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電話號碼
6604 7050
開飯介紹
Ola Cocina del Mar結合了開放廚房和酒吧的概念,讓食客可以在廚師們烹飪美食的時候和他們互動。不管是跟朋友在吧檯享用西班牙小吃和Sangria甜酒,或是在普通座位享用商務午餐,您總能期待一份以市面上最新鮮和優質的海鮮和食材所烹製的傳統西班牙料理。 繼續閱讀
營業時間
今日營業
11:30 - 14:00
18:00 - 22:00
星期一至五
11:30 - 14:00
18:00 - 22:00
星期六
18:00 - 22:00
星期日
全日休息
其他資料
網上訂座
團體聚會
酒精飲料
訂座 詳細介紹
前往餐廳網站
http://www.olarestaurant.sg
有關獎賞計劃
招牌菜
Ola's Roasted Suckling Pig Ola's Tomato Gazpacho and Spanish Black Rice with Baby Calamari a la plancha Paella “Mary Muntanya”
食評 (2)
等級4 2016-03-10
111 瀏覽
Pictures are at http://thehungrybunnie.blogspot.sg/2015/08/ola-cocina-del-mar.htmlThe cosy restaurant, innocuously tucked away at the commercial hub that is MBFC, has been surreptitiously churning out Spanish cuisine with a Peruvian inclination. It's totally underrated, and flies so low under the radar, that it was 3 years before I learned of its illustrious lineage: Ola's head chef was the executive chef of the short-lived celebrity restaurant Santi at MBS.Dinner-time will find the restaurant a lot more chilled and tranquil, compared to the frenzied boisterousness of the lunchtime crowd. I much prefer dinners here; there's a languorous ambience perfect for savouring OLA's exquisite tapas. Service is also a lot more intimate and attentive.We had:1) 36-months aged Jamon Iberico '5J' ($48): sublime fatty salty ribbons of cured pork shoulder sided by catalan toasts and fresh tomato puree. Pricey, but sublime nonetheless.2) Burrata with Pesto ($35) with heirloom tomatoes, edamame, and crispy jamon curls: an off-menu special that was a fantastic recommendation by the affable manager. Incredibly balanced in terms of flavour and texture, this is a must-try if ever it's in season.3) Gambas ($25) - of fresh sweet prawns swimming in a medley of roasted garlic oil, dried chilli, and espelette pepper: heady and aromatic. Dish with the complimentary crusty bread, great fodder for the robustly flavoured oil.4) Pulpo ($26): Spanish octopus grilled to a luscious and smoky finish, and complemented by a nutty lentil sauce, and lightly spiced romesco vinaigrette. I'm not a fan of octopus (the tentacles scare me), but even I was blown away by this.5) Conchas a la Parmesana ($35): a duo of plump Hokkaido scallops baked to a succulent caramelization, was set atop parmesan grains, and a creamy lime and brandy aioli. Decent, but not outstanding.6) Fiduea con Secreto Iberico y Setas ($45): loved the flavourful noodle paella dish loaded with organic oyster mushrooms and grilled iberico pork, even if my galfriend found its sweet undertones disconcerting.7) Ceviche ($25): only lackluster dish where the potent taste of the wild seabass overwhelmed the delicate flavours of the lime, chilli, and onion marinade 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
I always thought suckling pig was a Chinese cuisine dish, who would have thought the Spanish have their version of it too? It was very different yet SO GOOD! The skin was thin and crispy with none of usual layer of fat under the it. The meat was so tender and tasted heavenly...like I died and gone to pork heaven. Hahaha! Another dish that I thought was fantastic was the Octopus dish. I don't know how they did it, but it tasted like no octopus I had ever tried before! It tasted almost...meaty, like if I closed my eyes I could have imagined myself eating a sausage. But it was good. These two dishes are definitely must-tries! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)