Restaurant Review

Restaurant review: Comfort in simplicity at Basque Kitchen by Aitor

Cherry Gazpatxo (left) is a fruity take on the classic Spanish cold vegetable soup and served with nitro cottage cheese. Black Grouper (above) consists of fish fillet deep-fried in batter and served with sweet peas and a piquillo pepper espuma.
Cherry Gazpatxo (above) is a fruity take on the classic Spanish cold vegetable soup and served with nitro cottage cheese. PHOTO: WONG AH YOKE
Cherry Gazpatxo (left) is a fruity take on the classic Spanish cold vegetable soup and served with nitro cottage cheese. Black Grouper (above) consists of fish fillet deep-fried in batter and served with sweet peas and a piquillo pepper espuma.
Black Grouper (above) consists of fish fillet deep-fried in batter and served with sweet peas and a piquillo pepper espuma.PHOTO: WONG AH YOKE

Basque Kitchen by Aitor, helmed by the former Iggy chef, offers dishes inspired by a classic cuisine and made with basic ingredients

The good thing about chefs leaving fine-dining establishments to join more casual eateries is that you get to enjoy their culinary skills at lower prices.

That is certainly the case with Basque Kitchen by Aitor, a month-old restaurant helmed by ex-Iggy's chef Aitor Jeronimo Orive. The Amoy Street restaurant is the latest addition to The Unlisted Collection of restaurants owned by Mr Loh Lik Peng and takes over the space vacated by Blackwattle, which was also under the group.

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A version of this article appeared in the print edition of The Sunday Times on November 25, 2018, with the headline 'Comfort in simplicity'. Print Edition | Subscribe