La Ventana (已結業)

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登普西路

$31 - $50

西班牙菜

Crispy Suckling Pig

3 已推介

$38

Chubby Botak Koala

等級4

176

La Ventana by Chef Charles Gaig, is the first expansion to Asia by Michelin Star Chef Charles Gaig. Open in June 2015, La Ventana ('LV') set to resurrect traditional Catalan recipes, bringing a taste of home to Catalans overseas and also introducing to the multicultural population in Singapore an authentic and long standing taste of Catalan. LV Singapore concept will be tapas-centric restaurant featuring his famous take on classic Catalan market fare. The duo entrusted to maintain the stringent

LV Singapore concept will be tapas-centric restaurant featuring his famous take on classic Catalan market fare. The duo entrusted to maintain the stringent standard required by Chef Gaig are Chef Gaig's daughter Miss Nuria Gibert who is the LV's restaurant manager and Chef Eduard Castellarnau who has worked for Chef Gaig for more than 10 years at Restaurant Gaig in Barcelona.

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Set in the beautiful and lush greenery of Dempsey Hill, LV has indoor and outdoor seating arrangement. Up to 40 pax indoor, 60 pax outdoor and 10 pax at the bar. There is also an private section at the back where you can cater for small function.

Our tasting menu is a combination of “GRAN ÀPAT” tasting menu with the signature dishes recommended by our host for the night. While waiting for the kitchen to prepare the meal, we nibble on baguette with olive oil.

Catalan Baguette with Olive Oil

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Oyster “Escabeche” (mild pickled Gillardeau oysters with baby vegetables and herbs) and Jamón Ibérico “de Bellota” (100% acorn fed Ibérico ham on Catalan crystal bread with tomato). The oyster is fresh, juicy and mild. The baby vegetables provided the contrasting texture to the dish, and a good teaser to for the next to come.

Jamón Ibérico is one of my perennial favourite ham. The reddish colour of the ham was so inviting. Although it was cured for more than 36 months, the texture of the ham is still succulent and melts in your mouth. It has the right saltiness and nicely complemented with tomato and crispy chewy Catalan crystal bread.

Jamón Ibérico “de Bellota”

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Lobster “Coca” (fresh lobster meat on fine puff pastry with eggplant purée and roasted capsicums). A nice presentation especially alternating between eggplant and sliced roasted capsicums. Unfortunately the taste of the lobster is cover by the accentuated roasted capsicums flavour.

Roasted Octopus (slow roasted octopus with infused potatoes and Spanish smoked paprika). The octopus was slow-cooked and served in square form like Chinese version of pig jelly. The octopus is tender and succulent, however there is a subtle hint of fishiness in the octopus.

“Canelón” since 1869 (traditional cannelloni stuffed with foie gras, beef, pork and truffle cream. This is a traditional dish that enjoyed during Christmas by family in Catalan region. The cannelloni stuffed with foie gras, pork and beef. It is smooth, creamy and the truffle cream is just superb in binding all the ingredients together. Following its name, this dish was perfected in Chef Gaig family since 1869, and for four generation they have been doing in the same way. Yum Yum!!

Black Cod & “Samfaina” (slow cooked black cod with Catalan style vegetable ragout). The buttery black cod texture just melts in your mouth. The vegetables ragout provided the acidity to fattiness in the cod fish.

Black Cod & “Samfaina”

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Pigeon “Paella” (carnaroli rice with porcini mushroom and pigeon). Yes, Pigeon. You see it correctly. Combining the Pigeon from France with traditional Catalan dish. The rice with mushroom are boiled using pigeon broth. It is robust and smoky at the same time. Meanwhile, the delicate pigeon are cooked separately. The pinkish breast meat tasted like medium rare wagyu fillet mignon. Definitely a must try dish. This dish is part of ala-carte menu instead of tasting menu.

Pigeon Paella - My 1st portion with Pigeon breast meat

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Crispy Suckling Pig (boneless suckling pig with strawberry salad). A melts in your mouth pork, with crispy paper thin skin is simply delicious. Porkgasm!! I was hoping for a bigger serving,but to no avail. The balsamic coated strawberry provided a good palate cleanser for me. Available in Tapas tasting menu but not in Gran Àpat. However you can order this in ala-carte.

