The 6-course menu (S$198++) highlighting late Summer seasonal ingredients from land and sea of the region on the Mediterranean coast.
Rooted in traditional recipes and influenced by the region’s rich culinary culture and the season’s bounty, every course is also the expression of a unique creativity, articulated through innovative techniques and artful plating.
My fav will be Meló amb pernil.
This soup is very special, made form Summer melon soup with cava sparkling wine, topped with Jamón Ibérico ice cream
The flavour is refreshing ,balance well, between sweet and savoury.
💰$198++
📍Gaig
16 Stanley St
Singapore, 068735
Feature The Lamb series :
💕Amuse bouche
💕Homemade Raviolis
Roasted lamb shoulder with scampi broth
💕Frit Menorqui
Lobster, egg and potatoes
💕Glazed Sweetbreads
Artichoke purée and chips
💕Lamb rack
Idiazabal cheese sauce and lamb jus
💕Palate cleanser
Smoked chocolate, strawberry and basil
💕Orange dessert
Mandarine, carrot, mango, kumquat, orange, pumpkin ,egg yolk ice cream
💕Petit fours
My fav will be Homemade raviolis roasted lamb shoulder & scampi broth.
The homemade Ravioli stuffed with roasted minced lamb leg shoulder for 3 hours and combine with vegetable, served with delicious langoustine consommé
💰$180 per person
📍Gaig.
16 Stanley Street
It was my first time at Restaurant Gaig, and I would say the food here is simply amazing!
Restaurant Gaig’s menu showcases Catalan dishes with traditional recipes dating back to the 19th century through Chef Marti’s innovative interpretations. They also have a really good selection of wines that you can consider going with the meal.
Highlight from the new Chef’s Menu ($180++ per diner) focus on the no wastage nose-to-tail Gastronomy – Lamb
Homemade Ravioli stuffed with minced lamb leg shoulder served with langoustine consommé.
Anchovies over a sweetened jam with crusty toast , burst of flavours in your mouth
This new seasonal five-course chef’s menu ($158++) celebrates the suckling pig, starting with a trio of canapes of salmorejo sandwich, lobster salpicon tart and a surf & turf one-biter of suckling pig and carabinero prawn. The latter has a textural bite of crispy and creamy sensations of the roasted offal of suckling pig with tempura bits paired with binchotan-grilled prawn. Following up to the snacks are the starters of duck foie gras terrine and multi-spherical anchovy, and Gaig’s traditional cannelloni, a signature dish since 1869. The foie gras is a French duck liver paired with L’Escala anchovy served green apple and confit onion purees. Rounding it up is the cannelloni stuffed with beef and pork, served with a rich and creamy truffle sauce that you can mop it up with some bread.
The meal follows up with Chef’s Marti’s squid ink rice and floral silken, perhaps one of the highlights of the evening and pays homage on the Spanish paella. Bomba rice and diced squid are sauteed with sofrito before being cooked in squid ink and a seafood broth. Japanese firefly squid is then added just before the broth has been reduced and absorbed by the rice. Draped over the rice like a blanket is a silken cuttlefish decorated with locally grown flowers from Edible Garden City.
We proceeded with the main course of the meal, the nose-to-tail gastronomy that pays respect to the suckling pig with an array of applications. Fat is rendered with bacon and transformed in a tealight candle which when melted is a dip for bread, loin is oven-baked till skin is crispy and lastly, the tail is deep fried for a contrasting texture of sticky collagen and soft tendon. To cut through the richness, a mango chutney that contains lime juice and vinegar is served to offer the acidity element into the dish. The other parts of the suckling pig such as trotters and bones are reduced with butter to get an accompany jus. There is also a supplementary dish of pig’s head ($25 per half portion) that you can top-up, which has been deboned and you can enjoy the crunchy ears and tender jowl.
