New Chef, New Dishes.

I don't eat Spanish food often, but my wife loves it. As a considerate husband, I'm more than happy to join her for a great meal. Rustico at D2 Place in Lai Chi Kok has been around for many years, but I had never tried it! Tonight, I finally had the chance to taste the new chef's dishes with my wife. The main decor theme with red brick walls really gives off a Spanish vibe, and the atmosphere inside the restaurant is quite nice. My wife mentioned that the restaurant recently welcomed a new head chef, Javier Pérez Freire, so we immediately invited friends to try his culinary skills. I always feel that Spanish cuisine must be accompanied by Sangria. My wife and I chose one red and one white Sangria. The white wine was refreshing, while the red wine was sweeter. The Andalusian-style Spanish bluefin tuna sashimi was prepared using a Western-style marination method. The tuna's texture was very tender, and the slightly sour vinegar flavor was quite appetizing. The Catalonian olive oil roasted vegetables with oil-preserved Spanish bluefin tuna belly offered a different sensation! The tuna belly was slow-cooked in oil, making it even more tender and flavorful, and the unique pear wine vinegar seasoning added a special touch. The Canary Islands wrinkled potatoes with dual traditional spicy sauces were a hit with my wife. The potatoes themselves were already very flavorful, and the spicy red and green pepper sauces made them even better. The Asturian-style stewed white beans looked like soup but was actually a juicy bean stew. Besides white beans, it also contained spicy sausage and blood sausage, making it rich and filling. The Madrid-style stewed tripe had a strong beef flavor! The honeycomb tripe was tender and well-seasoned, and the dish was packed with chickpeas, spicy sausage, and Iberian ham, offering a rich texture. The Basque-style Pil Pil sauce cod cheeks! Everyone knows how tender fish cheeks are, and this black cod was exceptionally tender. The slightly sour and fragrant sauce made it a unique and special taste experience. Now for the highlight of the night! This was the top-grade aged Rubia Gallega ribeye from Galicia. Rubia Gallega is a native cattle breed from northwest Spain, and I was curious about how it would taste. Chef Javier first let us take pictures of the huge piece of beef before cutting it for us to savor slowly. Wow! This was my favorite medium-rare, so tender and mouth-watering! The chef simply seasoned it with salt, without any extra sauces, allowing us to taste the beef's original flavor. The super tender ribeye had a captivating color! The meat was soft with a nice beef aroma. My wife doesn't eat beef, but she appreciated the green peppers and fried potatoes on the side. The Aragonese slow-cooked lamb shank with nut garlic sauce! The slow-cooking method made the lamb shank incredibly tender, and the nut garlic sauce added a delightful flavor. This traditional Castilian roast suckling pig was a performance dish, as the waiter used a plate to cut the pig, showcasing its crispiness. The suckling pig's skin was crispy, and the meat was tender and juicy! It was flavorful but also indulgent, perfect for sharing with friends. For a filling dish, we had this large pot of traditional Valencian chicken paella! Besides chicken, it also included white beans and green beans, making it very hearty and sure to fill you up. Finally, everyone should try the Porrón Cider to test their drinking skills! Share this cider jug with friends without touching your lips to the jug, making it fun and enhancing friendships.