One of my favourite restaurants in this town is Gaig Singapore. I was recently there again to give Chef Marti Carlos’ new Seasonal Chef’s Menu, featuring suckling pig!
SEASONAL CHEF MENU
“FEATURING SUCKLING PIG”
Salmorejo sandwich
Lobster salpicón tart
Surf and turf: suckling pig and carabinero prawn
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Duck foie gras terrine and multi-spherical anchovy
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Gaig’s traditional cannelloni and truffle sauce
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Squid ink rice and floral silken
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The suckling pig sequence:
loin, tail, fat
Optional add on: 1/2 pig head
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Palate cleanser: pomada
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Lactic and guava
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Petit fours
Starters
Salmorejo sandwich
Lobster salpicón tart
My favourite of the starters, though it was close between this and the Surf and turf: suckling pig and carabinero prawn
Surf and turf: suckling pig and carabinero prawn
Duck foie gras terrine and multi-spherical anchovy
The presentation of this is not done justice by my photos. Not usually a fan of foie gras, this is pretty much an exception, really enjoyed the texture and flavour combinations
Gaig’s traditional cannelloni and truffle sauce
Always a must any of the Gaig Restaurants around the world.. All I can say is “YUM”!
Squid ink rice and floral silken
This is an interesting dish with cuttlefish and squid ink rice, the white covering includes cuttelfish (and what else I can’t remember, was too busy trying to work out how to take its picture to remember to listen). Very nice, I liked the combinations.
The Suckling Pig
The suckling pig sequence:
loin, tail, fat
Optional add on: 1/2 pig head
This was my favourite dish overall, as it is meant to be. Gaig has always served a great suckling pig, this takes it to the next level. Even the candle is made from the fat of the pig, strongly recommend that you use the bread provided to sop up the fat once it has melted..
The tail is my favourite, lots of flavour, plus the pigs head, well lets just say I liked the lot.
Palate cleanser: pomada
This was very enjoyable and did the job!
Lactic and guava
This is probably the dish I did not enjoy the most, still enjoyable, but I miss Gaig’s whisky tart and their crème Catalan (Gaig’s take on crème Brûlée). Their Babà on fire (sponge, orange, ice-cream and flaming whisky) is pretty good as well!
Petit fours
To finish some very enjoyable petit fours… My favourite was the lemon meringue tart, though they were all good.
Wine
Langmeil Winery Jackaman’s Barossa Cabernet Sauvignon 2007
This was a wine from my cellar and was, unfortunately, a little passed its peak. Still enjoyable, but a year or two earlier it would have been a lot better. I would rate this a 3 out of 5.
It was still youthful in appearance, and had a pleasant nose, it was on the pallet that it was lacking.
Gaig Singapore – Seasonal Chef’s Menu
I have had the current Seasonal Chef’s Menu twice and it is definitely a choice that I would go with again, and probably will soon. The pig’s head is an option, so if you have an issue with that sort of thing, you don’t need to worry about.
Gaig Singapore is a place that I regularly take visitors to as the food is always up there with the best in town and the service of the front of house team lead by Nuria and Rueben is first rate! Looking forward to my next visit.
