Esquina @ Teck Lim Road - A Nostalgic Tapas Journey Through Its Greatest Hits

Celebrating a milestone in Singapore’s dining scene, ESQUINA at Jiak Chuan Road marks its 15th anniversary with a nostalgic yet forward-looking menu that brings back beloved tapas from its archives. Helmed by Chef Carlos Montobbio, the restaurant revisits crowd favourites from past years, refreshing the lineup monthly from May to December 2026. Priced from $15 per portion, these limited-time dishes capture the spirit of ESQUINA — vibrant, produce-driven, and quietly inventive. Adding to the celebratory mood, diners who order six anniversary tapas specials receive a complimentary carafe of Spanish house wine — a thoughtful touch that encourages communal indulgence.

Cadoret Oyster (2013) 4.8/5

A beautifully composed opener, the Cadoret Oyster delivers a punchy medley of flavours. The briny sweetness of the Perle Noire oysters is uplifted by a bright Vietnamese dressing, while Lebanese cucumber and coriander cress lend freshness. It’s a bold yet balanced bite — a fitting tribute to the dish that left a lasting impression on Chef Carlos himself.

Smoked Sardine “Gilda” (2026) 4.5/5

A new addition to the anniversary lineup, the Smoked Sardine “Gilda” reinterprets a classic pintxo with finesse. The delicately cured and cold-smoked sardine boasts a silky, melt-in-the-mouth texture, complemented by the acidity of olives, pickled onions, and piparras. Clean, elegant, and deeply satisfying.

Foie Gras (2013) 4.2/5

Rich and indulgent, the Foie Gras is elevated with a clever interplay of textures and flavours. The buttery liver sits atop a flaky puff pastry, balanced by a leek and sherry vinegar jam that cuts through the richness with a sweet-sour brightness. Each bite is luxurious yet surprisingly well-rounded.

Momotaro Tomato (2026) 4.8/5

The Momotaro Tomato dish is a masterclass in layering flavours. Sweet, juicy Momotaro tomatoes rest on a velvety salmorejo, enriched with olive oil and garlic. The addition of Manchego ice cream introduces a nutty, savoury dimension, while burnt chive oil ties everything together with a subtle smokiness. Refreshing yet complex.

Ofunato Bay Scallops (2019) 4/5

A refined land-and-sea composition, the Ofunato Bay Scallops are perfectly seared, retaining their natural sweetness. Paired with earthy Jerusalem artichoke and accented with burnt onion, the dish gains depth and contrast. The crowning touch of Ibérico lardo melts over the scallops, adding a rich, savoury finish.

Carabinero “al ajillo” (2023) 4.5/5

A luxurious upgrade of the classic garlic prawn, the Carabinero “al ajillo” showcases the prized Carabinero prawn in all its glory. Bathed in aromatic garlic-chilli oil, the prawn is intensely sweet and juicy. The resulting oil, stained with prawn essence, is irresistible when mopped up with bread.

Sweet Potato (2018) 4.8/5

One of ESQUINA’s most sought-after dishes, the baked Sweet Potato is anything but ordinary. Slow-cooked over charcoal, it develops a deep caramelised sweetness, enhanced by ají amarillo heat, a smoked quail egg, and crunchy puffed quinoa. Comforting yet layered.

Mini Uni Paella (2018) 5/5

The Mini Uni Paella is a standout dish that steals the spotlight. The Bomba rice is intensely flavoured with lobster stock, each grain perfectly al dente. Topped with Gambero Rosso, Mongo Ika, and a generous portion of Bafun uni, the dish delivers a powerful umami explosion — decadent, rich, and utterly unforgettable.

Iberico Pork Jowl (2016) 4.2/5

Slow-cooked and finished with a crisp sear, the Iberico Pork Jowl is melt-in-the-mouth tender with a caramelised crust. Chipotle mayo adds smoky warmth, while pickled pear cuts through the richness with bright acidity. A sprinkle of shichimi togarashi rounds it off with aromatic spice.

