Golf Asia

Restaurant Gaig

The Soul of Catalan Gastronomy


The first internatio­nal extension of chef Carles Gaig’s Michelin-starred restaurant sits discreetly within a Telok Ayer shophouse. Now into its fourth year of winning the hearts and palates of diners, Restaurant Gaig has reinvigora­ted its menu and dining space to rekindle the dining love affair with Catalan gastronomy.

The familiar relaxed homely ambience continues albeit with a more intimate contempora­ry vibe with the addition of individual dining enclaves, as well as a private dining room which seats 10.

Working closely with his mentor Carles and daughter Núria, executive chef Martí Carlos Martínez has transforme­d the menu to showcase Gaig’s heritage dishes along with inspired innovative fare. Featuring a strong element of surf and turf, Catalan traditions influence the creations, such as ‘mar i muntanya’, the pairing of meats and seafood in the same dish to reflect the region’s diverse terrain of coast to mountain.

Chef Martí interprets time-honoured recipes in a refined, contempora­ry style while keeping true to the original flavours. Utilising only the best produce and treating it with deep respect, components are house-made with meticulous techniques that highlight natural flavours.

A restaurant signature available all-year round, Gaig’s cannelloni is a 150-year-old traditiona­l Christmas recipe of roasted meat wrapped in cannelloni sheets and served with a truffled cream sauce.

Another heritage recipe, quail escabetx sees pheasants and quails preserved in a marinade of white wine vinegar with a touch of sherry vinegar, before the meats are braised with vegetables in a marinade reduction.

Pushing beyond the traditiona­l, the innovative salmorejo soup sees Chef Martí creatively marrying the distinct flavours of bright tomato soup, savoury jamón ice cream, tomato sponge, and creamy burrata. Together, they meld into a bright, harmonious medley of flavours.

Tortilla de camarones is a refined

interpreta­tion of a popular Spanish fritter. A shrimp crisp highlights the intense and vibrant flavours of the crustacean with a delicate film of sakura ebi encrusted over a paper-thin dough base. Fried quisquilla­s, or caridean shrimps, rest on top of the sakura ebi, along with lemon mayonnaise.

Bomba de la Barcelonet­a boasts robust flavoured spicy minced beef and smoked potatoes. The deep-fried potato balls are wrapped within a crisp crust of squid ink breadcrumb, and served with all-i-oli and brava sauce.

Inspired by personal memories, the pa amb oli i xocolata is an endearing childhood treat of chocolate, olive oil, and bread that brings warmth to many Catalan hearts. Chef Martí charms palates with Valrhona Ariaga 66% dark chocolate ganache, olive oil ice cream, and crispy chocolate bread.

Duck foie gras terrine with anchovies and hazelnut sablé presents an extraordin­ary union of flavours, created by Chef Carles during his military service days. With limited access to produce, he assembled a sandwich with ingredient­s available in the army stores.

Steeped in the warm ambience and heartfelt hospitalit­y the Gaig family is renowned for, the immersive menu is a medley of heritage dishes and innovative fare inspired by personal memories. To dine at Restaurant Gaig is an experience similar to dining in a Catalan home.

 ??  ?? Restaurant Gaig in Telok Ayer
Restaurant Gaig in Telok Ayer
 ??  ?? Gaig’s homely yet intimate interior
Gaig’s homely yet intimate interior
 ??  ?? Bomba de la Barcelonet­a with brava sauce and all-i-oli
Bomba de la Barcelonet­a with brava sauce and all-i-oli
 ??  ??
 ??  ?? Croquettes in chicken, jamón, or mushroom
Croquettes in chicken, jamón, or mushroom
 ??  ?? Carles Gaig (centre), Executive Chef Martí Carlos Martínez (left) and Núria Gibert, Director (right)
Carles Gaig (centre), Executive Chef Martí Carlos Martínez (left) and Núria Gibert, Director (right)
 ??  ?? Cannelloni with truffled cream sauce
Cannelloni with truffled cream sauce
 ??  ??

Newspapers in English

Newspapers from Hong Kong