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2013-10-03
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For full review and photos: http://gninethree.com/2013/10/03/catalunya-singapore/Dubbed the best Spanish restaurant in Singapore at the moment, Catalunya Singapore has been a strong force to be reckoned with in our fine-dining scene since the day it opened a year ago. Helmed by a stellar crew with both head chef Alain Devahive Tolosa and restaurant manager Pol Perelló having affiliations with elBulli and the restaurant itself run by the Ku Te Da Group, it comes as no surprise that this contempor
Dubbed the best Spanish restaurant in Singapore at the moment, Catalunya Singapore has been a strong force to be reckoned with in our fine-dining scene since the day it opened a year ago. Helmed by a stellar crew with both head chef Alain Devahive Tolosa and restaurant manager Pol Perelló having affiliations with elBulli and the restaurant itself run by the Ku Te Da Group, it comes as no surprise that this contemporary restaurant has been the talk of the town and a media darling.
Encased in a glass dome floating on the waters of the Marina Bay, the intimate 120 seater charms with a stunning view of the Marina Bay, CBD area and all its glory which can be enjoyed from any seat in the restaurant because of its unique architecture. Both day and night brings an entirely different multi-sensory experience that is best paired with the gastronomical delights that Catalunya has to offer.
The menu here is predominantly classic Spanish and Tapas- centric, though the larger plates of Traditional Suckling Pig Segovian Style, Roasted Veal Shank and Paella are made for sharing. Do note that the latter is only available for weekend lunch.
Avocado Battered Roll $22One for the ladies, this seafood delight was an exquisite presentation of colours with chunky lobster meat wrapped delicately in thinly sliced avocado. Finished with a pop of richness from the caviar and roe, this was light and clean.
Suckling Pig Tapa $22Perhaps the most raved about dish here at Catalunya, the Traditional Suckling Pig Segovian Style with its 12 hour roasting process certainly knows how to make an entrance with its full body, head still intact when it reaches your table. Celebrate your birthday here and you will be cutting a suckling pig instead of a cake. It is an experience, worth the novelty.
If a whole suckling pig is too much or the head of a pig might be too gruesome for your dinner, order the Tapa version instead. You will still get the same thinly crisp skin with melt-in-your-mouth tender meat. The most riveting part has to be the lemon puree that cuts through the fat and cleans your palate in between bites.
The Other Spanish Tortilla $16Served in a martini glass, it was only too easy to mistake this for a cocktail especially when the bar is just steps away. Not concocted by their award-winning mixologist however, this one was in fact constructed in the kitchen, inspired by the molecular culinary techniques of elBulli. Behold the deconstructed potato omelette topped with a fluffy potato foam. Mind blowingly ingenious and delicious. But do not be too quick to gulp this down. Complete satisfaction is only attained by eating this bottom up, with a spoon.
Chocolate in Different Textures $16Heavily accented with passionfruit and saffron, the dark chocolate ganache brownie with milk chocolate ice-cream and white chocolate mousse surprised with a dimensional twist of flavour and texture. Chocolate fans might remain divided on this one, with the purists finding it a tad too revolutionary.
'Torrija' with Smoked Milk Ice-Cream $14Encapsulating the perfect balance of sweet and savoury in a dessert, the Torrija- essentially a milk soaked buttery bun fried to a crisp, was matched with the smoky essence infused ice-cream which turned out strangely intriguing and somewhat insidious. A must-try nonetheless.
Dining at Catalunya Singapore is indeed a gastronomical experience- complete with a panoramic view of the best sights Singapore has to offer and an arresting menu of classic Spanish food done with a twist. Chef Alain and his team certainly brings something unique to the table with every dish and we look forward to the Sunday Brunch which we hear, is currently in the works.
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