Tarta al Whisky (2026) 4.2/5

The Tarta al Whisky is a modern reinterpretation of a classic Spanish dessert; this deconstructed version layers whisky parfait, praline, vanilla ice cream, and yema. The interplay of warm and cold elements creates a dynamic, multi-textured finale.

Crostini with Chocolate Mousse 4.2/5

Simple yet satisfying, the Crostini with Chocolate Mousse features a rich chocolate mousse elevated with sea salt and olive oil, adding depth and fragrance. The crostini provides a crisp contrast, rounding off the meal on a comforting note.

ESQUINA’s 15th anniversary menu is more than just a retrospective — it’s a celebration of its culinary journey, evolution, and enduring appeal. By revisiting past favourites while introducing new interpretations, Chef Carlos Montobbio crafts a dining experience that feels both nostalgic and exciting. Whether you’re a longtime regular or a first-time visitor, this rotating lineup offers plenty of reasons to return — before each dish disappears once again from the counter.

Note: This is an invited tasting.


Esquina
16 Jiak Chuan Road
Singapore 089267
Tel: +65 62221616
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Nearest MRT: Outram Park (EW Line, NE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 1130am - 1030pm Fri-Sat: 1130am - 11pm
(Closed on Sun & Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time is about 8 minutes.[Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Teck Lim Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Acqua e Farina @ Keong Saik - Budget-Friendly Italian Lunches Meet Bold New Creations

Acqua e Farina refreshes its menus at both outlets, introducing an enticing selection of new dishes ranging from comforting Italian lunch classics to more refined à la carte creations. The newly curated lunch menu offers an accessible, wallet-friendly entry point for diners seeking authentic Italian flavours, while the all-day à la carte selection showcases deeper, more robust interpretations that reflect the kitchen’s creativity and craftsmanship. We had the opportunity to sample several highlights from the new menu, and it proved to be a satisfying journey through both tradition and innovation.

Mortadella and Scamorza Cheese Rolls 4.5/5

We began with the Mortadella and Scamorza Cheese Rolls ($17), a delightful take on a beloved Italian street snack. Each roll features slices of mortadella wrapped around creamy, lightly smoked scamorza cheese, then carefully breaded and fried until golden. What appears deceptively simple is in fact a labour-intensive process, with each component meticulously prepared by hand. Biting into the crisp exterior reveals a molten, stretchy cheese centre that melds seamlessly with the savoury richness of the mortadella. The accompanying housemade spicy tomato sauce adds a gentle tang and subtle heat, tying the dish together harmoniously without overpowering its core flavours.

Linguine tossed with Smoked Salmon in Cream Pesto Sauce 4.8/5

Another standout from the lunch selection is the Linguine tossed with Smoked Salmon in Cream Pesto Sauce ($23). This dish carries a personal story from Chef Antonio, inspired by a memorable flavour combination that left a lasting impression on him. The result is a beautifully balanced plate of pasta that surprises with its duality — rich yet refreshing. The linguine is cooked to a perfect al dente texture and coated in a luscious cream sauce, punctuated by generous flakes of smoky, delicate salmon. What elevates the dish is the addition of pesto, whose bright, herbaceous notes cut through the richness and lend an aromatic complexity. It is an unexpectedly harmonious pairing that works brilliantly, making it one of the most memorable dishes of the meal.

Sardine Fritte 5/5

From the à la carte menu, the Sardine Fritte ($34) emerged as a clear favourite. Featuring wild-caught sardines from the Tyrrhenian Sea, flown into Singapore multiple times a week, the dish highlights the restaurant’s commitment to quality ingredients and meticulous preparation. Each sardine is painstakingly deboned and butterflied by hand before being breaded and deep-fried to golden perfection. The result is an incredibly crisp exterior that gives way to tender, flavourful flesh within. Notably, the batter adds an extra dimension of texture — light yet crunchy, almost reminiscent of popping sensations that make each bite particularly enjoyable. Paired with a housemade tartar sauce of aioli, onions and capers, the dish achieves a satisfying balance between briny freshness and creamy indulgence, evoking the coastal flavours of Southern Italy.

