- Every chef comes with his own identity and creation. We have heard you, for the past year of high recommendation on our food. I won’t say all food befit each tongue taste and stomach, but I would rather say each one of us has our own preference and flavours. Whereby, people always question us, so what is your recommendation or what’s are our signature special dishes?
- Here is the Sapore signature list…simply unwavering, irresistibly good:
1.1 KG DRY AGED T-BONE STEAK – Dry aging process is how beef was aged during olden days, when human rely on preserving the meat without fridge. How does dry aged process work, really? The meat is left on the bone for a period of time in a temperature and humidity controlled room, allowing the enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. Dry-aging concentrates and develops the ultimate flavor of beef. It could take several weeks till months to develop a flavorful, tender and fresh steak.
We bring in the premium 1100 gram Australian Grain-fed dry aged T-bone broiled to perfection, served with Rosemary Oil, Roasted Potato and Salad, Tuscany style. Sapore’s chef will grill the 1.1kg dry-aged T-bone steak medium rare, with the last part of meat fully cooked, this is due to the grilling method, also most of us will be sharing the 1.1 kg (800g if pure meat without the weight of the bones), as some will prefer well-done steak meat.
350g Roasted Octopus, Potato, Arugula Modena Balsamic –
Chef Fabio says: “I prefer to use the Mediterranean octopus in Sapore because the octopus from the Mediterranean Sea is very salty and gives a good taste if you have to compare with the octopus from the sea in Asia.”
*Cooking Method* – “I will boil the octopus with all the natural herbs for 3 to 4 hours until the octopus becomes very soft and tender. Therefore, you won’t feel the octopus texture is too hard or chewy.
After that, I will marinate the octopus with garlic black pepper, thyme and Spanish paprika. Upon order, all I need to do is grill the octopus for 5 minutes, adding on the finishing of roasted potato and balsamic dressing.”
Roasted Suckling Pig: “Porchetta style”. We marinate the whole pig over night with all herbs, and our secret recipe. Our piglet story: https://sapore18my.com/2017/04/16/new-arrival-roasted-suckling-pig/
Spanish Paella – Originally from Valencia in Eastern Spain, paella started off as a simple rich dishes cooked with chicken, snails, beans, tomatoes and onions. Boil to make broth till it reduced into half. We have Spanish Paella only on every Sunday.
Guess you have some of the food on your wishlist. Feeling hungry already? Look no further!