Dehesa Singapore – All for Offal

Dehesa Singapore – All for Offal

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Duck Hearts on Toast

After stints at now-defunct BOMBA Paella Bar and UNA, Chef Jean-Philippe Patruno has finally launched his highly anticipated solo venture.

Opened mid-December, Dehesa Singapore—a buzzing yet charmingly intimate, nose-to-tail communal concept on North Canal Road—offers serious (and curious) diners the opportunity to revel in all things swine and other offal.

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Chef Jean-Philippe PatrunoChef JP at work
Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - LalaLala ($14)

For the more conservative (or meek), the pork-heavy menu at Dehesa (which means “grasslands” in Spanish, home of the Iberico pig) also spotlights a concise picking of seafood dishes and classic Spanish delights done well.

Crowd-favourites include the robustly-flavoured bowl of Lala ($14)—local clams prepared with Palomino Fino and chillies for an underlying hint of heat—and the Grilled Octopus ($28) where indulgent strips of Lardo meet smokey, tender chunks of octopus on a bed of anchovy-laced Ratte potato mash.

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Octopus with LardoGrilled Octopus ($28)

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Bone Marrow 2Bone Marrow ($22 for two)

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Dehesa Platter of Cold MeatsDehesa Platter ($25)

However, it is the supposedly ‘less mainstream’ menu items that are most rewarding.

The Dehesa Platter ($25)—featuring pig’s head, ear, Paleta (front leg ham), made-from-scratch fifi pate (belly, heart and liver), saucisson (dry cured sausages), rillons, and crunchy pork scratchings—is a passionate, scrumptious homage to pig, and a definite must-order.

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Iberico Jowl with Celeriac and Granny SmithLove pork but not offal? Go for the Iberico Jowl ($28), cooked for more than 2-days till oh-so succulent, teamed with fine celeriac mash and bright, sweet notes of Granny Smith apple.

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Ox TongueOx Tongue ($14)

Other return-worthy highlights include the Ox Tongue ($14), enjoyed with peas, celeriac cubes, and a savoury anchovy-mustard cream sauce, Duck Hearts on Toast ($10) and slices of Ox Heart ($15)—reminiscent of liver but with more bite—luxuriating in a rich, lip-smacking sauce and a light, almost foam-like mash.

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Ox HeartOx Heart ($15)

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Pickled Gong GongPickled Gong Gong ($14) with potato crisps

Dehesa Singapore - Nose-to-Tail Dining on North Canal Road - Torijas

For desserts, go straight for Chef JP’s take on Torijas ($12, a typical dessert of Lent and Holy Week in Spain) where slightly crusty, caramelized fried milk toast is generously filled with luscious crème fraîche and matched with side of plum.

Address: 12 North Canal Road, Singapore 048825.
Tel: +65 6221 7790
Operating hours: Closed Sundays, Monday-Friday 11.30am-2.30pm, Monday-Saturday 5.30pm till late.

 

Jazpster
Jazpster

What started out as just something fun for Jasper has developed into a passion for food over the years. Always having weird urges to take pictures of other diners’ food, he is used to being forcefully restrained by dining companions, but has yet to have security called on him. Jasper is open to all sorts of cuisines and dishes, and is always on the lookout for a good meal or deal. To him, an ideal restaurant is one that combines good food, friendly service and a warm ambience. "Food is all about the dining experience."

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