Rigatoni alla Vaccinara 4.2/5

Another hearty addition is the Rigatoni alla Vaccinara ($37), a dish deeply rooted in Roman culinary history. Originating from the Testaccio district, this humble yet robust recipe was born from necessity, transforming lesser cuts such as oxtail into a rich, slow-cooked delicacy. At Acqua e Farina, the oxtail is first seared, then braised in the oven for over five hours, and further simmered in a terracotta pot for another three. The result is incredibly tender meat infused with a deeply concentrated sauce of tomatoes, vegetables and natural juices. Tossed with firm, ridged rigatoni and finished with Parmigiano Reggiano, the dish delivers bold, comforting flavours that speak of tradition and patience.

Mini Dessert Trio 4/5

To round off the meal, we enjoyed the Mini Dessert Trio ($10), available as part of the lunch set. This thoughtfully curated platter features three classic Italian desserts in petite portions, each made in-house. The Crème Brûlée offers a rich, velvety custard topped with a delicate layer of caramelised sugar, while the Panna Cotta is smooth and creamy, complemented by a bright berry compote that adds a refreshing contrast. Completing the trio is the Tiramisù, crafted from an authentic recipe inspired by Milan’s famed Savini restaurant, layering espresso-soaked ladyfingers with mascarpone cream and a generous dusting of cocoa. It is a well-balanced and satisfying finale that allows diners to sample a variety of sweet treats without feeling overly indulgent.

Overall, the new menu at Acqua e Farina successfully bridges the gap between approachable Italian comfort food and more refined culinary expressions. Whether you are visiting for a casual weekday lunch or a more indulgent dining experience, the expanded offerings cater to every palate. With its thoughtful execution and dedication to authentic flavours, Acqua e Farina continues to establish itself as a reliable destination for Italian cuisine in Singapore.

Note: This is an invited tasting.


Acqua e Farina
35A Keong Saik Road
Singapore 089142
Tel: +65 9105 2377
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Nearest MRT: Outram Park MRT (EW, TE, NE Line), Maxwell (TE Line)

Opening Hours:
Daily: 11.30am - 2.30pm, 5.30pm - 10.30pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road to Keong Saik Road. Walk to the destination. Journey time about 3 minutes. [Map]

Hathaway Autograph @ Varel Singapore - Nostalgic Regional Classics Reimagined with Elegance

Hathaway Autograph opens as the flagship restaurant of the Hathaway brand, offering both loyal followers and new diners a compelling reason to rediscover its soulful cuisine. Located within the newly launched Varel Singapore, a Tribute Portfolio Hotel along Selegie Road, the restaurant marks a new chapter for the brand, building on its foundations in Dempsey and Capital Tower while embracing a more refined and contemporary expression.

Perched on the second level, the space impresses with its high ceilings, elegant interiors and lush al fresco terraces overlooking the Mount Sophia enclave. The setting strikes a fine balance between sophistication and warmth, setting the tone for a dining experience that is both polished and deeply personal. Under the helm of Chef Kenneth, the menu draws heavily on “soul food” memories, featuring heirloom recipes and regional Southeast Asian classics, all thoughtfully reimagined without pork or lard.

Heritage Kueh Pie Tee with Shrimp 4/5

We began with the Heritage Kueh Pie Tee with Shrimp ($9 for 3pc), a refined rendition of the beloved Peranakan classic. The delicate golden nyonya pastry cup was impressively thin and shatteringly crisp, cradling a well-braised filling of julienned jicama and carrots that had absorbed the full depth of a savoury stock. Each piece was crowned with a fresh, snappy shrimp and a touch of house-made chilli, adding a bright, piquant lift. It’s a nostalgic starter elevated through precision and restraint.

