Showing posts with label Orange. Show all posts
Showing posts with label Orange. Show all posts

Saturday, June 10, 2023

Restaurant Gaig @ Stanley Road - An Immersive Catalan Fare With New Chef’s Menu

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Nestled in the heart of Singapore's bustling dining precinct, Restaurant Gaig brings the vibrant flavours of Catalan cuisine to the city. As the first international outpost of the original Michelin-starred restaurant in Barcelona, helmed by renowned chef Carles Gaig, Restaurant Gaig in Singapore is a testament to the rich culinary heritage of Catalonia. Operated by chef Gaig's daughter, Núria Gibert, this establishment continues the family's tradition of excellence in gastronomy, spanning five generations.

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At the kitchen's helm is Executive Chef Marti Carlos, who honed his skills under the tutelage of Chef Gaig himself. With a deep-rooted respect for Catalan culinary traditions, Executive Chef Marti pays homage to the region's vibrant culture and heritage while infusing his dishes with a sophisticated flair. To celebrate the magical Catalonia Summer, Restaurant Gaig presents a new Chef's Menu ($180++ per diner) that promises an immersive dining experience.

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The Thinnest Fuet Sandwich, Sunday's Vermut, Surf and Turf Taco 4/5

The gastronomic journey begins with a trio of canapés inspired by Catalan's classic snacks and Sunday social traditions. The Thinnest Fuet Sandwich showcases a crisp and thin filo pastry filled with savoury pork cold cuts and grated tomatoes—a nostalgic favourite from Chef Marti's childhood.

Sunday's Vermut pays tribute to the Spanish tradition of enjoying vermouth with light snacks like potato chips and olives. At Restaurant Gaig, cockle, vermouth, and olive pearls are served in a fried potato shell, offering a burst of flavour in a single bite.

Another delightful creation is the Surf and Turf Taco, featuring shredded lamb ossobuco served in a shrimp fritter "taco" shell, complemented by cured shallots, Lyo corn, and green Mojo Verde dressing.

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Homemade Raviolis 5/5

Continuing the culinary journey, the Homemade Raviolis delight with roasted lamb shoulder and scampi broth. The tender ravioli, stuffed with minced lamb leg shoulder, is beautifully accompanied by langoustine consommé, creating a harmonious balance of flavours.

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Frit Menorqui 4.2/5

The Frit Menorquí pays homage to the Balearic Islands, presenting pan-seared lobster with sofrito and lobster bisque-infused egg yolk—a dish traditionally enjoyed during the summer months.

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Glazed Sweetbreads and Artichoke 3.8/5

For those seeking a nose-to-tail experience, the Glazed Sweetbreads with Artichoke and Chips showcases creamy lamb sweetbreads paired with parsnip purée, glazed artichokes, and chips. It is an exquisite combination of textures and flavours.

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Lamb Rack 4.8/5

The Chef's Menu also features a succulent Lamb Rack with idiazabal cheese sauce, where the buttery and smoky notes of the farmhouse sheep cheese elevate the roasted lamb.

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Pre-Dessert 4/5

A pre-dessert of Smoked Chocolate with Strawberry and Basil delights the senses, with strawberry and basil ice cream accompanied by smoked chocolate ganache, chocolate crumble, and white chocolate tuile.

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Orange Dessert 4.2/5

Concluding the remarkable culinary experience is a dessert that pairs Orange Sorbet with carrot sabayon, mandarin carrot sorbet, egg yolk ice cream, orange pearls, and sugar bits. This inventive creation showcases the versatility of oranges in various forms, leaving a bright and refreshing note on the palate.

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Restaurant Gaig offers an impeccable display of the best of Catalan culinary traditions. From the cherished family recipes passed down through generations to the innovative twists introduced by Chef Marti Carlos, every dish celebrates Catalonia's rich gastronomic heritage. Immerse yourself in a truly memorable dining experience that captures the essence of Catalonia at Restaurant Gaig.

Note: This is an invited tasting.


Gaig
16 Stanley Street
Singapore 068735
Tel: +65 62212134
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

Tuesday, November 6, 2018

Bacchanalia by Vianney Massot @ Hong Kong Street - Probably Aiming For Its Second Star With Chef Vianney At The Helm

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The wait is over as Bacchanalia, the one Michelin-starred restaurant reopens after a two-month revamp. Besides the refreshed interior, it also welcomes a new executive chef, Chef Vianney Massot previously from the now-defunct two Michelin-starred L'Atelier Joel Robuchon Singapore. In addition, Chef Vianney has also curated a brand new menu that showcases his French techniques with the use of Asian spices in his dishes.

