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biba8169
This is biba8169 . I like to hang out in City Hall, Tanglin, Orchard. French, Italian, Japanese, American are my favorite cuisines. I also love Restaurant, Bakery, Café, cakes, muffins, strawberries, coffee.
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Categories : Australian / New Zealand | Fusion | Bars/Lounges | Seafood | Steaks and Grills

For a complete coverage, please visit:
http://www.epinosh.com/salt-grill-sky-bar-singapore/

 
Confronted by the capturing city skyline, I grew vulnerable at an instant. The breathtaking environ is uncontested, it is no wonder that others called it a romantic spot – I wouldn’t refuse such claim. I often get bewitched by the apparent horizon at BLU, I have thought that was the most friendly distance with the clouds until the restaurant was shut last June. While seeing people displaying their portraits taken against the limitless blue plane on various social media platforms, I have secretly bookmarked the place even when there’s nothing much to brag about on the food.

Located on the 56th floor at the iconic Ion shopping mall, one has to make his way to level 4 where he will be greeted by a Salt representative at the concierge counter before being transported to the restaurant in a private lift. Clad in stylish layout, pressed table cloth draping the well-aligned tables that sits under the tall ceiling, the space looks so accommodating. The sky bar adjoins Ion’s observatory deck will open at dinner time, sets the mood for some romantic engagement. Even if you don’t get to sit at the bar during the day, you could walk to the observatory deck for a 360degree view of the city landscape before getting yourself chained to the seat. The service staff are polite and sensitive to your needs. Undeniably knowledgeable on the food composite when I throw questions at her except a fair-skinned white macho who expressed disapproving frown when was told that the asparagus tasted weak under the strong blower in the restaurant.

 
The complimentary bread platter makes a great start off. Thick and pillowy, I was given both the raisins and the plain version. They came along with dipping olive oil, and another fanciful yet unique combination of almonds, brazilian nuts, cardamon, sesames, cinnamon spices that adds bites and depth to that fluffy slice.

 
I was nonetheless impressed with the Fig Tart but less with the crab omelette that many raved about. The brutal kind of tart that you must have, absolutely regrettable if you missed. Get ready to be charmed by that utmost thin and flaky puff pastry – resembles someone with bloated tummy, it was filled with airy compartments packed with overlapping pastry layers that was buttery and so brittle. The sweetness in the fig plus the caramelised onion adds sharp flavour to the puff, together with a smack drizzle of acidic verjuice. I liked the fact that they have been less generous with the blue cheese stuck between the figs and softened onions which may otherwise oust the celestial fit in the dish.

 
Most people will look for a robust egg dish that is almost always moist, tender yet with a sturdy structure. The Sydney crab omelette met the minimum – not overly cooked (though it could be better if it had been custardy) to hold up the hearty crab filling but taste flat. The spotless golden-yellow structure centred with simple embellishments was seen mediating in the miso broth with a zen outlook.

Not a must to opt for a side, but I chose the asparagus with confit eschallot. I couldn’t stressed this much that it looked as if it was a cold dish to me. Others might find the dish positive but it seems less conclusive for me. The crunchy stems were cold and although the shallot confit adds slight flavour, I leave the dish unconsidered.

 
For the mains, the char grilled corn fed baby chicken fared sumptuously. Endless enjoyment to bits!! Instead of rubbery skin, it turn out thin crisps, splotched by a wider char surface. I love its smokey flavour that scent the fork-tendered juicy meat. While I enjoyed the well-seasoned juvenile drumsticks, I am more fond of the moisture trapped within the succulent meat space! And if you have not eaten a cauliflower puree, this is the time. The whitish pool of creamy cooked texture was laced with some lemon notes which brings out its dedicate flavour. With less added dairy, the puree retained its light fresher taste.

