Ever since its inception in 2023, El Born at the Mitsukoshi Mall has stressed the point that it’s a Catalan restaurant, proud of the fact that Catalonia is an autonomous community of Spain, with Barcelona as its capital and largest city. So, in the tradition of celebrating things Catalan, the popular restaurant has introduced a set of new dishes in honor of Sant Jordi (Saint George), as this is regarded as one of the most important national holidays in the region. As Andrés Poy explains, it would be the equivalent of how Valentine’s Day is celebrated. Sant Jordi is the patron saint of Catalonia, and books and roses are often exchanged to signify the gifts of love and literature. Chef David Amoros then explains how some of these dishes may eventually become part of the regular El Born menu.

First up, to “break bread,” we’re given the traditional Pan de Payes with tomato, garlic, and olive oil. The rustic bread has been toasted in their Josper oven, and accompanying the bread is the Esclavida al Josper con Anchoas—this would be the onion, red pepper, and eggplant, served with anchovies, all Josper-roasted. And just in case you weren’t aware, the Josper is the high-performance charcoal oven and grill combination that’s so popular in professional kitchens. The founders, Josep Armangué and Pere Juli, are Catalan chefs from Barcelona—and yes, the brand name is a portmanteau of the first syllables of the names of the two chefs.

As Chef David explains, they leave it to the diners to make their own topping for the bread, and top it with their favorite vegetables and anchovies.

Fideuà de Pescado is thin toasted noodles, cooked in seafood stock, highlighted by prawns and squid, and served with garlic alioli. This one has a distinct seafood flavor and, thanks to the noodles, is quite filling. It’s a family recipe of Ivone, the wife of Chef David. Andrés would like to see it as a substitute for ordering paella—and I counter by saying to expect Filipinos to treat this more like a starter and still order paella (rice) to go with the main courses.

Pescado a la Brisa is our MayaMaya served with roasted potatoes and topped with alioli and romesco sauce. This would be their version of roast potatoes, and I loved how the potato skin was intact and well roasted. The fish was divine, tender but holding its own, and just simply grilled in the Josper. This was about the flavor and freshness of the fish, and not going heavy on any sauce.

Canelones de Pollo con Setas y Bechamel is chicken and sautéed chanterelle mushrooms, topped with creamy bechamel, and oven-baked with melted cheese. When asked which of the dishes we’d think would be the most popular, I predicted it would be this one, as there’s a nostalgic element to it. Back in the 1990s, at least one home-cooked Sunday lunch a month with the family would involve a version of this dish. It’s not been offered in many restaurants in this century, so I can imagine how many diners may gravitate to this on the new special menu.

The Cheesecake de Crema Catalana is torched to a crisp brûléed crust, with notes of vanilla, cinnamon, and citrus. Topped with crema catalana, this one was a big hit among the group who dined with me during this preview. The El Born cheesecake is runny to perfection, and this one was like a souped-up version—I can foresee how in demand this will be, and I loved how there’s showmanship involved with the torching and sprinkling of the toppings.

Sant Jordi Day is officially on April 23, and these new dishes will be offered from April 20 to April 30. Book your table now to enjoy these new dishes and to join El Born in celebrating this Catalan holiday!