Fook Kin 福劲

As a non car owner, I had stopped tuning in to radio stations since I joined the workforce except for times while travelling on taxis where I get to listen to the channel the driver was on.  But that does not mean that I’ve lost touch on the radio scene. In fact The Muttons from Class 95, also known as Vernon A and Justin Ang, were so popular that they appeared at one of our Dinner & Dance event.

No, they were not there to promote their Fook Kin restaurant. For the record, I saw them before they ventured into this F&B business. And to be fair, they were also not promoting their other ventures too. They were professional in playing their part as MC and providing lotsa laughter for an entertaining evening.

I guess it is natural for common folks to expect them to sell goat meat given their synonymous stage name, but they decided to focus on Cantonese Roast Meat instead.

Before delving into the roast meat, I was first impressed by the Two Way Kai Lan which serves the classic vegetable in two styles on one plate. While one half is the standard blanched veg in oyster sauce, the other is fried and topped with fragrant pork floss for nice crunchy texture.

From the roast meat menu, we chose to try their Char Siew and Roast Duck. The char siew had the right meat-to-fats ratio and a measured portion of slightly charred bits for the smoky flavour.

The Angelica Herb (dang gui) Sauce was potently tasty, I’m salivating at the mere sight of the juicy and tender roast duck meat while writing this post.

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Teru Sushi

13 Oysters for $12?  Can you believe it? That was what drew me to Teru Sushi.

These freshly shucked Oysters are going for $1 a pop at this Japanese restaurant all day, every day (Accurate at time of visit).

We also had some other dishes to complement the oysters including the Pitan Tofu, Tempura with Cold Noodle and Shiok Maki (combination of eel, avocado salmon roll with special sauce).

I’m not sure whether this place is in anyway related to Koh Grill & Sushi Bar (famous for their version of Shiok Maki), but I feel that there is room for improvement for this dish.

I consider this Japanese eatery as an affordably priced neighbourhood joint that one can drop by for casual meals especially their lunch bento sets. For ALC items, you need to exercise discretion as the bill could easily add-up if you chose the more premium items e.g Otoro sashimi, Chirashi don etc.

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Belle-Ville Pancake Cafe, Singapore

Fluffy, jiggly pancakes had made its round as one of the food trends on Instagram. While I hadn’t got the time to spare to join the queues in Japan for a taste of this delectable dessert (or breakfast), I’m glad to find an outpost set up by a chain originating from Osaka.

Belle-ville Pancake Cafe 100am outlet has an open-kitchen that allow passer-bys to have a clear view of the hot plate when staff are making the pancakes. After passing by this shop for the first time, I made a mental note to come back someday to try them out.

Other than pancakes, I also tried their Mixed Sandwich since Japan is also known for great tamago sando. Suffice to say that I wasn’t impressed from the looks. The bread itself was not as soft and moist as I expected.

Thankfully their specialty item more than made up for the earlier disappointment when they brought this plate of well-stacked Mango Pancake to us.

The freshly made-upon-order millefeuille pancakes had rich Hokkaido cream layered between them and topped with mango and vanilla ice cream.

For those who like to take a boomerang of their jiggly pancake stake, you can also opt for the original (fluffier) pancakes. The choice of pancake and the flavours combination are customisable.

While I enjoyed the pancakes here, this place is not ideal if you are looking for a seat down place to have a nice catch-up session with friends.

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Omurice Keisuke

Happy to know that Keisuke Group has opened an outlet adding a new Japanese food option to their chain that already featured Ramen, Gyoza, Hamburg Steak, Beef Sukiyaki Don etc.

This time round they have a tiny outlet in Bugis+ serving Omurice and Spaghetti, offering Japanese comfort food at similar affordable price point as their other stores.

For Spaghetti, there is a choice between Mentaiko (Spicy cod roe) and Neapolitan flavour. However I do feel that without additional topping, the pasta seemed pretty plain.

However both the Omurice and Spaghetti Set options comes with free-flow sides such as the seasoned bean sprouts, choice of 1 Salad and a Miso Soup.

