Pencil in a hard workout for the day after this. My Little Spanish Place rallies with Tokyo-based pastry chef and dessert salon owner, Emily Mori, to present platters of sweet to end a specal four-course meal ($78) at their Boat Quay restaurant.
The meal kicks off with dishes like asparagus soup with Jamon Serrano, pan roasted scallops and braised beef short ribs. Dessert is a presentation of three plated creations by Mori, who infuses Spanish influences like tomato gazpacho with Japanese sake-flavoured soft mochi, and Manchego cheese with yuzu-zinged Tarta de Santiago almond cakes. Chef Karyn Chung, the restaurant's own 2am:dessertbar-trained pastry chef will also present her own locally inflected takes on Spanish desserts like flan con queso and fried crispy wanton skins with honey balsamic vinegar.
Advance reservations are required.