La Fiesta’s Mix Iberico Cuts features
(from left) the Jamon Iberico, Chorizo Iberico, Lomo Iberico and Salchichon
The best way to
get a taste of Spanish cuisine is to go in search of a restaurant up in the highlands.
It was at La
Fiesta in Genting Highlands that I had the pleasure of tucking into Spanish jamon
Iberico, some of the finest cured meat I have ever tasted.
I tried La
Fiesta’s Mix Iberico Cuts, which, quite frankly, changed the way I enjoy cured
featured four different cold cuts, including the Chorizo Iberico (paprika
sausage), Salchichon Iberico (peppercorn sausage), Lomo Iberico (pork loin) and
The three cuts,
save for the jamon, were sliced to an exacting thickness of about 3mm,
which is the recommended thickness to truly savour the meat without
overwhelming your palate.
Fernandez says the paella dishes were
quick to become favourites at the restaurant which opened in May.
was my favourite of the lot; tender and savoury, its piquant taste lingering
long enough for you to pair it with another bite of bread.
the La Fiesta restaurant manager Eduardo Ortega Ramos said about the meat
remains etched in my memory, “It is said they are not cooked by the hand of
men, but by the hand of God,” and this made me savour the dishes even more.
He said the
meat, from the free-range black Iberico pig that feeds freely on acorns, was
some of the finest in the world.
Aged at least
three years, jamon Iberico is considered a delicacy outside of Spain.
Later, I tried
an exquisite pork shoulder dish that was marinated in Vermouth for at least 48
meat was seared just a little on the sides for a touch of crispness and it was
soft all the way into the centre as you chew.
The pork and chicken paella dished
out at La Fiesta feels very much like a Spanish comfort food.
quintessentially Spanish and I was not disappointed with the pork and chicken
La Fiesta chef
Arthur Sydney Fernandez said the restaurant’s paella dishes had gained
popularity at the fairly new restaurant.
This is because
the rice absorbs the flavour of the stock used. Fernandez also said the key to
a good paella was that each grain should not be cooked all the way through,
similar to the Italian al dente method of making pasta.
comes across as a home-cooked meal and is obviously a comfort food relished by
The warm rice
also had the taste of tomatoes and peppers, for balance, while some lemon juice
gives it a refreshing lift.
The pork shoulder dish was marinated
in Vermouth for at least 48 hours. It is seared just a little on the sides for
that crispness on the edges. — Photos : ONG SOON HIN/ The Star
For the sweet
ending, the classic Crema Catalana (creme brulee) can do no wrong.
The thin layer
of flambeed sugar breaks into a creamy custard which has a tinge of citrus and
cinnamon, and I enjoyed it because it was not too sweet.
La Fiesta also
offers both gourmet and rustic paella selections ranging from Canadian lobster
to squid ink as well as familiar tapas such as calamares a la Andaluza
(deep-fried calamari with garlic mayonnaise dip) and patatas bravas
(potatoes in spiced tomato sauce).
Then there are
regional delicacies such as the matrimonio (a combination of anchovies
in vinegar and salted brown anchovies on bread), pan tumaca (a thick
olive oil-infused paste of fresh tomatoes on toasted bread) and salmorejo,
an Andalusian tomato puree soup.
La Fiesta also
brings with it a variety of Spanish cheeses and choice selections of cava.
Level 1, SkyAvenue, Resorts World Genting, Genting Highlands, Pahang. (Tel:
03-6101 2611) Business hours: 11am to midnight (Saturday and Sunday), 11am to
10pm (public holidays), noon to midnight (public holiday eve), noon to 10pm
(Monday to Thursday).
Source from : http://www.thestar.com.my/metro/eat-and-drink/2017/07/17/meaty-fiesta-awaits-in-the-highlands-savouring-some-of-the-finest-spanish-cured-meat/
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