I felt that the Omurice was more filling than the Spaghetti, perhaps due to the soft fluffy egg. The tomato fried rice underneath was also filled with some bits of chicken, corn etc. making it more satisfying than the plain spaghetti.

Something worth noting was the counter seats were installed with handphone charging points. If you don’t have the charging cable, you could ask for one (with a small refundable deposit charge) to charge your phone while you dine.

While I did enjoy the Omurice, the small table size at this outlet makes it unsuitable to serve food that has many side plates (unlike Ramen which only has 1 bowl). It felt squeezy though the staff were apt at rearranging the items such that everything falls right in place.

As with their Gyoza store, the dishes were made upon order but the food was served rather promptly. That is a consolation given that one had probably waited in line for a while before being seated. I had visited the outlet during slightly off-peak hours and both times there were a short wait.

Bottomline: I wouldn’t mind returning to this place when I have Omurice cravings. As for spaghetti…there are other options elsewhere…

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★ Enigma, Barcelona

Enigma was the last restaurant we add to our Barcelona itinerary not because they were of lowest priority, but their reservations only open 60 days in advance (same as other restaurants under their group including Tickets which we visited in 2016). We would be left with limited backup options if we fail to secure our seats at Enigma.

The visit to Enigma was awaited with much anticipation as it was the closest that Chef Albert Adrià have re-created that inherited some DNA of the legendary el Bulli (which closed in 30 July 2011).

When they first opened in 2017, they were named Barcelona’s Most Secretive Restaurant as there was a strict no photo policy. The rule was somehow relaxed about a year later. What remained consistent was the use of a special code which was given to the guests to be entered at the front door in order to gain entry to the restaurant. Not sure if this is because Enigma is also a famous encryption machine used by the Germans during WWII to transmit coded messages. =)

Once you unlock the door, guests will walk through a hallway which resembles an ice cave and be greeted by the hosts at the end. The foyer space is named Ryokan and was where we were served a welcome drink of Pumpkin “Restaurant” fermented Yucca root chilled tea on a high table.

After a quick sip, we were led to the next space – La Cava which is like a lounge area where we would be served apéritif and snacks. The Süs is a cocktail made with gin, dry vermouth and mandarin cordial finished with aromatic orange oil. And we proceeded to enjoy snacks featuring Pistachio and Mandarin (Orange). We were certain that the restaurant is using seasonal ingredients as Mandarin Orange is an auspicious fruit use during house visits as symbol of good luck during Chinese New Year celebration- 5th to 19th Feb for 2019. The citrusy fruit is also eaten throughout the festive season.

First snack we had was the Airpancake, Pistachio & Yuzu (which somewhat reminds us of the Air Waffle at Tickets) followed by Tender Pistachio Cracker that has a crispy base (like the Jap rice crackers) topped with pistachio nut.

The third snack Pistachio Honey Ravioli was served and held close to us, as it was a delicate item to be picked up and eaten in 1 bite. The “ravioli skin” was really soft. Thankfully we didn’t destroy it this time round as we destroyed one at Distrufar the day before. I really enjoyed this sweet and pillowy snack topped with crushed nutty pistachio.

The next two snacks continued to see Jap cuisine influences as we had the Pistachio Tofu and Green Mandarine Kakigori.

The repertoire of snacks really impressed me as they had used 2 key ingredients, transformed them into various textures and forms for us to enjoy these delectable bite-size snacks. I guess the chefs might have experimented and developed a lot more recipes before shortlisting these 4 to present.

After completing the snacks, we were led to another space La Barra for another theme. Guests were all seated around the Jap-styled sushi counter as we watched the Chefs prepare our dishes. Our host at the area introduced the space to us as the Coastal Bar where we could be trying various seafood. Here we opted to pair the seafood courses with Sohomare Kimoto Junmai Ginjo from the wine by glass selection.

