Meat exotic Spanish dishes at Dehesa
One of the most exciting restaurant openings happened late last month.
Chef Jean-Philippe Patruno - formerly of Bomba and Una - opened Dehesa on his birthday, Dec 18. But for foodies, it was a birthday gift for all.
Dehesa is a nose-to-tail intimate restaurant, with food served up close and personal.
Get a seat by the counter and watch the chefs at work. Your food comes off the stove and goes right into your mouth.
The bad news is that you won't get paella - heartbreaking for some because the chef makes great ones.
Instead, you'll get a menu of exciting dishes that you seldom find.
I ate there twice - once invited, once on my own - and I haven't stopped recommending it to everyone.
ALL KINDS OF MEAT
To get a sense of what Dehesa is all about, go for the cold meats platter ($25). You'll get delectable portions of fifi pate (made from belly, heart and liver), pig ear and my favourite, pig head.
The ox tongue ($14) is another must-try. It has a nice chew. Add the unexpected hit of anchovies and you have a classic dish in the making.
This is a common delicacy in Spanish cuisine. The duck hearts ($10) benefited from the quince sauce, which added a subtle sweetness.
WORTHY OX HEART
The ox heart ($15) with veal jus reduction was a bit of a chew, but worth the effort.
I love that Dehesa uses local produce, and uses it well too. The lala ($14) comes with chilli for a fiery Asian touch.
12, North Canal Road
Lunch: Weekdays 11.30am-2.30pm Dinner: Mondays to Saturdays 5.30pm-11pm
This article was first published on January 6, 2016.
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