Have you ever tasted sake made in outer Japan?
The sake culture is spreading around world. As the evidence, the local embitious people started to produce sake with using each local ingredients.
This is the first time KENSHO is introduced to Singapore. Currently, there are 2 breweries in Spain, and KENSHO is one of that. Their sake is produced with using only local rice and water. It’s really Spanish original sake!!
In this pairing dinner, you can enjoy the pairing of the fine Spanish cuisine offered by My LIttle Spanish Place and 1 label of sake from KENSHO, 5 seasonal limited sake from SAKEMARU.
*Rice field in Delta’s Ebro, which provides to the sake fruity & citric flavors.
on 31 July, the pairing menu has been updated! Please check them up!
– SIX-COURSE SAKE PAIRING DINNER-
60 degree sous vide quail egg | sea urchin “UNI” | Jamon Iberico chip
with MUSASHINO JUNMAIDAIGINJO BLACK NAMA
Sliced raw yellow tail | blood orange vinaigrette | chorizo crumbs
with AOTOSHICHISEI TOKUBETSUJUNMAI 65
Acorn fed Iberico pork smoked with apple wood | Romesco sauce | sherry gastrique
with AZUMATSURO JUNMAI ORIGAMI OYAMANISHIKI F7
White asparagus | Jamon Joselito | creamy Manchego butter sauce
with MUSASHINO WHITE JUNMAIGINJO
Grilled octopus leg | pepper & onion
with KENSHO TOKUBETSU JUNMAI
・Codorniz al Horno
Roasted quail | crispy arroz negro | pata negra jus
with AOTOSHICHISEI JUNMAIDAIGINJO 48 KIBUNESHIBORI
Catalan vanilla custard | infused with lemon & orange | caramel crust
Time ：16 Aug 2017, 0700 – 0930pm
Menu ：Update later
Fee ：Public / $125
Member / $120（Password required）
Ticket ：Purchase on Eventbrite
Venue ：My Little Spanish Place
619 Bukit Timah Rd Singapore 269720
Chef Edward Esmero, co-chef director of My Little Spanish Place, joined the team in 2013, and is currently Executive Head Chef for the group. Born in the south of Philippines in the town of Batangas, Edward’s heritage has a lot of Latino influences, as his grandmother was a Mistisa (her father was Spanish and her mum Filipina), and Edward’s dad is Mexican. He grew up in an environment that exposed him at an early age to the myriad of culinary influences in his country.
Having spent many of his childhood years in the kitchen with his grandmother, Edward strongly believes that Spanish food comes from the heart and is best when cooked in a ‘homely’ manner, just like how his grandmother used to. Having received trainings from both local and international chefs and winning numerous awards and recognitions from local competitions, Chef Edward pursued his passion in the field of hospitality and restaurant management in countries such as Saudi Arabia, USA, Caribbean and Singapore.
My Little Spanish Place
Founded in March 2010, My Little Spanish Place is inspired by the ‘meson’, a typical home-style restaurant often found in Spanish regions. Its philosphy is based on the Spanish saying, “Mi Casa es Su Casa”, which means “My House is Your House”.
It boasts a full-fledged menu of Spanish home-style dishes and desserts, and offers Singapore’s most complete Jamon bar and a Spanish ‘Despensa’ (pantry).