 
Guaranteeing the best beef from the Northwest of Tasmania, Australia; the Cape Grim has a pronounced wild taste in the meat. Claiming the Australia’s finest hormone and GMO-free grass fed beef, it has been well sought after by top chefs world-widely. Going for medium rare preparation, the brownish exterior charred by flat iron encasing the pinkish marbled meat was somewhat appealing. The crust hasn’t had the satisfactory bite but the meat texture was tender with a bit of chew. Smudge each piece in the tangy yet pungent verde sauce with tons of flavours coming from chopped parsley, basil, capers and garlic, for very acute taste. Also, help yourself to the bulb-crisp frisée lettuce and remember to chow down the addictive fat chips that served alongside!

 
The greatest letdown was the Chocolate Soufflé which arrived with sheer dampness that I can’t live in contention. Yes, it was baked airy in a milder chocolate note but it was all WATERY in the centre, and right to the base!! It seems like alien to me and so I have to summon my genuine feedback when someone came forward to clear my table. With the first dessert being the lackluster, the second one that follows risked greater criticism which I hope not.

 
Of the Chocolate 3 Ways, the chocolate fondant cake has graced the dessert moment with lingering deep bitter flavour emitting from the moist cocoa sponge. The sweet-toothed wouldn’t fancy this but they may find the milk Mars bar a bit more attractive. Utterly sweet, surpassing the regular ones selling at the retail if not for the additional milk chocolate ganache topping the couverture. I have to agree that the treats have been made more luxurious under the Salt theorem, coming up with chunky almond bits coated in gooey soft caramel and premium milk chocolate to make it chic. Still, I wasn’t convinced to switch to a milk chocolate fan. The third was a puny scoop of milk chocolate ice-cream pat with oreo crumbles. Its exterior didn’t give clues to what was hidden until I spooned. I wasn’t told and so I thought it was meant to be a surprise. Like the fondant, this delights me though less captivating than the first since it has been sweeter. But anything that comes with Oreo cookies is pleasurable, I thought. These desserts didn’t quite complete my meal, less memorable. So, if I were to encode anything from Salt, it has to be the splendid horizon plus the entrée.
 
Recommended Dish(es):  Fig Tart,Char Grilled corn-fed baby chicken
 
Other Ratings:
Taste
 3  |  
Environment
 4  |  
Service
 3  |  
Clean
 3  |  
Price
 3

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Categories : Spanish | Restaurant | Paella | Fine Dining

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 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.
 
Recommended Dish(es):  Torrija,Croquettes,Lobster Rice
 
Spending per head: Approximately $130(Lunch)

Other Ratings:
Taste
 4  |  
Environment
 5  |  
Service
 5  |  
Clean
 4  |  
Price
 4

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Categories : French | Restaurant | Seafood | Steaks and Grills | Burgers and Sandwiches

For a complete coverage, pls visit:
http://www.epinosh.com/saveur-singapore/

Often, haute cuisine has been highly thought of as highway robbery – fair value estimated for its meticulous preparation and luxurious presentation. Some truth in it, yes. Hardly less exorbitant anywhere, except at Saveur where prices are friendly. Less convincing it may be, as we are taught to believe that lower expenditure equates inferior food quality and mediocre taste. To prove otherwise, Saveur could be one that is worth experimenting.

Saveur – a brainchild of 2 Shatec-trained now-chefs; Joshua Khoo and Dylan Ong – has been well-remembered at Foodstall No.3, Ali Baba Eating House when they first started out. I recalled catching a glimpse of this water-bird mascot while walking past the coffeeshop, and wonder why would anyone opened a French stall in such an exhausted small space? And that was probably one of the reason they could shrink their operating expenses in order to serve up “good cuts with a small price tag”. Motivated by Aston’s business model, the 2 finally anchored at Ali Baba (used to be Aston’s first outlet) - the second after the first shop space failed. Driven by the same vision, the duo managed to earn a stream of regulars who make repeated returns; I guess it was due to the balmy services along with superior food quality, attribute to its infancy success. So the crux is, launch a humble start and outgrew that babyhood to a rewarding journey.