The first item which was prepared in front of us was foie gras (from France) which needs to be cured in anchovy salt for 10 mins while we taste other dishes. The anchovy salt is said to be a byproduct from their sister restaurants such as Tickets from curing anchovies. After setting the foie gras in the box, our host then moved on to explain the next course King Crab | Marrow. The Alaska King Crab leg had been cured in miso, soy and sugar for approximately 25 to 30 mins. It was then glazed with some white soy sauce as a finishing touch. The marrow from the king crab was cooked at low temperature turning it into a delicate jelly texture and topped off with some king crab roe. We were told to first taste one portion of the crab followed by slurping the marrow off the plate and ending with another portion of the crab meat. The crab meat was absolutely tender while the marrow was silky smooth.

For the second course of Caviar & Iberian Ham | Glass Eel with Caviar “Pil Pil” we got to try 2 different types of caviar. First was Kaluga caviar, from the river shared between Russia and China, served with crème fraiche at the bottom in the spoon. Next we had ‘the caviar of Northern Spain‘ – glass eels. They are said to be one of Spain‘s most expensive food due to its limited supply. The host then added Italian caviar sauce over the glass eels. I think this was made to resemble eating caviar pasta as the glass eels were suppose to have texture similar to spaghetti. Be it the real caviar or glass eels, both are considered delicacies that were well-handled.

The third course featured an ingredient that we were more familiar with – Barnacle. However it was paired with a black coloured plant. There was a specimen passed around and they allowed guests to touch and feel the rubbery texture before explaining that it is a type of seaweed known as Codium. The next course was therefore named Barnacle & Codium | Codium & Barnacle. We were told to first taste the barnacle coated with the lime-green coloured codium sauce before tasting the barnacle jelly with codium bits in it. It’s an interesting way of presenting the same ingredients in different ways. Personally I wouldn’t mind eating the barnacles in their original form which has a sweet and chewy texture (similar to clams).

By the time we finished the three courses, the Anchovies Foie was ready. The host removed the salt covering the foie and sprinkled a dash of black pepper before presenting it to us. You can also catch the video of how it’s made here. The curing certainly changed the texture of the foie gras and even the fussy eater next to me found it acceptable. I usually get to eat his share of the foie gras whenever it appeared on any menu, but it was so good that I didn’t get to eat the extra portion here….

After completing the courses at the Coastal Bar, we were led to the next space which was the main dining hall – Dinner where we could sit down comfortably in proper chairs. *I only realised that our dining sequence had been switched around when I saw posts of other diners where they proceeded to La Planxa before finishing their main courses here. Perhaps due to the limited seats at each space, they had to manage the occupancy at each space*

Here we had to rely on the host to recommend us the wine to pair the dishes with as we were not told of what we were going to eat, in fact they would only describe the dishes after we finished eating each of them. We went with the recommended wine of Vega Aixala Syrah 2014. The type of wine gave us some clue that the courses would be filled with red meat and rich flavours.

The first dish was a super mini-size cube sitting on the huge plate. It seems to say “I’m tiny but mighty”.  We could certainly guessed that its some kind of paté and we were told that it is Game Juice & Paté of pigeon after popping it into our mouth.

After the tiny bite, we were then served a black-coloured paste like dish. There was a strong mushroom flavour in this Wild Wood Pigeon Tartar pigeon breast tartar with black truffle.

This bright orangey-red flesh needs no introduction as it is clearly our favourite crustacean. However what’s interesting about this is way it had been prepared. The  Cured Lobster tail had been cured in aged ox fat and char-grilled. The lobster was really tender yet chewy with a smoky flavour. Found the video of its preparation here though I think it would be cool if they showed us the clip on an ipad after we ate it.

The next dish was also apparent to us as we made a guess that it is Lobster Bisque at the first sight. It was later introduced to us as “Bisque” & its Roe. The host specifically told us not to dip the bread into the soup as it is very crispy. The air croissant was very flaky and there was also a video of how it was made here.

This was the most interesting dish we had in this space. What do you think this was? I thought it was pretty obvious that they were mussels but it was unveiled that they were  Stuffed Mussels with oysters, served in sauce from the mussels with olive oil.

