Ph.Ds of FOOD

Singapore Food Blog

SUR | Nuevo Latino Kitchen

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Nuevo Latino is used to describe a new type of cuisine that blends ingredients from Latin America, Europe and the United States to create an exciting and original fusion. Sounds interesting, and off to SUR we went!

Arepitas - Rumbera and Reina Pepiada

Arepitas – Rumbera and Reina Pepiada

For our mini Arepitas, we chose the Rumbera (Pork Loin and Gouda Cheese) and the Reina Pepiada (Avocado and Chicken Salad). The corn arepita wasn’t too dense, was still rather light in terms of texture. Though we suspect that the corn cake had been deep fried, it wasn’t too oily to turn us off. In fact, we enjoyed the slight crisp to it and the taste of corn was well-balanced. The avocado and chicken salad was cold and refreshing with the tender chicken chunks and the mushy avocado. The pork loin was very tender and the semi-melted gouda cheese tied the entire arepita together, providing that additional gooey goodness and cheesiness.

Torta de Maiz

Torta de Maiz

The Torta de Maiz was a mushroom ragout, with twice-baked corn souffle and queso fresco. The corn souffle was very heavy in texture, it was more like a muffin and less of a souffle. The souffle exuded a subtle sweetness and fragrance. There was a generous serving of mushrooms! Earthly, savoury and well-seasoned – we enjoyed the mushroom ragout. The queso fresco, a traditional Mexican cheese, provided that extra kick in saltiness.

SUR|Nuevo Latino Kitchen
#01-01, 13 North Canal Road

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Written by foodphd

August 3, 2013 at 11:06 pm

Posted in American, Colombian, European

Tagged with , ,

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