Alegria Singapore

Apple pie was smartly constructed with filo pastry, chocolate mouse and the best component of the dish- sour cream ice cream! Good rendition of Apple pie overall, maybe just make it 25% less sweet?

The cod fish is amazing with pepper and tomato sauce/purée and nicely charred Brussels sprouts! The duck I reckon is better to skip, the sauce taste like chili crab sauce which doesn’t go with the duck plus the duck was too fatty. Cocktail with whiskey, burnt orange and rooibos tea was good, on a sweater side though.

Carnitas 3/5
Koreana 3.5/5
Pescado 3/5
Sisig 2.5/5
Barbacoa 4/5
Sarciado 4/5
Champorado 2.5/5

Brought to you by @diningcitysingapore and @nespresso.sg, Singapore Restaurant Week is back again from 4th - 27th March and features more than 100 top restaurants.
-
Courtesy of @burpple, I had the pleasure of trying the $68++ 4-course dinner at @alegriasgp, which has its roots as the first sangria bar in Manila and has since grown into multiple concepts and outlets across the Philippines, with Alegria Singapore being its first foray overseas. Savour Latin Asian fusion cuisine married with European technique and a heavy emphasis on Filipino flavours.
-
To end the meal on a sweet note, we got the mother of all churros. No mere sticks of churros here, instead we get an entire churros escargot. The fried dough is flagrantly fragrant on the outside with a thick coating of cinnamon sugar, and soft, fluffy - almost on the edge of gooey - within. In my mind this is the ideal texture for churros. It's paired with a sweet and luscious dulce de leche fortified with a strong hit of coffee that I loved.

Taste: 3.5/5

LBrought to you by @diningcitysingapore and @nespresso.sg, Singapore Restaurant Week is back again from 4th - 27th March and features more than 100 top restaurants.
-
Courtesy of @burpple, I had the pleasure of trying the $68++ 4-course dinner at @alegriasgp, which has its roots as the first sangria bar in Manila and has since grown into multiple concepts and outlets across the Philippines, with Alegria Singapore being its first foray overseas. Savour Latin Asian fusion cuisine married with European technique and a heavy emphasis on Filipino flavours.
-
Our vegetarian starter of baby corn looked decidedly simple, but impressed with the smoky umami-ness of Nespresso-infused coffee chipotle mayo and furikake drizzled over the sweet crunchiness of charred corn. Shockingly meaty tasting, as an appetiser this had an equipoise that boded at only more good things to come.

Taste: 3.5/5

Brought to you by @diningcitysingapore and @nespresso.sg, Singapore Restaurant Week is back again from 4th - 27th March and features more than 100 top restaurants.
-
Courtesy of @burpple, I had the pleasure of trying the $68++ 4-course dinner at @alegriasgp, which has its roots as the first sangria bar in Manila and has since grown into multiple concepts and outlets across the Philippines, with Alegria Singapore being its first foray overseas. Savour Latin Asian fusion cuisine married with European technique and a heavy emphasis on Filipino flavours.
-
The well-executed medium-rare USDA Angus rib eye buried under confit cherry tomatoes was no doubt well-cooked, but could have benefited from a tad more seasoning as well as a more acidic and saucier chimichurri.
-
Those chicharron crusted corn cobs however, were absolutely mint - crunchy and salty on the outside and sweet and juicy within.

Taste: 3/5