This was my first ever taste of authentic Moroccan cuisine and I was completely blown away.
The couscous bidaoui is out of this world delicious, and very healthy too – a definite bonus. The lamb literally peels off from hearty chunks into tender and juicy layers of flavour. This was accompanied perfectly by a mouthwatering caramelised onion and raisin topping.
The el khobz is homemade, and so incredibly fluffy. And yet the meat tagine was to me (and perhaps surprisingly so) the highlight of tonight’s meal. I was astounded by how the sweetness of the caramelised prunes and cinnamon (which I was skeptical about at first – “this is a dessert?”) accentuated the meaty smokiness in an ever so elegant way. It was both familiar and intriguing at the same time.
Walima will no doubt soar from being a secret that’s jealously guarded by those fortunate enough to have savoured its dishes to a gastronomical phenomenon short of nothing but a well-deserved frontrunner in Singapore’s hotly contested culinary scene.
Noodles, Fried Noodles 