La
Ventana by Chef Charles Gaig, is the first expansion to Asia by
Michelin Star Chef Charles Gaig. Open in June 2015, La Ventana ('LV')
set to resurrect traditional Catalan recipes, bringing a taste of
home to Catalans overseas and also introducing to the multicultural
population in Singapore an authentic and long standing taste of
Catalan.
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| La Ventana - during the day |
LV
Singapore concept will be tapas-centric restaurant featuring his
famous take on classic Catalan market fare. The duo entrusted to
maintain the stringent standard required by Chef Gaig are Chef Gaig's
daughter Miss Nuria Gibert who is the LV's restaurant manager and
Chef Eduard Castellarnau who has worked for Chef Gaig for more than
10 years at Restaurant Gaig in Barcelona.
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| Indoor Dining Area |
Set in the beautiful and lush greenery of Dempsey Hill, LV has indoor and outdoor seating arrangement. Up to 40 pax indoor, 60 pax outdoor and 10 pax at the bar. There is also an private section at the back where you can cater for small function.
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| Outdoor Dining Area |
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| Private Section |
Our
tasting menu is a combination of “GRAN ÀPAT” tasting menu with
the signature dishes recommended by our host for the night. While
waiting for the kitchen to prepare the meal, we nibble on baguette
with olive oil.
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| Catalan Baguette with Olive Oil |
Oyster
“Escabeche” (mild pickled Gillardeau oysters with baby vegetables
and herbs) and Jamón Ibérico “de Bellota” (100% acorn fed
Ibérico ham on Catalan crystal bread with tomato). The oyster is
fresh, juicy and mild. The baby vegetables provided the contrasting
texture to the dish, and a good teaser to for the next to come.
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| Oyster “Escabeche” |
Jamón
Ibérico is one of my perennial favourite ham. The reddish colour of
the ham was so inviting. Although it was cured for more than 36
months, the texture of the ham is still succulent and melts in your
mouth. It has the right saltiness and nicely complemented with tomato
and crispy chewy Catalan crystal bread.
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| Jamón Ibérico “de Bellota” |
Lobster
“Coca” (fresh lobster meat on fine puff pastry with eggplant
purée and roasted capsicums). A nice presentation especially
alternating between eggplant and sliced roasted capsicums.
Unfortunately the taste of the lobster is cover by the accentuated
roasted capsicums flavour.
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| Lobster "Coca" |
Roasted
Octopus (slow roasted octopus with infused potatoes and Spanish
smoked paprika). The octopus was slow-cooked and served in square
form like Chinese version of pig jelly. The octopus is tender and
succulent, however there is a subtle hint of fishiness in the
octopus.
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| Roasted Octopus |
“Canelón”
since 1869 (traditional cannelloni stuffed with foie gras, beef, pork
and truffle cream. This is a traditional dish that enjoyed during
Christmas by family in Catalan region. The cannelloni stuffed with
foie gras, pork and beef. It is smooth, creamy and the truffle cream
is just superb in binding all the ingredients together. Following its
name, this dish was perfected in Chef Gaig family since 1869, and for
four generation they have been doing in the same way. Yum Yum!!
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| “Canelón” since 1869 |
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| “Canelón” since 1869 - Check out the filling |
Black Cod
& “Samfaina” (slow cooked black cod with Catalan style
vegetable ragout). The buttery black cod texture just melts in your
mouth. The vegetables ragout provided the acidity to fattiness in the
cod fish.
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| Black Cod & “Samfaina” |
Pigeon
“Paella” (carnaroli rice with porcini mushroom and pigeon). Yes,
Pigeon. You see it correctly. Combining the Pigeon from France with
traditional Catalan dish. The rice with mushroom are boiled using
pigeon broth. It is robust and smoky at the same time. Meanwhile, the
delicate pigeon are cooked separately. The pinkish breast meat tasted
like medium rare wagyu fillet mignon. Definitely a must try dish.
This dish is part of ala-carte menu instead of tasting menu.
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| Pigeon Paella |
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| Pigeon Paella - My 1st portion with Pigeon breast meat |
Crispy
Suckling Pig (boneless suckling pig with strawberry salad). A melts
in your mouth pork, with crispy paper thin skin is simply delicious.
Porkgasm!! I was hoping for a bigger serving,but to no avail. The
balsamic coated strawberry provided a good palate cleanser for me.
Available in Tapas tasting menu but not in Gran Àpat. However you
can order this in ala-carte.
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| Crispy Suckling Pig |
The
finale is Catalan “Crème Brûlée” (espuma, ice cream toffee).
This dessert is just light and melts in your mouth. It has sweet,
tangy and a nice toffee flavour. Like digging into whipped cream
hunting for the custard below. Due to the shape of the glass, it will
be better if they give a sundae spoon instead of dessert spoon.
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| Catalan Crème Brûlée |
To
accompany your dinner here, don't forget to try their Sangria or
Catalan Wine.
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| Sangria |
Overall,
I truly enjoy the Catalan cuisine served in La Ventana. You can see
the efforts and execution that the chefs put in each dishes using the
best and freshest ingredients available. My picks for the meal is the
Jamón Ibérico “de Bellota”, Crispy Suckling Pig and Pigeon
“Paella”. What will be your pick? Aclamacions!! Cheers!!
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| La Ventana at Night |
Thank you
very much for La Ventana Team, H3 Cube Team and Ivan Teh - Running Man for the tasting
invitation.
Food
& Drink: 8.8/10
Value:
7.5/10
Service:
N/A
Ambiance:
9.5/10
Budget
per Person: $51 - $80; $81 and Above
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