WellSpent Saturday Luxe: Savour Galicia, Spain’s Hidden Gem

This time, WellSpent Saturday Luxe invites you on a culinary voyage to one of Spain’s most enchanting yet underexplored regions. Known for its rugged Atlantic coast, lush green hills, and deep-rooted food traditions, Galicia offers a cuisine that marries land and sea in soulful harmony.

*Enjoy a FREE TCM 1-on-1 Consultation and a 10-minute Massage with every ticket purchase. First come, first served. Brought to you by our partner, AIA SP-Builders.

Limited slots, book your tickets now.

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Venue Host: At-Sunrice GlobalChef Academy

Time: 12.00pm - 2.30pm

Price: $78 per pax

Food and selected wines included.Prices are inclusive of GST.

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ABOUT THE CHEFS

Chef Miguel F. Vidal, owner of Mai e Matucha

Chef Miguel F. Vidal brings the soul of Galicia to the table. Born in coastal A Coruña and trained at the prestigious CSHG Hospitality School, he has built a career in top restaurants across Spain and abroad, mastering the balance of precision, creativity, and authentic flavour.

As the award-winning owner of Mai e Matucha — crowned with “Best Galician Empanada” at Madrid Fusión 2025 — Chef Miguel is celebrated for elevating Galicia’s culinary traditions with modern refinement. Recognised as Gastronomy Award Galicia 2021 and named Galicia Ambassador 2022, he is widely regarded as one of the region’s leading culinary voices.

For this special menu, Chef Miguel showcases the heritage, innovation, and unforgettable flavours of Galicia — a rare chance to experience the essence of Spain’s coastal gem, crafted by a true culinary ambassador.

Chef Javier "Taky" Rodriguez Ponte

Javier Rodríguez Ponte, affectionately known as “Taky”, is one of Galicia’s most distinguished chefs, celebrated for his mastery of flavor and his ability to elevate regional traditions onto the world stage. A graduate of the Centro Superior de Hostelería in Santiago de Compostela, he quickly made his mark by winning several prestigious cooking championships at a young age.

His career has taken him through some of the most iconic kitchens in Spain and beyond, including Bulli, Arzak, Zuberoa, Alelarre, and Casa Pardo, as well as renowned hotels such as the Hotel Savoy in London and the Hyatt Regency. He went on to lead acclaimed establishments like Playa Club in A Coruña and Taberna del Alabardero in Washington, D.C., before dedicating his craft to catering and events.

His accomplishments include being named Spain’s National Cooking Champion, securing a top-ten finish at the Bocuse d’Or World Final, and winning the title of Galicia Cooking Champion three times, among other international accolades.

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Galician Discovery Menu

by Chefs Miguel F. Vidal and Javier Rodríguez Ponte

From the first bite to the last, each dish tells the story of Galicia’s coastal bounty, pastoral charm, and centuries-old culinary heritage.

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Mejillón gallego con escabeche emulsionado Galician Mussels in Escabeche Emulsion

Plump, sweet Galician mussels are bathed in a silky emulsified escabeche, where the gentle acidity of vinegar melds with warm spices and olive oil, creating a harmonious balance of briny freshness and aromatic depth.

Filloa de lacón y grelos Galician Crêpe with Cured Pork Shoulder and Turnip Greens

A delicate, crêpe-like filloa enfolds tender shreds of cured pork shoulder (lacón) and the earthy bitterness of Galician turnip greens (grelos), offering a rustic yet refined bite that celebrates the region’s farmhouse traditions.

Empanada gallega de bonito y pimiento asado Tuna and Roasted Pepper Galician Pie

A golden, flaky pastry encases a succulent filling of Atlantic bonito tuna and smoky roasted peppers, infused with sweet paprika and onions — a coastal classic that balances sea flavors with the warmth of the Galician countryside.

Pulpo "a feira" con espuma de patata Galician-Style Octopus with Potato Foam

Velvety potato espuma cradles tender slices of octopus, simmered to perfection and seasoned simply with sea salt, olive oil, and paprika, elevating an iconic Galician market dish into a modern, textural experience.

Rodaballo en caldeirada Turbot Caldeirada Stew

Firm, delicate turbot fillets are poached in a fragrant caldeirada broth of olive oil, garlic, onions, and paprika, with gentle layers of potato — an understated yet deeply flavorful fisherman’s preparation from the rugged Galician coast.

Tarta de Santiago Spanish Almond Cake

A moist almond cake, scented with lemon zest and cinnamon, crowned with the traditional powdered sugar cross of Saint James — an elegant, centuries-old confection that ends the Galician feast on a sweet, nutty note.

Wine Pairing:

▪ VAL DE MEIGAS 2024 - DO Rias Baixas (White)▪ CEIBO 2023 - Godello - DO Valdeorras (White)▪ VALMINOR MINIUS Mencia - D.O. Monterrei (Red)▪ FUSCO - DO Ribeira Sacra (Red)▪ ALBAMAR - O ESTEIRO - 2022 - DO Rias Baixas (Red)

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PROGRAM OF THE DAY

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Academy Tour

12.00pm - 12.15pm

Galician Discovery Lunch

12.30pm - 2.30pm

Produce Market

12.00pm - 5.00pm

OPM Den

12.00pm - 5.00pm

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*Ticket sales end on 12 September 2025, FRIDAY at 10:00am.

***Subject to changes.

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You may purchase your copy of 67 Pall Mall Wine & The Food Asia, a bestseller wine and cook book at the event. You will receive complimentary Wine Pairings for 1 person with every purchase of the book.