For the next dish, we were told to start from the left side and to take in one bite before combining the leaves and cream. I was clueless on what was the pinkish lump…This was Autumn Salad Sea anemone with grilled lettuce, emulsion of sea anemone, vinaigrette and seaweed chlorella.

At this point, the wine was changed to Gai’a Wines Assyrtiko Wild Fermented 2016 as we were served the next dish.

We could taste the tart notes from the pickled onions with the earthy mushrooms. This was the Funghi Porcini “Escabeche” Sauce with pine nut cream, pickled onions and mushroom sauce. It was cooked in OCOO machine with pressure and low temperature. This Korean machine has been a favourite amongst Chefs in Barcelona since it was discovered. Over at Disfrutar, we tasted how the machine transformed the taste and texture of cauliflower into a dish known as Black Cauliflower.

Another perennial winter root vegetable that we are familiar with made its appearance. From our tasting we figured out that it clearly consist of olives. It was later explained that Artichoke & Olive featured artichokes cooked in two different methods: Boiled artichoke with cream from Verdial olive oil which is more citric, topped with the seed of the olive and Grilled artichoke with mandarin; therefore we got to taste the artichoke in different textures.

For the next dish, we were told to eat the sphere in 1 bite before drinking the soup directly from the bowl. I could smell hints of bonito flake flavour in the clear soup with a slight wasabi taste. As the texture of the sphere was chewy, I thought it could be sea cucumber…but I was wrong. This dish was White Anchovies & Trout Roe Dango. The sphere was tapioca (Japanese dumpling: dango) and trout roe. The dashi was from smoked white anchovies.

Finally, the La Planxa (Translated from Catalan as: ‘The Iron’) was ready to seat us as we were invited over there. True to it’s name it was a Teppanyaki style counter (grilled iron plate). There were already other guests mid-way through their courses here, so the chefs were busy preparing multiple dishes on the hot plate. We weren’t sure what would be served to us but we were kept entertained by observing the activities.

The first item which was presented to us was Yuba & Edamame. The yuba (tofu skin) was freshly made in front of us on a small pan and topped with stratacella cheese, soy sauce and grilled edamame.

As we were seated on the side near to the charcoal grill, we were able to snap a picture of the pea being blitzed on the charcoal. It was later presented to us as Pea “Calcots” with extra virgin oil and salt.

For the next dish, they wanted us to taste it first before they let us know the answer and we can’t wait to have a go at it. It has a creamy taste which I thought was Shirako (sperm sac) but we were given a clue that its a meat. The answer turned out to be brain of rabbit. Rabbit Tamal had the rabbit brain sitting on a corn tamale. The corn tamale is a- Mesoamerican dish, made of masa or dough, which has a spongy texture.

Another familiar ingredients appeared, this time round its a Surf and Turf (Mar I Muntanya) combination which is also prevalent in Catalan cooking. Here we were presented with Wagyu & Sea Urchin beef cooked with uni sauce and guk-ganjang (Korean soy sauce).

Last dish at this space was Sea Urchin Chawanmushi topped with fresh wasabi. The touch of wasabi certainly brings out the freshness of the uni. I love the silky smooth texture of the steamed egg.

We were then led back to Dinner space for desserts, opting to pair the sweet courses with Fukucho Seafood Junmai.

“Tres Leches” (direct translation as “Three Milks”) consist of leche de tigre (aka “tiger’s milk”), custard from soy milk and coconut milk and topped with rice puff.  It seemed like a good way to transit from savoury to the sweeter courses ahead.

After the light and refreshing dish earlier, the next course was a stark contrast with the dark soup paired with a blacken piece of unknown stuff. We were told to use that to dip into the sauce and mix it. The blacken piece looked like aubergine, but upon tasting it we figured that it’s a BANANA, a somewhat dehydrated version. I guessed that the black colour gravy is caramelised banana with foie gras cream. The answer revealed: Banana & Foie Gras. To be specific, it’s actually an oxidized banana and one ingredient we missed out was star anise. We were getting better at this guessing game =)

The next one however posed a challenge for us. We could taste sweet, sour, spicy etc. in the mix and were pretty clueless about it. It was later revealed to be Kaki, Raifort & Pumpkin Persimmon with kimchi, pumpkin seed oil and horseradish.

