¡Viva Latino! - Casa Poncho
by Qian Leung
@ 21 Mar 2018
Beyond a wall full of bottles of spirts, and into the main dining room, a bony figure rides a motorcycle gleefully. “This is El Poncho,” says Geoffrey Weckx of
Casa Poncho. “He is a mezcal maker.” Weckz distributes a mezcal named Machetazo. The spirit is made with wild agave from southern Mexico, and features notes of fennel, dill, radish, and aloe over a concentration of spicy and bitter chocolate, with a fruit-driven finish. Wooden masks depicting men and demons overlook several tables, on which you’ll find homemade chilli sauces such as chipotle salsa, salsa verde, and habanero salsa, ranging from tangy to fiery.
Chi chi, short for chicken chipotle, features tender morsels of chicken in a flavoursome paprika and onion sauce. “To balance the heaviness of the dish, I add in fresh jicama and pickled radish,” explains Chef Lee Jin Rong, 28, who handles the hot kitchen. Elements like almond flakes add texture, while sour cream helps tone down the spiciness; it’s a dish I’d come back for. Mezcal Mayalen Blanco, with notes of tangerine and spearmint, is infused with pineapple, rosemary, and peppers for a cocktail that cuts through the richness of the dish.
In the late 1800s, Japanese farmers in search of better prospects arrived in Peru; many of them ultimately settled down and ran small businesses of their own. Thus you’ll find tuna ceviche vaguely familiar. Featuring raw tuna marinated in orange juice, lime juice, and soy sauce, and topped with crispy Peruvian corn, the dish is served with a minty drink of Machetazo mezcal with spiced basil syrup, ginger beer, and candied ginger. Look out also for seared beef tenderloin with salsa, guacamole with pomegranate and baked tortilla, and fried churros with chilli chocolate and cinnamon cream.
Casa Poncho
14 Bukit Pasoh Road, Singapore 089828
Tel: (65) 6224 5466
Adapted from the
Mar Apr 18 issue of Cuisine & Wine Asia.
