When Spanish ingredients get prepped with French cooking techniques, you get the culinary magic readily available at Dehesa, the North Canal Road joint that’s built quite a rep as a go-to eatery for foodies and chefs alike.
Nearly two years after it opened its doors, Dehesa’s founding chef Jean-Philippe “JP” Patruno is still going strong with his unconventional approach to Spanish cuisine and the restaurant’s trademark “nose-to-tail” menu. Which is a pretty Singaporean-esque kiasu factor, considering that absolutely nothing goes to waste. A recent revamp of its menu doesn’t compromise that mantra — the new offerings are “surprising in flavor, and not in cuts,” says the chef.
One new highlight is the Dehesa Octopus ($28) — grilled octopus served on a bed of potatoes, topped with strips of lard that are beautifully blowtorched right in front of patrons.
The seafood sanctity continues with new prawn-based dishes. The stars of Carabineros Carpaccio ($34, served with caviar) and Carabineros Arroz ($28) are, obviously, the carabineros themselves — jumbo-sized, succulent red shrimps that boast robust oceanic flavors and a natural lobster-like sweetness.
Worry not, regulars, for Dehesa’s signature crowd favorites still hold the fort in the refreshed menu. Who could ever resist forgoing the likes of Crispy Pig’s Head ($28), the thick hunk of meat consisting of every part of a pig’s head (sans eyeballs), topped with capers and soft yolk?
Since there’s always room for dessert, tuck into the house specialty Chocolat ($15) that is essentially chocolate, sea salt, and olive oil, or the Gin Panna Cotta ($15), a boozy treat accompanied by berry compote and crumble.
Dehesa is at 12 North Canal Rd, 6221-7790. Mon-Fri 11:30am-2pm & 5:30pm-10pm, Sat 5:30pm-10:30pm.
