{"id":30557,"date":"2014-10-24T07:40:25","date_gmt":"2014-10-23T23:40:25","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=30557"},"modified":"2016-04-26T13:14:29","modified_gmt":"2016-04-26T05:14:29","slug":"el-mero-mero-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/10\/24\/el-mero-mero-singapore\/","title":{"rendered":"El Mero Mero, Chijmes: The New Go-To Restaurant for Mexican Food"},"content":{"rendered":"

\"El
\nAs Chijmes is refurbished, Senor Taco<\/a> has too updated\u00a0itself to El Mero Mero (meaning “the go-to guy”). The food is more refined than before. The Mexican restaurant offers a range of dishes from different regions of\u00a0Mexico, and imports ingredients from Mexico. Salsas and sauces are made fresh in-house. You can choose to sit inside or al-fresco facing the gothic chapel of Chjimes. A 2-course lunch will set you back $28+, and 3-course $32+. Expect to pay more than $50 for dinner.<\/span><\/p>\n

\"ElI was taken aback that\u00a0the newly opened El Mero Mero was bustling.\u00a0Good news travel fast. For appetizers, we tried both\u00a0Aguachile de Callo de Hacha<\/strong> ($23, scallops) and\u00a0Ceviche de Navajas<\/strong> ($21, razor clams ceviche). Aguachile is almost identical\u00a0to ceviche: the only difference is aguachile is tossed in sauces and served immediately, sashimi-styled, whereas the seafood in ceviche is left to sit (and stew) in its acidity of sauces for 15-30 minutes.<\/span><\/p>\n

We didn’t know the difference before Google, and made the mistake of getting two similar dishes, which tasted similar–limey, appetizing, spicy, great for alcohol. But I prefered the scallops aguachile because they were\u00a0fleshier, and there was\u00a0an aftertaste of sweetness of the scallops, which the razor clams didn’t have. The scallops were also better valued.<\/span><\/p>\n

\"El
\nRazor clams ceviche<\/em><\/span><\/p>\n

\"El
\nFor mains, our favorite was\u00a0Enchiladas Verdes<\/strong> ($28, above).\u00a0Three corn tortillas were filled with prawns, swimming in a spicy salsa-cream sauce, and then baked until the layer of cheese bubbled and\u00a0browned. The taste\u00a0of the prawns was very interesting, almost beef-like. We finished every drop of the sauce. I wanted to buy bigger pants after this cream dish. William told me not to give up on myself.\u00a0<\/span><\/p>\n

\"El
\nBarbacoa De Lengua<\/strong> ($34, veal tongue and oxtail taco, above) was beautifully tender, as tender as french-kissing the veal. Slow-cooked pork\u00a0Carnitas<\/strong> ($32, below) had a good kind of gaminess, not the stinky kind, which William enjoyed, although I thought it could be moister.<\/span><\/p>\n

\"El<\/p>\n

Dessert:\u00a0Chocolate Ahumado<\/strong> ($16, below) was fun, two pieces of churros in a milk jar of rich, intense Mexican chocolate ganache, balanced with a tart passionfruit milk.
\n\"El<\/span><\/p>\n

My only qualm was prices for\u00a0starters were rather high, but William reminded me that we were at Chjimes. Rent is\u00a0high, this is Singapore. Still, the food was good, and the mood was festive, suitable for dates, and afterwork drinks. El Mero Mero is among the better Mexican food<\/a> I have had in Singapore.<\/span><\/p>\n

El Mero Mero<\/strong><\/a><\/span><\/h1>\n

30 Victoria St #01-20 Chijmes, Singapore 187996
\nT:\u00a06337 1377
\n12-3pm, 5.30pm-1am daily
\nfacebook<\/a>
\nRating: 3.138\/5
\n\"chope-reservations\"<\/a><\/strong>
\n<\/span><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

Thanks, Suzy and Daniel, for the invited tasting.<\/em><\/span><\/p>","protected":false},"excerpt":{"rendered":"

Food was good, and the mood was festive, suitable for dates, and afterwork drinks. El Mero Mero is among the better Mexican food I have had in Singapore.<\/p>","protected":false},"author":263488,"featured_media":30655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: The New Go-To Restaurant for Mexican Food. 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