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It may have been a rainy and windswept evening outside, but within El Born at the Mitsukoshi Mall, it was all warmth, good cheer and great food, as the noted restaurant celebrated its second anniversary. Since it opened in July 2023, Chef David Amoros and his brand of Catalan slow cooking has drawn raves from discriminating patrons; and to his eminent surprise, his El Born cheesecake has become a phenomenon unto itself. So, as Yvonne Yao-Lee welcomed us, sister company Casa Euro was on hand, as the German ceramic brand Villeroy & Boch would be collaborating with El Born on this curated dinner.
Chef David Amoros
Casa Euro is a luxury home brand collective found on the ground floor of the Mitsukoshi Mall. Known for their craftsmanship and innovation, Villeroy & Boch is just one of the brands carried at Casa Euro. The 275-year-old brand would be represented by their Avarua Collection. Inspired by the Cook Islands, the exotic and tropical motif on the bone porcelain would creatively complement the dishes prepared by Chef David.
Longaniza on toast and a Josper vegetable shot
First up was the Casa Riera longaniza from Catalonia on toasted bread with EVOO, accompanied by a Josper vegetable shot. I really liked the touch of the vegetable shot and how it went so well with the longaniza on toast.
Sopa de Mariscos
The Sopa de Mariscos with lobster, shrimp and mussels was perfect for the weather outside. It’s Chef David’s version of the French bouillabaisse, and this was one offering that I highly recommended they make part of the regular El Born menu.
Carabinero carpaccio
The Carabinero carpaccio was a surprise. These highly prized bright red deep sea shrimps are found only in the Mediterranean, and their sweetness is the recognized quality driving up their value. That Chef David went a step further by transforming the shrimps to a carpaccio was a true reward.
The sunny side up eggs with fresh black truffle, poached potatoes and caramelized onions was Chef David utilizing the Spanish black truffle that had been flown in for the night. To be honest, seeing what was still to come, I opted to just partake of a small portion.
The Arroz de Ceps y Panceta was our starch and carbs, the rice dish. Chef David remarked how this was mountain rice, and that the mushroom had also been specially flown in from Spain. This is a great paella, and I’m hoping it’s a regular offering, the pancetta giving it that extra flavor.
Pluma Ibérica
The Pluma Ibérica with pumpkin smoked parmentier was excellent pork loin, served with a pumpkin mash. If you spy this on the menu on any visit to El Born and you like pork, order it right away. The Josper seals in all the juices, and there’s a wonderful smoky finish to the meat.
Catalan cheesecake Carquinoli
Payoyo cheesecake
For dessert, and in honor of his now legendary El Born cheesecake, Chef David offered up two variations. One was a Catalan cream cheesecake with Carquinoli, the Catalan equivalent of biscotti; and then he surprised us with a Payoyo cheesecake, made from goat’s cheese. To be honest, the original will always be my favorite, but I do appreciate how these variations keep the concept fresh, with novel taste profiles being offered.
El Born has been a real favorite for Issa and myself since it opened two years ago. My go-to’s during our regular visits are the prawn croquetas and the pollo al Josper, roasted chicken. And I actually love their Tarte Tatin. So it was nice to be part of this celebration and get a preview of dishes that may soon be added to the regulars. That these were dishes on Villeroy & Boch plating added to the experience.
Congratulations to El Born!
