
An Insight into Iberico Ham
Uncover the Best Kept Secret by visiting “The Iberico Ham Cellar”
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Classic Experience (Group Ticket)
- HK$3,588 Starting from 6 pax
- Ex Tax: HK$3,588
We will resume on 7th May 2025 with a new tasting experience! Stay Tuned!
Take your senses on a trip to Spain, as we introduce you to the best of Spanish gastronomy and the finest Iberico Ham vintages, located just in the heart of Kowloon. During the journey, you will experience many curated products and tour "The Iberico Ham Cellar" in three different tasting rooms, narrated by our food expert.
1. Tasting Room ~30mins
The private guided tour will begin with a range of renowned Spanish delicacies - a selection of premium Spanish cold cuts, Manchego cheese, and seafood with wine pairing. Begin with 5 premium Iberian cold cuts, including acorn-fed pork loin, spicy Iberian chorizo, and rich black pudding, each highlighting the essence of Spanish craftsmanship.
2. Iberico Ham Cellar ~45mins
You will then be diving into Asia’s one and only ham cellar, where you will explore the Iberico Ham classification and grading system from our resident expert through entertaining games and activities. Additional tasting tips will be shared during the tour. Discover five exceptional hams aged from 32 months (grain-fed) to 60 months (acorn-fed), each revealing layers of nuanced flavor.
3. Iberico Bar ~30mins
Sit at the Iberico bar, taste unusual Iberico ham pairings and discover the wondrous potential of Iberian gastronomy and cuisine designed by our Chef. Start with Iberico ham consommé, followed by vibrant starters like smoked beef sliders, and crispy pork croquettes.
4. Shop-in-shop ~15mins
Become a member and take home your favourite box of Iberico product from a private shopping experience guided by our expertise and enjoy an immediate 20% exclusive discount offer.
Click here to check the menu of Classic Experience.
Have any questions you would like answered? Please contact our reception team at +852 9165 7808 – we will endeavor to respond to you as soon as possible.