The long-looking Spanish Basque cuisine has been in its home for a long time since the Basque cake was inexplicably hot. It was remembered for a month of looking at the price of Full Size 78. Finally, it took a month to choose a good day for the wallet to arrange a small slice of Basque land. The unique area Idiazabal cheese is made by hand with goat milk. It takes several months to aged. Even if it is frozen and covered, the unique smell that can be seen is not completely scorched. The top/side is roasted beautifully with tiger-like stripes. The beige cheese is compact and compact, with no holes. The perfect degree of cutting opens to reveal the buttery fragrance, the faint nuty fragrance of fresh cheese melts open, the soft, dense palate tangles on the tip of the tongue, the mouth is not a description of its wonderful, sometimes strong odor of goat's milk, sometimes gentle, sweet milk, this is to be boasted. The essence of the basker cake is that at normal temperature it's in cheese, and the mild, natural, coke aroma is just the right way to elevate the cheese, and the delicate, rounded taste is put in the fridge for seven or eight minutes, and then you have a bite, and it's a thin layer of skin in two worlds. It's cold, it's even hotter, it's so soft, it's so cold, it's so hot, it's like an iceberg slowly melting away, it's close to the top of the skin, it's frozen, it's frozen, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best, it's the best It's delicious and crying. My heart is too touched to add.
The rare Basque cuisine is super-emotional to this area. It has its own culture and even language. / Spain borders France and the sea is unique. The Basque people are rich and will eat. It has the highest density of rice stars in the world ᴀᴄᴏᴠᴇsғᴏᴍᴀsᴜᴇ ᴄᴏᴜᴛ , ᴛᴏᴍᴀᴛᴏ, ᴏᴠᴇ ᴏᴄᴀᴠᴀ single point anchovies are the salty taste of Basque. I haven't eaten such a long fat anchovies for a long time. The oyster will not be too salty. The taste is delicate and soft. The olive oil is made into fish seeds. The entrance is bursting and smooth. The bread bottom is crisp and the top is a fresh and juicy tomato. The palate is also superb.ᴏᴍᴇᴍᴀᴅᴇsᴏᴜᴅᴏᴜᴡ/sᴍᴏᴋᴇᴅᴜᴛᴛᴇ acid bread is crisp and tough. You can know the full score. Smoky butter is very common. For the first time, I feel that I can do it at the same time. It is very attractive. 1sᴛ ᴄᴏᴜsᴇsᴀᴍᴏᴛᴀᴛᴀᴇsᴀᴍᴏᴛᴏᴜᴛ,ᴏsᴇᴀᴅs, ᴄᴠᴇ ᴏ salmon, slow-cooked at low temperature to a semi-ripe, tender state. Mix the onion oil and slip into it. Add a little bit of horseradish sauce to your mouth and irritate the taste buds. The flavor is simple but delicate. It is a familiar pintox method ᴄᴏsᴏᴍᴍᴇᴍᴜsᴏᴏᴍ,ᴄᴏғᴛ ᴇᴏᴋ,sᴏᴍᴇ French Qingtang hanging noodles. The state is high to the simple Consomme. The cooking and repurification of high soup is extremely cumbersome. The essence of the essence is transparent and clear and sweet. Thickly mix in an oily egg yolk and hold the bowl to cry! The ingredients don't matter. A smooth pasta with a few tender mushrooms is enough. 2 ᴅ ᴄᴏᴜsᴇᴛᴇᴘᴀᴡᴄᴇᴄᴀᴄᴏᴀᴇᴅ ᴛᴇᴘᴀᴡ,ᴏᴀᴏ lobster juice and seafood rice soup, the juice may be very thick and salty but do not want to drink a mouthful of water, which is afraid to dilute the seawater's deliciousness. The taste of the raw rice is very good with tiger shrimp and seaweed mayonnaise. Sᴜᴄᴋᴘᴅᴀᴛᴇs,ᴘᴏᴋ ᴊᴜs36 hours slow-smelling pork is deliciously tender and surprisingly tender. The pig skin is actually crisp. The contrast between crisp and tender is invincible. The garlic sauce is a magical pen that is exquisite and mellow, and has a long sweet taste. This is a barbecue for roast suckling pigs!
I've eaten before and I know that his family is really the right level of authenticity, the authentic porridge in his bones ᴀs porridge ᴜᴇ ᴄs porridge ᴇᴇs ᴇᴄᴀᴋᴇbasco baked cheesecake thousands of millions of small-scale play-offs, from the beginning only to see his family's only Idiazabal Basco region produced a goat cheese, and cheese is it. The soul is salty and fragrant enough to steal my heart. It's also very tasteful. It's so wet and delicate. It's not enough to describe the temperature of the ice to appreciate the tiny flow of the charred grains inside the filling. It's not just for the good looks, it's a little bit of charred to set the cheese off. It may be bitter, but it is really in place and live up to my high hopes. I dare say this is the most incomparable in the whole slope (the second creative version of Olivia is also very good) "ᴇᴄᴏ ᴘᴏᴋs honey slowly roasted Iberia pig ribs pigs don't know how long the bones are so thick and slow roasted. The most amazing thing is that the surface is a little bit crisp, oily fat, crisp cartilage, it's really delicious! ! Juicing is very good, honey is sticky, and it's also very good with black vinegar.
Basque Kitchen by Aitor, New Michelin. The cooking skills are extremely exquisite. The Hokkaido tape has eaten much, but the perfect fire and taste like Fig. 5 is still the first time. The sauce seasoning and wine selection are more hearty. The flavor level of the dishes has an excellent improvement. Will come again! But you can go to more. In fact, Basque belongs to a very low-key restaurant in Singapore Unlisted Collection. This group specializes in a strong chef style boutique restaurant. Almost every restaurant in the world is different, but it is very delicious. In Singapore alone, five restaurants have entered Bang Michelin, including six stars.