Catalunya, Singapore

It seems that restaurant has a head chef that boasts a CV that reads like the St Pellegrino top 50 list. With names like Noma, the Fat duck, Alinea and the like automatically drawing attention to a chef and his new establishment. And perhaps there is no restaurant that generates quite as much excitement as el Bulli. The restaurant commands and aura of exclusivity and secretism that is only exacerbated by the fact that you will now never be able to dine at el Bulli. Those who have missed their chance will probably grasp at any opportunity to be a part of the el Bulli ripple effect, to savour and be part of the widespread zeitgeist of modern gastronomy fame that the restaurant seems to have pioneered. Catalunya opened its doors on mid July with much of this el Bulli hype, before I even knew the restaurant to be ‘Catalunya’, I knew it as ‘the restaurant run by the el Bulli team’, that was impression I felt the  media was trying to drive home when I had read an article about its imminent opening at the beginning of this year. Finally managing to secure reservations.for dinner at 9pm on a Sunday, my family and I entered the restaurant with an open mind but high expectations for the food.

Deconstructed omelette

The only dish we had on the night that would have been on the el Bulli menu, circa 2009(I think), the same year we went, although this wasn’t on our menu. The omelette is deconstructed into three main components, the potato foam, onion confit, and  egg sabayon. The potato foam had a surprising amount of body and intensity of flavor, it was more of an aerated, fluffy mash potato than a foam. The onion confit was expertly caramelized and provided a hint of smokiness with a refreshing sweetness, I would’ve liked the diced onion to be a little bigger in side though. The sabayon was silky and rich, it retained the creaminess of the yolk and carried the egg-y flavor well. The dish is served in a martini glass with 2 main layers, the sabayon on the bottom and the foam on top, the diced onion confit embedded within the sabayon, you dug all the way to the bottom to ensure that you were getting a mixture of all layers with each bite. This is truly one of the most well thought out (and delicious) deconstructed dishes I have ever had the pleasure of having. How much credit should go to the kitchen team for this? I’m not sure, but I’m glad there is a place in Singapore where I can get a well made rendition of this el Bulli classic. Good-Very Good


Pa Amb Tomaquet – An iconic Catalan dish, bread with tomato and olive oil

I remember having this at many small eateries throughout my trip in Spain, this was quite a nostalgic dish for me. The bread was slightly over charred for me, but it did carry an assertive smokiness. They did not scrimp on the quality of the olive oil, and the tomato was fruity and sweet, with no hints of acidity at all. I would’ve liked the tomato to be rubbed a few more times to balance out the smokiness of the bread. Okay-Good

Jamon Iberico croquette

A celebration of the best ham in the world, this dish should have been destined for greatness but it fell flat. The bechamel was too viscous and gummy, almost paste like(too much flour?). The flavor of the iberico wasn’t assertive enough, this was the most mediocre dish of the night. Okay

Cod fish “Esqueixada” –  Cod served with olive dressing, tomato, spring onion and olive paste

This was the most surprising dish of the night for me. I usually hate bacalao because of its intensified fishiness and saltiness, but rehydrated and desalted, it can easily be turned into a real treat. The one I had at L2O stands out for me, and this dish doesn’t fall short either. The unctuousness of the oil elevated the natural oils of the codfish, the astringent raw onions cut through that oil, the olive paste seasoned the dish and added a slight hint of smokiness. There were a lot of flavors going on, but they all came together beautifully. Very good

“Escalibada” with foie-gras and smoked eel – Grilled vegetables served with foie gras and smoked eel

The grilled peppers were so soft you could cut through them like butter. The taste of the foie was a little lost in the dish, as was the smoked eel. It seems that the grilled pepper seemed to be the only thing I could really taste and I’m not sure if this was the intention of the dish, although to be fair I didn’t have a very big bite of this. The apple puree worked nicely with the dish, as did the balsamic reduction. Okay

