我的西班牙小地方在船上打开
My Little Spanish Place已经在镇上建立了第二个家庭风格的空间。西班牙食品爱好者现在位于沿着船码头河滨的保护店房屋的地面,现在可以品尝到CBD中心的西班牙“梅森”餐饮。
凭借其在水域的新位置,我的《我的小西班牙》厨师二人组,厨师玛丽亚·塞维利亚诺(Maria Sevillano)和爱德华·埃塞罗(Edward Esmero)自然地看着巴利阿里群岛 - 一个由4个岛屿组成的群岛,这是一个著名的俱乐部俱乐部目的地伊比萨(Ibiza),马略卡岛,米诺卡(Marota),米诺卡(Minorca),米诺卡(Minorca)和Formentera。全新的菜单提供灵感来自以前未探索的新区域的启发。
We started our dinner with a quick demonstration of Spanish Ham craving by Chef Maria Sevillano. Ranging from 48 months Guijuelo or Iberico Bellota from Joselito ($25/25g), 36 months Jabugo or Iberico Bellota from 5J ($21/25g), 30 months Jabugo or Iberico Bellota from Sierra Mayor ($16/25g), 24 months Salamanca or Iberico from Laudes ($12), to 18 months La Alberca or Serrano from Fermin ($7/25g).
The Balearic Islands have always been an intrigue for the Spanish. Even though it is part of Spain, this is an area that has been conquered by different kingdoms and countries. To pay homage to the lesser-known pantry of the Balearic Islands, the team embarked on the Tabla de Salchichas Artesanales (Handmade Sausage Platter, $21).
Comprising of 3 parts – the Butifarra and Morcilla sausages as well as the Sobrasada terrine, the Butifarra and Sobrasada is handcrafted in small batches each week. A Balearic staple, the Butifarra is made from minced pork and an assortment of spices and sherry vinegar, and was traditionally prepared as part of the festive rites in Majorca to mark the coming of the autumn and spring seasons.
Sobrasada在“ Tarrina”(Terrine)版本中供应到原始的,固化的香肠。用猪肉脂肪,辣椒粉和盐制成,当散布在烤面包上时,最好享受。Bob体育官网
Mojo调味料是加那利群岛的签名,也在手工制作的香肠盘中留下了痕迹。它们被昵称为“金丝雀群岛的香蒜酱”,由橄榄油,盐,水,胡椒,大蒜,辣椒粉和香料(例如茴香和香菜)制成。Mojo Rojo和Picon是由辣椒粉,橄榄油,小茴香种子和红辣椒制成的不同水平的辣味的红色调味料,而Mojo Verde是由香菜,香菜,大蒜,辣椒,辣椒,雪莉醋和橄榄油制成的绿色酱汁。
据说最初是由隔夜面包屑制成的田园菜,据说是由牧羊人和拉曼查地区制成的,据说Migas(每份8美元Bob体育官网)在厨师最终高兴之前经过了许多精炼。制作自制的面包丁,香肠,西红柿,辣椒和上面放着半煮的鸡蛋,听起来不像您会去餐厅的任何东西。但是,只有当您享受一道准备充裕的Migas菜时,您才意识到这种家常家庭菜才能吃得好。
烤新鲜的章鱼腿Pulpo de la Casa($ 36/100克)是一个亮点。用皮肤顿,海盐和橄榄油调味,然后搭配红色和绿胡椒泥。它具有质地和风味的惊人组合。我惊讶的是,肉是如此柔软和甜,只有一丝咀嚼感。
Another highlight is the Secreto Iberico ($28), the butcher’s cut (between the shoulder blade and loin) of Iberico pork, which is first marinated with thyme and garlic, then served with grilled piquillo pepper and Patata Fritas. The hearty slices of Iberico pork are fatty and smooth, how not to love them?
While the flagship My Little Spanish Place restaurant in Bukit Timah is celebrated for its paella, the chefs have introduced the Fideuà Verde ($38 for small, $66 for large) – a similar dish to paella that uses short noodles instead of Bomba rice. The short noodles are cooked in concentrated homemade prawn stock until it achieves a crispy layer of soccarat at the bottom of the pan. Although the fideuà is a common dish in Spain, the chefs have created a Spinach-based paste and mixed it into the Fideuà for a unique green shade. I actually find this insanely delicious with perfectly cooked shellfish and the charred noodles at the bottom add a contrasting texture.
对于甜点,厨师包括西班牙混合葡萄酒和食物的传统。Leche Merengada Con PX($ 12)是家用的蛋白甜饼冰淇淋,上面涂有Serrano Jamon Bits,并配以甜蜜的Pedro Ximenez Sherry Dessert葡萄酒,然后将其倒在冰淇淋上。由于阴霾仍在这里,它可能会变得非常温暖和潮湿,这是一个完美的借口,让他们的白色和红色的桑格里亚斯(Sangrias)陷入困境。
My Little Spanish Place @ Boat Quay
地址:54 Boat Quay,新加坡049843
电话:6532 0665
网站:www.mylittlespanishplace.com.sg