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Foodsnoop: Sharing in a bit of Spain
Posted On 04 Apr 2016
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Milagro’s generous portions and sheer variety of tapas make it the perfect place for group eat-outs. Goh Pei Xuan and Muhammad Syafiq try out the restaurant’s Spanish fare.
MILAGRO SPANISH RESTAURANT
181 Orchard Road #08-06/07, Orchard Central Singapore 238896
Monday to Friday: 12pm – 3pm. 6pm – 10pm
Weekends: 11am – 9pm
Open on Public Holidays
PHOTO: JAMES NG
From little plates of tapas to overflowing pans of paellas, the Spanish fare at Milagro encourages customers to partake in Spain’s vibrant dining culture of sharing.
Milagro is often packed with large groups of diners, thanks to its dazzling spread of 50 different tapas — bite-sized appetisers served in Spanish cuisine — ranging from cold cuts to stews.
Its tastefully simple decor, coupled with natural light flowing through the restaurant’s floor-to-ceiling windows, creates a relaxed ambience, making Milagro ideal for both romantic daytime dates or after-work gatherings with friends.
PAELLA VALENCIA
Mini: $38
Standard (pictured): $59
PHOTO: JAMES NG
Fill your tummy with this generous portion of Paella Valencia topped with chunks of juicy chicken and savoury string beans.
Served in a skillet pan slightly larger than a six-inch pizza, the paella was cooked in a herb and tomato-based stock that you can taste in each grain of rice, which was al dente and firm to the bite. Dig deeper and you’ll find a layer of crisp caramelised rice at the bottom of the pan.
Some might find the rice a bit too crunchy but we understand from the head chef that paella is commonly served this way in Spain.
Staying true to its Valencian roots, the Paella Valencia was our favourite dish of the evening.
TAPAS ($3 – $32)
Spanish Meatballs in Almond Picada Sauce. PHOTO: JAMES NG
The Spanish Meatballs in Almond Picada Sauce ($10) is a dainty appetiser of minced beef meatballs soaked in a rich almond blend. The meatballs were a tad too dry on their own but the nutty and creamy picada sauce still made the tapas a dish worth ordering.
Prawns in Mojo Verde. PHOTO: JAMES NG
Seafood lovers can opt for the Prawns in Mojo Verde ($15). Salty on the outside, the prawns retained its subtle sweet flavour when deshelled. The raw coriander sauce had a fresh clean scent and its refreshing taste brought out the seafood’s sweetness.
A little goes a long way — be sure not to dunk the prawns in the dip or the minty aftertaste of the sauce may overwhelm the star of the dish.
CREME CATALANA ($9)
PHOTO: JAMES NG
This confection was flame-torched at our table and it was a feast for the eyes to watch the top layer of the creme brulee turn golden brown right before us.
The resulting wafer-thin caramelised sugar was crispy and carried hints of bitterness, the perfect foil for the creamy vanilla custard underneath. Sweet without being overwhelmingly cloying, the reasonably portioned dessert brought our meal at Milagro to a beautiful end.
LEAP OF FAITH
Mr Raymond Chong, 28
PHOTO: JAMES NG
While his peers dived into the corporate world after graduation, the Nanyang Business School alumnus swapped the suit and tie for a chef’s apron in 2014.
It was only fitting then that Mr Chong named his restaurant Milagro, or miracle in Spanish.
“It’s surprising I would pick up Spanish cuisine, and open a restaurant without any prior kitchen experience,” he said.
His love affair with the cuisine began in 2009, when he travelled to Spain during his exchange semester and attended a cooking class in Barcelona.
He and head chef Erwin Francisco, 38, who has 20 years of culinary experience under his belt, regularly invent new dishes to surprise their diners.
