Fun approach to traditional Spanish cuisine
El Willy is not new but it retains a happy vibe thanks to flamboyant chef-owner Willy Trullas Moreno, who is based in Bangkok but keeps busy traveling between his establishments around Asia.
An upbeat atmosphere is created by its quirky, relaxed decor, the boldly colored plates featuring its logo (an artistic take on a pig’s snout), the fun menu as a tribute to the greatest Spanish humorist Eugenio, and obviously the smiles and laughs from the guests.
The tapas list is extensive and ranges from the latest creations, to Spanish traditional to the chef’s own style.
An evening will usually linger late with the sampling of many delicious plates accompanied by an excellent range of Spanish wines.
“At el Willy we have a contemporary approach to tapas cuisine,” said Willy.
“We keep the tapas concept of sharing food and the basic ingredients of Spanish and Mediterranean cuisine but add a Chinese way of eating (you can enjoy our cuisine with chopsticks and a spoon).
“Sometimes we do our own modern versions of Spanish traditional dishes
with new techniques and the best ingredients. “For others, we do whole new modern creations as we are always trying to deliver excellence and an element of fun and playfulness.”
Fun is created through modern food preparation, presentation as well as interaction with the guests.
In pursuit of refined tastes with creative twists, many of the tapas plates are prepared in a non-traditional way, such as the must-try Salmon explosions, Sea Urchin with yellow chili and black rice cracker, and Beef cheek with banana and passion fruit.
Balik salmon drizzled in truffle honey and draped over an “explosive” pastry shell filled with sour cream is a perfect example of the unique dishes.
Besides the many delicious small bites, there is also a wide selection of seasonal fresh seafood, grilled meat and vegetarian choices. The New Zealand fresh clams cooked in white wine, lemon and fresh herbs turned out to be extremely tasty thanks to its top-level fresh ingredients.