Simple casual but not missing out the con-tempo, the dining area was decked in a non-flashy modish outfit, with mascot, distinctive wall paintings that backdrop the area. Nothing too fanciful as well, the menu was kept to a minimal with 8 entree (starters); 6 Plat Principal (mains) with 3 extra side dishes; 3 desserts plus 1 occasional special.

 
You could begin with a nice bread roll that comes with a butter-spread, barely $2. For as little as $4.90, I received a signature Saveur’s pasta for a decent portion, approximately a size of half the mains – amazing “student/elderly concession” fare. I wouldn’t expect something extravagant for that kind of tag and so I have to agree that this pasta dish is a steal without compromising on its taste. I feel good to be poked at when the chili oil smeared my lips, while chewing the sakura ebi that capped the surface of that angel hair – cooked al dente. I have mistook the lumps of pale-looking minced meat for chicken, it was pork which didn’t taste like one. Still, the pasta dish has passed the mark.

 
The foie gras on the other hand fared slightly inferior. Without any bit of crisp, I couldn’t read the contrast between its exterior and middle segment. I have expected the searing to be slightly obvious on its upper cap, but the whole duck liver turned out having a uniform smooth surface. The piece tasted less robust, unlike a richer version I had at Brasserie Les Saveurs which I think its unfair to make comparison since the latter was made to served the fine-diners. Strips and diced apples were infused with port wine and vanilla pod to pair up the soft and melty organ – good effort but will do more justice if the liver was richer in taste. This well-known delicacy in French cuisine appeared less exceptional on the plate, unable to bring out its luxurious character. Even so, I have to highlight that the liver tasted fresh when I tried, as I have saw review that says it has an awful stench which I find unfortunate.

 
Instead, the least expected Duck Salad captured the most votes. Less interesting but the boring greens were made alive when you nibbled at those duck confit shreds – the salty elements (milder than a traditional duck confit) mingled with a hint of tang from the lemon vinaigrette, coupled with some zesty orange wedge, cherry tomatoes, and a few teeny quail eggs, the composition was made to shine on the whole. I would ditch the delicate foie gras and pick the fresh salad when I revisit, barely $5.90 in exchanged for a $9.90.

The Duck Rillette was passable. Melded together like a pâté, the full-bodied duck paste was smooth and soft which I think is commendable. Served cold in a small jar-sized, everyone was eager to slather some onto the accompanying cracker slices – the aromatic spread makes a good rillette dish.

When comes to choosing the mains, it has to be the usual popular selections in ascending order. The braised short ribs dish is one of them, then the duck confit and followed by the pork belly, fish and the chicken came last. But the tasting outcome didn’t follow suit. The sequence has somewhat changed. My vote was duck confit, pork belly, fish and short ribs, leaving out the chicken as I didn’t had them so I can’t judge.

 
Duck confit – a salt cured piece of duck leg poached in its own fats for up to 10hours, is one of the classic French dish. Saveur served a good portion of it without excessive greasiness, tender but slightly dry in the meat. Well crisped skin without any flabbiness, the magnificent crunch was accompanied by less fibrous shred of duck meat each time – not overly rich or briny. Be ready for the aromatic compound emitted from the limb and get ready for the heap of homemade mashed potato which has been dribbled with orange infuse natural jus in circular fashion, together with some sauté shiitake mushroom, orange segment as an accompaniment. Although less than stellar version, it is still a respectable fried item for the price you pay – $10.90.

 
The pork belly scored a few points lower. Visible fats can be seen on its 4-sided walls with a golden blistered skin capping on top. Layers of fats were lined between each lean section, giving its glossy appearance. Reasonable flavoured without much complexity. The crisp skinned is a bliss but I am in favour of a reduced subcutaneous adipose layer though I know others are charmed by the juicy fats in the meat. The meat portion was modest so get yourself filled with creamy green lentils and runny soft boiled eggs that make up the dish. An overall comforting dish.