Traditional suckling pig “Segovian style” 2-3 pax

This was the star of the entire meal. The maitre’d enthusiastically told me to come over and try cutting up the pig, I obliged with a smile on my face, but in actuality I really just wanted them to do it so I could dig in. I kid, who doesn’t love cutting up a sucking pig with a plate? Thats right, the pig is hacked apart by a plate, a true testament to how soft this pig was. The skin was crisp to the point of shattering, the the meat took on a texture of soft, melting braised meat, a cooking process that I can only guess would be slow roasting. A lot of the fat underneath the skin, as well as the connective tissue in the meat, had both melted down into oil and gelatin, keeping the pig incredibly moist as it is being cooked. The meat was flavorful(full of pure pork flavor, no fancy spices), unctuous(from the rendered fat), and it had a rich, almost sticky flavor(from the gelatin), a wonderful and delicious combination. Did I mention the skin was unbelievably crisp? Crisp enough that you could hear the crunch when you could bite into it. This was everything that I had hoped Ibu Oka would be, Im glad I got to experience porky heaven. The dish is served with a delightful pork jus, with a consistency that is just right, and a few springs of thyme. There is something therapeutic about eating this, pulling thyme flowers off the sprigs, pouring the jus over the moist pork, and digging in, its the kind of dish you wish you could eat with your fingers, but you quickly realise you are sitting in a posh restaurant floating above a water and quickly hold back, bummer. Superb

Fried aubergines with black olives

This was a side dish that we ordered along with the pork, the aubergines had more of a soft braised texture than a fried one, it was perfectly cooked for me, silken smooth, with a tapenade smeared over it to act as seasoning. The sweetness of the aubergine and the saltiness of the olive paired well together. Good-Very Good


Smoked mashed potato

This carried a good amount of butter flavor, not too heavy and thick like the infamous Robuchon one. The addition of the smoky flavor did seem to make the mash feel ‘heavier’ or more substantial. The texture was smooth, almost like a sauce. I’ve achieved a similar consistency of mash using Blumenthals method of making mashed potatoes(ricer + tamis 2x), I especially liked the addition of the roasted hazelnuts, it added a surprising crush when embedded within the mash, actually most of what I ate during the dinner was a surprise because the restaurant was so damn dark and I couldn’t really see what I was eating. Good

Wood roasted pineapple

When this came, I had high hopes that it would be similar to the pineapple dish I had at Chateaubriand, however, this was nowhere near as good. The pineapple came in big chunks, which I appreciate, but they were cut a little too close to the rind. The pineapple could have taken on a little more spices and aromatics for me, although there was a red spice that had a strong pepper taste but a lingering pleasant berry aroma that I particularly enjoyed. Okay

“Torrija” with milk ice cream – Fried milk bread with spices served with smoked milk ice cream

The caramelized coating of the fried milk bread made the dish for me, it was thin enough that it shattered when you bit into it, and that crisp shell contrasted the soft, almost custard like texture of the bread pudding, the fact that the bread pudding was very moist didn’t hurt either. I loved the pairing of the nutty, slightly bitter, slightly smoky taste of the caramel with the milk bread. I wasn’t too crazy about the smoked milk ice cream, I would have preferred it to be made with less sugar so that the taste of the milk is a little clearer. Very good


Warm creamy almond tart

A bit of a misnomer with the title, this is hardly a tart. I actually thought they had given us the wrong order until I had a bite of the ‘tart’, wrong dessert or not, this dish is staying. It turned out to be a almond-caramel based lava cake. The texture of the cake was ethereal, the softest and fluffiest lava cake that I’ve had. The caramel wasn’t cloyingly sweet either, which I greatly appreciated. I enjoyed the pairing with the orange sorbet, it had a very assertive citrus aroma, almost lingered on the border of being slightly bitter(use of peel?), the bitterness paired well with the taste of the almond, and the caramel cut through all of that. Lovely. Good- Very Good

A cheese cocktail, made by a mixologist, which is a pompous term for ‘bartender’ 

