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2021-01-18
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Ole is a very cozy restaurant with a spanish ambience. Brunch menus are available only on weekends, serving a variation of starters, a main dish and a dessert with tea or coffee. Our meal started with their complimentary house marinated olives. They really tasted like the authentic spanish olives I had a few years ago in Madrid. At this stage, my taste buds were primed for the delights ahead. The first starter was the porcini mushroom soup with truffle oil. I really love how it was still piping
Our meal started with their complimentary house marinated olives. They really tasted like the authentic spanish olives I had a few years ago in Madrid. At this stage, my taste buds were primed for the delights ahead. The first starter was the porcini mushroom soup with truffle oil. I really love how it was still piping hot when it was presented, especially during winter times like this.
The padron peppers were completely moreish! They were well blistered all over, crisp on the outside but tender inside. The piquant flavour was heightened to another level with the nutty and slightly sour Romesco sauce.
Coming up next was the Spanish Iberico ham Joselito Gran Reserva 48 months air-dried. Its savoury aroma was a perfect combination with the tomato bread accompanied.
The garlic prawns tasted average as I expected the flesh to be firmer, but I must admit I was very surprised when I saw they were sizzling in the saucer and blazing hot when served.
Another tapas, Txangurro prepared in Basque way (aka spider crab), tantalised my palate (My family was not as impressed as I was though...maybe it’s because I’ve never eaten this kind of tapas before haha ). Anyway, I was totally blown away by its warm briny aroma as well as its rich but soft texture.
Around 10 minutes later, a waiter came by to collect our plates. Just as we thought we had finished all the starters, they served us with the sautéed chorizo with garlic and chives as the finale! I was quite disappointed not only because I was looking forward to my main dish, but it was also the oily and over-salty chorizo that let me down.
Since the quintessential Spanish paella with lobsters was Ole’s signature dish, we set high standards for it. At first glance, the lobsters caught my attention and the dish looked extremely vibrant with each grain perfectly soaked in the appetizing yellow sauce. As colourful as it appeared, it didn’t taste as scrumptiously addictive as I’d imagined. The rice was a bit overcooked. I’d hope for a more al dente texture. Albeit at the bottom of the pan, the crust of rice was wonderfully caramelised to the right level of crunchiness. In my opinion, the flavour base of the paella was a bit bland. However, it was remissible as I couldn’t expect a full-flavoured seafood paella when the main ingredients consisted of lobsters and squid rings only. The squid was tender yet the chewy texture remained. The edible parts of the lobster, on the other hand, were so little that contrasted with its massive presentation starkly.
Next, we had the baby lamb shank cooked in the Andalusian way, served with mashed potatoes and roasted vegetables. The meat was fall-apart tender. I also love the taste of the lamb. It was not gamey at all but its distinguishable lamb scent stayed. The succulent aubergine and the earthy asparagus added some refreshness to the meaty flavour in my mouth. This sublime umami lingered around my palate once the last bite had been devoured.
The roasted suckling pig was another dish not to miss! It was rendered in perfection. The combination of the delicate texture of the crispy skin and the sweet juice leaching out from the tender flesh was a complete masterpiece. Each mouthful was like a burst of flavours on my palate. That complex flavour intensified with each bite.
Here comes the dessert part finally! I was happy to end this hearty meal with the pear confit in red wine. The natural sweetness of the pear was sublimed by the red wine. However, it would even be better if it can be poached longer so that the flesh could be less crunchy.
I’d say the Catalan cream with orange flambee was an absolute delight. The liquor was poured on top of the cream to allow the outer surface to be broiled until golden brown. I’ve scooped a spoonful of it from my mum. The rich and creamy base was elevated by the crispy caramelised layer, then hit the zesty goodness from the citrusy orange flambee. Marvelous! According to my other family members, the Leche Frita was overly sweet and the churros were a bit too brittle.
張貼