The finale is Catalan “Crème Brûlée” (espuma, ice cream toffee). This dessert is just light and melts in your mouth. It has sweet, tangy and a nice toffee flavour. Like digging into whipped cream hunting for the custard below. Due to the shape of the glass, it will be better if they give a sundae spoon instead of dessert spoon.

To accompany your dinner here, don't forget to try their Sangria or Catalan Wine.

Overall, I truly enjoy the Catalan cuisine served in La Ventana. You can see the efforts and execution that the chefs put in each dishes using the best and freshest ingredients available. My picks for the meal is the Jamón Ibérico “de Bellota”, Crispy Suckling Pig and Pigeon “Paella”. What will be your pick? Aclamacions!! Cheers!!

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Thank you very much for La Ventana Team and H3 Cube Team for the tasting invitation.

[MEDIA INVITE] For the complete review, click here:
http://www.chubbybotakkoala.com/2015/08/la-ventana.html

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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RunningMan

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Full La Ventana review here: http://ivanteh-runningman.blogspot.sg/2015/07/la-ventana-tasting-session.htmlOpened in June 2015, the first thing I learnt about La Ventana is that it's distinctly Catalan cuisine, not Spanish cuisine. This distinction is important, because chef and the staff all hail from the Catalonia region, and they consider themselves an independent country.Ambience at La Ventana is quaint and cozy, like a country style home. This intimate 80-seater (plus) restaurant is set with

Full La Ventana review here: http://ivanteh-runningman.blogspot.sg/2015/07/la-ventana-tasting-session.html

Opened in June 2015, the first thing I learnt about La Ventana is that it's distinctly Catalan cuisine, not Spanish cuisine. This distinction is important, because chef and the staff all hail from the Catalonia region, and they consider themselves an independent country.

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Ambience at La Ventana is quaint and cozy, like a country style home. This intimate 80-seater (plus) restaurant is set within the lush greenery of Dempsey Hill, styled to resemble the Barcelona countryside. The comfortable, modern wooden and rattan furniture, bespoke decor of wine bottles and handcrafted Catalonia art plates, classical background music from Spain, and nautical colours of blue-green / turquoise, white, wood, and navy, is welcoming with a suitable atmosphere for long, slow meals.

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Service at La Ventana is personalised, efficient, and professional, as befits a fine dining restaurant. The kitchen team mostly hails from Barcelona and the Catalonia region, while the front of house staff hail from throughout Spain, or Singapore. No problems conversing in English or Spanish. There is an old-world, elegant sophistication to the service, staff will serve all the ladies first, followed by the gentlemen, then briefly introduce each dish and its history. Very knowledgable, I'm impressed. They also come around regularly to check on the progress of your meal, offer more drinks, or proactively enquire if they can clear empty / dirty plates.

Red Wine - Tempranillo - Matsu El Picaro 2014

Food at La Ventana is authentic Catalonia cuisine. Michelin-starred Chef Carles Gaig, of the famed Barcelona family restaurant Taberna d’en Gaig (which his family established in 1869), set up La Ventana, which is managed by his daughter Nuria Gibert, and her husband Chef Eduard Castellarnau. Dishes are known to engage the senses; with colouful, intricate plating and presentation, aromatic fragrances of herbs and spices, textures which are perfectly executed and compliment, and tastes which are bold, full of flavour. Tapas portions are suitably small, while main course portions are large and could be shared. Prices reflect the high-end, fine dining status of La Ventana, budget about SGD $85 or more per person, for a meal here.

The Canelon Since 1869 (SGD $12) was the 1st dish ever created by chef's family, over 4 generations ago, when they first established their restaurant. Featuring a traditional cannelloni (a baked cylindrical pasta covered in sauce), stuffed with foie gras, minced beef, minced pork, and soaked in truffle cream, the dish is savoury, meaty, creamy, luxurious, full of flavour, and utterly decadent. Simple, straight forward, clean plating, but rather messy to eat. The Canelon Since 1869 is chef's proudest dish, a true family legacy, and the dish he will first ask you about (if you order it). One of the signature dishes of La Ventana. While it wasn't our favourite dish, we all agreed that it's very good. Worth ordering!