Catalunya has generated a lot of hype due to its ties with El bulli. As far as i know, only 6 members.of staff were from the original el Bulli , not all of whom are chefs. Whether or not the decision to draw this comparison was a decision by Catalunya staff, or the media; its a comparison that should quickly be shaken off- Catalunya stands firm on its own and doesn’t need to stand in the shadow of el Bulli. The restaurant seems to recognise this that doesn’t fall into the trap of doing too many el Bulli replicas, all of which I’m sure would sell very well. There is a strong sense of back to basics about the restaurant, roasted peppers, roasted pig, smoked mashed potatoes, and at the core of it all, the dishes work. The food isn’t over complicated and flavors are strong, crisp and clear, yet the food still retains the ability to surprise, the addition of crunchy hazelnuts to a mashed potato, the pairing of a sorbet with a molten cake; perhaps this is the best characteristic that Catalunya should adapt from el Bulli.

That isn’t to say that the restaurant is perfect, while service staff was very friendly, the dining room could have used a few more wait staff, it was a little tedious trying to catch their attention at times, we were given a gigantic table big enough to hold a reunion dinner for 3 generations worth of a family, that is simply over excessive for a party of four. We were eventually only moved when some dubious liquid started dripping onto our table from the ceiling. And the darkness of the place, my goodness the restaurant was dark enough that even Bane would have felt uncomfortable having dinner there, and he was born in the darkness so don’t doubt my exaggerated description. The confusing thing about this, is that the management clearly knows about the issue with the luminance of the restaurant, since they provide mini lamps so that diners are able to read the menu. These issues aside, Catalunya serves some of the best food I’ve ever had the pleasure of tasting in Singapore, the dishes aren’t innovative in comparison to many Singaporean restaurants that I’ve been to, but they don’t have to be when they taste this good. I might have just discovered my new favorite restaurant.


El Bulli, Spain (***)

3 Michelin Stars

The Best restaurant in the world

The drive to El Bulli is a journey in itself, much like the meal. The road to El Bulli stretches up high atop the mountains, where you get a scenic view of  Roses, then you come down slightly on to a plateau-like area where El Bulli resides. Few buildings surround El Bulli, and it would be easy to miss the restaurant, if you don’t know what you’re looking for. After a short walk in the garden, the last thing you see is the view of the restaurant kitchen through a little glass window. With the head of a Bull and Ferran Adria at its helm. El Bulli’s culinary connections span all across the world, just look at how the restaurant influenced my trip to Spain: Elena Arzak, of Arzak restaurant, worked at El Bulli. Andoni Luiz Aduriz, of Mugaritz, worked at El Bulli. Rafa’s is Ferran Adria’s favourite restaurant. Jamonisimo provides Iberico ham to El Bulli.  The fact that El Bulli was one of the last stops on our Spain trip, we felt like we had come full circle, and this is the core of Spanish food, this was the center of the culinary world.

Enter El Bulli, and we are quickly ushered into the kitchen to meet the man himself, Ferran Adria, the best chef in the world. He speaks very fast and my Spanish friends have told me he is often mocked for his accent and manner of speaking. He looked very pleased when I showed him a photo of Albert Adria, his brother, whom I spotted at Rafas the night before. The kitchen is a sight to behold, 50 diners are taken per service, and there are 50 chefs working in the kitchen at all times(this is excluding front of house staff), its not hard to see why El Bulli does not earn any profit from it’s diners.

Walk into the courtyard, an open area area next to the sea, take in the sea breeze for a moment, and you are immediately served with the first course of many courses, at El Bulli.

