Cachemira

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Taking its name from the Spanish word for luxury and quality, offers a good variety of Spanish dishes and surprisingly a few Filipino dishes as well. For those that like a bit of variety, the restaurant offers a few specials along with regular menu offerings.

When their Sisig Tortilla is served to you, the egg included comes raw, which you mix into the hot chicken thigh filling to cook it. The egg is what gave the dish its distinctive texture. The chicken was very tender and had a delectable savoury taste from the ginger and citrus seasoning and mayonnaise. Served with the dish were lettuce and a tortilla wrap which were great foils to the saltiness of the chicken filling.



The pork belly in the La Carne de Cerdo had juicy flesh which was set off nicely by the crisp crackling. It was partnered nicely with the earthy cauliflower puree, and the spring vegetables still retained a bit of bite. Completing the dish were poached eggs with lovely runny yolks and house-made chili oil for a hint of heat.



Offered as a special during our visit, the Calamari Madrid is a popular dish in the city it is named after. Consisting of fried squid in a sourdough loaf, it is known as bocadillo de calamares. The fried squid was not too tough and was flavoured subtly by the salsa verde. The aioli in the bun made the squid a bit more flavoursome and the bun was toasted sufficiently to make eating it a satisfying experience.



Diners have the choice of indoor or outdoor seating. Those dining in a group of at least four can opt for a "feed me" meal if they are having trouble with the choice of dishes.







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