 
Quite on par with the pork belly, the Sea Bass was presented in its deep seared exterior, waiting to shine in the crowd. Like a home-cooked, this fish reminds me of my mum’s favourite dish in the kitchen. It is hard to strike a balance between the taste and texture of this ocean species, if you asked. Undercooked, it tastes fishy but once its completely done, the fillet turn out having a dry texture. It is a trade off and I go for the taste instead, in all my dealings. As such, I make do with the overly dried fillet though very fresh. While this was less than fortunate, I get compensated handsomely with a pile of sauté potato. Each dice arrived in a creamy interior and a slightly burnt but nice exterior – moreish.

2 notches lower, I rated the Beef Short Rib critically. Braised in red wine, the meat was faced with resistance when forked through and chewy in the mouth. It didn’t seem that it has been undercooked and far less overcooked, but I failed to recognise the rewarding fork-tenderness short rib meat. Kind enough, the beef jus was less greasy, balanced and rich in taste. They had been a bit harsh on the salt causing the button mushrooms and diced carrots to become acrid. But the potato au gratin stood out from the rest. Served in a teeny casserole, it wows with a light crust and each potato layers taste so rich and buttery! Surely, a simple and hearty side dish that compliments the beef.

 
Lethal moment took place in the sweet intoxication outbreak. Appraised in order, the Pistachio Panna Cotta outshone its peer. Sheer sweet but not cloying, the green curd was made both creamier and nutty. Almost clad in pistachio natural green, the dazzling hue was made visible with a bit of colouring. The rich mouthfeel was straightforward and made more pleasant with a faint vanilla scent in between, less of any heaviness feel.

 
Day’s-Special, a section in the menu that you must be watchful of. Today, I tried the playful construction put together by the dessert team. Couldn’t wait to demystify the content, C siting next to me was eager to scoop away the honeyed milk cloud (foam) that veiled the constituent. Upon successful invasion, we saw a mixture of brownish hued ice cream, halved cherries and a pool of shattered crumbs. Interestingly, we found popping candies within the mass and C could hear the explosive sound trapped in my mouth. So amusing! The cherries were instilled in kirsch and that coarse sandy structure was some peanut butter load. Every mouthful was filled with melting cookie dough ice cream along with a bit of tart and sweet, milky & cracking, the formula was hard to break but we managed to unriddle it! I was in great awe of this naughty treats. Try looking out for it when you visit.

Truly zesty – Texture of Citrus is your pick, if you adore the distinctive tang flavour of the blood orange which was made into a gelatin and served with orange granité which I find it appealing especially the fine crystalline texture. The crunch from the crushed feuilletine adds depth to the kicking mass composed by some tiny bits of lemon zest, freeze-dried pineapple and citrus segments.

Slightly expensive with a dollar more, the Chocolate & Hazelnut reminds me of the one I had at Covelli Italian Bistro & Wine Bar but a beet version. A creamy and far from sticky mousse, less intense chocolate flavour and dominated by its candied taste. Made using milk chocolate, the piece is then decked in sourish freeze-dried raspberry bits to average out the overly sweet nature; together with the crushed hazelnuts for some bites, roasted rice puffs, chocolate tuile & praline to complete the beautiful ensemble. Enjoy the moment of visual spell before you start to deconstruct the charismatic art piece. The meal ended with mixed conclusion, neither bad nor extraordinary. Nevertheless, it is worth spending if you have a small budget for a French dining, very decent.

As the business slowly expand from a singly shop space to doubling up at next door, Joshua and his partner has plan for a second outlet in the Eastern part of Singapore for 2013. Most notably, the duo envisioned to grow their business within the social enterprise context while keeping their mantra to bring the affordable French fare to the masses.

Thanks to Estelle for the invite and Joshua for hosting the private session.
 
Recommended Dish(es):  Pistachio Panna Cotta
 
Other Ratings:
Taste
 3  |  
Environment
 3  |  
Service
 3  |  
Clean
 3  |  
Price
 3

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Categories : French | Hotel | High Tea | Brunch

For a complete review, please visit: http://www.epinosh.com/brasserie-les-saveurs-reload-singapore/ chopstick

I have reviewed a few times since and yes, they are consistent with top-notch service - almost unbeatable. Let me share with you their dinner menu which I think it has been less covered here.

