Nestled among the shophouses along Jalan Jurong Kechil is Micasa Kitchen & Bar. This laidback restaurant looks more like a cafe than a restaurant, but the food will blow you away.
Micasa Kitchen & Bar is the brainchild of Singapore local Chef Micah. After graduating from Temasek Culinary Academy, Chef Micah honed his culinary skills at various 5-star establishments in Singapore and Paris. After working at a hawker stall in Bukit Timah Food Centre with his parents, Chef Micah finally realized his life-long dream by opening Micasa Restaurant and Bar.
The menu features European dishes that are modified to fit the local palate using locally sourced produce.
We had Fresh Bread with Extra Virgin Olive Oil [S$4.50] to start the meal. The freshly-baked bread are toasted till crispy and sprinkled with extra-virgin olive oil. It’s such a simple yet satisfying appetizer.
I never knew the ordinary cauliflower can be so delicious until I had ‘Wok-Hei’ Cauliflower [S$16]. The natural sweetness of cauliflower becomes more pronounced with the help of browned butter and they really have the ‘wok-hei’ smokiness.
It’s amazing how the simple Crushed & Fried Potatoes with Browned Butter infused with Garlic & Chili [S$16] can be so delicious. The chili and garlic does not make the potatoes spicy at all, instead it brings a garlicy fragrance to the potatoes.
Galician Grilled Octopus [S$36] is so tender and juicy and it goes so well with the Squid Ink Mayonnaise and sweet paprika “chinata”.
This picture doesn’t do it justice but this is 1kg of MBS 4+ Aus Barley-Fed Angus Tomahawk [S$17/100g]. We ordered it in the recommended doneness which is medium rare and it came with a beautiful pink centre. The beef is juicy and tender, topped with tangy chimichurri sauce.
The sides of Crispy Potatoes, Chilled Roasted Tomatoes & Salad are served in separate bowls.
For those who don’t take beef, you can go for P.P.G. Chicken: Charcoal Grilled Chicken Leg [S$22]. The meat is tender with standing pieces of crispy skin and toasted almonds.
Paella is one of the highlights here and we got two of the three paellas to try. Ultimate Seafood Paella [S$42/78] comes with Japanese scallops, fresh prawns, live clams, chorizo (pork sausage) and aioli. The saffron rice is stewed in seafood broth which gives the dish the beautiful golden hue.
Squid Ink Paella [S$37/67] looks blackish from the infused squid ink which gives the rice a nutty flavour. The Spanish saffron rice is cooked with cctopus, live clams, chorizo (pork sausage) and aioli.
It’s been a while since I last had churros, a popular Spanish snack and dessert. Micasa Famous Churros [S$12] is served piping hot with dark chocolate and lemon curd dips. The perfect dessert to end a good meal.
Micasa Kitchen & Bar
Address: 102c Jalan Jurong Kechil #01-01, Singapore 598602
Opening Hours: Monday – Thursday 5.45pm – 10pm, Friday – Sunday 11.45am – 2.30pm + 5.45pm – 10pm