Food Journal to showcase restaurant, cafe, bakery with Signature dishes, be it Italian, Mexican, Taiwanese, Spanish, Korean, Japanese, Australian, Chinese, Malaysian, Indonesian, Thai, Javanese, Irish, Dutch, German, American, Canadian, British, Vietnamese Cuisine. To all Foodies who love my blog, hope the tantalising shots of Real Chefs with Real Food will leave a lingering taste & smell of satisfaction, contentment and taste-buds well-oiled.
This is the main entrance to One Rochester UNA located at 1 Rochester Park, S(139212).
One Rochester UNA is helmed by Celebrity Chef Jean-Philippe Patruno who brings with him many years of experience in the culinary field, specialising in Modern European Cuisine with strong French, Italian, Spanish influences.
A footpath connects the main building to the al fresco dining areas as well as the kitchen.
The modest medium size kitchen (below) is the essential heart of the restaurant where Executive Chef Jean-Philippe Patruno and his team of 11 sous chefs & cooks transform whole foods into delectable appetising plates of art.
The entire restaurant consists of a two storey building made up of :
1. Level One - being the main indoor dining area with about 6 to 7 tables, and
2. Level Two - with a seating capacity of about 30 pax.
There are several al fresco seating areas that line the footpath that surround the compound. Some of these rattan tables & chairs are placed in direct sunlight close to the beautiful shrubs and garden plants that provides that cool respite.
This is the other entrance to UNA at One Rochester that leads to the footpath lining the compound.
There are also dining tables & chairs housed under tents with to provide that needed shelter from the sun. Interspersed among the footpaths are some water fountains to provide a cooling effect.
A beautiful lovely artificial waterfall feature adds a lively effect to the otherwise static landscape.
This is the entrance door to Level One of the main building. Executive Chef Jean-Philippe Patruno is seen here busy with his laptop in preparation for the restaurant crowd for the evening.
The stairs leading up to Level Two of the main building.
The view from the top of the stairs.
Lining the walls of Level Two indoors dining area are pictures depicting the cuisine served here at UNA.
Bird cage hanging lamps as well as Bird nest hanging lamps add an exquisite aesthetic touch to the modern European furniture design at UNA.
There is the outdoor dining area at Level Two that allows diners to get a really great view of the courtyard.
Level Two of the main building houses dining area with seating capacity of about 50 pax, and comes with a projector screen and live band in tow at one end, and the UNA Tapas Bar counter at the other end where the Mixologist hones his skills, offering wines, premium spirits, mixers, cocktails specially created in partnership with Proof & Co., winner of World Gourmet Summit's Bar of the Year. UNA carries a wide selection of premium wines, mainly from France, Italy, Spain.
The stairway walls leading down to Level One is lined with portraits of vintage cars and landmark buildings.
Level One dining area has a seating capacity of about 30 pax indoors, and has a modern European design & decor.
The restaurant boasts of a wide collection of premium wines displayed prominently in chillers, from the various regions of France, Italy, Spain.
The left of the entrance at Level One houses a bar counter where the Mixologist dispenses the Margaritas, Vodkas, cocktails to quench those thirsty palates.
Back at the kitchen, Executive Chef Jean-Philippe Patruno is busy coming out with the Signature dishes for the Food tasting today. Preparing the Dessert
Bitter Chocolat, Olive Oil, and salted Rosemary Soil inspired from Catalunya, Spain - intense dark Valrhona chocolate whipped into a light ganache ice cream, on top of crisp Rosemary chocolate sand & dark chocolate honeycomb.
Scallops la Plancha, Veal Cheek & Iberico crisps at S$24 per serving - Pan-seared fresh dive-fished Scallops from Scotland with Ox Cheeks from France braised in red wine & 36 month old aged Ham Iberico. This dish is served under the Menu - Hot Tapas Category at One Rochester-UNA's kitchen currently helmed by Celebrity Chef Jean-Philippe Patruno and is made using the following Core Ingredients - Fresh dive-fished scallops from Scotland, 36 month old aged Iberico Jamon Serrano ham from Spain, Ox cheeks braised in red wine (veal from France), mint leaves (to garnish). The fresh dive-fished scallop comes from Scotland once or twice a week delivered fresh to the kitchen here at One Rochester UNA, complete with their shells. The veal comes from France. (**Footnote : Since late 1960s divers have dive fished king scallops in Scotland. The dive-fished scallop is one of the best quality most responsibly fished shellfish sourced in Scottish waters, where divers select the scallops by hands, leaving the seabed intact. **) How it is prepared - The ox cheek is first marinated for 24 hours in red wine Cavalier Sauvignon, then pan-fried, and to it is added some beef stock, then braised in red wine slowly for 3 to 4 hours till it is fully infused with the red wine beef stock, then they are shaped & cubed. The ox cheeks are prepared a few days before the actual serve day.
To make the celeriac mash Chef Jean-Philippe Patruno cook the celeriac with milk & then blend it to give a smooth texture.
The Iberico ham aged at 36 months old, is sliced thinly and pan fried till crisp. The fresh Scottish scallops are pan-seared till they are firm outside & yet tender in the middle. The juice from the braising of the ox cheeks are used to make the sauce. Tasting Notes - This is a very rustic dish with a strong flavor - a mix of seafood flavor with firmness from the scallops, savory crispiness from the Iberico Ham that paired very well with the savoury tender sweetness from the ox cheeks, topping it all is the celeriac mash with its creamy smooth texture that makes this dish truly unforgettable!!
Step 1 - Executive Chef Jean-Philippe Patruno selects the fresh scallops for use in this dish.
Step 2 - Executive Chef Jean-Philippe Patruno adds a dash of Extra Virgin Olive Oil (EVOO) & some crushed black pepper to the fresh scallops.
Step 3 - Executive Chef Jean-Philippe Patruno carves the Iberico Jamon Serrano ham on the cutter, & warms up the ox cheeks in red wine sauce in the warmer for use in this dish.
Step 4 - Executive Chef Jean-Philippe Patruno pan-sears the 36 month old aged Iberico Jamon Serrano ham till they are crisp, then he harvests them and set them aside to be used later in the plating.
Step 5 - Executive Chef Jean-Philippe Patruno pan-sears the fresh scallops.
Step 6 - Executive Chef Jean-Philippe Patruno adds a dash of the olive oil to the fresh scallops, grilling them till they are medium well.
Step 7 - Executive Chef Jean-Philippe Patruno presenting the scallops & ox cheek on the plate.
Step 8 - Executive Chef Jean-Philippe Patruno adding the red wine sauce to the ox cheek.
Step 9 - Executive Chef Jean-Philippe Patruno putting finishing touches to the dish by adding the ham to the scallops.
Step 10 - Executive Chef Jean-Philippe Patruno presenting the Signature Pan Seared Scallops with Ham & Ox Cheek.