 
All my meal attempts at Brasserie Les Saveurs were pleasant – nothing screwed up – but not utterly out of this world. Believe it or not, this is the only restaurant proved to be a cut above the rest in the 6-star rated tavern, with Yan Ting being the runner up. But it makes me wonder what infallible strategies the business have employed to make it sustainable in the long run when I see a fading crowd, the dining room barely filled with 15 guests on a Saturday evening. Strong bottom line or just keeping afloat, either way, it should least worry me, as long as they still served me quality food with exceptional service. Yes, their Maître d‘ is expecting my arrival and receives me cordially.

 
I was here for a round of dinner, a birthday celebration sort with a group. The idea of sitting right in front of the Live band sounds groovy but turned out ill-considered. I will relate why as it goes along.

 
The opening ceremony wasn’t at full blast but one that’s solemn. Arrived in pairs, the wait staff sent messages from the Chef of Cuisine – Alexandre Lozachmeur, who aims to amuse us and that was why it has been called the “Amuse Bouche“. I didn’t need this to understand his culinary intention, obviously this is French classics with a modern touch. Lovely duck confit, slowed cooked to yield a tender (not meltingly) texture and then meticulously tear into humble strips to feed the guests. Sits atop a bed of lentils evenly dressed in light vinaigrette, the duck meat shines in the dark and becomes a bit more stimulating with chives decor.

 
Well, the messengers have left us quite a while, giving us room to handle the mouth amuser and avoid eavesdropping behind the partition. But I know we were been observed from a distance, that was how they were described as “discreet & attentive”! I hope our laughter didn’t radiate the whole dining room and thanks to the Live music, our serious conversation turned into a few moments of chuckle, then ventured into some senseless jokes when we interpret each other wrongly – because we were muffling away as the band plays in the background. So, my end-of-day conclusion was right – I made a bad judgement, I chose the wrong table but it was fun, anyway. We turned silent when we noticed the messengers were back in the hall. Marching towards us, this time, they delivered the Terrine de Foie Gras.

Being popular and well-liked, this duck foie gras came to me in a terrine form. I took a few twinkles before slather a part of it on my brioche toast. Undeniably good, very rich and buttery. I am not a fan of this “fat-liver” species, as I find the force-feeding breeding technique disturbing and so I could only consumed a portion of it. I know most people cannot resist its delicate taste and although this is a duck version, it was less gamey and melting, not losing its shine when placed side by side with those goose cousins. The braised figs are not to be missed. They were cushy, naturally sweet with a sharp sourish note fathered by the balsamic vinegar decked within the salad, very refreshing.

 
Then the soup arrived. It seems the chef is getting a little impatient, sending us his new message more quickly by now. Never mind about the pace, I could stop them when appropriate. Watching them drowning the pancetta in my plate with that creamy Chestnut Veloute was so tantalizing. The engagement was rhythmic with chestnut bits, then bacon fragments, followed by the smooth and velvety chestnut creme whirling in my mouth – sensational. I have always loved the veloute here, either the pumpkins or spinach, they were all good. The volume was kept reasonable, hence it wouldn’t weigh you down. But some in my group did find it slightly too creamy, so its up to one’s tolerance.

 
This braised short rib is prime! Every one agreed that this is the key catalyst to the night’s event. Unbelievably dissolved in the mouth, I have changed my mind to like this over the Coq au vin at db Bistro (I know its a different breed but the french classic way). The beef burgundy at Antoinette was considered good by the group until they were greeted by this esteemed Plat de Côte. The well-marbled beef cut has been braised in red wine, producing an ultra-tender; barely visible texture that rewards me with mouthful of rich winery flavour. The potato purée smeared in part with tapenade sauce was buttery and smooth, not too complex but very heart-warming. The modern beef cube was truly a refined piece, I was completed sold.

