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97 Amoy Street
Singapore 069917

(open in Google Maps)

Tuesday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Wednesday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Thursday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Friday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Saturday:
06:30pm - 11:30pm

Sunday:
Closed

Monday:
12:00pm - 02:30pm
06:30pm - 11:00pm

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Reviews

From the Burpple community

One bite of this takes you to flavour town. You first taste the rice that has absorbed all the wonderful beefyness of the braised oxtail followed by the small chunks of oxtail hidden inside the rice. The confit yolk definitely helped add another dimension to this dish followed by the herbs for that much needed freshness to the dish. I highly recommend getting the 5 course lunch menu ($68) for the Bomba rice and the Suckling pig.

1 Like

braised pork cheeks, charcoaled pork jowl, celeriac.

Do not be fooled by the description! It’s not ‘braised’ and mushy. It’s marinated for 36 hours (according to the waiter) and thereafter ‘charcoaled’ a.k.a roasted. It’s incredibly cackling - with vvv well portion layers of fat vs meat. Approx 30% fatty layer? It’s melt-in-the-mouth kinda fat which makes you feel like you’re slurping collagen (if that makes you feel better - psychologically). The accompanying sweet sauce and celeriac goes really well with - the former offering a sweet twang while the latter accentuates the creamy touch

1 Like

Braised oxtail, confit quail yolk, chive aioli.

Immediately understood why this is the signature dish! Every lil’ pearly grain was infused w the oxtail sauce. There were meaty bits embedded within (it’s not just carbs!) The bright sunny yolk is a perfect complement to the dish- nicely blended, creamy and rich

Swordfish, horseradish, chive oil - mixed in perfect balance to accentuate the silky smooth and sweetness of the 🐟 I love how this is a nice east west fusion - fish sashimi w wasabi!! A nice twang and zest, very refreshing mix!

1 Like

Starter to all the yummy dishes so come - the Chef did it right with presenting the starter in the most beautiful manner possible. The presentation made it seem like the prawns were swimming in some sort of clean and green pond adorned w beautiful lotus flowers (edible btw) Taste wise, the ebi was a right balance between silky smooth sashimi with a tad of succulent punch. Truly impressed!

Enchanting culinary experiences around the globe like Mugaritz in Spain, The Fat Duck in London and Iggy’s in Singapore, Chef Aitor makes his mark at Basque Kitchen by Aitor, featuring a piece of his legacy in each dish. A partner in Ambiente and his own fine dining restaurant, La Degustation Bohême Bourgeoise which has been granted a 1 Michelin star since 2012.
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6-course menu featuring
Ankimo
Smoked Trout
Oxtail Bomba Rice
Pork
Beef Tongue
Chocolate
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100Gourmet is powered by Singtel, HungryGoWhere. Check out Chapter II from 11 to 14 April 2019 where Thai flavours are re-invented.
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Read on foodgem.sg/food/fusion/basque-kitchen-aitor-collaboration-chef-oldrich-sahajdak
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Where to dine?
Basque Kitchen By Aitor
97 Amoy St, Singapore 069917

1 Like
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