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http://www.ecns.cn/experience/2014/04-14/109344.shtml
Apr 14th 2014, 07:29
2014-04-14 16:29 chinadaily.com.cn Web Editor: Si Huan
New York-based Mexican chef Richard Sandoval brings his rendition of South American gastropub fare to Toro in Hong Kong. Rebecca Lo munches on some of the best churros this side of the Pacific.
I love anything that does double duty. Reversible bags, vests that can be worn upside down and Transformer-like furnishings can all be found in my closet and home. I extend that sentiment to restaurants, making Toro one of my latest finds.
The latest Dining Concepts outlet takes up the space vacated by Prime Steakhouse in Elements. Toro, however, makes better use of its two levels with distinctively different offerings. It's really two experiences packaged as one restaurant.
The lower level opens out to the Civic Square courtyard, and is perfect for after-work drinks with a few small plates to share. The barstools and gastropub menu add to that casual vibe.
Upstairs, the feel is more subdued and conducive to the fine-dining menu. Generously spaced tables and chairs along with dim lighting play up its romantic atmosphere, although there were as many families as couples dining there the night we visited.
IF YOU GO
Toro
Shop R008, Civic Square, 3/F Elements, 1 Austin Road West, Kowloon. 852-2696-9608.
Average cost per person: HK $600 ($77)
Recommended: Crusted Sea Scallops, Kobe Skirt "Churrasco" Steak (Australian 10 oz), Churros with three sauces.
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