Formerly based in an Amoy Street shop house, the one Michelin-starred Basque Kitchen by Aitor (“Basque Kitchen”) from Chef-Patron Aitor Jeronimo Orive (“Aitor”) has just moved into a stately water-fronting home at the historic Fullerton Waterboat House (circa 1919)
With 38 seats – including an 8-seat private dining room – the newly reopened restaurant is bigger than its former digs and decidedly swankier. Apart from a glass-wrapped main dining room dotted with plush velvet banquettes, all in calming shades of charcoal grey and warm orange with occasional oak tones, Basque Kitchen now boasts a 33-seat pintxos bar and lounge where guests may indulge in Basque Country-style small bites, think artisanal Sanfilippo anchovies and tomato on toast, washed down with a glass of cuvee Champagne specially curated for the restaurant.
Thank them for using a SmartVide for @basquekitchenbyaitor. Because we love that chef @aitortxuchef brings the essence of the Basque Country to Singapore. That the chef can have chance to experience our items.
Why should we should invest to commercial precision cooker to get the best products. Food Preservation and Sous-Vide is become an indispensable technique for any kitchen that follows the latest trends. This technique allows to obtain more tender, tasty products with the best texture, with the minimum loss of moisture and weight.