Basque Kitchen by Aitor
Time Out says
Following his departure from one-Michelin-starred Iggy’s at the Hilton Singapore, chef Aitor Jeronimo Orive has teamed up with powerhouse hotel and restaurant group Unlisted Collection to open Basque Kitchen. Inspired by the cuisine of Basque Country, where meats are grilled over hot coals and stews are rustic and hearty – he elevates these homey dishes with techniques he’s learnt cooking at some of the top restaurants in the world.
Lunch is priced from $38 while dinner starts from $85 but we highly recommend the grill tasting menu ($98) that highlights dishes that are cooked on a Josper-made Basque grill. The menu features Kokotxas, a traditional dish of desalted cod chin that's slathered in pil-pil, a rich sauce made with olive oil, back garlic and guindillas (small hot peppers) as well as the Txuleta, a showstopping grilled Angus prime rib showered with black truffle. This isn't your ordinary steak, chef Aitor specifically uses old cows that can be up to 18 years of age, which results in a flavourful, albeit slightly less tender. But with its perfectly charred exterior and rare centre, this is a steak we'd happily come back over and over again for. Parties of four or more also in for a treat. Tuck into a whole charcoal-grilled turbot that's drizzled with pil-pil sauce to finish – it's one that proves that there's still magic in simplicity.