Couse 1: Sugarcane sticks infused with mojito and caipirinha

The “course” is more of an aperitif. Pull out the sugarcane sticks and begin sucking; I did not expect them to be as intense as they were, they were sweet but had a really good alcoholic kick at the end. This was to be a strong indication of the rest of the meal to come: Very intense flavors. Good

Course 2: Handkerchief

Is actually corn paper. Absolutely delicious, to be broken off using your fingers, paper itself was sugary-sweet from the flavor of the corn, and the little bits of corn stuck to it added a savory element to the snack, almost tasted like corn nuts. I could have this every day for the rest of my life and I would never get tired of this. Superb

Course 3: Gin Fizz

Hands down, the best alcoholic drink I have ever had. The drink is served tableside, topping the drink off with a very dense meringue using a whipping cream siphon. You get the sweetness of the gin base, then the alcohol kicks in, and you smell the wonderful citrus-y notes. It truly sends your taste buds on an incredible journey, and after each mouthful, the only thing you could possibly want is to pick up your glass and have another go. Superb.


Course 4,5,6
Top: Cherry umeboshi
Middle: Spherical olives
Bottom: Mimetics peanuts

You can tell early on that Ferran Adria gets much inspiration from Asia. The umeboshi, or pickled cherry, didn’t wow me, but then again, Im not a fan of savory fruits. Okay

The spherical olives, Im sure many have heard about. Looks somewhat like an olive, but bite through its outer shell, which feels abit like a very thin film on your tongue, and pure liquid olive essence explodes on your tongue. If you’re a fan of olives, you’ll absolutely love this. Im not that crazy about it. Okay

Mimetics peanuts, despite its incredulous and cryptic sounding name, are actually delicious. It basically has a cold(liquid nitro?), delicate shell that breaks easily in your mouth, and liquid peanut, tasting like a very creamy, soft, but supremely intense peanut essence oozes out. Very good.

Course 7: Sesame cracker.

I can’t remember much about it, but it was very soft and it melted on the tongue, similar to the consistency of a marshmellow, but much softer. Okay

Course 8: Japanese cookie

I don’t remember much about this, but it wasn’t a cookie. It was served on a bed of rocks and we were told to eat this IMMEDIATELY(they were adamant about that), as you can see from the photo, its basically a piece of seaweed more delicate than a newborn baby, with sesame seeds and another topping I cant identify. Okay

Course 9: Vanilla Chips

A bowl of see through ‘chips’, that again melt on your mouth, very very similar to listerine pocketpaks, but with a vanilla flavor. Okay

Enter the El Bulli dining room after the barrage of snacks. An actual rose sits in a rectangular vase on the El Bulli table, set to play its part in the meal later. The El Bulli meal begins.

Course 10: Flower nectar

You are served a flower, and after re-confirming with the waiter 3 times that we were ‘NOT SUPPOSED TO EAT THE FLOWER’, we proceeded to suck the nectar out. It was very sweet, honey like, but much more fragrant. Im not sure if it was necessary to have us suck it out of the flower, since the “nectar” is manually placed in the flower, but it was nice to see how Adria sees many connections between food and where it comes from. Okay.

Course 11: Coconut sponge

How on earth was this made? A cold, very aerated coconut ‘spongecake’, that really wasn’t a cake at all, it was more of a frozen coconut block that was so delicate and soft that it literally melted in your fingers. Disappeared within milliseconds on your tongue, leaving cold, liquid coconut in your mouth. Amazing texture, good.

Course 12: Rose Frost

Remember the Rose used as a table ornament, this was a near PERFECT replica of that, only difference was that it was a passionfruit sorbet, delicious and refreshing. Good (By the way, look at the details on the sorbet, they actually made dark spots on the rose petals) . Looking at the sorbet, the amount of details that went into a simple sorbet is amazing, the chefs had actually made dark spots on the rose petals, and each petal, each layer of the rose is well defined. This is what food presentation can be. Good

Course 13: Black Sesame spongecake with miso

For those of you who watched Anthony Bourdain’s show on Spain, this is the technique used by Albert adria to create the 30-second spongecake. Let me just say that I like black sesame, its a fairly common ingredient in Asia. But this spongecake was a revelation for me, The fluffiest cake you have ever eaten, so tiny and light, yet the sesame taste is incredibly intense, And the miso added the perfect balance of saltiness to balance the sweetness of the cake. Its not a flavour combination that would occur to me, but it just made so much sense the moment I put it in my mouth. Superb

