Theatre of Tapas sounds like a euphemism for tapas teppanyaki, but never fear, Spanish chef Pedro Samper, of Zafran restaurant, won't throw eggs at you, nor will he try to make you catch anything in your bowl.
What he will do is prepare a succession of sensational Spanish snacks and talk you through each dish's ingredients, history and the way it's prepared. If you're lucky, he'll also throw in personal touches, such as his childhood memories of the pungent smell of salted cod or his favourite Spanish wine.
There is no menu, instead diners name a price, selecting from the options of HK$500, HK$800 or HK$1,000 per person. Tell Samper what you like, and what you don't, and he will tailor-make your tapas menu right in front of you. Just make sure you make noises about chorizo, because Zafran's home-made Spanish sausage should not be missed.
Hailing from San Sebastian, a city with one of the world's highest concentrations of Michelin-star restaurants, Samper knows the city's famed Basque food inside out.
"My inspiration comes from my grandma and my mother's home cooking, but I've also added some techniques learnt while working in San Sebastian, to create tapas with a modern twist," Samper says.
