{"id":1601,"date":"2019-08-19T18:52:38","date_gmt":"2019-08-19T10:52:38","guid":{"rendered":"http:\/\/hapa.asia\/?p=1601"},"modified":"2019-09-11T10:28:38","modified_gmt":"2019-09-11T02:28:38","slug":"basque-restaurant-on-amoy-street","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/basque-restaurant-on-amoy-street\/","title":{"rendered":"Basque Restaurant on Amoy Street"},"content":{"rendered":"\n<p>Singapore\u2019s vibrant Amoy Street is now home to the fine dining Basque Cuisine by Aitor. Helmed by Spanish-Australian chef Aitor Jeronimo Orive, the restaurant\u2019s kitchen team have taken age-old northern Spanish recipes and given them a modern makeover to create a unique blend of culture, heritage and innovation. Although born in Madrid, the ex-one-Michelin-star, Iggy\u2019s chef is well acquainted with Basque cuisine although the restaurant serves contemporary interpretations of traditional Basque dishes. Diners can select from the \u00e0 la carte menu or choose set course lunches and dinners including five and eight course tasting menus in the evening. A comprehensive wine list of mostly Spanish wines complements the dishes. The outlet is part of the Unlisted Collections stable of restaurants. <strong><a href=\"http:\/\/www.basquekitchenbyaitor.com\">www.basquekitchenbyaitor.com<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Singapore\u2019s vibrant Amoy Street is now home to the fine dining Basque Cuisine by Aitor. Helmed by Spanish-Australian chef Aitor Jeronimo Orive, the restaurant\u2019s kitchen team have taken age-old northern&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/basque-restaurant-on-amoy-street\/\" class=\"button button-primary button-effect\"><span>Read More<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":1602,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-1601","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"_links":{"self":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/comments?post=1601"}],"version-history":[{"count":0,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1601\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media\/1602"}],"wp:attachment":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media?parent=1601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/categories?post=1601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/tags?post=1601"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/powerkit_post_featured?post=1601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}