{"id":38493,"date":"2016-02-08T09:25:06","date_gmt":"2016-02-08T01:25:06","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=38493"},"modified":"2016-04-26T13:10:50","modified_gmt":"2016-04-26T05:10:50","slug":"dehesa-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/02\/08\/dehesa-singapore\/","title":{"rendered":"Dehesa, Boat Quay: “We Are Not A Tapas Joint. Don’t Ask Us for Paella!”"},"content":{"rendered":"

\"dehesa-singapore-review\"Two streets away from Boat Quay, Dehesa at North Canal Road<\/strong> is a small, cozy Spanish nose-to-tail<\/strong>\u00a0restaurant<\/strong>, helmed by chef-owner\u00a0Jean-Philippe Patruno <\/strong>formerly from UNA<\/a>. Although Fergus Henderson in UK has popularized nose-to-tail eating, that is you eat the whole animal including offals, Singaporeans haven’t really taken to the concept. Sure, we have kway chap<\/em>, but the pretty good\u00a0Wolf restaurant<\/a>, the first nose-to-tail dining in Singapore, did not survive.<\/p>\n

\"dehesa-boat-quay-menu\"Cold cuts ($10)<\/em><\/p>\n

Compared to Wolf, Dehesa is more focused and knows what it wants to achieve. It doesn’t serve paella; it doesn’t want to be known as a tapas joint although the food comes on small plates, suitable for sharing; and it doesn’t cook offal well-done.<\/p>\n

\"dehesa-raffles-place-price\"Duck hearts on toast ($10)<\/em><\/p>\n

\"dehesa-spanish-restaurant-boat-quay\"Pulled pork sandwich ($18)<\/em><\/p>\n

\"dehesa-singapore\"Seafood rice ($22)<\/em><\/p>\n

Although the lunch menu is tight, there are different types of meats and offals. The\u00a0duck hearts on toast<\/strong> ($10) taste almost like chewy mussels in a Chinese oyster sauce.\u00a0Pulled pork sandwich<\/strong> ($18) uses the pork shoulder—rather good. \u00a0Seafood wet rice<\/strong> ($22), not paella, is a nice mushiness.<\/p>\n

\"dehesa-singapore\"Caramel flan with candied bacon<\/em><\/p>\n

All in all, the food is pleasant. Although nothing stands out for me, there is a play of textures and flavors in each dish. When you first hear “offal,” it may sound like an episode on\u00a0Fear Factor<\/em>, but at Dehesa, it’s a safe bet; the food doesn’t appear gruesome, and it won’t disappoint.<\/p>\n

Dehesa Singapore<\/a><\/strong><\/h3>\n

12 North Canal Road,\u00a0Singapore 048825
\nT: +65\u00a06221 7790
\nM-F 11.30am-2.30pm, M-Sat 5.30pm till late
\nfacebook
\n<\/a>\"chope-reservations\"<\/a>
\n<\/a><\/p>\n

Food: 7\/10
\nValue: 6.5\/10
\nDecor: 7\/10
\nService: NA (tasting)
\nOverall: 3.417\/5<\/p>\n

This is a hosted meal.<\/em><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Two streets away from Boat Quay, Dehesa at North Canal Road is a small, cozy Spanish nose-to-tail restaurant, helmed by chef-owner Jean-Philippe 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