Established only recently, KULTO has already gained a “Kult” following with practically full houses every night. The name comes from the Spanish word “Culto”, which means cultured and although new, continues to be in the forefront of the local Spanish food scene in Singapore. This modern restaurant, spearheaded by chef-owner Jose Alonso, specialises in his country’s renown classic and contemporary cuisine.
Menus are formulated with freedom and energy that translates into the dining room, with on point beverage pairings. Components stem from chef’s Jose varied background at some of Spain’s and Singapore’s dining institutions. Superb starter is the Chili Crab Croquette, a Spanish classic with a touch of Singapore’s influence. Filled with generous amounts of jumbo crab meat, caramelised onion and paprika then deep-fried to a deep golden brown colour. Topped with home-made chilli crab sauce made with ingredients such as chilli padi, shallots and garlic. Great with a glass of Tres Olmos, Verdejo wine that brings freshness to the palate with hints of citrus notes.
Continuing your wonderful dining experience at KULTO is Ibérico Chorizo, Confit Potato & Soft Eggs, a dish carefully crafted with refined quality produce. Think succulent smoky Ibérico chorizo grilled on the josper grill with 64 degrees eggs for added textures and potatoes that are confit in olive oil for 1 day then finished in a pan. It is recommended to mix all the elements on the plate before consumption. Ideal with the easy to drink Bozeto, Garnacha, one of the most popular grape varieties from Rioja.
A remarkable dish that can come from using the purest ingredients is Tuna Tartare & Shrimp Tuille which excite the palate and warms the heart. Feel free to use your cleaned hands with this course, take a crunchy Shrimp Tuille and put some of the delicious fresh diced tuna loin pre-mixed with egg yolk, shallots, olive oil, seasoned with salt and pepper. A surprise paring that works for this is Mizubasho Junmai Ginjo, a delicate Japanese sake that is well balanced and appeals to the general public.
One seafood that evoke a sense of being in the heart of Spain with it’s buzzing vibrant atmosphere has to be the octopus. Kulto’s Octopus, Roasted Pork Belly, Paprika course is one of the restaurant’s pride and joy. The sou vide octopus caught off the waters of Spain is tender and goes in sync with the rich roasted pork belly. The inspiration of sea and land on a plate is further enhanced with the medium bodied Viña de Segundo, Tinta de Toro.
With respect for seasonality and artisanal produce, comes the much talked about Squid Ink Paella. The secret is upon order, house-made master seafood stock is added for additional umami along with squid ink to premium cooked bomba rice. The house-made garlic aioli completes this dish with loads of french beans, sweet peas, mussels, asari clams and baby squid. The team at Savour BlackBookAsia went to Penedes in 2019 where the best Spanish Cava are made, one such example is the Paul Cheneau Brut Reserva which goes simply sublime with this paella.
Last but certainly not least is the KULTO Cheese Cake made of Manchego cheese and a medley of other soft cheeses with a molten centre. KULTO is indeed a discovery of exquisite wines, paired with world class food, best shared among family and friends, one of life’s greatest pleasures that should always be cherished. Savour BlackBookAsia Magazine is glad to announced that KULTO has been short listed as a contender for Best New Restaurant of the Year 2021. Stay tuned for the results!
ADDRESS:
87 Amoy St, Singapore 069906
PHONE:
9620 5626
WEBSITE:
https://www.kulto.com.sg/