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Telephone
6224 2232
Awards and Titles
Michelin 1 Starred Restaurant (2019)
Good For
Fine Dining
Opening Hours
Today
18:00 - 23:30
Mon - Fri
12:00 - 14:30
18:00 - 23:00
Sat
18:00 - 23:30
Sun
Closed
Payment Methods
Visa Master AMEX Cash
Other Info
Online Reservation
Alcoholic Drinks Available
Open Till Late
Takes Reservations
Michelin Guide
Restaurant Website
https://www.basquekitchenbyaitor.com/
Signature Dishes
Oxtail Bomba Rice Jambon de Bayonne Croquettes Cherry Gazpatxo "Dani Garcia tribute" Porrusalda
Review (1)
Level4 2019-04-01
147 views
Visited the restaurant for its popup event 4 hands collaboration with One Michelin-starred Chef Oldřich Sahajdák of One Michelin-starred La Degustation Bohême Bourgeoise from Czech Republic, priced at S$180++/ pax.The meal started with 4 snacks : Anchovy from the Basque Country, with tomato and olive oil caviar This dish was by Chef Aitor.Beef Tartare By Chef Oldřich Served in a thin crispy sandwich, it was light.Potato Patty By Chef OldřichFried Oyster By Chef Aitor Light and crispy which balanced with a slight tart sauceAccompanied with freshly baked pipping hot crushy sourdough and butter 1st course: Ankimo By Chef AitorMonkfish liver adorned with escabetxe, carrot gel, and crowned with glistening spheres of Yarra Valley trout roe.The texture was very rich and creamy, although could be a bit overpowering for some.2nd course : Smoked TroutBy Chef Oldřich, with dill, apple, pancake, and white wine foam. 3rd course : Oxtail "Bomba" Rice Chef Aitor's version of Gyu-Don. Inspired by the Gyu Don which he had in Japan. Angus oxtail was used along with confit quail egg yolk and chive aioli. Just mixed in the raw egg yolk before eating. Kind of like risotto with tender pieces of meat inside.4th course : PorkBy Chef OldřichPork Neck, Apple juice, Apple Gel, Dijon MustardTender piece of meat which paired well with the sauces.5th course : Beef TongueBy Chef Oldřich, with vegetable glaze, thyme oil, and forest berries. Interesting fact that the chef discovered this unique taste of meat after discovered cows who fed on blueberries, which led him to this dish. Firm texture with an unique taste.6th course/ Dessert : ChocolateBy Chef AitorMade up of various textures of chocolate, from chocolate meringue to sponge and cocoa nibs to chipsLike the meringue which was thin and melt in the mouth while not too sweet.Finished the meal with complimentary petite four which consisted of Matcha Meringue and Passionfruit Jelly. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)