Pura Brasa @ PLQ 1 - Expands to the East with Josper-Grilled Spanish Specialities

Barcelona-born Spanish charcoal-grill concept Pura Brasa has expanded to the East with its second Singapore outlet at PLQ 1, nine years after its international debut at Tanjong Pagar. Known for its signature Josper charcoal oven, the restaurant brings together Spanish tapas, charcoal-grilled meats and seafood, and traditional Spanish rice dishes in a casual, convivial setting.

The new outlet places a greater emphasis on tapas and sharing, making it a neighbourhood dining destination for gatherings with friends and family. Diners can look forward to 20 tapas dishes, a mix of familiar favourites and new creations, alongside PLQ-exclusive signatures that showcase the restaurant's charcoal-grilling techniques.

Limited-Time $5 Opening Specials

To celebrate the opening, Pura Brasa PLQ Mall is also offering a Limited-time $5 Opening Promotion. Available daily from 3pm during restaurant operating hours, diners can enjoy their first selected tapas dish or drink for just $5. The selection includes Ibérico Pork Collar Satay, Chicken Wings, Spanish Omelette, Croquetas, Crispy Potatoes, Baba Ganoush, Broccolini and Sweet Corn. Selected drinks, including house-pour red or white wine and Spanish pale lager Estrella Galicia, are also available under the promotion.

Chef's Abuela's Beef & Pork Meatballs 4.2/5

A comforting start to the meal, Chef's Abuela's Beef & Pork Meatballs ($18) features handmade beef and pork meatballs served with seasonal mushrooms and crispy potato cubes. The name "abuela" means grandmother in Spanish, and the dish certainly evokes the kind of homely cooking associated with a family kitchen.

The meatballs were soft and tender, with a pleasant balance of beefy and pork flavours. They were generously coated in a savoury tomato-based gravy that brought everything together without being overly heavy. The mushrooms added an earthy dimension, while the crispy potato cubes provided a contrasting texture. It was a hearty, comforting tapas dish that offered a taste of traditional Spanish home cooking.

Josper-Grilled Iberico Pork Collar Satay 4.2/5

One of the more interesting tapas offerings was the Josper-Grilled Ibérico Pork Collar Satay ($16). The Cajun-spiced pork collar skewers are grilled in the restaurant's signature Josper charcoal oven, which imparts a distinctive smoky aroma and appetising char to the meat.

The Ibérico pork collar was tender and juicy, with its natural marbling keeping the meat moist while delivering a rich, savoury flavour. The Cajun seasoning added a gentle layer of spice, while the tangy Indonesian peanut sauce provided a sweet and nutty counterpoint. Finished with crispy fried shallots, the skewers offered an enjoyable combination of smokiness, savouriness and crunch.

Josper-Grilled White Sweet Corn 4.5/5

For a vegetable-forward option, the Josper-Grilled White Sweet Corn ($19) showcases how charcoal grilling can transform a seemingly simple ingredient. The corn is grilled over high heat until lightly charred, developing a smoky aroma while retaining its natural sweetness and juicy bite.

Served with savoury Cajun butter, the corn had a richer flavour profile, with the buttery seasoning complementing the kernels' sweetness. The charred edges added another layer of flavour, making this a worthwhile sharing plate for those who enjoy grilled vegetables.

Josper-Grilled Broccolini 4/5

The Josper-Grilled Broccolini ($20) is another vegetable dish that benefits from the restaurant's charcoal-grilling technique. The broccolini is grilled until it develops a rustic char while retaining a pleasant bite, with smoky notes that enhance its natural earthy flavour.

It is served with romesco sauce and escalivada emulsion. The romesco, a classic Catalan sauce traditionally made with roasted peppers, tomatoes, nuts and garlic, brings a nutty, savoury and slightly tangy character to the dish. Together with the smoky broccolini, the sauces add depth and complexity, making this more than just a simple side of greens.

Octopus Leg 4.2/5

For seafood lovers, the Octopus Leg ($38) is a signature dish worth considering. Sourced from Galicia in Spain, the thick octopus leg is grilled in the Josper oven and served with potato puree and sweet paprika. The charcoal grilling gives the exterior a beautifully browned, savoury finish while adding a subtle smokiness. Beneath the charred surface, the octopus was tender and meaty, with a satisfying bite. The smooth potato purée provided a creamy base that complemented the octopus without overwhelming it, while the sweet paprika added a gentle warmth.

