Amor
Some restaurants impress on the first visit. The better test is whether they can do it again.
I have now been to Amor at Amoy Street twice, a few months apart, and both meals left me with the same thought. The kitchen here is remarkably consistent.
Chef Wang may not be Spanish, but his understanding of Spanish and European cooking comes through clearly. There is confidence in the flavours, but also restraint. Nothing feels like it is trying too hard to prove a point. His interpretation respects the spirit of the cuisine while still showing his own experience and personality.
Across both visits, we worked through quite a good part of the menu. The Jamón Ibérico croquettes were crisp outside and creamy within, while the Pa Amb Tomàquet was simple, rustic and exactly the sort of thing that disappears quickly once everyone starts sharing. The Gambas al Ajillo came with smoked potato foam and sweet paprika, a familiar Spanish classic given a slightly more polished touch.
Seafood is particularly strong here. The mussels, prawns and octopus all showed good handling, and the rice dishes are built for the middle of the table, where good food belongs when dining with family and friends. Their menu moves from seafood paella and lobster arroz meloso to Iberico pork ribs, lamb, sea bream and Wagyu short rib.
I also like that the wine programme is taken seriously. Spanish wines naturally take centre stage, with bottles from Rioja, Ribera del Duero, Priorat, Toro and beyond, but the selection stretches comfortably into France, Italy, Australia and other regions. There are approachable bottles for a casual dinner, more serious labels for wine lovers, and even a rare wine section featuring names such as Vega Sicilia, Sassicaia and Opus One. For those who do not want to commit to a bottle, the by the glass selection is quite broad too, covering Cava, Champagne, rosé, whites and reds.
What I like most is that Amor feels polished without becoming stiff. It works equally well for a proper dinner with wine or an evening of ordering too many tapas with friends and convincing ourselves that sharing means the calories do not count.
And good food is only half the experience. Azad and his service team take care of the room with warmth and attentiveness, the kind of service that makes you feel looked after without hovering over your shoulder.
After two visits, I can say this quite comfortably. I really like this new joint at Amoy Street. Chef Wang and his kitchen team are doing very good work, and more importantly, they have managed to do it consistently.
That alone is enough reason for visit number three.
