Attended a very interesting and delicious Spanish Tapas Sunday with Chef Martinez & Chef Argany. The session was part of the WellSpent Sunday Luxe Series organised by the Spanish Embassy in Singapore and hosted @ At-Sunrice Academy (conveniently at Tai Seng MRT).
Part of the marvellous team who brought us a wonderful afternoon of Spanish wine, dine and fun.
Chef Marti Carlos Martinez from Gaig, and Chef Lluc Brossa Argany from Pura Brasa, both top Spanish restaurants in Singapore.
Dr Kwan Lui, founder director of At-Sunrice Academy and WellSpent shared about WellSpent philosophy and products created by upcycling discarded food parts that are rich in nutrition. Our tapas menu today showcased WellSpent ingredients.
Olga Baniandres, Spanish Embassy Counsellor for Agriculture in Singapore warmly welcome guests and acknowledged people and organisations which contributed to the event.
Let's get the lunch party rolling 😋
Starter platter.
Salmorejo Cold Soup. Tomato cold soup with jamon, hardboiled egg, and WellSpent Moromi Eggshell Sea Salt.
Crystal Bread with Tomato and Ham. Bread with tomato, Extra Virgin Olive oil and WellSpent Moromi Eggshell Sea Salt. Topped with Iberico jamon, 36 months cured.
Jamon Croquettes. Croquette of bechamel and jamon Iberico.
Paired with Sparkling Wine. Cava Agusti Torello Mata - Brut Reserva - 2019.
Galician-Style Charcoal-Grilled Octopus.
Galician-style octopus with potato and WellSpent Mala Eggshell Sea Salt.
Seafood rice paella-style with Argentinian prawn.
The rice was sweet, tender with a firmer core and well infused with crustacean umami savouriness.
I don't remember having Argentine sea prawns before. The meat was limp, soft but still had a subtle chewiness. The meat tasted mildly umami savoury sweet. Nice.
But, the umami from the head butter blew my mind even though this was a relatively small crustacean. The intensity of flavour from the little sea critter broke umami records in my memory.
I look forward to Argentine prawns after this 🤭
Paired with White Wine Bodegas Valdesil Montenovo - Godello-2022.
Freshly grilled Crispy Boneless Suckling Pig.
Crispy boneless suckling pig served with its own juice and WellSpent Orange Peel Magic
The well browned skin was thin and crisp.
The meat was soft tender, moist and was wonderfully delicious when wet with the gravy and orange peel sauce. It was sweet savoury with hints of citrussy zest from WellSpemt's OPM. Porcine gaminess was subtle and fleeting.
Love this.
Paired with Red Wine Bodegas Vinas Ellas Mora - Tinta de Toro-2020.
Torrija with Vanilla Ice Cream.
Homemade brioix soaked in crema catalana with side of vanilla ice cream.
I enjoyed the At-Sunrice Global Chef Sunday Luxe Experience. It was a fruitful experiential day of learning & tasting with friends and accomplished Guest Chefs.
Sunday Luxe takes place monthly with one of the themes: Food Mission, Heritage, Food Business, Sustainability.
A Sunday afternoon, well spent indeed.
Note to self: Look out for future dining events in the WellSpent At-Sunrice Sunday Luxe Series.
At-Sunrice GlobalChef Academy
Address: 28 Tai Seng Street, Level 5 Sakae Building, Singapore 534106
Nearest MRT: 5 minutes walk from Tai Seng station (use underpass from Exit C)
Tel: 64166688
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