Cacao Bean is said to be a new dish. It felt like microwave sponge cake in different percentage of cacao.  This dish has only 1 ingredient: Cacao. Chocolate 70%, 50%,  fermented skin of the cacao bean and the seeds are used as well.

Soya, soya, soya is another interesting dessert as it was created with Soy. Ice Cream Soy Milk, Dried Yuba and Nattō  (Fermented Soy Bean), Kinako (Toasted Soy Powder) and Toffee.

With this we finished our meal in the main hall and made our way to the final space of the night – 41 Degrees (41º) where we could have more cocktails and small snacks. 41º  started off as a snack and cocktail bar adjacent to Tickets but Adrià decided to close it in 2014. It was said that the spot was transformed into the dessert room of Tickets (which we didn’t get invited to when we visited in 2016).

Back to the current 41º, we were presented with a cocktail & snacks pairing menu. The experience started with Umami Martini with Yuca cracker and Nori candy. The Umami Martini was a concoction of gin, parmesan cheese, rocoto pepper and fresh lime juice, while Nori candy was filled with nitro-lime inside to be taken in 1 bite and Yuca cracker with corn cream and chipotle.

The last snack to be paired with the first cocktail is called The third one which was a popcorn candy with liquid nitrogen which had to be eaten immediately. As with our other experience “eating” liquid nitrogen you had to constantly chew it to prevent getting cold burns from prolonged contact.

The next cocktail was Inside made with Mezcal and blood orange juice and it’s paired with the Vegetal ravioli which is stuffed with rambutan.

Our last cocktail was Autumn “carajillocoffee-infused rum, sherry and macadamia nut foam. The cocktail was paired with “Peru Charanal” (70%) chocolate.

We completed the close to 40 course menu (including cocktails) in slightly over 3 hours. If not for the fact that we had to pack our luggage to catch an early flight the next morning, we would probably stay on in the bar for a few more drinks.

Summarising the overall Enigma experience, I must say the interior decor and use of space was what impressed me. Timely to mention that the menu was named “Espais” (Translated from Catalan as: ‘Spaces’). The idea of getting guests to transit from one space to another for different cooking style was a novel concept. However the significant Japanese influence in two of the spaces, and naturally some of the dishes, was not exactly something awe-inspiring for me. Because we (residing in Asia) could easily travel to Japan for authentic experiences.  I would prefer if they change one of the spaces to feature other fusion dishes incorporating different cuisine style for more variety. Noted that there was also Mexican influences in a few of the dishes presented as well. Perhaps progressively they’ll expand their recipes to incorporate other global cuisines (think Indian, Thai, Turkish etc.).

Nonetheless, the key takeaway I gained from their cooking was the spirit of INVENTION, especially their attempts to use a single ingredient and create components of various textures to form a dish. It was also apparent that the restaurant’s menu is ever changing as even when people are allowed to take photos and document what they ate, no two menus are entirely the same.

Earlier Photos Taken:

A few years ago, we arrived at Casa Vicens to see it boarded up for restoration works, glad to see it in the vibrant colours now.

Iconic cast iron gate with intricate palm leaves design.

Not an area being left out in Casa Vicens, even the ceiling is richly decorated with papier mache plant motifs between the beams. The decorations are clearly inspired by nature: plants and leaves.

As with other subsequent designs by Gaudí, the roof top was the highlight. Several brightly coloured terracotta covered cupolas and chimneys can be seen. The ornate flora grill was intricate and unique as well.

Having visited other Gaudí designed buildings, I find Casa Vicens to be somewhat different due to the incorporation of Moorish architectural style.

Photos from flight back to Singapore:

Singapore Chicken and Beef Satay with onion, cucumber and spicy peanut sauce and Balik Smoked Salmon with Balsamic Vinegar Pearls Potato cake, cherry tomato and rocket salad.

