Back to our friends at My Little Spanish Place – eating again with Chef Edward

Ollie had a choice today for his birthday celebration lunch.

The man himself, co-owner and co-chef, Edward - master craftsman, currently attacking those Iberico legs! Good lad!!!

The man himself, co-owner and co-chef, Edward – master craftsman, currently attacking those Iberico legs! Good lad!!!

My word did he choose well and wisely for his age.

Back we went to My Little Spanish Place – our second time, but a 1st for Miz who happened to be visiting. I am so glad he chose to go here. Remember my previous blog re this place – well if you do you can absolutely see why we were all SOOOOOOO happy to be going back.

Family Kennett enjoying the fine dining with our friends at My Little Spanish Place.

Family Kennett enjoying the fine dining with our friends at My Little Spanish Place.

And why would that be do you think???

Because Edward’s food is simply amazing, from cured hams, pancakes, to bruschetta, to croquettes, to cheese, to beer, to desert – the list just goes on and on. It is, in my estimation, one of/if not THE very best Western style restaurant in Singapore that I have experienced. It ROCKS, and you simply must try it.

Come on come on - I am seriously nearly passing out just looking at this photo.

Come on come on – I am seriously nearly passing out just looking at this photo.

This ain't no Doner Kebab believe me - this is MEAT HEAVEN, especially if you are a pig lover...

This ain’t no Doner Kebab believe me – this is MEAT HEAVEN, especially if you are a pig lover…

We were lucky enough today to have Chef Edward himself come and carve the 5 Iberico ham legs for our platter.

The smell coming from these carved slivers is really intense. You can smell the flavour, quite unique for me that. Salty, meaty and just wonderful washed down with an icy cold San Miguel.

Not to steal any thunder from the previous blog, but here is something very new for us today.

A beautiful salad – I would guess that goes like this;

  • 2 oranges peel and sliced thinly
  • 8-10 black pitted olives
  • a thinly sliced red onion

Dressing;

  • 3 tablespoons of olive oil
  • 3 tablespoons of balsamic vinegar
  • Pinch of salt
This was zingy, sour, sweet, salty and so very refreshing. What a perfect salad to accompany our salty meat and strong cheeses.

This was zingy, sour, sweet, salty and so very refreshing. What a perfect salad to accompany our salty meat and strong cheeses.

We had our usuals as per the previous blog.

But as today was celebrating Ollie’s birthday Chef Edward even, so kindly, knocked up a little treat for the man.

Happy Birthday Ollie Boo - man were you lucky - that cake with the ice cream and cinnamon sugar - BOOM!!!

Happy Birthday Ollie Boo – man were you lucky – that cake with the ice cream and cinnamon sugar – BOOM!!!

What a truly wonderful experience again – food was superb, staff were excellent – Ollie and us had a truly lovely lunch thanks Edward.

In Ollie’s words “My favourite in all of Singapore…”

Happy Birthday Ollie - from Daddy and Edward.

Happy Birthday Ollie – from Daddy and Edward.

Good choice matey – and Happy Birthday!

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