A melting pot of culture and flavors, Singapore has a Spanish restaurant that teaches you about sake

*matter Translated from CNN Travel

The island city-state of Singapore it may be small, but it’s known for exceptional food that you can’t find anywhere else in the world.

What other places call fusion is what Singaporeans call food – the blending of Malay, Chinese, Indian and British cultures has resulted in a wide variety of culinary combinations.

in the restaurant of Singapore Bam! two other cultures were fused into a new cuisine – Japanese and Spanish.

There, the chef I read and the rest of the team combine Japanese style, Spanish flavors, and elegant presentation for a truly unique dining experience.

The spirit of the restaurant is “modern shudo” or “the contemporary way of enjoying sake”.

That means the sake isn’t just in the glass – it’s on the plate too.

“We actually use a lot of sake in our food,” says Chef Si. “To make our sauces.”

She says it’s common for guests to praise a particular dish, ask questions about how it’s made, and then express surprise that sake is an ingredient.

Staff members can answer sake questions and recommend different varieties that customers can try with their meal. Fortunately, with an 80-bottle sake list, there’s plenty to choose from.

One of the popular dishes at Bam! it’s an abalone porridge with espardenyes. This ultra-rich dish mixes Asian favorites (abalone and rice-based porridge) with Spanish espardenyes, otherwise known as sea cucumbers.

The broth is made with dashi and the dish is finished with gelatin discs of salted egg yolk, “floss egg” crunch and chives.

The dish was one of the first things chef Si, a native of Singapore who spent several years working in Spain before returning to run the kitchen at Bam!, invented at the restaurant.

And for pairing? In Si’s eyes, nothing goes better with seafood than sake, especially when you’re trying to bring out hints of sweetness.