Thai Style Prawns with Choo-Chee Curry Sauce Stir-fried vegetables and steamed rice.

Fried rice vermicelli with Chicken in XO Sauce Leafy greens and mushrooms.

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★ Disfrutar, Barcelona

Today we managed to tick off another restaurant left out from our 2016 Barcelona To-Eat list. Back then we had limited days to dine in BCN and Disfrutar does not operate on weekends. So this place was the 2nd reservation we add to our itinerary, about 6 months before the date of our visit.

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Having heard of the relatively filling menu, we arrived hungry – ready for a feast. Opted for the (whopping 31-course) Disfrutar ClassicTasting menu composed by creations that have become “classics” of the house.

Unlike the more formal settings of El Celler de Can Roca, Disfrutar is more known for its casual ambience and playful atmosphere.

As we commence our dinner, we were first offered “Welcoming Cocktail” of Frozen passion fruit ladyfinger with rum. This dish was extremely fragile, even with warning from the server, we destroyed one of it while attempting to lift it up. Perhaps the restaurant knew of the likelihood of having clumsy guests, they were quick to serve up a replacement when they saw the wrecked piece on the plate…

If you managed to overcome the challenge of lifting it up gently, be sure to stay focused when you place the aerated meringue-liked piece in you mouth. It will be a “blink and you will miss it” moment as it dissolves almost instantaneously. What’s left on my palate was the rum aftertaste. It felt like a magic trick.

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Our second “cocktail” came in the form of Lychee and roses with gin and the server explained to us to first drink one petal filled with spheres of rosewater and gin (without eating the petal) before tasting the frozen lychee (that looked like a white raspberry) and finally to finish off by drinking the contents of the second petal.

The next magic act came when the server presented a bowl filled with the gravel-liked contents (they are in fact black sesame seeds) in the middle of the table. Just when we were wondering what the centre-piece was for, he held the bowl and made a few swirls in circular motion ~Voila, the “quake” unraveled two balls: The beet that comes out of the land.

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Next we were presented with “Panchino”/ filled with beluga caviar. Panchino means “Chinese Bread” in Spanish, hence this is actually a deep fried dough with caviar and crème fraîche inside! Definitely one of the most luxurious bun I’ve ever eaten.

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Guests were kept suspended as the servers presented to us a carved wooden box before opening it up to reveal the Savoury walnut candy with mango, tonka beans and whisky. We were told to eat the brown packet first before tasting the Mango. Coming from tropical country, Mango is a pretty commonly eaten fruit. But the tonka beans was something new to me. The ‘tonka beans’ are the aromatic seed of a giant tree from deep in the Amazon rainforest. However this ingredient which is coveted for its superb flavour, has been banned for consumption in the United States since 1954 because it can cause liver problems in high concentrations. Even in Singapore (where we were from), the use of tonka bean as flavouring agent is prohibited.

After tasting the multi-layered perfumed notes of vanilla, cherry, almond, spicy cinnamon, cloves, it made perfect sense as to why this was paired with the equally aromatic fruit.

Our olfactory sensory continued to be piqued by the Smoked instant apple cider prepared by the table-side. Other than adding dry ice to the apple cider in the coffee press for the smoking visual effect, the real deal was with the smoking done by burning the oak dust and placing the glass over for it to be infused with the flavour.

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The apple cider was then served using the brandy sniffer glasses for the Idiazabal cheese Mille-feuille as a pairing. The idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country in the North of Spain.

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Disfrutar’s Gilda is a spin on the iconic Basque pintxo (bar snack). Over here instead of being skewered on a toothpick, it is an assembly of guindilla (Spanish chile pepper),  mackerel and a faux olive on a plate. Not forgetting the piece of bread to complete the dish.

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Another classic Spanish dish was also re-engineered into new form as the quintessential cold soup was turned into Gazpacho sandwich with vinegar garnish. Aerated tomato meringue that looked like bread was filled with gazpacho sorbet in between and we were recommended to smell the sherry vinegar sprayed into the glass in between bites.

