I was looking forward to this gastronomical Spanish dining demostration with Chef Edward Esmero. A group of us met in the live kitchen of Cosentino Asia for an amazing cocktail night of 'flavours of Spain'. At Cosentino, we also learnt more about this globally-renowned Spanish company that produces innovative surfaces for home and office design purposes.
Amuse Bouche | Sphere of Gazpacho
It's time to be wowed by Chef Edward's creativity right from the start.
He created a unique delicious mix of tomato, cucumber, Serrano ham and garlic version of gazpacho in sphere form. This is a refreshing twist to the classic Andalusian vegetable soup. It finishes in one explosive pop into the mouth!
Tapas | Ostras con Salsa de Escabeche
The first tapas that we enjoyed were big fat fresh oysters. Sitting proudly in their shells, these oysters were drizzled with a reduction of citrus escabeche and crispy shallots for a local twist.
Tapas | Coca de Escalivada
A toasted coca bread with a generous spread of roasted smoked eggplant, piquillo peppers, onion, olive oil and fresh herbs, topped with manchego cheese and balsamic reduction. Munch on this scrumptious tapas that is crispy on the outside and warm on the inside. I love how the eggplant was transformed to be so delicious with the smoky touch - I don't normally fancy eggplants much.
Tapas | Gambas al Ajillo
This is a charmer all around, everyone loved it unanimously. I remembered how richly tasty gambas is with its savoury and sour flavours with white wine, and I was looking forward to it so much! The tiger prawns were plump and juicy as well. I only wished it could be converted into a main course for me to enjoy to my heart's content.
Postre | Torta de Santiago
Dessert isn't going down without a surprise - we had an amazing mini galician cake of St. James, a traditional feature of the Camino de Santiago pilgrimage, a fluffy almond cake that was infused with lemon. It was such perfection to the lovely meal, especially with the texture of the cake that I fell in love with instantly. Pair it with the caramelized banana and vanilla ice-cream to finish. Chef Edward never disappoints.
Here, the MVP of the night:
Chef Edward Lim Esmero
Instagram: @chefedward34
He is the chef and co-owner of My Little Spanish Place (Bukit Timah and Boat Quay) and My Little Tapas Bar. I have been to My Little Tapas Bar and similarly wowed by his creations. He is very passionate about cooking and creating new recipes out of the norm. Look out for the upcoming Torta de Santiago almond cake that will be in new menus soon, don't miss out on this amazing creation.
We were also introduced to the ultrabrilliant Dekton surfaces that can withstand fire, heat, abrasion, scratches, ice, thawing, stains (even tumeric and curry). You can use this material to make kitchen tabletops, fireplaces, perimeter walls and more. If you are interested in finding out more about this material, check out their Facebook page here:
Scratch-proof! Look - you can even cut on it and Dukton is completely resistant to these cuts.
Which reminds me - you can cat-proof your house with this material too.
It is UV-resistant as well, which means you can use it for outdoor purposes such as swimming pool tiles and barbeque pit areas.
Cosentino Asia
34/35 Duxton Road
Singapore 089499
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I share interesting episodes in life revolving around food, lifestyle, travel and inspirational ideas. If you would like to stay in touch, follow me on my Instagram on @amie.hu and Facebook page!