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There are only two menus for the time being, The restaurant offers a five-course lunch degustation ($158++) and seven-course dinner degustation ($298++). We started with some complimentary bread and butter before moving to the dishes.

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Crispy Sphere of Young Comte Cheese 4/5

I am actually not sure whether the Crispy Sphere of Young Comte Cheese is part of the seven-course menu as I was told the Foie Gras Symphony is actually the amuse bouche. Probably this is a welcome snack or extra amuse bouche? Nevertheless, I enjoy the lightness of the crispy cheese which is pretty delightful for a bite.


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Foie Gras Symphony 4.2/5

Foie Gras Symphony is probably the most generous amuse bouche I have ever encountered. It is actually a whole dish by itself. On the plate is a bed of foie gras cream cooked with port wine, with a layer of duck jelly on top. The yellow dots are corn puree topped with concentrated parsley. In the middle is crunchy popcorn sitting atop white truffle shavings. It is like having a plate of concentrated soup with the different combination coming together. A distinctly flavour I picked up is the pungent Sarawak pepper in the dish, giving it a peppery finishing.

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Scallop Ravioli with Kumquat Emulsion 3.5/5

The Scallop Ravioli with Kumquat Emulsion is demonstrates Chef Vianney's culinary philosophy at Bacchanalia, incorporating Asian flavours in his French cooking techniques. The Hokkaido scallop is crowned with uni and imperial caviar, accompanied with stalk of young baby leek. The interplay of crunchy and creamy is a hit and miss for me. The hit is the delicious kumquat emulsion and the miss is actually the same thing as I can't really taste the kumquat in it.

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Ceps Tartelette 4/5

Beautifully plated like a rose are slices of French porcini mushroom and eggplant that forms the Ceps Tartelette. Underneath the lovely rose petals is actually a thin circular crisp. What actually interests me more is the accompanying mushroom consomme that has chicken essence and ginger in it. Another interesting combination of incorporating Asian flavours with French techniques.

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Alba White Truffle Tagliatelle 3.8/5

The pairing of pasta and uni is quite common but pasta with Shanghai hairy crab is a new to me. The Alba White Truffle Tagliatelle comes with ribbons of pasta coated in a creamy sauce made with Shanghai hair crab. You can also find bits of female crab roes in it. The jewel of the crown has to be the white truffle shavings. While the dish is excellent on its own, I felt that it didn't really showcases the umami flavour of the hairy crab roes.

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Slow Cooked Bresse Chicken 4.2/5

I am really excited when I get to know that I am having Slow Cooked Bresse Chicken with Ivory Sauce. This is because I am having the most expensive chicken in the world - poulet de Bresse. Accordingly to an article in CNN Travel, the chicken can cost up to $40 Euro per kilogram which is around $63 Singapore dollar per kilogram. That is an expensive chicken.

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I am not sure how the chicken was cooked but the chef definitely gives justice to the expensive ingredient. The chicken is sweet, moist and tender. Personally I thought the chicken skin was quite unique, it is not the jelly type we used to get from poached chicken but somewhat rubbery in a good way. It has a contrasting crunchy texture which I enjoyed. Not forgetting the luscious ivory sauce that complements the chicken excellently. In our local contexts, chicken comes with chicken rice. At Bacchanalia, the Bresse chicken is served alongside a creamy and cheesy plate of risotto.

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Fresh Tropical Fruit 3.5/5

The palate cleanser is the Fresh Tropical Fruit in a medley of diced pineapple and passionfruit, topped with light coconut foam. The acidity of the diced fruits is harmonised by the sweetness of the coconut foam, for a refreshing finish.

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Orange and Ctrus Marmalade 3.8/5

Dessert is Orange and Citrus Marmalade made from blood oranges. A round shaped bergamot sorbet rests atop slices of orange flesh and earl grey tea jelly. On the side are dollops of vanilla cream and crispy-dried oranges. It is a nice dessert but I was somehow expecting something more, probably more sophisticate and complex.

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With the new Executive Chef at the helm, it probably signals the ambition of Bacchanalia to soar greater high in the Michelin recognition. After trying the dishes by Chef Vianney, I can clearly taste the message in his food, using French techniques with Asian flavours. As for the price point, I felt it is expensive for a one Michelin-starred restaurant.

Note: This is an invited tasting.


Bacchanalia By Vianney Massot
39 Hong Kong Street
Singapore 059678
Tel: +65 69096360
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue: 630pm - 10pm
Wed-Sat: 12pm - 2pm, 630pm - 10pm
(closed on Sun-Mon)

Direction: 
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]