Somehow a search on Basque food led me to Gaig Restaurant, a quaint family restaurant that marries old traditions with modern interpretations. And I’m impressed!
The food here evokes that feeling of warmth and nostalgia, while having that touch of sophistication. Being an individual who is into unique food adventures that evoke a wealth of subtle emotions, a meal here definitely satisfies me.
The ambience here feels very cosy and intimate with soft lights and the shelves and tables lovingly decorated with quaint bouquets of dried flowers. At the same time, it is classy, with hints of upmarket decor, making it more perfect for dates.
Service is very friendly and professional. And they make good recommendations on wines. I really enjoy my time here!
I always love to try as many signature dishes as possible without overstuffing myself, so tasting menu is obviously my choice.
The best tomato soup comes in the form of Salmorejo Soup, which is tomato based cold soup and jamón ice-cream. The soup is slightly creamier in consistency and packs with the nuanced zest and sweetness of tomatoes. The rich taste is further elevated with the meaty savoury sweetness of jamón ice-cream.
Complimentary snack of mushroom broth is so amazing in taste. It is full of umami and really warms the soul while savouring it.
Pa Amb Tomàquet Jamón Ibérico features toasted crispy bread, freshly crushed tomato and Iberian pork cold cut. I love the myriad of flavours in this.
Matrimoni is salt-cured anchovy, white anchovy and date beautifully stacked on top of toast. It is full of the essence of ocean. The date is like the cherry on top, whose sweetness cut through the brininess to make it better. Though this is not exactly my type of dish due to strong flavour of anchovy. I love essence of ocean, but in nuanced form.
Jamón Ibérico Croquette deep-fried croquette filled with béchamel and Jamón Ibérico is a very hearty treat filled with umami.
Bomba de la Barceloneta deep-fried potato ball with spicy minced beef, brava sauce aioli is a nice surprise. The mild spiciness refreshes the palates after going through the fields, ocean and woods from the prior appetisers.
Gaig’s Traditional Canelloni fresh pasta stuffed with beef pork truffle sauce is very satisfying treat that is full of earthy flavours. I like the uniqueness of pasta presented in sheet form, wrapped around the mashed filling.
As a seafood lover, I’m so looking forward to Seafood Fideuà short noodles paella-style with Carabinero prawn. Nicely grilled, the prawn has firmness, briny sweetness accentuated by the lace of smokiness. The short noodles is very interesting and unique. It is of al dente texture and I enjoy savouring it because it creates that feeling of warmth and satisfaction.
Crispy Suckling pig from Spain has nice tender meat and the fresh strawberries really do their magic here to punctuate the gamey flavours to a well-rounded meaty flavour.
Catalan Crème Brûlée is the best Crème Brûlée I ever have. No doubts about it. The chef managed to transform this old school dessert to an elevated and sophisticated version while retaining that bliss of simplicity evoked by this dessert. The custard is presented in foam form, rendering light and airy, which contrasts so well in texture with the toffee ice-cream. The lemon syrup is like a touch of gold added to the dessert, lifting up the taste and introducing complexity to it. A must-try here.
Cute Petit Fours of Lemon Tart and Dark Chocolate.
Very refreshing white wine that is perfect for summer, in other words, Singapore weather.
Good red wine that goes well with the mains.
Thoughts: Impressive Traditional Catalan Fare that also surprises
16 Stanley St
Nearest MRT: Telok Ayer