Josper-Grilled Argentinian Striploin 4.2/5

Meat lovers can opt for the Josper-Grilled Argentinian Striploin (250g $35), served with crispy fried potatoes and house-made chimichurri. Cooked at high temperatures in the charcoal oven, the striploin develops a well-seared exterior that adds a smoky, savoury character. The intense heat helps create a flavourful crust while retaining the meat's natural juices. Paired with crispy fried potatoes, the steak makes a satisfying main course, while the chimichurri brings a fresh, herbaceous, tangy contrast that cuts through the beef's richness. The combination of grilled beef, potatoes and chimichurri is straightforward but effective, highlighting the appeal of good ingredients prepared over charcoal.

Iberico Pork Paella 4.2/5

One of the highlights exclusive to the PLQ Mall outlet is the Ibérico Pork Paella ($37 Medium Size), a hearty interpretation of the Spanish rice classic that puts the restaurant's charcoal-grilling expertise front and centre. The dish features Spanish rice cooked with a deeply savoury broth and topped with Josper-grilled Ibérico pork jowl, crispy pork jowl bites and allioli. The rice absorbs the flavours of the broth while picking up a subtle smoky aroma from the grilling technique. The Ibérico pork jowl adds another dimension to the dish. With its generous marbling, the pork delivers a rich, savoury flavour, while the crispy pieces provide a satisfying contrast to the softer rice. The allioli adds a creamy, garlicky finish that ties the components together.

Burnt Basque Cheesecake 3.5/5

For dessert, the Burnt Basque Cheesecake ($12/Slice) offers a familiar but satisfying finish. Its signature deeply caramelised top gives the cheesecake a rustic appearance, with the darkened surface contributing notes of toasted sugar and a hint of smokiness. Beneath the exterior, the cheesecake has a soft, creamy texture, with a custard-like centre that contrasts with the more caramelised edges.

Catalan Cream 3.5/5

Another Spanish classic on the dessert menu is Catalan Cream ($13), the traditional Catalan counterpart to French crème brûlée. The dessert features a silky custard infused with lemon zest and cinnamon, giving it a fragrant citrus note alongside gentle warmth from the spice. The highlight is the crisp layer of caramelised sugar on top, which cracks satisfyingly under the spoon to reveal the smooth custard beneath. The bright citrus notes help balance the richness of the egg-based custard, while the caramel adds a pleasant bittersweet finish.

With its second Singapore outlet at PLQ Mall, Pura Brasa brings its Barcelona-born concept of Spanish tapas and charcoal-grilled cooking to the East. For those planning a visit, the limited-time $5 opening promotion offers an affordable way to sample selected tapas or drinks from 3pm daily. Whether you stop by for a few small plates or settle in for a more substantial meal of charcoal-grilled meats and paella, Pura Brasa PLQ Mall is a new option to consider for Spanish dining in the East.

Note: This is an invited tasting.


Pura Brasa
Paya Lebar Quarter 1
1 Paya Lebar Link
#01-01
Singapore 408533
Tel: +65 96726025
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu, Sun: 1130am - 11pm
Fri-Sat: 1130am - 12midnight

Direction:
1) Alight at Paya Lebar MRT Station. Take Exit E. Walk to the destination. Journey time is about 3 minutes. [Map]

GAMJA (감자) @ Boon Tat Street - New Korean Speciality Restaurant Serving Comforting Gamjatang

Located along Boon Tat Street in the heart of Telok Ayer's CBD district, GAMJA (감자) is a new Korean speciality restaurant founded by Korean chefs Shin Jae-Yoon and Nam Wan-Hyuk. The restaurant focuses on gamjatang, a traditional Korean pork bone stew known for its rich, hearty broth and tender meat simmered to perfection.

Chef Nam brings with him culinary experience from Japan's Tsuji Culinary Institute and a portfolio of more than 10 dining concepts in Korea, while Shin is a Korean entrepreneur based in Singapore. Together, they bring the comforting flavours of this beloved Korean dish to the local dining scene.

