June 2012 food hunting

SUBMIT TO US
epicure is looking for like-minded foodies to share photos of their favourite restaurant dishes in Singapore or any part of the world. Tell us why you like the dish that you have selected and we will post your entry and photo(s) online.

It’s easy. Simply download the epicure Food Hunting app at http://bit.ly/foodhuntingOR submit via our online form to upload your food picture(s).

Three of the best looking photos will be selected each month. The closing date for entries is June 12. This month’s winners will win Serenity vouchers worth $200 each!

SERVED SPANISH-STYLE
Even before the slew of tapas joints descended on our scene, Serenity Spanish Bar & Restaurant was already dishing out an authentic selection of over 40 small plates. Take a cue from the Spanish art of grazing with dishes like gazpacho, a refreshing cold tomato broth spiked with garlic and sherry vinegar, and patatas bravas, crisp cubed potatoes served with a mop worthy duo of aioli and romesco sauces.

The Valencia paella—prepared with quality saffron threads and Bomba, a short grain varietal of rice—is a labour of love. Its 45-minute cook time coaxes sweet flavours from a medley of seafood featuring tiger prawns, half shelled mussels and squid.  While waiting, feast on Serenity’s pièce de résistance: the Cochinillo Asado, an entire roasted suckling pig. The presentation alone is a highlight—served on an enormous wooden platter, and swiftly portioned with a small plate. The crispy skin, redolent with a marinade of sherry, white wine, vinegar and herbs, yields easily to the gentle pressure, revealing mouthwatering, succulent meat. It’s as an impressive centrepiece for the dining table as it is a gift, and the takeaway set not only comes attractively packaged, it caters sufficiently for five to six people.
If you are dining in and want to linger in the gentle breeze and placid waterside views of Vivocity’s promenade, nurse a bottle of wine from Spain’s famous wine producing regions of Rioja, Rueda, Torro, Rebera Del Duero, Riaz Bikas or Malaga. You’re also likely to find sweet intoxication in the La Pina Gazpacho, where slivers of pineapple are laced with Pedro Ximenez dessert wine and baked to warm caramelised goodness.
#01-98/99 VivocCty. Tel: 6376 8185.

Terms and Conditions

• Submissions of homemade or hawker food will not be accepted.
• Entries have to be shot on-site at the eatery.
• Facebook Fave winners cannot qualify for two consecutive wins.