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Mr. Kao at the Claris

2 families, 2 cultures, one cuisine

By Brian Gallagher 03.03.16

Our fascination with all things connected with China grows with each passing year; its millennia-old culture has captured our collective imagination for many reasons. Not least of which is its cuisine, perhaps unfairly associated with slightly suspect restaurants in Barcelona, unlike say Japan which over the last 30 years or so has established a strong culinary following here in the city. Josep Maria Kao and his family are changing that, firstly with their restaurant Shanghai (Sarrià-Sant Gervasi) and now with Mr. Kao at the Claris Hotel.

The Clos family have for some time wanted to find a partner to introduce the exquisite Chinese food which is readily available in London, to Barcelona. The collaboration with Joseph Maria Kao reflects their mutual obsession with excellence in gastronomy. The restaurant name pays tribute to his grandfather, Kao Tze Chien, who was responsible for opening the first Chinese restaurant in Barcelona.

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    Dim sum, Har gao shrimp

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    Mr. Kao Oysters

    The food offering at Mr. Kao is a fusion of Kao Dim Sum and the most successful dishes on the menu at the Shanghai restaurant also run by the Kao family. A cuisine that brings together top quality produce and elaborate cooking techniques. Classic Chinese recipes combined with Mediterranean ingredients from local suppliers.

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    Kenia green beans and chicken

    Dim Sum, Chinese style tapas which are normally served dumpling style, with a selection of crispy, boiled, grilled or steamed choices. Standout options include the Vietnamese nem roll with fresh mint and French lettuce; the tail of monkfish wrapped in katayef pastry; jiao zi pork feet, inspired by local Catalan cuisine; jiao zi, grilled beef fillet with truffle compote; siu mai shrimp, mushrooms and fish with trout caviar; and har gao shrimp and water chestnuts, a highly prized product in Asian cooking.

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    Wanton shrimp

    Diners can sample a selection of cold dishes such as lychees with ham, an innovative and original interpretation of the classic melon with ham, an example of the fusion between Chinese and Mediterranean classic dishes; or the thousand-year egg, a Chinese delicacy that is made by preserving a duck egg, chicken or quail in lime, clay, ash and various minerals for several weeks, and served as an appetizer marinated with ginger, carrot, sesame oil and soy sauce.

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    Mr. Kao roll nem, Vientnam spring roll

    The Mr. Kao also offers classic chef special dishes which can also be enjoyed in small portions like the duck ‘bikini’, the classic Peking duck or the noodles served with vegetables, rosiñols (mushrooms), poached egg and fresh truffle. The menu is paired with a very careful selection of 60 wines references including sparkling wines, selected by Lluís Kao, the restaurant sommelier.

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    One of the menu's highlights, the Peking Duck

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    Vista del interiorismo de M. Kao, Hotel Claris

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    Private dining area within the restaurant

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    The Clos and Kao families