Cantinho do Avillez is one of the 5 restaurants by Portugal’s Michelin-star Chef Jose Avillez.   Belcanto, a fine-dining restaurant helmed by Chef Avillez, was awarded 2 Michelin star.

Cantinho do Avillez is an old wish of the Chef who, for a long time, had dreamt of a restaurant with a relaxed and comfortable atmosphere, with a simple but sophisticated cuisine, making guests longing to return for more. The restaurant has achieved this through interior décor, cutlery and its menu. The interior décor using wood has given the restaurant a country, homely feel, while the wall art collage of old kitchen utensils and equipment adds a touch of modernity. To blend in with the theme, food is simply served in old-fashioned enamel plates and iron pans.

Traditional Portuguese home cuisine was given a modern twist here. For this review, a variety of appetizers were served. These include Sashimi-styled Scallops with Avocado, Baked Breadcrumbs Sausage, Deep Fried Long Beans and Mini Beef Pie. The scallops were fresh, succulent and went very well with the mashed avocado. The Baked Breadcrumbs Sausage is a tad oily, but those who like Chinese sausage might find the aroma familiar…perhaps a result of Portugal’s golden age of discoveries in the Orient. The Deep Fried Long Beans was tasty and crispy (it was said that Japanese tempura was an influence from Portugal!). The filling in the Mini Beef Pie was rich and flavorsome.

Cod Fish is one of the key ingredients of dishes in Portugal. In Portugal and Spain, cod fish is still preserved in salt, the same way it was done way back from the time before refrigeration was invented. Chefs today still prefer to use salted cod rather than fresh or frozen ones. The salted cod has to be soaked in fresh water for 72 hours, draining and changing water after every 5 hours, before it is ready for cooking. In Cantinho do Avillez, the main course of Cod Fish Flakes with Vegetables was well prepared as the fish had little trace of the saltiness yet maintained the flavour and juiciness. The other main course, the Cantinho Steak was tender and the thinly sliced smoked ham gave the dish added flavour. For dessert, the Hazelnut Mouse and Ice Cream with Salt was definitely a great way to end the meal.

The meal was paired with Camaleao Sauvignon Blanc, a fresh, crisp wine from Portugal. ‘Camaleao’ is ‘Chameleon’ in Portuguese, hence the Chameleon illustration on the label, printed with thermal ink, changes color when the bottle reaches the serving temperature.

Cantinho do Avillez’s main dining hall fits 40 guests, while a new private room takes in another 40. Not recommended for major MICE functions, Cantinho do Avillez is more suitable for small group seeking a homely, hearty meal, or for social gathering outside a MICE group’s official agenda. For more information, CLICK HERE.