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Singapore - Dinner at Ola Cocina del Mar, Marina Bay Financial Centre

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Ola Cocina Del Mar is helmed by ex-Santi Singapore chefs: Daniel Chavez and Pepe Moncayo.

What we had:

- A couple of amuse geule to start: a smooth, blended creamy gazpacho with cherry tomato halves was tasty, whilst the wafer-thin dry Catalonian salami on toasted bread was somewhat rustic.

- bster in a clear rice broth. Tasty, simple, like something I’m rustle up at home on a cold winter’s day (if Singapore has any winter, that is).

- Seafood paella – cooked in an individual paella pan. Very nice.

- A large chuletón (rib steak) done medium rare, and enough to serve 3 persons Very nicely prepared. Not something I’d specifically some back for though.

We were told that the suckling pig’s out-of-stock. Too bad – we’re the second table to come in on Sat evening, so I guess they’re not doing it for this weekend. I’d be curious to try that as the Spaniards normally do pork pretty well, but next time, maybe.

Desserts were interesting:
- Rice pudding (liked the raisins and cake crumbs, which provided additional textures to the dessert)
- Crema Catalana (I normally liked French crème brulee but never developed a liking for its Catalonian counterpart no matter how many times I’d had that)
- Pear poached in red wine with cinnamon cake & honey ice-cream (well done – quite light)

Overall, I thought the food here was tastier than the old Santi restaurant’s, despite being much easier on the wallet. Not a particularly memorable meal, and I’m still wondering how the dinner might have been if they’d had the suckling pig.

Address details
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Ola Cocina Del Mar
Marina Bay Financial Centre (Tower 3)
#01-06, 12 Marina Boulevard
Singapore 018982
Tel: +65 6604 7050

 
 
 
 
 
 
 
 
 
 
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  1. The roast pig trotter is their speciality, slow-cooked sous vide then roasted over high heat when you order. It's good. Daniel's Peruvian while Pepe is from Barcelona, and their cooking style is a good combination of traditionalism and modernistic approach.

    1. And for one of Singapore's best-known Italian chef like Osvaldo Forlino to support 2 talented ex-Santi Spanish chefs.