's for that all important Business Lunch, a mid-week social with the Ladies, Sunday Brunch with the best of friends, or an intimate dinner-a-deux, the founders at Quiero Más aim to be true to their newest venues name …leaving patrons yearning for … and asking for … more !


The Interior & Design :

Bespoke interiors created by the renowned design-maestro – Hernan Zanghellini and his team at ZHA+MA2 studios, are deeply reflective of the relaxed and visually stunning Mediterranean vibe found all over the golden coast. Design features evoke memorable dining experiences in busy Barcelona tapas-tables, breezy Greek-isle tavernas, relaxed Neapolitan trattorias or perhaps even the scene-to-be-seen roadside cafés and bustling brasseries of the Cote d’Azure … Cobalt blue and turquoise highlights are scattered throughout the Dining Room filled with warm oak wood flooring, soft leather banquettes, Moorish lighting touches, faint Art-Deco stylings… even handcrafted Terra-cotta tiles adorning the island bar.


The 3000 square foot space offers many distinct places to relax and enjoy with each area offering a different experience for guests. cozy up to the feature bar in the middle of the dining room for a handcrafted cocktail, imported on-tap beer, or a glass of Spanish cava. Relax if you will, in the adjacent candle-lit Cocktail Lounge where pre (and post!) dinner drinks are a must. Soak up the atmosphere and enjoy the anticipation of the wonderful gastronomic experience ahead. In the main Dining Room, an assortment of small and large-party tables allows for intimate groups and fun-dining with friends. And finally, a private-dining table with the best view in the house, sure to be enjoyed for that special celebration with tailor-made Chef-menus available for that private, exclusive, elegant seclusion.


The Culinary Lead :

Quiero Más’ founders have been equally selective (and fortunate) to have skillful Spanish Chef Alex Fargas from “La Paloma” in Sai Ying Pun join forces with them to head up the gastronomy at Quiero Más.


Arriving in Hong Kong over a decade ago, Chef Alex Fargas has been enticing home audiences with his own twist on contemporary Spanish creations, first holding the helm at “Fofo by El Willy”, to then focusing on reconnecting with his beginnings through passion project “La Paloma” in Sai Ying Pun as the Chef-owner, where Chef Alex Fargas has been exercising his culinary creativity with artistic modern interpretations of classic Spanish dishes & traditional cooking methods.


With a decorated career behind him working in Michelin-starred establishments across the world, including the famed 2 Michelin-starred “La Alquiera” of the El Bulli hotel, and Beijing’s 1-star “Mare Nostrum”, Chef Alex Fargas brings incredible culinary dexterity to Quiero Más. He will lead the culinary charge and takes the reins to innovate a new level in ‘Mod-Med’ cuisine, while staying true to the traditional preparation methods, tastes, techniques, and talents of the regions of Spain, Southern France, Italy, Greece and perhaps even a hint of North Africa to satiate Hong Kong's culinary curiosity, with original, fresh, exciting, and delicious dining experiences.


Chef Alex Fargas’ creativity and earnest drive for sensational blends of flavors and textures is evident in his signature dishes at Quiero Más. Soon to become crowd favourites are “Lobster a la Louie” a whole Boston Lobster bathed in a rich Vichyssoise puree – a luxurious homage to the creator of the famed soup, Louie Datin – the host extraordinaire of the Ritz-Carlton (1917); “King Scallop Escabeche” – succulent, meaty mollusks delicately marinated in a lemongrass and roasted shallot dressing atop lush Avocado puree; and whole grilled Seabass swaddled in a peppery, cream-caper sauce. Mouth-watering dishes for the carnivore in most of us are also on offer … “Conchinillo Asado” (slow roasted suckling pig) or the subtle flavours of the “Mod-Mad-Mary” fork-tender aged-lamb shoulder with a chocolate glaze. For those looking to a lighter (but equally sensational) meal, the Stuffed-Grilled Tomatoes are delightful, the Vegetarian Paella innovative and Impossible Sliders are sure to fascinate and satiate.


The Liquid Lineup:

Not to be outdone or outshone in terms of creativity and innovation, the Mixologist’s at the Quiero Mas Island Bar are eager to please the most concerning cocktail maven, Spanish wine aficionado, or just those lovers of the on-tap pale ales that herald from the Mediterranean coastline.


Headlining the ‘liquor library’ of sensational spirits are the handcrafted, unique blends of Gins at Quiero Más and whether you're a ‘sensory sipper’, a ‘craft connoisseur’, or just a ‘fruity fanatic’, you're sure to be impressed with the Gin selection at Quiero Más. “Gin Mare” from Spain soothes with the botanicals of thyme, rosemary & olives, while “Nordes” Gin also from Spain tickles the senses with hints of grapes and sage. For something unique, try the Gold Star award winning “Hapusa” Gin from India with juniper sourced from the Himalayan snow line and lemon from Goa.


Even the gin-based cocktails are extraordinary. Sample the “Purple Rain” concoction which takes blue-pea infused Gin to just another level – artfully decorated with edible flowers. For something a little more devilish, try Quiero Más’ “Sinful Sangria” – a spin on a usual with a heritage recipe of Cava steeped with brandy and dry-aged fruits.


Finally, to compliment the ultimate dining experience - a comprehensive wine-list featuring premium Spanish, French, Italian and even Greek red and white vintages are sure to win favour with the wine aficionados while the on-tap Spanish ales will definitely quench a hot summer evening thirst.


The Ebullient Founder :


Arriving in Hong Kong in 1991, fresh from the storied Taj Hotel, Rajeev Bhasin came to oversee the Harilela group's rapid restaurant expansion for the ensuing decade launching and managing over 16 restaurants. Fast forward to 2012, and Rajeev decided to forge his own path which today incorporates three of his own highly successful restaurants spread across Hong Kong: “Namo” – Avant Thai high-dining at its finest; “Gunpowder” where freshly prepared Indian dishes are served with a modern twist and “Gaylord”, the Iconic Indian Restaurant since 1972 in Hong Kong.


Now – entering centerstage, the culmination of years of enthusiasm, a focused eye for detail and an overriding enthusiasm to his craft is Rajeev’s newest venue “Quiero Mas” (“I Want More”).


“The Quiero Más team and I are looking so very much forward to sharing all the creativity and inspiration the Mediterranean cultures have to offer. A new locale to excite the cocktail aficionado ; a new cuisine to delight the fastidious gastronome; a new place to imbibe and enjoy with friends and family; a vibrant venue to do more, and want more ... or as we say at Quiero Más.