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2012-12-31
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For a complete coverage, please visit: http://www.epinosh.com/catalunya-singapore/A luminous capsule designed by AvroKO is set afloat the waters of Marina Bay, bestowed panoramic cityscape, so very impressive. The backdrops during the day and night time are so arresting, better yet, you could climb to the observation deck – opened to public access – for more incredible 360 degree views. This, Catalunya is proud to call it home!This much-anticipated Spanish restaurant & tapas bar has enlisted a c
A luminous capsule designed by AvroKO is set afloat the waters of Marina Bay, bestowed panoramic cityscape, so very impressive. The backdrops during the day and night time are so arresting, better yet, you could climb to the observation deck – opened to public access – for more incredible 360 degree views. This, Catalunya is proud to call it home!
This much-anticipated Spanish restaurant & tapas bar has enlisted a class of graduates from the now-defunct El Bulli; from Home Economics stream – chef Alain Devahive Tolosa, Hospitality faculty - restaurant manager Pol Perello and other talented ones include Ruben Carmona, Mauricio and Sergi Villacampa. As well as award winner of Bacardi Superior Rum Legacy Cocktail Competition 2011, mixologist Dario Nocentini to work on your cocktails. With such a high quality culinary/service team, I should set them on micro appraisal and yes, together with the dishes offered.A major part of the Restaurant menu seems to offer homey Catalonia (North-East region in Spain) cooking with a modernistic few to reminisce the passé of El Bulli. The former inarguably interests me more and straight away signalled the wait staff to summon 3 tapas, 1 paella, a dessert and not forgetting one that claimed the best all-around mojito – Gaudi’s Mojito.
Not all Cuban high-ball taste the same, quite dependent on the skills of the mixologist. Gaudi’s surely has an extra zing to it, the reason that the original concoction now has added orange, a touch of chocolate (mozart), cava (Catalonia sparkling wine) and Anejo 7 years (aged Cuban rum). I wouldn’t considered that a prime mixer but positively potent and refreshing. Good try for a $22!
The small-size oblong croquettes showed up on our table within a quick 15 minutes. A pack of 4, stacked haphazardly in a mini “deep-fryer” tray looks tantalising. These few tasted better than those we have tried in other bars, the ultra creamy potato texture though a bit harsh with the béchamel sauce that caused it runny, still this is the key element that captured my vote. The exterior, wrapped in golden breadcrumbs was notably crunchy while the Jamón ibérico ham bits simply revitalised the earthy flavour in the creamed mash. Worthy try for another $15 (the price has increased when compared with the current menu on its website).
Next presented was the Chorizo Y Estrellados. The word “Estrellados” simply means fried egg in Spanish. Here, I am seeing a pool of smashed fried eggs sitting atop some diced potato with slices of deep red chorizo draping the eggs. Very traditional and unpretentious, one that has a down-to-earth flavour. I like the way the paprika in the chorizo smudged the potato to a red hue as it goes along and giving it a tiny bit of smokey peppery kick aftertaste with an added saltiness in it. I wish I had emptied everything but I realised I had too much carbs in my meals. Slightly on the high side for $18.
While everyone chose to have a whole suckling pig, I am less ambitious to stomach. Instead, I went for a tapas serving just like any gals gathering dinner. Excessively crisp skinned, this cube of roasted swine has a pronounced deep flavour, slightly gamey but acceptable. Be sure to dabble some lemon puree in each bite, it helps to mask the strong taste in the meat. Less fibrous, the meat was moist and the texture resembled some pulled pork. Not extremely remarkable but I did love the crispiness in the skin and its nice roasted scent. Perhaps I will invite a larger group of people the next round for a whole swine, and skip the tapas that cost $22.
The most wonderful main dish – Lobster Rice has arrived. I have swap this for my initial crispy paella which is a tapas and my attempt has proven right. Slightly wet and more fanciful than the conventional version especially when it comes with a grilled half-Lobster. Intensely flavourful, the short grains were cooked slightly al dente and each looking plump after soaking up all the good extract from the peppers and squid bits (“U won”, he said – my guess was right upon checking with those guys – the morsels were squids) in the fish broth. The lobster meat was very fresh and succulent. The charred flavour coating the lobster was unforgettable. One of the highly sought after in the menu although the smaller quantity with a tag of $80 sounds unbelievable.
The Spaniard talked me into having the Torrija which I obediently say YES. The highlight of my meal! Less charming at first sight, but it has a very seductive taste!! The caramelised exterior, somewhat torched and superficially scorched with a curdy middle. Slightly honeyed in the milk composite that soaked the thick toast but was too addictive to share out. Together with the smokey drizzles on the ice cream that serves alongside, I don’t know what can be better. To price it at $14, I am more than happy to ask for 2 servings! I guess I am an avid sweet-toothed.
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