¡Chin chin! | Spain Gastro
An evening of Spanish gastronomy at FOC Restaurant on Keong Saik Road, and definitely one for the food diary. With a menu that took us from cold and hot snacks to tapas, paellas and desserts, there was plenty to eat, share and enjoy throughout the evening.
We started with the Iberico Jamon on Toasted Bread with Tomatoes,
a classic combination and the perfect way to ease into the meal.
This was followed by Smoked Cantabrico Anchovies on Charcoal Brioche with Salted Caramel Butter, an interesting play of savoury and sweet flavours.
Sea Urchin, King Crab & Tarragon Butter on Toast
Foie Gras Terrine & Ahrenka Caviar in Crispy Phylli
Next came the more indulgent bites. The Sea Urchin, King Crab & Tarragon Butter on Toast brought together two of my favourite seafood ingredients in one bite, while the Foie Gras Terrine & Ahrenka Caviar in Crispy Phylli rounded off the cold snacks on a suitably luxurious note.
Iberico Ham Croquetas with Manchego Cream Sauce
Porcini Mushroom Croquetas with Black Truffle Sauce
Moving on to the hot snacks, we had not one but two types of croquetas. The Iberico Ham Croquetas with Manchego Cream Sauce were rich and comforting, while the Porcini Mushroom Croquetas with Black Truffle Sauce delivered those deep, earthy flavours of mushroom and truffle.
Patatas Bravas - One of my favourites of the evening!
And of course, it would not be a Spanish feast without FOC Patatas Bravas,
served with garlic aioli and spicy bravas sauce.
Padron Peppers with Togarashi & Maldon Salt
Then came the tapas. The Padron Peppers with Togarashi & Maldon Salt were simple yet addictive, before we moved on to something heartier with the Spanish Charcoal-Grilled Octopus with Pork Jowl & Cabbage Trinxat.
Spanish Charcoal-Grilled Octopus with Pork Jowl & Cabbage Trinxat
This was one of the showstoppers of the evening. I loved the combination of the smoky, charcoal-grilled octopus with the richness of the pork jowl, balanced by the cabbage trinxat. There was so much going on in one plate, yet everything worked beautifully together. Definitely the dish that left the strongest impression on me, and one I would happily come back for!
The King Prawns Al Ajillo with Spicy White Bean Emulsion followed,
another seafood dish packed with bold flavours.
Boston Lobster Paella with Salmorreta
Sanchoku Wagyu & Mushrooms Paella
And finally, the part of the evening I had been looking forward to: paella!
We had two very different versions to share. The Sanchoku Wagyu & Mushrooms Paella was rich and hearty, combining beef and mushrooms in a comforting paella, while the Boston Lobster Paella with Salmorreta brought us the oceanic goodness with lobster taking centre stage.
Dessert - Basque Cheesecake Tartlet
Dessert - FOC Lemon Pie
After that entire spread, naturally there was still room for dessert. We ended the evening with three sweets: the Basque Cheesecake Tartlet, the refreshing FOC Lemon Pie, and the Spanish Torrija with Mascarpone Foam to complete our Spanish feast.
Spanish Torrija with Mascarpone Foam
The Spanish Torrija with Mascarpone Foam was an absolute winner for me. The torrija had this incredibly soft, pillowy texture that I loved so much, complemented beautifully by the smooth mascarpone foam. Rich and comforting yet still delicate enough for the end of such a big meal, this was the dessert I kept going back for. So, so good!
Thank you, Chef for hosting us!
FOC Restaurant
No comments:
Post a Comment
Comment here!