Eating The WHOLE Animal! NINE Course NOSE to TAIL Feast in Singapore

Hi, so I was coming to Singapore and a restaurant reached out to me and wanted to introduce me to nose-to-tail cuisine now I know that's something typically done in Spain, but I've always wanted to try it out and this restaurant looks awesome. So let's do it I'm at the Hisa's at the CBD section of Singapore and today we're gonna do nose-to-tail And if you guys don't know nose-to-tail is utilizing basically from the nose to the tail of any particular animal This is chef Philip the mastermind behind all this. So chef, what is the concept of the nose-to-tail? We're using all different cuts of the pork, basically. When we have nose-to-tail meat, we use from the nose to the tail. On the menu we have, of course, I think pig, we have pig trotters, pig liver, pig brain, pig head, everything. We do the same for beef, we do the same for lamb, fish, we use fish head, lamb brain, lamb heart, everything. So here's what we're doing today. We're gonna try some lardo. We make our own lardo, so it's the back fat of the pig. We salt it and it's dry for a couple of months. So lardo is cured meat? Cured meat, cured fat. This is cured fat. First course, this is pork back fat. That actually makes me really happy. And candied walnuts. This thing is paper-thin. I mean, you gotta admire the knife work here. Look at this. It's like eating a slice of origami paper. Put a little piece of walnut on there. I'm just gonna wrap that up a bit, put it to sleep. That's fat. Look at all that nice smoky flavor there. I think wrapping that little walnut in there, that's a good call. That walnut provides a nice contrast, crunchy, sugary. Oh, so one of these is spicy. People don't want the spicy one. They try to avoid it. This is a game I would love to lose. Let's hope I get the spicy one. Smells fantastic. Like, smells just absolutely phenomenal. I mean, this is very simple. It's just the peppers roasted with some salt, but... Wow, but there's so much rich peppery flavor to this. This is like pepper flavor times 20. It's phenomenal. I think this will be really good with the fat. I'm gonna try to eat this with the fat. Put a walnut on it. Still haven't got a spicy pepper yet. I'm trying though. I'm kind of playing against myself, so eventually I'll get one. This is a special today. It's called figadedo. Pork liver and pork blood sausages. Smoked for three weeks. Next to it is a potato cake, deep-fried, so quite crispy. Let's enjoy. This just looks fantastic. I love sausage. Yeah. Oh, wow. Chef, this is awesome. Wow. It's rich. It's earthy. It just has a slight hint of the liver flavor. That's fantastic. It's got a nice chew. Oh, look at this potato. Here, it's just flaky and layered. My goodness. It's fantastic. I feel like I'm eating potato chips and baked potato in the same bite. This plate, this is made for me. Ox cheeks, Spanish onion puree, and bone marrow. Look at this bone marrow. Oh, my God. I mean, this is better than butter. Oh, see that? It just melts on the bread. I'll marry bone marrow. I will. And we're moving to the face of the beef right now. This is ox cheeks, and this is tender. Look at this. Like, that's it. No knife required. Just twirl my fork, and this thing is here. Little onion puree. Equals happiness for Mike. Oh, that's gentle. Those ox cheeks melted almost as much as the bone marrow because I feel like the ox is blushing a lot. It's really shy, and that's why it melts so easy. But seriously, look. See how easy I'm cutting a piece of beef with just my fork? And there it is. This is almost spreadable. This is as close as you're going to see to beef butter. Oh, so gentle. I love it when I eat food that I can eat at 90 with no teeth. It just gives me options. Here's what I did. I think you guys would be proud of me. Took my bread. I'm spreading some bone marrow on here. I put the pork fat from before here with a walnut, and then I'm just going to cut me off a piece of the ox cheek with some onion puree and just make this like an open-faced sandwich. That is a great sandwich. The fat you just have is fresh burrata underneath, and we just pickled beetroot in walnut again underneath, so you have a bit of crunchiness. I'm going to try this beet salad. It's so pretty. And there's burrata cheese on the bottom with walnuts as well. I love beets. First time I ever had beets was at borscht soup when I was in Poland. I was like, what is this red-looking thing? But ended up falling in love. Loved beets ever since. This cheese is like a really soft mozzarella. That's awesome. This is a good in-between dish between a lot of fat, a lot of meat. This will freshen you right up. This is apparently the spiciest chili sauce. So this is spicy but tasty. But