Uno Mas is an absolutely fantastic Barcelona-inspired tapas & bar in busy Wanchai, and as soon as you get off the street and head upstairs, you'll feel like you stepped into a hip, modern Spanish hotspot. The high ceilings, clever use of mirrors, spacious tables, choice of either bar-style, table seating, banquette, outdoor terrace or even stand-up (just like in Spain), gives diners a variety of choices on how to enjoy their experience. 

I found it to be different from any restaurant or bar in the area, and for Hong Kong it commands what appears to be a vast but cleverly segmented welcoming space. 

Relaxed Dining

Wherever you choose to sit, there is no pressure to order a full meal, for the essence of tapas-style dining is a little of this, a little of that, or none at all. A glass of wine or three or the exclusive Inedit Spanish beer, a refreshing way to warm up the palate for the feast ahead. But believe me, with the aromas of ham, chorizo, grilled seafood and delicious warm country bread in the air, you will indeed want to eat, and eat with pleasure, in a relaxed atmosphere with friendly and informative service.

The menu features authentic items such as Iberian ham and Boquerones, the fabulous white anchovies. Some of our favourites were the Patatas Bravas, fat chips dusted with paprika for a hint of spice and a wonderful alioli dip and the Bacalao a la Llaona, delicious pan-fried cod with red peppers, garlic, parsley and a splash of sherry vinegar to balance all the flavours.

We also enjoyed the fabulous Sardinas, grilled sardines in a fresh salsa verde, which even if you think you've tasted sardines before and don't like the oiliness will be surprised by how crisp and light they can be prepared. The unconventional Tortilla Con Chorizo, one of chef David Izquiero's signature dishes, a potato tortilla with chorizo and spicy paprika — a perfect blend of flavours and almost a meal in itself. Tapas are ordered by a convenient tick on a paper chit, a playful nod to dim sum ordering. 

Another great offering is the platters for two or more called Charcuteria, where the Jamon Iberico is the star - Iberian bellota ham, from black Iberian pigs fed with acorns, aged 36 months, which comes in either a 20g or 40g option. There is also a platter of Spanish cold cuts and condiments including jamon serrano, chorizo gran doblon, pork liver pate with sherry and lomo emburchado called Talbla de Charcuteria, a wonderful way to get to know the best of Barcelona bites. 

Beyond Tapas

Ready for a more substantial course, and a seafood fan, we ordered the signature Mariscada, a grilled seafood platter with Boston lobster, prawns, mussels, Manila and razor clams, served with more fresh salsa verde. Personally, I don't think you will find a better deal in town for two persons than this platter, you would easily pay double or triple the price at any other good restaurant. 

One of our favourites of the dinner turned out to be the Cochinillo Asado, roasted suckling pig with sautéed dried apricot compote and orange sauce. The pig had crispy skin, plenty of meat, and was beautifully complemented by the sweetness of the fruits. 

For me no visit to a Spanish restaurant is complete without the plate of Calamar, grilled squid with roasted potatoes, and onion jam. At Uno Mas it has been given a twist on the conventional with the addition of caramelised squid ink reduction. 

On another visit we tried the Paella Uno Mas, a real hearty serving of chicken, pork, chorizo and seafood, cooked of course in saffron rice with garlic pimientos and plenty of green and white beans. It tasted of the roasted-fire style we've seen on massive flat pans in Barcelona at country fairs, a real taste of the earthy flavours and textures for which Barcelona is justly famous. Apparently, it's one of the favourites of the Spanish Consulate and Chamber of Commerce, whose employees and dignitaries are said to be regular customers. In fact, chef Izquierdo says that he caters for the Consulate for its special events. 

Save Room

You might be surprised at the dessert selection, if you manage to still have room after so much wonderful food. There are tortes, Manchego cheese puddings, dried fruit compote flans and an orange and almond cake with three spice syrup and vanilla ice cream.

The standout for us was the Churros a la Felipe, familiar to anyone who has been to Mexico, and the inspiration for this dish. But this version is definitely haute cuisine with Pedro Ximenez infused chocolate ice cream, made in-house of course, Crema Catalana and cinnamon sugar dusted churros, a kind of fried pastry. Absolutely delicious and a wonderful finish to any visit. 

In fact, you really can't go wrong with any of the dishes at Uno Mas, and the great thing about this style of mix-and-match eating is that you get to try a little bit of everything.

Ambience, Service, Price

Uno Mas has a welcoming and relaxing ambience. I love the high ceilings and the clever use of mirrors set at angles that make it look bigger. Overall, I found the jovial and lively atmosphere to be just as you would find it in Barcelona.

The service is warm, friendly, and the staff are knowledgeable about the dishes and the concept of tapas, and are also good at suggesting dishes most suitable to various palates. It's obvious the staff care about their food and have all tried every dish on the menu, which has just recently been expanded to include even more appetisers and main dishes.

There is a good selection of Spanish wines including five Spanish wines, both white and red, by the glass, and a Spanish rose ($48-88), all served with a cover and a little bite on top, just like in Spain. Sherry is priced from $50-78, and cava, the delightful Spanish sparkling wine is available by glass for $60. 

Prices for tapas range from $36-98, the cold cuts for two was $198, Iberico is priced at $180 for 20g, mains begin at $160, and desserts are in the $72-$88 range. 

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• Uno Más