Sur Nuevo Latino Kitchen
13 North Canal Road, #01-01
6222 2897 | sur.com.sg
Sur (meaning south in Spanish) is like a breath of fresh air in Singapore where so many restaurants tend to be same-same. The food is completely different from any other restaurant here. Not only is it South American,but it’s “new Latin” – an innovative interpretation of Latin American cuisine.
While deliberating over the menu we munched on more-ish plantain chips with a smoky yellow pepper and feta dip and drank a refreshing samba sabrosa ($15) cocktail. The knowledgeable staff were more than happy to give suggestions and explain the components of each dish.
The salpicón ($10) was a great combination of tender, sautéed shrimps, crispy, salty, oven-roasted bacon and a tart but fruity passion fruit sauce. It’s easy to see why chicharrones ($10) is a bestseller, especially in pork-belly-loving Singapore. The juicy pork was accompanied by crunchy green tomatoes and a yellow pepper sauce. Both came from the Tentémpie (“keep you on your feet”) section of the menu and you could easily choose a selection of these to eat like tapas at the concrete-topped bar counter. Next up was the torta de maíz ($15) from the starters section – a light, slightly sweet, twice-baked corn soufflé topped with a rich mushroom ragout and fresh cheese.
There are just six mains to choose from. The fresh, pan-seared salmón con panela ($26) came with slightly bitter mashed yucca root and a very sweet sugarcane sauce. My friend had pollo a la brasa ($24) – succulent, smoke-flavoured chicken cooked on an open grill, atop a sweet and garlicky grilled corn puree with a slightly spicy, sour green sauce.
The desserts were outstanding. And why wouldn’t they be, with owner Alejandro Luna, the former Marina Bay Sands executive pastry chef, at the helm? We wanted to try them all but settled on three. Divine is how we described the panqueca de dulce de leche ($14) – a triple sec flambéed pancake filled with thick, caramelised sweetened milk, served with a tangy candied orange ice cream. The milhojas ($8), with its layers of caramelised puff pastry and vanilla cream, reminded me of crème brûlée and was delicious. And the alfajor ($8) – dulce de leche sandwiched between two rounds of melt-in-the-mouth shortbread – was fantastic too.
The menu changes slightly every month, so this is definitely a restaurant to return to.
Must-try dishes: salpicón and panqueca de dulce de leche.