The Michelin-starred restaurant still offers its contemporary Basque fare but in an enhanced space that consists of a bar, lounge and dining room
We have all been patiently waiting for Basque Kitchen to reopen its doors, after it shuttered for a brief period to move to another location. Well, the wait is finally over as the Michelin-starred Basque-centric restaurant by chef-patron Aitor Jeronimo Orive has returned to the scene with a new home at the iconic Fullerton Waterboat House.
The space was envisioned by design agency Grey Matters based on earth, air, wind and fire (the four elements of Basque cooking), thus resulting in a refreshed look that combines rusticism and modern sophistication. Think charcoal-stained floorboards set against plush velvet banquettes, gleaming embossed metal detailing accented by the buttery softness of cream-hued leather, and contoured lines all around to represent Basque coast facing Bay of Biscay. All these features combined create a warm and refined space befitting of any special occasion.
Speaking of occasions, the restaurant now has different pockets of space to suit your agenda—whether it’s catch-up drinks with friends, proper meal with your partner or even an intimate celebration with the family.
(Related: Where In Singapore To Indulge In The Best Burnt Cheesecake)
For snacks and drinks, park yourself at the newly-introduced pintxos bar and lounge that serves up a variety of elevated bites, including the artisanal Sanfilippo anchovies and tomatoes atop crisp curacao flatbread; truffle croquetas; and tuna sashimi crowned with a dollop of caviar.
But if you want to experience Orive’s mastery of produce-driven Basque fare and culinary techniques, he offers inspired lunch and dinner tasting menus at the dining room. Charcoal-grilled produce anchor the menus, with highlights such as charcoal-grilled old beef loin enriched with a smoked garlic mousseline and truffle jus, as well as charcoal-grilled blackspot bream and razor clam dressed in a classic Basque Donostiarra sauce.