Course 14: Oyster leaf with dew of vinegar

“What the hell is an oyster leaf?” is the first thing that runs through your head when the waiter lays down this dish. But pop it in your mouth and start chewing, it immediately makes sense. It smells and taste exactly like you’re eating an oyster with a vinegarette…. Except… You’re not. Good

Course 15: Chicken Skin Canape

This was amazing. Crispy Chicken skin, with the back cartilage of a chicken, topped with a rich chicken sauce chock full of umami. I’ve never eaten cartilage like that, its a part of the chicken that you really wouldn’t think to use. We were told it was cooked in a pressure cooker until it turned into an almost gelatinous texture before it is used. Very good

Course 16: Truffle Surprise

The “surprise” is actually 2 spherified ravioli of truffle essence, with shaved truffle served atop. Decadence? Possibly. But the flavours were so overpowering they were borderline pungent. Bad

Course 17: Chervil Tea

Chervil tea served in the traditional Japanese green tea ceremony form, I wish they had given us green tea, because chervil tea tastes downright horrible. Almost like a thick, spinach water, with a very strong herb aroma. Bad

Tea Ceremony:

Course 18: Prawn two firings(misspelled?) Part 1

First part of the dish: You are served two small spoons with a thick sauce made with pure prawn head, superbly intense and you get all the wonderful sweetness that you usually get when you suck the prawns head(Best part of the prawn, btw), except they took that already intense flavor, reduced it into a thick sauce, thereby making it even more intense. Too much of a good thing can only make it better. Very Good

Course 18: Prawn two firings(misspelled?) Part 2

Part 2 of the dish, you are served the actual prawn, which doesn’t look too interesting. But start eating and you quickly realise that you have been deceived. The legs(top section) are deep fried to crispy perfection, while the body is completely uncooked, much like ebi sashimi. Great contrast of textures. Superb

Course 19: Mimetic Almond

I think this dish personifies El Bulli: Nothing is ever as it seems. The tomato to the left is actually an INCREDIBLY intense tomato sorbet that almost had me gagging(Not a fan of tomato), the “mimetic almonds” are a mixture of real almonds, spherified almonts, almond ice cream, and almond jelly. Interesting to eat, but both flavors on the plate really did nothing for me. Okay

Course 20: Cockles and Yuzu

Cockles were the biggest and juciest Ive ever seen. The yuzu, however, should not have been left in its raw form as it was so sour that it was the only thing i could taste. Okay

Course 21: Mushroom-CRU with hazelnut

Im not sure what kind of mushroom was used, but it was completely raw, and had a somewhat spongy texture. Sounds disgusting, but the incredibly intense mushroom-hazelnut sauce brought the whole dish to life when eaten together. The sauce was so rich and flavourful, it tasted borderline meaty. Good

Course 22: Roses/Artichokes

No we did not eat roses, the very finely sliced pieces of artichokes were arranged to mimic the pattern of a white rose that was brought out for comparison. Im not crazy about artichokes, and everyone agreed that more could have been done to the artichokes to make it more appetizing. Bad

Course 23: Pumpkin and Almond Sandwich

The ‘Bread’ portion of the sandwich was a texture that I can only describe as a Pumpkin foam that was baked. It was dry enough to be picked up with your fingers, but when it hit the moisture of your tongue, it immediately disintegrated into pumpkin. The ‘filling’ of the sandwich was shaved truffles and more almonds, the almonds added a nice crunch to the otherwise melt in your mouth textures, very fun and quirky. Good

Course 24: Sea Anemone with te

Yeah, I’ve eaten Sea Anemone. Its exotic, and once you’ve eaten it, you’ll realise that theres a very sound reason why people don’t eat sea anemone. It does not taste good. Almost like really stale uni, but much less creamy, it had more of a slimy texture, similar to a dragon fruit, but with no bite whatsoever . Bad

