Good selection of wines. love the seafood pot which serves with bread but most impt to pre order suckling pig if you want to try.
Baby Suckling pig cooked in the traditional flame rotisserie, served with rotisserie pineapples, confit onions, and gravy, which is made of veal jus and caramelised onions.
Perhaps the chef was having an off-day when I was there, because this quite underwhelming. The crackling was spot-on crispy, but that was unfortunately the only part of the pork that lived up to its hype; the flesh itself was overcooked and dry, the fat not melt-in-the-mouth as I remember the previous chef patron's version to be. The piece that I took was also more cartilage than meat, which really didn't make for a pleasant eating experience.
In place of the smashing, creamy potato mousseline that came in Shelter's Suckling Pig 1.0, chunks of pineapple roasted to slightly charred, caramelised perfection serve as a foil to the unctuous pork. The fruit was absolutely delicious and outshone the headliner – the pork itself – through and through. A pity, because I'm not really keen on forking out $35++ for pineapples.
Altogether a very satisfying birthday dinner at the newly reopened French-European restaurant tucked in the heart of Greenwood, with some unexpected "hero" dishes trumping the overly lauded suckling pig (which I feel didn't measure up to the version by previous chef-patron David Thien).
Shelter in the Woods has re-opened, with Masashi Horiuchi as the new chef consultant. I'm no fan of meat, especially sucking pig, but this, this heavenly piece of meat, is another thing altogether. Shelter's signature suckling pig now takes a more refined route with an intensity of flavors that heightens one's taste palate. So where do I start? The meat; so moist, sweet and succulent, its juices literally dripping off from being slow-roasted over a flame, evenly cooking the meat in its natural jus to caramelize the juices within. The skin; crisp to a T, a provoking crunch was heard when my fork came into contact, urging me to make its demise swift and quick. I did, each mouthful with a bite of the beautifully smoky rotisserie pineapple that accompanied it, drizzled with a robust veal jus and onion confit that accentuated the sweetness of the meat, taking it to the next level. Rarely do I ever talk about meat like this, but you really have try it to understand.
It's just a combination of crispy, tender, savory, sweet & spicy. Totally awesome! We'll definitely be back here to try the other dishes.
#suckling #pig #shelterinthewoods #instafood #French #cuisine #food #lastnight #latergram #datenight #yummy #noms #instasg #igers #igsg
Yummy suckling pig. This dish is a gem. So good and this coming from someone who does not like pork in general. Excuse my pic. It was really dark but trust me, you won't regret ordering this
Quite firmly believe that David Thien, chef-owner of Shelter in the Woods, is a genius. Not only is he responsible for what I believe is the best suckling pig in Singapore, he also created this dreamy "eclair" with almond-studded choux pastry sandwiching cloud-like dollops of celeriac and truffle mousse.
#eclair #celeriac #foodporn #canape #restaurantweek #sgfood #ilovemyjob