actually, it's good. Yeah, so this one is homemade by one of my friends. You can feel the chili, the ginger. It's beautiful. Let's do it. Let's try this. Oh, that is spicy. Oh, wow. That's fresh though. I think more hair just grew out of my chest. You know what? It's spicy, but it's got some other flavors in there too. It's a little sweet. A little sweet. Oh my gosh. You know, that almost killed me. But I think that might be really good on some of the ox cheeks. It's a good kind of pain, you know? Oh, wow. This is our signature dish here in the Essat. So it's a crispy pig's head. So inside you have the ears, the cheeks, the jaw, all the meat. So we braise the pig's head. We remove all the meat, chop it up with the veg, like a little cake deep fried. The sauce is actually chorizo, cheeks, and pork belly. And it's served on a smoked mashed potato. It's like a pig's head cake. That's it. Wow, my first pig's head cake. It's fried on the outside, I see. It's crispy on the outside. Wow, look at that. Oh, tell me that it's not just glorious looking. Is that the best looking yolky waterfall you've ever seen? I'm sorry, there's no elegant way of cutting this. Everything good inside a pig, all edible. Do a little dance, do a little shake, right into my mouth. I'm crying. In a good way. I'm sorry, my tongue is still reeling a bit from the sauce. But holy freaking mother of all that's good. That's good. Chef, that's awesome. That's fantastic. The taste is still coming to me. Taste the sausage, and then you've got the melty fat. You've got the leanness of some of the meat. Wow, that's just like a Rubik's Cube of flavor. Look at this. Potatoes in here, sausage, got the runny yolk. I love the outer crispy fried shell of this thing. I see some pixie right here as well. Don't even think about it, just put it in your mouth. That's crap. So it's a ragu sauce made with sausages, pork belly, chorizo, and it's tagliatelle made out of pig skin. So it's just pig skin shaped like a tagliatelle. Pecorino cheese. So this is pig skin pasta. Pig skin pasta, but just made with pig skin. No flour, no egg. No flour, just pig skin. I love that. Pig skin pasta, never in my life. Some pasta, I'm gonna put some chorizo. This is like pork on pork. Ain't nothing wrong with that. I almost feel like I should be eating this with chopsticks. Wow, this has been really my kind of meal so far. Literally, it's just meat upon meat upon meat, and now we even changed the pasta to meat. If you guys ever have pork skin, it's a little chewy, it's gelatinous. It's got a ton of flavor. You can put some chorizo on there, splash some cheese on top. This is a rich dish. This dish can afford to buy at Manhattan Penthouse. Pig skin pasta, who would have thought? That's good. Rice, this is honeycomb tripe, the crispy tripe, with aioli and romesco sauce, and a bit of chili on it. Honeycomb tripe, this is so creative. Never have I ever had tripe like this before. Look at this, this is amazing. This is like a tripe chip with some aioli on top. Cheers, guys. I really enjoy this. First of all, tripe, I love that anyway. Crunchy, like a tripe chip, like a trip. Garlic aioli, lots of fresh garlic. You can taste that. Just listen to that crunch. That is a really creative dish. Signature dish again, called arroz black. Prawns from Huelva, and they are deep water prawns, octopus, clams, and squid inside the rice itself, and with lobster bisque. That's one of my favorite things to make. Man, that flavor is so good. Risotto, obviously, cooked perfectly. That thing soaked up every single flavor that's on that plate. I mean, the risotto was like rolled from X-Men. Just sucking up all the essence from everything around it. That was fantastic. I love it because it's a little spicy from the jalapenos. Try these prawns. What am I doing? I don't even know. This reaction is caused by complete deliciousness. This is so random. Oh, those prawns are good. Oh, that risotto is good. This will be gone soon. Very soon. Ah, no sugar in the ice cream. Ah, thank you so much. This chocolate ice cream, homemade here. Little sea salt, caramel on top. The ice cream itself has no sweetness, so everything else is gonna get the flavor. Willy Wonka Dutch Chocolate. All sorts of flavor. Crunch, caramel, super, super, super chocolatey. Creamy ice cream, little bit of the salt. Who knew? Who knew sugar doesn't have to actually be inside the ice cream? Okay, maybe you guys knew, but I didn't. That is fantastic. What a great way to end all this. Wow, chef, that was fantastic. Thank you so much. Is that a traditional nose-to-tail cuisine? That's what we try to do. Yeah, that was fantastic. I mean, it's so much flavor. I am so satisfied, beyond satisfied. So, thanks again. I'm gonna go and sleep it off.