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2013-03-29
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This Spanish restaurant is situated in a commercial building located at the heart of the Mainlanders' shopping paradise. We arrived at about 1:45 for a late lunch on a weekday. When I got out of the lift, there were two soldiers-like statues. The entrance was dark, except that there were a few spot lights projecting lights onto the name of the restaurant. Happy that inside the restaurant, it had a warm colour tone. The arch walls were in white and the furnitures were in orange (After reviewing
When I got out of the lift, there were two soldiers-like statues. The entrance was dark, except that there were a few spot lights projecting lights onto the name of the restaurant. Happy that inside the restaurant, it had a warm colour tone. The arch walls were in white and the furnitures were in orange (After reviewing the photos, I find that most of the food that we ordered are also in orange!).
The set lunch cost $148, which included: 1. Bread and tapas
2. Soft drink
3. Soup/ salad (We chose: Wild Mushroom Soup and Seafood Soup)
4. Main dish (We chose: Seafood paella, stewed ox-tail and sole fish)
5. Dessert (We chose: custard with caramel crust and mixed fruit salad)
6. Coffee/ tea
Their menu was very flexible- there were 5 choices of soup, 3 choices of salad, more than 10 choices of main dish and 5 choices of dessert. There were three categories under main dish: rice, fish and meat. Glad that there were three of us and hence we could try one under each category. We picked the 'chef's recommendation' ones.
Food
Bread and tapas
The bread was not warm but still soft. The butter was however hard. We hence spread the garlicky tomato tapas over the bread instead. However I personally do not like to start off a meal with garlic.
The waiter said it was deep-fried bacalhau.
I noticed the dark brownness of the bacalhau and thought it might be over-fried. But it was not. It was crispy and was not oily. Inside was mashed potato which was quite creamy and moist. I liked the diversified texture of crust and soft. I believed the chef was good at managing the temperature/ timing of deep-frying. It was tasty as well!
Wild mushroom soup
The mushroomary smell of the soup was so alluring that my urge to taste it overpowered my pursuance of taking photo.(This photo was taken after having a few slips of it.) And it was very delicious! Mushroom was ground into the cream soup. The fine cubes of mushroom contributed to the rich texture of the soup. What delighted me most was that there was plenty of various fresh pieces of mushrooms, which were juicy and chewy. (And I was already half-full after this soup!)
Seafood soup
My friends K and C ordered this and loved it . Although not apparent from this photo, they said there was a generous amount of seafood such as shrimp, squid and clam. I had a slip and found it rich in taste and thick in texture. Very nice again.
Main course: Sole Fish Caldereta Style
I heard that Caldereta is a popular Spanish-influenced dish in Philippines. This was my first time trying this kind of dish.
This pot of sole fish was stewed in tomato sauce (or tomato soup?), and was served together with clam and mussels. Although the tomato sauce was watery, it was well flavoured and nicely absorbed into the sole, which was thick and soft. Quite palatable.
Main course: Seafood Paella
The first question that popped up in my mind was: don't the shrimp, clam and mussel look lonely? The pan of the paella was quite large; however the amount of seafood was few. I expected a plentiful of seafood spreading over the pan:/I ate the shrimp, which had a fresh texture. We squeezed some juice of the lemon into the rice, which was mildly hardened with a nice tomato flavour. Yummy! (I would have recommended this dish had its seafood was abundant.)
Main course: Stewed Ox-tail with pasta
There was a thin layer of oil in this pot of ox-tail. The ox-tail was sweet and tender. The texture of the accompanying pasta was too soft; but friend C liked it. It had ample veggie, and could neutralise the fatness of the ox-tail. Creamy Custard Topping with Caramel Crust
Frosting sugar were sifted onto the thin glass of caramel crust. The crust was sweet and light, while the custard was creamy, smooth and thick. This marked a pleasant end to a nice lunch.
Summary/ next?
If you want to have a relaxing and quiet meal in the 365-day-busy TST district, this might be a choice. Yet I went here for a late lunch- not sure if it was packed during normal lunch hour. At about 3pm, the waiter politely gave us the bill and looked like they would be having an afternoon break- hence don't come too late as well.
We were so full after the 6-course-meal. The soups were impeccable . The main dishes we ordered were those chef's recommendations. They were fine- but not very impressive. I would still be back (but not that soon) and try some other chef's recommendation such as roasted suckling pig.
張貼