 

 
At last, the chef has send us his love note. His 2-piece poetry appears romantic and impressive. The Hazenut ice-cream was chocolatey, not overly sweet though I’d prefer some good bitter ones. It’s tactical and trying hard to pair up the two, but none was psychoactive. Not entirely weak, at least that slab of milk chocolate mass was worth remembering for its caramel taste highlighted with a hint of salt that average out the otherwise cloying feel. And the lusty segment was gently carpeted by a praline sable which was made sandy and mimics the taste of a shortbread but faint. This masterpiece was striving hard to win me over but I was not attracted by it, sadly. Not complaining but this Chocolat au Lait et Noisettes was anemic among the rest.
 
Other Ratings:
Taste
 4  |  
Environment
 5  |  
Service
 5  |  
Clean
 5  |  
Price
 4

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Categories : Japanese

Flavouring aside, perhaps one has a greater desire for a tantalising texture in pursuit of attaining an exceptional meal experience. Any good piece of meat is capable of cropping up a challenging time, from the moment of selection, preparation to cooking. But all things cannot be achieved without a sophisticated rearing process in the case of swine production, especially when the legendary Iberian pig becomes the spotlight and well sought after by the culinary kitchen. If there are 2 things I should encode in my memory for 2012, it will be “Tapas” and “Iberico pork”. The two are often spotted on the dance floor, if not seen on the stove top. Almost synonymous, they are nearly everywhere you see in the dining room.

 

 
You probably have sank your teeth upteem times, tearing the meat effortlessly that follows by a lardy smooth melty sensation in the mouth with this prized meat - bathed in hot oil. While others had them at some popular Japanese eateries, I tried mine at Tonkichi – a Tonkatsu specialty chain – under the Pokka Food Corp.

 

 
In the month of December, the breaded Iberico tenderloin makes it to the menu for the first time –
[VDO:7]
. Priced at $32, I received 3 fillet cuts, each half the size of my palm. Given a choice of hire (tenderloin) and rōsu (loin) cut, I often opt for the former as it came with lesser amount of fats and most delicate. In fact, the meat runs along the central spine of the pig, with the loin muscle making a larger part for locomotion and a much smaller segment merely for posture then becomes less fibrous – tenderloin, found near the end of this loin. Make your choice over hire or rōsu, either part of this Iberian pig will serve alongside with some refillable shredded cabbage & rice, tsukemono (pickles), chawanmushi, miso and fruits.

 

 

 
I fought hard to resist its buttery texture, these golden crisp fillets weren’t floury. I am always amazed by the Japanese batter, so well formulated that it shatters every time. Aren’t you tempted by the craggy exterior when confronted? I succumbed to this swine tyrant uncontrollably, too weak to defend. Although the crumbs can be edgy and caused some discomfort when met with parts of my soft oral linings, the moisture kept in the fillet under the crisp sheath soothed the pricks I had. What makes it marvellous was the less greasy and ultra-tender composition. This acorn-fed Spanish black pork is definitely worth trying. The additional 10bucks is the price to pay for the premium specimen, 50% for that regular hire katsu set going for $20.90. Be sure to dabble the meat in Worcestershire sauce, better yet, coat them in the powdered sesame seeds you crushed earlier on. The caramelised condiment adds a fruity punch to the meat. Unless you wanted more heat, the yellow karashi (Japanese mustard-paste) will be helpful. For simplicity, squeeze the lemon wedge for that extra zest and to fuse any additional oily secretion – if any – but wasn’t present in my case.

I guess the meat is the only item I have greatly enjoyed, other than the good mannered service and a timber wood layout. Although I questioned on the quality of the rice which was mushy, the worst being the fruits – watermelon – all time syrupy in its unnatural form.
 
Recommended Dish(es):  Iberico Pork Hire/Rōsu Katsu Set
 
Spending per head: Approximately $32(Dinner)

Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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