We were introduced to a black cauliflower – at first glance it certainly looks like a cauliflower turned bad, but this is totally safe to be eaten. The caramelised Black cauliflower with coconut and lime bechamel was the result of cooking the cauliflower in a OCOO (a pressure cooker plus double boiler) for ten hours.

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Crispy egg yolk with mushrooms warm gelatin require guests to first take a small bite of the crispy puff which is filled with liquid yolk and let the yolk drip into the shell filled with mushroom gelatin. It somewhat reminds me of how we eat our Singapore kaya-toast with soft-boiled egg seasoned with dash of dark soy sauce.

The next trio was probably my favourite dishes as it featured fresh seafood. Starting with the Deconstructed Ceviche. The idea was to first taste the cold refreshing carrot and aji pepper sorbet before mixing it with the rest of the sauce including creamed monkfish liver and coriander oil to experience the different textures and flavours.

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Next the staff brought a plate covered in salt and slowly removed the salt to unveil an oven bag. He explained that the razor clams were cured for 5 mins and then placed in the fridge for 24 hours.  After unwrapping the oven bag, he drizzled olive oil over the razor clams and finished it with a few spritz of sherry vinegar before presenting to us –  Razor clams with seaweed in salt. Alongside was the Crispy seaweed ravioli which had sea urchin and seaweed on a cracker. We were told to first take the canapes first then the razor clams. With lingering umami of the sea urchin on my palate, it further brought out the freshness of the succulent the razor clams!

Now for one of Distrutar’s Signature Dish – Our macaroni carbonara which featured translucent pasta made of congealed ham stock with pancetta and Parmesan, topped with carbonara foam, grated Parmesan and Truffle~ Yup its real truffle. I jokingly asked the staff to confirm that – cos it’s so crazy eating here as what you see is NOT what you think it is Face With Tears of Joy on Apple iOS 13.3

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Visit my IG #yummydelightsg_disfrutar to see the video.

I tried savouring a few mouthful of the “pasta” with my eyes closed just to feel its texture compared to real carbo-loaded pasta. My verdict? I can’t tell the difference with the cheese and truffle coating it.

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After a flurry of table side services that got us excited, our meal reverted back to a more relaxed mode with serving of Tomato “polvorón” and arbequina Caviaroli (Encapsulated extra virgin olive oil) and Liquid salad with cucumber and tomato foam. This seemed like an interlude snack in-between the courses as the polvorón is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nut; while the fresh green juice acted as an energy booster for us before continuing with the 2nd half of the course menu i.e another 15 courses to go. Bring it on!

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Proper course resumed with Our green peas, could you spot which are the real peas vs the spherification peas made with pesto?

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Another dish featuring traditional Catalan dish, potato-based seafood stew – Suquet, was introduced to us as we were served the Langoustine in “”suquet” along with a cup of “Suquet” Cappuccino. This is the 3rd seafood stew/soup we had during this trip as almost every city we visited (Stockholm, Tromsø, Barcelona) has its own version of seafood stew. And everyone of them is packed with rich crustacean flavours.

We didn’t opt for wine pairing for this meal as we reckoned we might be too full to fill our stomach with drinks…so we were surprised to see the staff setting up the table side service to prepare a drink again (remember we had apple cider earlier).

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Instead of a cocktail, this turned out to be Hare consomme with Armagnac which is paired with Hare and foie gras bonbon and Hare Laksa. Our attention was immediately drawn to the Laksa – which is an Asian cuisine we are familiar with! Inside the clam shell is a mouthful of spicy broth with rice vermicelli.

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Disfrutar’s most instagrammed dish finally made its appearance – Multi spherical tatin of corn and foie. Other than scoring full marks for its brilliant disguise, I also luv the sweet corn/foie taste combination and the texture as a result of the spherication.

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Our final savoury dish was the Pibil Squab. Pibil is a Mexican style cooking using seasoning of achiote. The squab was served with corn spheres and baby corns.

