If you do an online search for the Mangalista Pig, you would see it has lots of hair and it looks like a sheep! It was a popular breed long ago when lard was order of the day. Hungarians cooked using lard and this pig has lots of it. Then because of health reasons, people switch to different type of oils.
If you would like to try it, Clifford, the brasserie at The Fullerton Bay Hotel is having a special a la carte dinner menu from now till 31 March 2014.
The wife and I had a nice 2 person date night here just last week. This was a invited session by the hotel, but it was just the two of us having a meal under the lovely high ceilings of the restaurant. This place has a nice view of the Marina Bay too, a nice place to have a date and watch the sunset.
We love the breads here. You can guess who ate which bread. The lady always love her grainy breads and I love prefer a simple mini baguette.
Someone asked me on Instagram when we dined there the other day, if Clifford uses French butter, so we asked. They are using New Zealand ones now. No, the F is for Fullerton, not Facebook! We now who the Facebook addicts are now!
Duck rillette here is quite addictive and let me warn you, you will eat it non stop.
For the dinner, we were served the following dishes that had components of Mangalica Pork.
It was quite fun as we had a copy of the menu, but we don’t know what was coming out.
The wife who loves salad thinks this is brilliant. It is garden greens with scrambled organic egg, so it’s a nice warm salad and the dressing is a truffle dressing. The salad has back bacon from Mangalica Pork that’s very delicious.
Most eggs in salad are hard boiled or poached eggs, this is a nicely scrambled egg and mixed together with the bacon and salads.
If you are a fan of Charcuterie, you would like this. It’s toasted with toasted rye or other farm breads and pickles. I like the Mangalica while the wife likes the Iberico.
This was rather addictive as I ate slice after slice of it. The pickles went well with it too. I love the crispy rye that has been toasted. It goes so well with the cold cuts.
It was nice of the Chef to say hi to us. We had a quick chat about this pork and he got back to cook more surprises for us.
If you like Black Squid Ink Pasta, try this Tonnarelli here. Served with white prawns and Mangalica sausages, this dish is very delicious indeed. If there’s one dish for the night that the wife can eat over and over again, this is it. She’s a fan of squid ink pasta and I usually don’t think it’s any special. This however got me eating a few more mouths than usual. It’s the slight acidity of the tomatoes that gives the dish an umami and at the same time cut through the richness of the sausage.
There was a service staff here that we talked to, he said, this is really good and his girlfriend is a fan of squid ink pasta and he himself has made a reservation himself to have this with his girlfriend.
Theses looked like deep fried meat balls when they are served, but it’s chunks of pork loin that has been deep fried. It’s also served with truffle salad. There’s quite a few pieces of it because it’s a main meal portion.
This is how it looks inside, juicy inside! Reminds me of tonkatsu. It is actually, the same cooking style, except it’s from Hungarian pork.
If you don’t like deep fried pork loin, you might want to try this grilled pork chop. It’s another of our favourite for the night, together with the Pasta. It’s served with potatoes with coriander sauce, french beans and a tomato salad.
Look how nicely it is done. The charred fats from this pork is very tasty.
Just as we ate halfway through it, I remembered to take photo of this. Looks good ya?
This pork that we tried did not have the strong gamey smell, and the meats are nicely marbled and had quite a nice texture.
The other special Mangalica dishes on the menu includes:
– Homemade Mangalica Collar Sausages and Braised Ribs.
– Braised Mangalica Belly
I think I want to return before the promotion on our own to try the braised ribs and braised belly. It sounds good doesn’t it?
The usual tea/coffee and petit fours that they serve here at Clifford. Kueh Lapis, Macarons and Chocolates.
I could not resist not trying the Lemon Tart.
It was not sour enough for the wife. She loves the super sour ones that really gives you the kick!
If you want to try out this Mangalica Pork, head down Clifford before 31 March. The usual menu is still available, this is just a supplement available for a limited time. The night we ate was only the start of the week, and the brasserie was quite filled up. So, make your reservations.
Clifford, The Fullerton Bay Hotel
80 Collyer Quay
Tel: +65 6597 5288