Course 25: Pinenut Shabu Shabu

Basically pinenut shabu shabu consists of little ravioli packets that have a texture or consistency of a very thin, see through piece of rice paper(Similar to that which is used to wrap certain candies), that when dipped into pinenut water, the paper melts into a very thin film, and the pinenut butter-ish liquid that is held inside floods your entire mouth with an intense pinenut flavor. A really fun dish. Okay

Course 26: Abalone

I eat abalone fairly regularly, its used alot in Asian cuisine, but this was taking the ingredient to the next level. What you have is a base made from mushrooms and seaweed, sitting atop if is a reconstructed abalone, using alternating pieces of abalone, Iberico ham fat gelee(Melt in your mouth goodness), and Ginger Gelee to cut the richness of the dish. A homage to umami, the fifth taste. A dish that was bursting with different kinds of flavors and textures, this was the most satisfying dish of the night. It was heavy and yet after finishing it you felt like you wanted more. Superb

Course 27: “espardenyes” Gelee

I had to google what ‘espardenyes’ was, and google images kept bringing up a picture of a pair of flip flops, and that is definitely not what this is. Anyway, the dish consisted of sea cucumber, not just any sea cucumber, but the juciest, plumpest sea cucumber Ive ever had. If you mention sea cucumber to any asian, they’ve probably had the black version, which is very gelatinous, and almost jelly-like. This was completely different. This had a sort of meaty-texture that was very similar to a bamboo clam. There were also very thin sheets of ginger(?) gelee.  Very Good

Course 28: Parmesan Ravioli

This was basically liquid parmesan encapsulated in a very thin film that I think was similar to the film used in the pinenut shabu shabu dish. The Parmesan liquid was incredibly intense that it was almost biting on the tongue but there was nothing on the plate to cut the saltiness. Bad

Course 29: Rabbit canape with its giblets

This dish will freak out those of you who dont eat offal. You should probably stop reading right now.

Not for the faint of heart. When you begin your meal in the courtyard at El Bulli, you are asked if you would like to eat offal, being the open minded and easy going diner that I am, I told them that I would eat anything that they serve me. The dish consisted of 2 fried (very crispy) rabbit ears, And there was rabbit brain, heart, kidney, liver, snails eggs which tasted surprisingly good, similar to caviar. Sounds horrible, but it was incredibly tasty and the contrast of textures was amazing. Good

Course 30: Kidney of Lamb with Jerez Consomme, yoghurt and fennel

The last savoury dish ended on a low. Eating lamb kidney floods your mouth with an incredibly pungent smell that is very difficult to overcome. Almost everyone at the table was struggling through this dish. Very Bad

Course 31: Pond

I’ve tried to explain this dish to many people, and they don’t really seem to get it, but if you were at this stage of the meal, having eaten some of the richest and most intense flavors you’ve ever come across in your life, this dish would make absolute perfect sense to you. The dish basically consists of a bowl, with a very thin, dome-shaped layer of ice over it. Then the waiter sprinkles sugar, mint, and green tea powder over it. Then you break the ice and munch in. The mint really shines through, refreshing, which was very much needed at this point of the meal. Very simple but nice transition into dessert. Good

Finishing the dish:

Course 32: Cherry with kirsch

A really traditional combo- chocolate, cherry and kirsch (think black forest), Done El Bulli style. You are told to dip the cherries in a kirsch foam, and these seem to be regular cherries dipped in dark chocolate. But one bite, and liquid cherry oozes right out. I think this was done by blending cherries, freezing it into spheres with a cherry stalk for the illusion, then coating it with dark chocolate, and finally setting the cherries in the fridge so that they can melt into a liquid while the chocolate stays solid. Very good.