The Chefs certainly draws inspiration from diverse cuisines around the world as we kick-off our dessert course with Pandan. It is of course an ingredient we are familiar with and the Pandan chiffon cake (aka green cake) is one of the most popular must-try confectionery for foreigners visiting Southeast Asia. They created this dessert using pandan, mango and coconut.

After the bright yellow and green dessert, we were served the sweet pink coloured Cheesecake cornet served in a mini pot.  Paper-thin red fruit crispy cone was filled with cheese and topped with cherry sorbet and mint.

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Continuing with the visually stunning presentation of desserts, we were served a plate of red and green pepper. Once again, guests were deceived by its looks as they are in fact made with chocolate. The Chocolate peppers, oil and salt comprised of a green peppermint chocolate and a red chili chocolate and salt.

Chocolate and coffee is a classic combo hence the next dessert was Coffee swiss roll meringue, coffee, hazelnut.

“Tarta al whisky” was a rather complicated dish for both the server and diners as they had to give detailed explanation to us for this multi-component dessert. First, several drops of 16-year-old whisky were poured on our hands, to be rubbed together and inhaled, as an olfactory pairing to the dessert. Next we were told to pick up the caramelised egg yolk to be eaten after combining it with the vanilla creme and yuzu. Finally we were told to finish off with the hazelnut and hazelnut oil encapsulated in sugar, to be taken in one bite. Just when we thought they have explained everything, the server added a liner before he left – the corks are NOT to be eaten.

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Time flies when you were enjoying an entertaining meal. We had spent more than 3.5 hours in the restaurant when we reach the last course – Cocoa and mint cotton. When I saw the stalk of cotton plant being brought to our table, I recalled that my first encounter with a real live cotton plant was at another restaurant in SpainAzurmendi. This time round, I get to pluck and eat a “cotton ball” dusted with mint flavored chocolate powder  Smiling Face With Heart-Eyes on Apple iOS 13.3

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Before we leave the restaurant, I made a trip to the washroom in the basement and was impressed with this rather dramatic “waterfall” tiles.

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Rocambolesc Gelateria, Girona

After completing our Girona city wall walk, we managed to free up some stomach space for ice cream creations by Jordi Roca at his Rocambolesc Gelateria store. For visitors who are only visiting Barcelona you will be pleased to know that they have one outlet conveniently located at La rambla.

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Unlike your typical gelato store, the shop here sells popsicle creations in fun shapes.

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We bought the Rocanas (Roca-noseStrawberries and rosewater sorbet and Helado oscuro (Dark Ice Cream) Blueberries and vanilla sorbetNotably they used to serve the Roca-nose at the restaurant as palate cleanser but had stopped. Therefore the only chance to try it was to visit the ice cream shop.

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The nose-shaped popsicle was made to look like the noses of the Roca brothers – and I think this nose is ‘bleeding’….Face With Tears of Joy on Apple iOS 13.2 while the dark ice cream is obviously inspired by the infamous Star Wars character.

Riding on the GOT hype, the store also has a popsicle resembling Ser Jaime’s golden Hand.

Although we didn’t try the ice cream creations here (cos we already had 3 ice creams during lunch at their restaurant), but they are highly recommended.

Earlier Photos Taken during our Girona day trip:

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Eiffel Bridge (Pont de les Peixateries Velles) named cos it was built by Gustave Eiffel (yes, the guy who designed the Tower).

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Colourful facade of houses line the Onyar river makes an ideal photospot. There are 5 bridges over the short stretch of river passing through the Girona old town.

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Independence Square in Girona.

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Though I haven’t watched the famed TV series, from our research we found several shooting location of GOT. The Pujada de Sant Domenec steps (left) was transformed into the market of Braavos in GOT, while the grand Girona Cathedral was depicted as the home to Great Sept of Baelor. After comparing the real locations vs the scenes in GOT, not surprisingly the production invested heavily on CGI…

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Caught this while walking to back old town after our meal at El Celler de Can Roca. An almost perfect reflection.

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It took us quite a while to find the route up the Girona city wall, but the effort was well rewarded.

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Enjoy unblocked view of Girona city. As we went during winter, it feels pretty cooling although there was no shade available.

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