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2015-03-12
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I was very fortunate to be invited to dinner at My Little Spanish Place by OpenRice. It was an exquisite, educational experience for me. This is the only place I know of in Singapore for genuine, fine Spanish cuisine.Our first dish was jamón with cheese and olives. We had finely cut slivers of two kinds of jamón: jamón ibérico (from the special breed of a black, ibérico pig) and jamón from a white pig. Neither was anything like regular deli ham. The colour, for one, was different: the jamón ibér
Our first dish was jamón with cheese and olives. We had finely cut slivers of two kinds of jamón: jamón ibérico (from the special breed of a black, ibérico pig) and jamón from a white pig. Neither was anything like regular deli ham. The colour, for one, was different: the jamón ibérico, in particular, was a lightly glistening, deep pinkish purple, with fine whitish veins. The taste: delicate, multifaceted, unique. And very tender. The fat is light on the tongue: it melts in your mouth, which indicates it is mainly healthy monounsaturated fat. A delicious gem! The rare and prized jamón ibérico is a must-have if you're here.
You can view legs of ham hanging in the kitchen. Choose from various types of ham, from different breeds of pigs and regions, and the chef cuts it off for you. He also makes roast pork much like char siew in Chinese cuisine, with a crusty skin. It must be ordered at least 2 days in advance.
Our second dish was croquettas - lightly fried jamon-stuffed creamy croquettes, served with garlic mayonnaise sauce. I loved these: the crisp tender crust - no greasiness - is made of flour and milk, not water. It was the perfect foil to the rich smooth filling, which does double duty to complement the intense and complex flavours of the jamon.
Our third dish was Gambas al Ajillo (prawns in garlic olive oil). A traditional house favourite, this is shrimp cooked in olive oil with garlic and chili pepper and served with slices of French loaf. A nice transition to ocean freshness and sweetness, played off by the contrasting pungent and aromatic flavours of the accompanying ingredients.
Next was my favourite: Champiñones de horns (Garlic Mushrooms), which are tender black mushroom stacks topped with shrimp, richly flavored in garlic and olive oil, and served piping hot in sherry vinegar. The mushrooms were oozing with their natural juice, having been grilled on high heat. Another excellent choice of a simple yet naturally tasty dish, prepared in a way that accentuates the natural flavour of the main ingredient.
Then came the tortilla which was a potato omelette, made of potato slices cooked in 6 egg and then when firm, sliced into rectangular pieces that look like nonya tapioca cake, and served prettily on little wooden sticks. It is not on the restaurant's extensive menu but I think it should be. It had a slightly firm custard texture with a thin browned skin on top. The chewy potato and the soft egg textures were an interesting combination. A mild and pleasant tasting intermission after those successive bursts of voluptuous, umami flavours and before our final savoury dish.
We had two kinds of paella: Paella da la Casa (white) and Arroz Negra (black rice). I enjoyed both very much, but preferred the amazing looking squid ink infused paella.
The Paella de la Casa is the restaurant's House Paella. It is is a full-flavored recipe made with special ingredients including black mussels, chorizo, prawns, and chicken. The Arroz Negra (Black Ink Paella, literally ‘black rice’), is flavored with a black squid ink broth and contains prawns and squid and served with a side of alioli. Both were absolutely delicious and deeply satisfying. The rice was plump and its full flavour set off the freshness of the seafood ingredients.
Finally, came the dessert platter, consisting of
1) Tarta de Chocolate (Chocolate Tart): A triple layer of crumbly crust, a truffle-like interior, and a shiny glaze, served with the restaurant's homemade strawberry ice-cream, which was more like sherbet and tasted homemade - i.e., natural, light, and made with real strawberries. Perfect accompaniment to the opulent chocolate.
These out-of-the-world chocolate tarts are fortunately available for takeout.
Jamon ibérico
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Croquetas
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Gambas al Ajillo
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Chamipnones de horns
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Tortilla (potato and egg omelette cakes)
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Paella de la Casa
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Black ink paella (Arroz Negra)
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Tarta de chocolate
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Tarta de chcolate
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Homemade strawberry ice cream
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Churros con chocolate
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My dessert platter
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2) Churros con Chocolate: A star-shaped dough pastry sprinkled with cinnamon sugar and served with warm chocolate. The churro was very good: crispy on the outside and light and soft inside. A perfect tantalizing concoction of textures when dipped in the chocolate.
This culinary experience of gorgeous flavours is fittingly accompanied by cold, refreshing fruity sangria. My Little Spanish Place is a cosy, warm place. Its interiors are elegant yet homely and comfortable. It is ideal for an intimate or a family or communal meal. Dining in Spanish culture is a shared affair, very much like in our culture. And this is the perfect place and menu for that. I would love to revisit and continue exploring the very best of Spain's rich and varied cuisine, which My Little Spanish Place offers.
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