Tapas, grills, seafood… the “height” of Spanish cuisine
With its expansive menu of authentic Spanish specialties, coupled with spectacular city views, Uno Mas—the chic tapas bar and restaurant located on the 54th floor of the Centara Grand Bangkok hotel—reaches new “heights” in several respects.
The circular suite of adjoining bar/tapas/dining venues is a perfect choice for a night of sophisticated tippling and fabulous food. The restaurant’s Catalonia-born Chef de Cuisine Joan Tanya Dot has made it his mission to charm the palates of the city’s discerning diners with authentically rendered highlights of his country’s culinary heritage.
The voluminous menu is big on tapas—those bite-sized traditional Spanish dainties whose emergence on the world gastro scene has made finger food a respectable mealtime option. A mainstay of tapas culture, Pa amb tomaquet (B90), arrives first on the table—a fine-gauge tomato purée with garlic and olive oil slathered across thin slices of Spain’s renowned “crystal” bread. This pairs nicely with the 36-month-aged Jamon Iberico “Bellota” Gran Reserva (B990/50g). Served as paper-thin strips, this acorn-fed ham is sourced from legendary producer Joselito, whose cured pork is widely regarded as among the world’s finest.
The carabineros Spanish red prawn tartare (B1,150) is just-off-the-boat fresh, and served with the bright crimson crustacean heads which, when squeezed, decant a seasoning of soy sauce, aioli and natural juices. By contrast the Huevos rotos (B250)—essentially a one-bite breakfast you can eat any time—feature crispy mashed potato nuggets topped with yolk-up quail eggs, piquillo peppers, and sobrassada minced raw pork, while the Deep-fried Padrones peppers with sea salt (B290) make for a slightly tongue-tingling, earthy flavoured accompaniment.
For a refreshing palate cleanser, the ‘Bubbly’ Sangria (B290)—a house-concocted version of the well-known Spanish wine-and-fruit punch—is a charming choice. This long and slightly sweet drink is a lovely blend of sparkling wine, Absolut vodka, cinnamon, and fresh strawberry.
After this appetite-whetting medley of light fare delicacies we are as anxious as a red cape-provoked fighting bull to get to the mains. Chef Joan wows our party with his take on the classic Spanish specialty Arroz Negro, also known as black ink paella (B2,450). Made with stout, barrel-shaped bomba rice, infused with fish stock and squid-ink, the plating sees more carabineros red prawns, plus some txipirones baby squid, swimming in the dark sea of grains—served traditional style in a wide cooking pan.
But the evening’s main event was the enormous, 1-kilogram, thick-cut T-bone steak known as Txuleton Txogitxu (B4,999). Dry-aged for 140 days, the steak is cooked to perfection in the restaurant’s Josper oven.
Desserts (B295/ea.) here are as devilishly indulgent as one might expect, ranging from Chocolate cheesecake made with imported Valrhona chocolate, to Torriga French toast with yogurt ice cream, and a Catalan style crème brulée with salted caramel ice cream.
Uno Mas Tapas & Raw Bar
54F, Centara CentralWorld Bangkok, 999/99 Rama 1 Rd.
Open daily: 4pm-1am | Tel: 02 100 6255 | www.unomasbangkok.com