Food & Beverages

Fireside Hosts ‘Four Hands’ Menu in Celebration of Premium Spanish Ingredients

Fireside’s Executive Chef Miguel Gallo, Chef Alex Fargas of La Paloma and Quiero Más

After almost a year of operating at Central’s gastronomic mecca, H-Code, the city’s first open-fire dining concept is launching an exciting new venture in partnership with Hong Kong’s top chefs to promote Spanish gastronomy. Fireside’s own Executive Chef Miguel Gallo, a native of Catalunya, will be hosting a ‘Four Hands’ Menu with Chef Alex Fargas of La Paloma and Quiero Más. Ingredients will be provided by Borja Sánchez, founder of Spanish fine meat supplier Los Ibéricos, and both chefs will prepare one unique dish featuring the Spanish Rubia Gallega Ox, for this one-month exclusive menu celebrating premium Spanish ingredients, available only from July 18 to August 18 at all three venues.

Chef Miguel, Chef Alex, and Borja are all natives of Spain, giving them a precise grasp of the elements that form Spanish cuisine. Borja is a trailblazer in the restaurant industry, with over 9 years of experience in promoting Spanish gastronomy and supplying authentic ingredients to Hong Kong, as the co-founder of the region’s leading Spanish F&B Company. A native of Barcelona from a Galician family, he is well-versed in the characteristics and rearing methods of the Rubia Gallega Ox, which features as the centrepiece in this ‘Four Hands Menu’ at Fireside, La Paloma, and Quiero Más.

6-year old Rubia Gallega Ox

The city’s most curious gourmands can expect to expand their palates and encounter authentic Spanish cuisine with this special menu, sampling a rare and distinctive heritage cut sourced from Spain’s mountainous northwestern coast. Indigenous to the temperate lush hills of Galicia, the Rubia Gallega Ox grazes on grass, giving it a distinctively yellow-tinted fat, and earthy flavour. Texture-wise, the castrated free-range ox is incredibly tender, giving it an unparalleled balance of fat and juiciness in comparison with other cattle breeds. Participating chefs will be using the rare dry-aged meat of a 6-year-old castrated bull from Spain, known for its high-quality developed fat and complex flavour.


Ox Txuleta Steak


Ox Mini Burger with Tetilla Cheese

The chefs of the three venues will be preparing a careful selection of dishes, flaunting their unique culinary identities. Guests can sample Chef Miguel’s special Ox Txuleta Steak ($308/100g), which is scorched over open flames, staying true to Fireside’s rustic yet refined approach to cooking. The intrinsic tastes of this cut are enhanced by smoke, and artisanal dry-ageing methods, giving the Ox a unique flavour profile.

Guests can also dine at La Paloma and Quiero Más to sample Chef Alex’s special 4-course menu, which put an eccentric spin on traditional Spanish tapas. Those with a smaller appetite can opt for the Ox Carpaccio with Truffle and Tomato ($108), Ox Croquettes ($108/2 pieces), or Ox Mini Burger with Tetilla Cheese ($148/2 pieces). Alternatively, those seeking a more full-bodied experience of this heritage cut can order the Ox Rib Eye 200g ($588), prepared in the style of a traditional Spanish steakhouse.

Encounter a unique heritage meat cut, and celebrate authentic Spanish ingredients and dining with Fireside’s ‘Four Hands Menu’ at all three venues throughout this period. Reserve your table in advance via each venue’s respective website, while seats are still available. (,,



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