AGIHK met Francisco, the chef of Viva Ana, a lovely Spanish restaurant in Hong Kong. Because he worked in London, Bilbao and he was head chef for a two star Michelin restaurant … AGIHK also asked for a typical recipe to try at home, wherever you live! {scroll down people}  

 

Enjoy Francisco and Viva Ana’s adventures, the “perfect menu” he mentions will make you immediately hungry, so find a Spanish grocery shop and get started! 

   

WHEN WAS VIVA ANA BORN?

We opened Viva Ana in the 7th of September last year, the place and the idea was chosen by my CEO Anna Chau (King Parrot Group) and I have been hired when it was open….. They tried to do a cozy traditional tapas bar and it works!

 

WHAT IS VIVA ANA’S PHILOSOPHY?

We try to make customers feel relaxed and kind of at home while we serve very traditional tapas and some of my creations in a more modern way…

 

 

YOUR FAVOURITE MENU, THE ONE A NEW CUSTOMER SHOULD ABSOLUTELY TRY:

My favourite menu would include some Iberico Ham to start, then some seafood like the clams that we make (not because it is my recipe, but I love them), after some crispy prawns with ali-oli and to finish the crispy suckling pig, succulent, for dessert my preference would go to the Chocolate with “churros” (which you liked too). 

[True, Francisco cooked some special churros for AGIHK!]

 

 

 

DO YOU EVER MISS EUROPE?

Of course I miss Europe sometimes (nobody can say he doesn’t miss home), but I feel very good in Hong Kong and take it as my second home, this is in part because Anna Chau (my boss) is always very supportive and it helps a lot. I can’t forget as well my team and friends.

 

 


AND NOW THE RECIPE YOU PROMISED AGIHK’s READERS…

GARLIC PRAWNS

 

INGREDIENTS 1 PORTION:

5 large prawns (the size should be around 12 pieces per kilo)

100 ml olive oil

4 cloves of garlic

Dried chili pepper(1 gram)

Salt

Minced parsley

 

Slice the garlic thin (about 0,5 mm per slice)

Put the olive oil in a small pan to make sure that you have about 0,5 cm deep and turn the fire to medium, add the garlic and the chili pepper, and let cook till the garlic starts to become brown, at this moment add the prawns already salted and turn the fire up to maximum (be careful as the prawns will have some water and the oil will react and sprinkle very hot), cook the prawns for about 30 seconds in each side, take it out from the fire and add some parsley on top, place them in a plate with all the oil and enjoy…

 


 Bye bye Viva Ana!

 

Pictures from MdF a special photographer, while all thematerial belongs to ©Agirlinhonghong.blogspot.com