Aged Kimchi Pork Bone Soup 4.2/5

The Aged Kimchi Pork Bone Soup ($17.80) is a flavourful variation of the restaurant's signature gamjatang. The soup features pork spine and neck bones slow-simmered until the meat becomes tender enough to pull easily away from the bone. What distinguishes this version is the addition of aged kimchi (mugeunji), which lends the broth a pronounced tanginess and a deeper, more complex flavour. The fermented cabbage cuts through the richness of the pork bone broth with its pleasant acidity, while the chilli-based seasoning provides a gentle kick of heat. The result is a hearty, robust soup that balances savouriness, spice, and the distinctive funk of well-fermented kimchi. Served with a bowl of white rice, it makes for a comforting and substantial meal, especially for those who enjoy the bold, fermented flavours of Korean cuisine.

Boneless Pork Bone Soup 4/5

For diners who prefer a more convenient way to enjoy gamjatang, the Boneless Pork Bone Soup ($17.80) offers the same comforting flavours without the need to navigate around the bones. Instead of the usual bone-in pork cuts, the soup comes with tender chunks of pork, letting diners enjoy the dish with minimal fuss. The broth retains the characteristic savoury depth of a traditional pork bone stew, with the slow-simmered flavours providing a hearty foundation for the tender meat. Without the bones to work around, it is also a practical choice for a quick lunch in the CBD, especially for those dining alone or looking for a fuss-free workday meal. Because removing the bones and preparing the meat takes extra time, the boneless version is available in limited quantities daily. 

Perilla Seed Pork Bone Soup 4/5

The Perilla Seed Pork Bone Soup ($18.80) offers a different flavour profile from the more conventional pork bone stews. Prepared with bone-in pork spine and the restaurant's slow-simmered broth, this version incorporates ground perilla seeds (deulkkae-garu), giving the soup a distinctive earthy aroma and nutty flavour. The perilla seeds give the broth a fuller texture and rustic richness, setting it apart from versions that focus more on chilli heat. The nuttiness complements the savoury pork flavours, while the subtle herbal notes add another layer of complexity. The tender pork remains the highlight, coming away from the bone easily after simmering. Paired with rice, the thick and flavourful broth makes for a satisfying meal. For those who prefer a mellower, nuttier character over a sharper chilli kick, this is a worthwhile alternative to the Aged Kimchi Pork Bone Soup.

Perilla Oil Fried Egg 4.8/5

One of the more interesting sides on the menu is the Perilla Oil Fried Egg ($8.80). While fried eggs are a familiar comfort-food staple, Korean perilla oil gives this simple dish a distinctive character. The perilla oil brings a fragrant, earthy nuttiness that sets it apart from an egg fried in regular cooking oil. When cooked in a hot pan, the egg develops crisp edges that contrast with the soft centre and rich yolk. The appeal lies in the interplay of textures and flavours. The crispy edges offer a slight crunch, while the yolk adds richness that works particularly well with a bowl of warm rice. The nutty aroma of the perilla oil also complements the savoury flavours of the pork bone soups. Simple yet satisfying, the Perilla Oil Fried Egg is a side dish worth considering.

Chive Jeon 4.2/5

The Chive Jeon ($12.80) is made with a generous amount of fresh garlic chives (buchu) bound together in a lightly seasoned batter. Pan-fried until golden, the pancake develops crisp edges while retaining a softer, slightly chewy centre. The chives lend the pancake a pleasant herbaceous aroma and a subtle natural sweetness. Their savoury, green notes come through with each bite, making the jeon a refreshing accompaniment to the rich pork bone soups. The contrast in textures is part of its appeal, with the crisp exterior giving way to the tender chives within. Cut into portions for sharing, it is an easy addition to the table and pairs well with the restaurant's hearty stews.

GAMJA brings a focused approach to Korean comfort food with its selection of gamjatang, showcasing how a traditional pork bone stew can be enjoyed in different ways. Beyond the signature soups, the menu also features Korean-style pancakes and simple comfort-food sides that round out the meal. With its emphasis on slow-simmered pork bone soups and familiar Korean accompaniments, GAMJA is a welcome addition to the Telok Ayer dining scene. Whether you are looking for a comforting lunch in the CBD or craving a hearty bowl of gamjatang, this new Korean speciality restaurant is worth checking out.

Note: This is an invited tasting.


GAMJA (감자)
21 Boon Tat Street
Singapore 069620
Tel: +65 62221206
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 11pm

Direction:
Direction: 1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Then turn right onto Boon Tat Street. Walk to the destination. Journey time is about 6 minutes. [Map]