UNA @ The Alkaff Mansion - New Menu Introducing Spain’s Finest Rubia Gallega Beef

UNA at The Alkaff Mansion celebrates its 10th anniversary with a new menu co-conceptualised by Chef Diego Grimberg, Culinary Advisor and Head Chef of the Michelin-starred Hofmann Restaurant in Spain, and Chef Tom Kung, UNA's Executive Chef. A key highlight of this menu is the revamped selection of Asado grilled meats, with UNA being the first restaurant in Singapore to introduce Spain's prized Rubia Gallega beef.

Cinco Jotas “5J” Jamon Iberico 4/5

Pan Con Tomate 3/5

The menu still offers the restaurant's signature tapas, including the renowned Cinco Jotas "5J" Jamon Iberico ($46), made from Spain's finest 48-month acorn-fed 5J Iberico pork. It pairs beautifully with the crisp Toasted Crystal Bread, Pan Con Tomate ($7/2 pcs; $12/4 pcs), served with fresh tomato purée.

Gazpachuelo De Gambas Roja 3/5

The Gazpachuelo De Gambas Roja features Red Prawn Tartare, which has a delightful mouthfeel with creaminess from the avocado. The cherry slices atop punctuated the tartare with welcoming sweet-tart notes. While the gazpacho was rich in crustacean flavour, I personally prefer the original non-meat version.

Pulpo a La Parrilla 4/5

The Pulpo a La Parrilla ($36) presents a smoky grilled octopus, artfully paired with baby potatoes and purple vitelotte potato and complemented by red pepper and cilantro sauce.

Mariscos Paella 4.5/5

For the main course, we tried the Mariscos Paella ($62/$82), which impressed me with its robust umami flavour, packed with red sea prawns, fresh clams, and black mussels. The dish had a generous amount of soccarat, adding a smoky flavour and extra bite. A squeeze of lemon juice would have elevated the dish even further.

Rubia Galicia Gold 4.8/5

The Asado grilling technique, deeply rooted in Spanish culinary tradition, infuses meats with a charcoal fragrance, enhancing their natural flavours. The star of the menu is the Rubia Galicia Gold - Costillas A La Parrilla ($138), a prime rib served with fricando sauce, pumpkin purée, and oyster mushrooms. Known for its exceptional flavour and marbling, the Rubia Galicia Gold's slow grilling over an open fire renders its fat into a tantalising smoky crust, contrasting with its succulent texture and releasing robust flavours.

Asado Moralejo Lamb 5/5

Alongside the Rubia Gallega beef, the menu features other premium meats, such as the newly approved milk-fed Moralejo Lamb in Singapore, also prepared with the Asado grill method. The Asado Moralejo Lamb ($46) with Cauliflower was incredibly tender and flavorful, with minimal gaminess, perfectly complemented by the buttery and creamy cauliflower purée.

Crèma Catalana 2.5/5

Turrón de Almendras 2.8/5

For dessert, the Crèma Catalana ($16), a Spanish crème brûlée torched with a charcoal-scorched plate, was unfortunately rather cloying, and the method didn't significantly enhance the taste. The Turrón de Almendras ($22), an almond nougat cake served with raspberry sorbet, offered an interesting flavour reminiscent of egg yolk custard, though the hazelnut streusel tasted a bit off.

To celebrate the launch of UNA's new menu, American Express cardholders will enjoy 20% off items on the à la carte menu from 16 August 2024 to 15 September 2024.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


UNA
The Alkaff Mansion
10 Telok Blangah Green
Singapore 109178
Tel: +65 8126 8844
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Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 6pm - 1030pm
Sun: 6pm - 1030pm
(Closed on Mon, Sat)

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus number 176. Alight 2 stops later. Walk down Henderson Road. Turn left onto Telok Blangah Green. Walk to destination. Journey time about 20 minutes. [Map]

White Marble @ Orchard Rendezvous Hotel - Chef Otto Weibei's Loving Tribute To The Mediterranean

The newly opened White Marble restaurant at Orchard Rendezvous Hotel is a Mediterranean grill concept by Chef Otto Weibel, Singapore's grand doyen of Western gastronomy. The restaurant brings together the timeless flavours of the countries bordering the Mediterranean Sea. And in line with Chef Otto’s philosophy, dishes are prepared with fresh quality produce, using simple techniques that showcase the natural flavours at their vibrant best.

Roasted Butternut Squash 4.2/5

Our dinner started with the Roasted Butternut Squash ($12++). The sweetness of the butternut squash is paired with chilli yoghurt and coriander salsa. It comes with a hint of spiciness from the chilli oil drizzled over the dish, finished with toasted sunflower seeds and seasonal herbs.

Octopus 4/5

Following that, we have the Octopus ($36++). The charcoal-grilled Spanish octopus rests atop crispy potato and garlic cream. Pistachio crumbs are added for extra texture, while the chilli oil spiced up the taste profile.

Fattouche 3/5

Mezze Plate 3.5/5

The Mezze Plate ($34++) and Fattouche ($12++) are good for sharing. The platter comprises falafel, tabbouleh with quinoa, fattouche, eggplant moutabal, hummus, chicken skewers, and grilled pita. The platter draws inspiration from Chef Otto's trip to the Middle East, featuring dishes in the region such as Dubai, Lebaron and Egypt. A healthy take from the region is the Fattouche, a classic Levantine crunchy salad dressed in a refreshing lemon dressing.

Chicken Leg Bone-in Tagine 4.5/5

Great to go with a plate of rice is the Chicken Leg Bone-in Tagine ($60++). The whole chicken leg is marinated with shawarma spice for a day, grilled and cooked with red onions in a tagine. It is a classic Moroccan stew held together by a delicious tomato sauce brightened with dates and preserved lemon.

Prawn Bucatini Puttanesca $28++

My favourite dish for the night is the Prawn Bucatini Puttanesca ($28++). I love the pasta texture cooked in a classic Italian recipe with olive oil, mixed olives, tomatoes, capers and anchovies. It seems that many things were going on, but they came together harmoniously for a delicious finishing.

Seafood and Australian Lamb Skewer 4/5

Not to be missed at White Marble is the charcoal-grilled Seafood Skewer ($38++ per skewer) and Australian Lamb Skewer ($48++ per skewer). The seafood skewer consists of octopus, white fish, prawns, and assorted vegetables. I prefer the Australian lamb skewer marinated in chermoula. It was juicy and tender. Three different sauces - lemon garlic cream, harissa aioli, and salbitxada are served to enjoy the seafood and meat.

Crema Catalana 4.2/5

Unlike creme brulee, the difference is that Crema Catalana ($16++) is thickened with milk and cornstarch instead of cream. Freshly squeezed orange juice is added, zesting up the flavour profile. It is topped with torched orange segments, freeze-dried tangerines, candied orange peels and mint leaves.

Fig & Almond 4/5

Another classic Spanish dessert is the Fig & Almond ($16++), a cold-pressed olive oil cake baked with fresh figs. It is paired with almond crumble for crunch and yoghurt ice cream for a sweet ending.

Note: This is an invited tasting.


White Marble
Orchard Rendezvous Hotel
1 Tanglin Road
#01-09
Singapore 247905
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Nearest: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]