A palate cleanser of pomade is given next, which is a sphere made with Xoriguer Mahon Gin and lemon juice, reminiscent of a Pomada cocktail. Finally, the beautifully plated dessert of lactic and guava with a bed of white chocolate sand, sphere of goat’s milk mousse covered in guava glaze and topped with a cotton candy. The meal ends with petit fours.
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✨ Restaurant Gaig
📍 16 Stanley Street, Singapore 068735
🍴 [Media Invite]
Fresh cottage cheese and milk cheese ice cream served with honey and thyme
🌟Gaig’s Traditional Cannelloni (S$16.50)
This dish is from the original outlet and it’s definitely the favorite🤩 the soft cylindrical pasta comes stuffed with beef and pork filling with that aromatic truffle cream sauce that I want to just added to everything!✨ one of the best truffle cream I tasted.
🌟 squid ink and seafood fideua ($$32.50)
Noodles! Cooked with fish stock, the dish uses short vermicelli noodles instead of rice in a paella 🥘✨leaving savory black sauce around your mouth with each bite hehe but I love it 🥰
Cream, ice cream, very sweet lemon syrup+caramel. Goddamn the syrup was sweet. Dessert had no character, no texture.
I won't say I'm disappointed with gaig. It's decent, the staff are very nice. Just don't expect the world(u hear the accolades of ex catalunya staff which are in turn affiliated with ebulli). We paid 70 per person after everything, not very worth it for food that didn't particularly impress. Ola is much better for the same price, FOC is cheaper and still better too
First time trying turbot and they did a good job here. Crispy skin and sweet flesh, nice flaky texture too. Really small portion but it's ok cos the fish was so rich, probably filling for one pax. There's no pil pil going on at all though, the sauce n veggies were very forgettable.
Flavourful as well, but tastes almost exactly like the seafood paella. Doesn't make sense given one is beef one is seafood, they most likely use the same stock for both. This is not bad too, I esp love the porcini mushrooms, but DO NOT GET BOTH of the seafood paella and this. Get the squid ink one or sth
Comes w two prawns so we added another
Seafood paella was q flavourful, though it didn't taste full of seafood umami(all will be revealed in the next post). Barely any crust but that's fine. Carabinero was decent for what it was but it wasn't top tier as the prawn head was q yucky. Just eat the meat
Again, not sure how this is supposed to taste authentically, but we enjoyed it quite a lot. Prawns were sweet and had a pleasant texture, the creamy sauce was absolutely intense with a myriad of flavours. Save your bread for this, the baguette is difficult to eat on its own anyways
Touch heart, it's decent. But decent isn't good enough for this price, for this portion. Not sure how a traditional soup tastes but this was ok, the ice cream was not savoury ice cream. It's literally actual ice cream, with a bit of savoury taste. Not too weird but very unexpected. And the burrata was hidden underneath the ice cream, so u can imagine the amount. Nothing tasted out of place, nothing tasted like they particularly harmonised with another. Particularly the sponge which we didn't even know what it was, and it didn't add anything to the dish. Needs a crunch element or herbal element. Again, very small portion, so don't get this to share
Very hard, not our thing at all
Btw beef cheeks(off menu item) wasn't available today, not sure if it's permanent or just today
One of the best paella packed with a really robust prawn flavour, from this easily overlooked restaurant that is clearly embodies espanyol cuisine at its best.
Fine dining place, ordered 1 jug of Sangria, 4 tapas and one main course one dessert for 2 ppl, over $200 but the food is worth the price, the creme brûlée is soso.
How good was this! Shrimps cooked in shellfish stock, with spices and a bunch of garlic. We moped the sauce clean!
It’s the catalan creme brûlée, I like the usual ones torched on a baking dish! Deep within the cream is a dollop of ice cream, with all the goodness hidden deep down and within.
Basically chicken w v delicious sauce! The accompany marinate was sweet and salty, akin that to teriyaki sauce with some tweaks to it. Dish comes with pumpkin purée and shiitake mushrooms roasted to perfection!
