And on their surface of their live kitchen are gorgeous ingredients brought along by Chef Edward who will be doing a Spanish cooking demonstration, whipping up delicious Spanish dishes to keep our tummies filled up for the night.
It looks like mini egg yolks or Gutetama sitting on wooden spoons. I don’t really know how else to describe this when your teeth sink into these spherical balls, that burst of refreshing flavours just came through. It whey my appetite. I am ready for more.
We had 3 tapas and they were all so delicately made. The oysters were so fresh and the shot of sauce that goes along with it is spectacular.
For the next tapas, I actually had some hands-on experience in assembling the ingredients on the bread. Its like a really thick toast with roasted and baked veggies on it. It’s vegetarian too which means I can afford to take an extra slice.
Chef Edward presented the Coca de Escalivada on Silestone surface board produced by Cosentino. Their surfaces are resistant to scratches and stains which make them good cutting and chopping boards I guess. I totally wouldn’t mind using the glossy Silestone surface as my cutting board.
While the coca sits in the oven to get baked, the chef prepares the next dish which requires a lot of OLIVE OIL.
This lovely tapas is served toasted bread.
Because the prawns are so fresh and succulents, the sauce that was left in the pan has that sweet prawn flavour. Very tantalizing, I must say.
Though we had only 3 tapas, we were feeling quite full by the time we completed all the tapas.
Last but not least, we have our sweet treat.
The star of this dessert, for me, is the caramelized bananas.The chef actually coated each banana slices with some sugar before using the torch lighter to blaze the flame over the banana slices.
The dessert is topped with some almond ice cream. And that’s how we spent the lovely evening over wine and conversations. Sometimes, it’s just really enjoyable to have a slow dinner while you take your time to relish the taste of each meal served right before you.