Don Quijote had its first Spanish Barbecue Night a few weeks ago and it was an exciting feast with great food and free-flow drinks such as sangria, wines and Taittinger champagne! Granted, the spread was not visually impressive but who cares when there’s quality (think wagyu tomahawk steaks, ‘live’ sea prawns, ‘live’ barramundi etc etc) over quantity.
The signature Spanish Suckling Pig took 7 (7!!!) years to be perfected and it was apparently worth the wait. Comments I kept hearing include “authentically prepared”, “clean tasting” and “naturally sweet” (which as a pescetarian, I can’t understand haha). It’s currently on special promotion at half ($168) and whole ($268) portions (I heard the promo is gonna end soon since it’s too cheap compared to market price!), and 2 days advanced order is required.
P.S. Next time you come across a suckling pig, go for the ears! It’s an open secret that those crispy bits are the best part!
Woah, bloody meat… As K said, “the bloodier, the merrier”~
My favourite was the baked Boston Lobsters topped with cheese! I had to force myself to stop at four. Having these lobsters ‘live’ really made a world of difference… So meaty and unbelievably fresh! In fact, one of the lobsters in the pot was threatening to jump out to play, hence the black cloth as a cover.
Another dish which K raved about was the Spanish Secreto Iberico Pork. Didn’t look very exciting but the cut was thin and juicy!
Spanish staples: robust and savoury Fideuá Negra made in fresh squid ink and though the ubiquitous Paella was not captured in the photo below, don’t worry, it was definitely there!
I have no idea whether the BBQ night will be a permanent monthly event at Don Quijote (this was just a test launch) but I’m crossing my fingers and toes that it will be!
My special thanks to Anil and Ken for the exclusive invitation!
#01-02, Block 7 Dempsey Road