I loved the Crispy Suckling Pig (SGD $38)! Featuring a large boneless slab of suckling pig, with tender and moist pork meat that isn't gamey in taste! Topped with a thin, crisp, savoury skin, which cracks beautifully. A tart, sour sweet strawberry salad is served alongside, and the sharpness of the vinaigrette pairs well with the savoury sweetness of the pork. Plating is clean and modern, with the square design offset by the gravy swoosh, and the diagonal plating of ingredients. The pork skin has a thin layer of fat, which is easily removed if you don't want it. Absolutely loved this dish, which left me wanting more! Highly recommended!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2015-07-21

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1 分鐘 (堂食)

人均消費

$85 (晚餐)

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TheArcticStar

等級4

606

La Ventana finally comes to Asia, well, Singapore, specifically. This esteemed Spanish restaurant by Michelin-starred Chef Carles Gaig, who came from a family of generations of cooks since 1869. Because of Carles' desire to preserve the family tradition of good Catalonian cooking, we now have the (immense) pleasure of indulging in authentic Catalonian dishes here at La Ventana Singapore.The Lobster "Coca" (SGD$19.80) stole its way into my heart with 3 generous pieces of springy, sweet-fleshed lo

The Lobster "Coca" (SGD$19.80) stole its way into my heart with 3 generous pieces of springy, sweet-fleshed lobster placed delicately on puff pastry, lined with stripes of eggplant purée and roasted capsicums. It looked like a piece of art; and the contrasting flavours complemented each other well.

Following that, the Roasted Octopus (SGD$38.00 usually, as a main course, served with infused potatoes and Spanish smoked Paprika). In all my years of eating octopus and loving its chewy flesh, never have I imagined that octopus could be this tender and soft in texture before! The flesh here is akin to suede - smooth, but not utterly, and had the bounciness of huge Hokkaido scallops; amongst the tangy flavours, the spiciness of Paprikas stood out marvelously. I would definitely order this again when I return.

Next, the signature “Canelón” since 1869 (SGD$12.00) - traditional cannelloni (pasta) stuffed with foie gras, beef, pork and truffle cream. If the ingredients sound overwhelming, consisting of so many different types of meat into one - fret not. The meat filling is utterly palatable and succulent, disintegrating beautifully in the mouth easily, filling the palate with a delicious pulp of meat and sapid truffle aroma. It doesn't take a rocket scientist to figure out why this is the star of the menu for years.

The Crispy Suckling Pig (SGD$38.00) with strawberry salad lives up to its name clearly. Upon contact with the teeth, the crackling skin crumbles to tender boneless pork; surprisingly delicate and well-moistened in texture. The savoury flavour was countered playfully by the slightly-tarty strawberry salad, adding a refreshing touch. The five senses screamed for more, so I know this would be something I'd return for as well.

Another palate pleaser was served next - Pigeon Paella (SGD$38.00) - carnaroli rice with Porcini mushrooms and pigeon. As paella goes, this dish had a heavier flavour (mushrooms, in this case); yet unlike the usual paella I've tasted, this rice pasta dish was well-moistened; the rice not as distinctively grainy, creating a smooth texture. The French pigeon comprised both the "drumstick" portion - grilled to a smokey deliciousness; while the "breast" portions were almost half-cooked, being reddish in hue, and incredibly tender, bouncy in texture. This is a must-have, because of its scrumptiousness, and because it is a unique dish probably not found elsewhere.

The Catalan "Crème Brûlée" (SGD$18.00) held its own very well, nothing like the conventional creme brulee with its break-through caramel layer. This beautiful dessert is made from scratch, from the melty espuma to the toffee ice-cream to the lemon caramel at the base. The result was a fluffy delight bringing out the best of caramel's sweetness against citrusy tones; every bite was light, tantalising, and refreshing - the perfect finalé to a wonderful dinner.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/07/invited-tasting-dinner-at-la-ventana.html

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$100 (晚餐)

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