Course 33: Coco

You are presented with a huge white orb(Which my mum genuinely mistook for an ostrich egg), the server then sprinkles curry powder over it, and uses a spoon to ‘crack’ the orb, and you are told to break it up with your hands and eat it. It is actually a frozen orb made of coconut milk. I wasn’t crazy about the bits with curry powder, but otherwise, the coconut milk was fragrant, delicious, refreshing, and creamy. Plus, it was really fun to eat. Good

Course 34: Puff pastry of pineapple

This looked like straight up astronaut food, but it was actually, very surprisingly, delicious. Freeze dried pineapple suspended between two sheets of pineapple ‘glass’ that seemed to shatter than melt when you bit into it, then melt on your tongue. Very good

Course 35: Chocolate Handkerchief

Is basically a chocolate dome built with chocolate paper, which i can only describe as very thin sheets of crispy chocolate(amazing texture), and little cubes of gelatinous alcochol dusted with coco powder that were so strong I was gagging everytime I popped one into my mouth. The chocolate paper was delicious, but the alcoholic cubes were far too intense. Good

Course 36: Shellfish

The final dish of the night at El Bulli: Shellfish

A clear sign that you need to go to El Bulli with a sense of humour to fully appreciate the entire meal. A pun on the dish “Fruits de mer”, or “Fruits of the sea”, which is usually a platter of shellfish, this last dessert consisted of a mussel filled with lychee gelee(Good), and a clam filled with Toffee ice cream, and a lemon wedge that was preserved, which had a surprisingly sweet rind that I found myself munching on periodically, feeling disgusted at myself for eating a lemon , putting it down for a few seconds, then picking it up and continuing to munch on again. Amusing, mischievous, fun. Good

Tea Service

El Bulli wouldn’t be El Bulli if they simply gave you tea when you asked for tea right? So they wheel out a freakin’ garden right in front of you. Do you want mint sir? Why of course. Snip snip snip, pops mint leaves into a tea pot, throws in a bunch of other leaves. Adds a scoop of honey. Its amazing what a fresh(very) cup of tea can do. I’m not even a big tea drinker and this was life altering. Probably the most fragrant liquid I’ve ever drunk(Ive never had perfume), sweet, and very calming after an onslaught of 35 dishes and 3.5 Hours of more or less constant eating. Amazing

A 10 Minute video of a cute El Bulli waitress prepping 3 cups of tea, compressed into 1.5 mins:


The final thing served to you at El Bulli- Morphings. What the hell are morphings you ask? They are an onslaught of chocolate brought to you in a cryptic looking red plastic box with more hidden compartments than a batman suit. What kind of chocolate, you ask? Everything from a fresh mint leaf pressed into piece of chocolate, to a piece of chocolate printed to look like a leaf, to white chocolate coated over a dehydrated strawberry, to a crumbly chocolate thats lighter than air, to little lego shaped strawberry, green tea and dark chocolate mini bars, to a raspberry chocolate shaped to look like a root. This box alone would have sufficed as a meal on its own. But after a 36 course meal? I made it through half the box before i conceded defeat. Nonetheless, I eventually got to try everything because we stole some chocolate back. Duh

The El Bulli kitchen at 1am. I can only imagine the amount of chaos that took place during our 4-hour meal- yeah, we were there for a long long time. I didnt come to El Bulli expecting every course to be the best dish I’ve ever had in my life, and I didn’t leave disappointed. The bad dishes, I truly struggled with, the Chevril Tea, the sea anemone; on the other hand, the good dishes were amazing, mind-blowing in the sense that your entire paradigm of how an ingredient can be used, be it the flavour, the smell, the texture, what it should look like, completely turned on its head by Ferran Adria; not every dish was good, but every dish was worth talking about, over and over. Having been the best chef in the world 5 times(4 times in the last 4 years), Ferran Adria is no stranger to controversy, the meal seemed to communicate to the diners: “I am the best chef in the world, sit down and have a meal, I will blow your mind”, and he did just that. . Was this the pinnacle of what food is and what it can be? The truth is, I dont know. But it comforts me to know that Ferran Adria’s mantra is “Change, change and change”, which is why the restaurant is closed for 6 months, to re-invent the entire menu, to discover new techniques and inspiration for new creations. To say that a restaurant has obtained perfection is to admit defeat, nothing is perfect, everything can be improved, and certainly El Bulli will continue evolving.