To Spain by way of Harbourfront

22 11 2012

Calamares Plancha, Serenity Spanish Bar and Restaurant, Vivo City, Singapore

WE LOVED that dinner we had at Blu Kouzina so much that we found ourselves planning the second trip faster than anybody could say “Blu.”  But the night we did, the place was closed.  Not one to pass up on the chance to take gastronomic adventures – technically, opportunities that present themselves when the original plans fall through – we moved on to seek a suitable replacement and found ourselves not wandering far from the cuisine of the Grecian isles.

We decided on Serenity Spanish Bar & Restaurant at Vivo City.  It’s just seven stations away by train from the office, yet much like Blu Kouzina, it held a promise of cuisine that could be good we’d feel like we needed our passports to be rightfully devouring what we were having.

For starters, we rounded up a selection of Spanish tapas that teased with both their modest portions and subtle flavors.  The calamares plancha, which to me literally means grilled squid, was fresh, cooked perfectly – any longer on the fire and it would’ve been stringy – and doused in one of the definitive flavors of the Mediterranean region – extra virgin olive oil.  Patatas bravas, cubes of tenderized potatoes, deep-fried and smothered in a lightly tangy red sauce of tomatoes, paprika, chili and vinegar, with a drizzling of alioli, made a believer in me in the rightful position this tuber occupies in the culinary world.

Patatas Bravas

This was my second time breaking bread with “Team Italia”, an act rendered tangible meaning by two servings of pan con alioli – two loaves of whole bread generously dotted with pumpkin seeds, meant to be dipped in pristine alioli, a mélange of mayonnaise and garlic.

My fresh lime juice

 

Cheers!

A couple of toasts had been proposed, me with my fresh lime juice and everybody else with their Erdinger beer, before the pièce de résistance made it to the table – Paella Valenciana.  Coming from the Philippines, where arroz a la Valenciana is as common as boiling water, the “purist” in me expected a fragrant simmered short-grain rice dish, infused with the essence of saffron, cooked with meat.  When it is made with seafood, it is called paella de marisco.  Or, when both meat (like chorizo) and seafood are used, it is called mixed paella (paella mixta).  What Serenity served us was the third variant.

Serenity’s Paella Valenciana

But who would be bothered with proper names when we would rather focus on enjoying perfectly cooked plump grains of rice, suffused with the flavors of meat and the sweetness of seafood?  Especially when we have reached the bottom of the pan where everybody went searching for that layer of “toasted” rice that is essential to a good – and may I say, authentic – paella.

Dinner company – Claudio, Paolo, Giovanni, eNTeNG, Kia Leh, and Michele.

 

Let’s try that once more with flash!

 

On the purple line on the way back – Paolo, eNTeNG and Kia Leh.

 

Copyright © 2012 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved


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23 11 2012
kialeh

From ur post, we can see that the Greek food Is still better XD haha… Take care boss =)

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