The wife and I were recently in Barcelona and Madrid in Spain for a holiday. This was the aerial photo that we took and we see lots of rectangular shape plots. We are missing Spain and all the Spanish food we had. Some of you probably ate virtually with us on Instagram too.
After we booked our flight tickets, we were browsing through the World's 50 Top Restaurant to see where we can go. It was a futile effort for us, the places required a few months of booking! It was also difficult to route the cities we wanted to visit to the restaurants as they are like 300 - 700 km apart from where we are.
Flying or taking a train to Valentia from either Barcelona or Madrid will means we will be travelling more than we get to eat and sight see.
105 km from Valencia is the coastal town of Dénia. It's also where Chef Quique Dacosta who is touted to be one to watch out for after El Bulli closed. The NYT says so!
Good News!
If you are into Spanish Avant-Garde cuisine, three-Michelin-star Chef Quique Dacosta will be in Singapore for a ONE DAY only dinner at Sofitel So Singapore. It's a specially crafted five-course menu priced at $538++ and every dish will be paired with fine wines from Spain’s Castell d’Encus winery. The dishes being presented will include:
The Haze – a dish that recreates the taste of humidity and warm of the earth after a storm – featuring pine nuts, raw peas, pig crackling crumble with mushrooms, black truffle and small flowers – paired with a Taleia 2012
Cuba Libre of Foie Gras – a Dacasta signature of melt-in-your-mouth foie gras with cream, veiled with coca-cola and rum and granita of lemon with brioche on the side – paired with Ekam 2012
The Hen of the Golden Eggs – a poached egg cooked at low temperature with a broth of chicken and vegetables, coffee and gold – served with Ascup 2011
Ashes Rice – soft senia rice with smoked black truffle, braised pigeon, chanterelle mushrooms, inspired by the rice of Valencia after harvesting and burning – paired with Quest 2011
Chocolate Sand – a signature delight of textures and tastes of chocolate – paired with Moet & Chandon Grand Vintage Blanc 2006
(This is a sampling of what you will get when you order the tasting menu at his restaurant. )
There's only spaces for 100 diners though. If you are interested in this dinner, you can call +65 6701 6800
Xperience Restaurant
Sofitel So Singapore
35 Robinson Road
Singapore 068876
Tel: +65 6701 6800
After we booked our flight tickets, we were browsing through the World's 50 Top Restaurant to see where we can go. It was a futile effort for us, the places required a few months of booking! It was also difficult to route the cities we wanted to visit to the restaurants as they are like 300 - 700 km apart from where we are.
Flying or taking a train to Valentia from either Barcelona or Madrid will means we will be travelling more than we get to eat and sight see.
105 km from Valencia is the coastal town of Dénia. It's also where Chef Quique Dacosta who is touted to be one to watch out for after El Bulli closed. The NYT says so!
Good News!
If you are into Spanish Avant-Garde cuisine, three-Michelin-star Chef Quique Dacosta will be in Singapore for a ONE DAY only dinner at Sofitel So Singapore. It's a specially crafted five-course menu priced at $538++ and every dish will be paired with fine wines from Spain’s Castell d’Encus winery. The dishes being presented will include:
The Haze – a dish that recreates the taste of humidity and warm of the earth after a storm – featuring pine nuts, raw peas, pig crackling crumble with mushrooms, black truffle and small flowers – paired with a Taleia 2012
Cuba Libre of Foie Gras – a Dacasta signature of melt-in-your-mouth foie gras with cream, veiled with coca-cola and rum and granita of lemon with brioche on the side – paired with Ekam 2012
The Hen of the Golden Eggs – a poached egg cooked at low temperature with a broth of chicken and vegetables, coffee and gold – served with Ascup 2011
Ashes Rice – soft senia rice with smoked black truffle, braised pigeon, chanterelle mushrooms, inspired by the rice of Valencia after harvesting and burning – paired with Quest 2011
Chocolate Sand – a signature delight of textures and tastes of chocolate – paired with Moet & Chandon Grand Vintage Blanc 2006
(This is a sampling of what you will get when you order the tasting menu at his restaurant. )
There's only spaces for 100 diners though. If you are interested in this dinner, you can call +65 6701 6800
Xperience Restaurant
Sofitel So Singapore
35 Robinson Road
Singapore 068876
Tel: +65 6701 6800
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