When one of Singapore’s best Spanish restaurants is throwing their first-ever four-hands dinner, it’s something you’d want to experience. This dinner at Restaurant Gaig is held on 23 and 24 August only – that’s this coming Tuesday and Wednesday for folks who’ve lost track of time – so it’s best to secure a booking quickly.
It’s a special four-hands menu that brings together the culinary skills of executive chef Marti Carlos Martinez and self-described nomadic chef Inaki Bolumburu, showcasing the absolute best of Basque Country and Catalonia across four snacks and eight plates. With that many plated dishes, all looking like they’re straight from a modern art exhibit, it’s not a speedy dining experience by any means so make sure you’re in good company.
The backstory of Inaki makes for an interesting tale too, since he first joined culinary school at the young age of 15. Let’s also throw in casually that since then, he’s been cooking up a storm in the kitchens of renowned restaurants like Denmark’s Noma (that’s a constant on The World’s 50 Best Restaurants), San Sebastian’s Mugaritz, and the Netherland’s Pure C.
And now, he has everyone’s dream job: a nomadic chef who’s in the midst of travelling the world. It’s exactly why the menu has bursts of Asian influence, from the shiso-enveloped tuna tartare to the miso-infused mushroom egg yolk broth. After all, he has been to all corners of the globe from the Baltic region to Bangkok. Talk about flexi hours – this guy has it all.
But did we enjoy the food that these two chefs pushed out? It’s an affirmative si. What’s not to like, when you’re tasting the fresh flavours of northern Spain. The menu is a resounding mix of Marti and Inaki’s culture and heritage, with dishes like battered pan-fried hake and milk-fed lamb shoulder. One particular dish that has us thrown, as a pleasant surprise, is the aptly named vegetable harmony – a medley of fresh microgreens sitting atop carrots and baby potatoes. The Iberico ham broth pulled it all together, forging one harmonious plate.
The desserts are also a true delight, with one that not only bears resemblance to a slab of cheese, but also has the similarly funky undertones that paired beautifully with a crumble and berries. We won’t overshare too much on what the menu is like – taste it for yourself. This four-hands dinner is available on 23 and 24 August only and is priced at $200 per person. You can add on wine pairing for $150.
Book Restaurant Gaig’s four-hands dinner here.
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