Savor raw simplicity and bold flavors at the Rockwell Pop-Up ANVIL by Chef Josh Boutwood

Anvils have always been linked to metalworking and skilled craftsmanship, symbolic of hard work, dedication, and mastery of craft. This is where Chef Josh Boutwood draws inspiration from,
as he forges another unforgettable dining experience with ANVIL—a Rockwell Pop-Up at the Balmori Suites Chef’s Table—ongoing until October 13, 2024 only.

As a stellar new addition to Rockwell’s dining scene, ANVIL is an embodiment of what its namesake symbolizes: creativity, hard work, and expertise in crafting something of beauty and utility from raw materials. Chef Boutwood revealed that ANVIL’s concept is founded on his fondness with blacksmith craftsmanship, and as a dedicated and creative culinary blacksmith himself, he transforms meticulously handpicked ingredients into something exceptional, with no artsy flair, just good food that is extremely flavorful and well put together. The presentation is thoughtful, a true Chef Boutwood trademark.

“At Anvil, the philosophy is rooted in the belief that great food doesn’t need to be overly complicated; it just needs to be done exceptionally well. The menu evolves with the seasons, guided by what the market offers at its freshest. The ingredients are the stars, each selected for their quality and character, then transformed into dishes that surprise and delight with their unexpected combinations and presentations,” Chef Boutwood explained.

Warming up with starters, the Burrata. Peach. White Balsamic (locally made burrata paired with fresh peach and dressed in extra virgin olive oil and white balsamic vinegar); Hamachi. Black olive. Chili (cured Hamachi, black olive puree, onion and cilantro salsa and chili oil); and the Wagyu Tartar. Egg. Potato (top round wagyu and sirloin dressed in an emulsion of mustard, garlic and herbs and paired with cured egg and potato) are perfect picks. Choices also include Mushroom. Comte. White wine (selection of mushrooms cooked in garlic, white wine, cream and 36-month comte cheese and finished in the oven) and the much-loved Sourdough served with Smoked Butter, The Test Kitchen’s pride.

Moving over to the mains are fish choices of Seabass. Lobster. Cauliflower (Chilean seabass paired with a lobster bisque, cauliflower puree and tomato and dill oil) and the famed Turbot. Garlic. Parsley (oven roasted and served with garlic parsley sauce). Meat choices include Pork chop. Pecorino Romano. Sage (pork chop pan seared with fresh sage, finished with a light mustard jus and pecorino Romano); Roast Chicken. Corn. Lemongrass (Anvil’s take on Inasal roast chicken paired with a Japanese sweetcorn puree, popped sorghum); and the delightful pasta dish, Rigatoni. Nduja. Guanciale (rigatoni pasta tossed in a Nduja & Guanciale cream and finished with parmigiano Reggiano), a deliciously savory surprise.

Discriminating carnivores would love the Lamb Shank. Onion. Mint (braised lamb shank paired with a decadent mint lamb sauce paired with burnt cauliflower and sunchoke puree and the intriguing Cumberland. Yorkshire. Gravy (house-made mace & sage sausage on top a Yorkshire pudding and paired with onion gravy, fresh cheese and spring onion) are surefire savor-ever-bite entrees that will satisfy the palates. Accompanying side dishes include the cauliflower cheese, beef rice, and mashed potato which can be paired with any of your preferred mains.

ANVIL’s focus is on creating market-driven dishes that are both innovative and approachable, marrying local, seasonal produce with creative techniques and flavor profiles. Boutwood also reminds diners to ‘expect the unexpected’ as the menu (which is evocative of the chef’s childhood and British roots) changes weekly, depending on what’s available in the local markets thus, always bringing savory surprises and novel dishes to try with every visit. Familiar ingredients are paired in new and exciting ways. It is about creating layers of flavor that challenge the palate while remaining deeply satisfying.

“Despite just a month long pop up, it’s taken an army. It’s actually the same if not, harder than opening a new restaurant and trust me with that quote, I know what I’m talking about I can’t wait to reveal a very nostalgic (to me) menu that is casual yet sophisticated at the same time,” the Chef wrote in his Instagram.

Chef Boutwood’s extraordinary dishes can be enjoyed at the Balmori Suites Chef’s Table, where the atmosphere is a harmonious blend of rustic warmth and contemporary elegance, allowing for both social gatherings and intimate dinners. Relish Boutwood’s culinary craftsmanship hinged on the essence of simplicity and innovation at ANVIL for a limited time only, until October 13, 2024. Service is available from 11am to 10pm. For reservations, call 0956-863-9936. Follow @anvilml on IG.

ADVT.

This article is brought to you by ANVIL.