Otah Otah Mousse 3.8/5

The Otah Otah Mousse ($9 for 3pc) offered a modern interpretation of a familiar favourite. The mousse was exceptionally smooth, delivering the aromatic notes of lemongrass and turmeric with a subtle smokiness, reminiscent of traditional otah. Encased in crisp charcoal cornets and topped with golden tobiko, the dish provided both textural contrast and visual appeal, presenting local flavours in a contemporary, bite-sized format.

Salmon & Coconut Kinilaw 4/5

A refreshing contrast came in the form of the Salmon & Coconut Kinilaw ($19), inspired by the Filipino method of curing fish. The cubes of salmon were rich and buttery, balanced by a bright citrus-vinegar marinade. The addition of coconut milk lent a creamy, tropical nuance that softened the acidity, resulting in a vibrant and well-rounded dish that whetted the appetite.

Wagyu Buntut Broth (tasting portion) 4.2/5

The Wagyu Buntut Broth ($28) was a standout for its depth and richness. Slow-cooked for eight hours, the broth carried a robust beefiness infused with spices such as nutmeg, star anise and clove. The Wagyu oxtail was gelatinous and fork-tender, melting effortlessly into the soup, while root vegetables soaked up the savoury essence. It delivered a comforting, almost nostalgic warmth, akin to a hearty home-cooked meal elevated with premium ingredients.

Boston Lobster Noodle (tasting portion) 4/5

For a touch of indulgence, the Boston Lobster Noodle ($58) impressed with its luxurious execution. The lobster was perfectly cooked, retaining a firm, bouncy texture and natural sweetness. Tossed with noodles in a rich crustacean sauce infused with laksa spices, each strand was coated in umami goodness, anchoring the dish in familiar local flavours.

Ah Nya’s Fish Curry 4.2/5

A highlight of the menu is Ah Nya’s Fish Curry ($36), a heartfelt tribute to heirloom family recipes. The curry gravy was thick, robust and beautifully balanced, with a tangy brightness cutting through the richness of the coconut base. The barramundi fillet was moist and flaky, standing up well to the bold spices. It’s the kind of dish that calls for extra rice to savour every last spoonful.

Assam Udang 4.5/5

Equally compelling was the Assam Udang ($32 for 5pc), a dish that delivered bold, punchy flavours. The tiger prawns were fresh and firm, coated in a thick, glossy tamarind glaze that struck a perfect balance of sweet, sour and spicy. The sauce clung to every crevice, offering a deeply satisfying, finger-licking experience that highlights the essence of Nyonya cooking.

Signature Beef Cheek Rawon 4.2/5

The Signature Beef Cheek Rawon ($35) showcased the beauty of slow cooking. Braised for 12 hours, the beef cheek was incredibly tender, soaking up the rich, earthy buah keluak gravy. The dish carried a complex depth without veering into bitterness, making it both comforting and refined.

Tempe Buncis 4.2/5

Even the vegetable offering impressed. The Tempe Buncis ($14) combined crisp French beans with nutty tempeh, all tossed in a sweet-savoury kicap manis glaze. The addition of wok hei elevated the dish, giving it a smoky depth that made it far more than just a supporting side.

Princess of The Straits 4/5

Desserts continued the theme of nostalgia with a modern twist. The Princess of The Straits ($14) reimagined the classic Puteri Salat by pairing glutinous rice and pandan custard with salted gula jawa ice cream. The interplay of warm and cold, sweet and salty, created a delightful finish that was both comforting and sophisticated.

Glutinous Rice Pudding ‘Pulut Tai Tai’ 3.8/5

Finally, the Glutinous Rice Pudding ‘Pulut Tai Tai’ ($14) offered a familiar favourite in a refined form. The coconut-infused glutinous rice was chewy and fragrant, complemented by a silky kaya gelato that melted into the warm base. It’s a thoughtful reinterpretation that retains the soul of the original while presenting it in a more contemporary light.

Hathaway Autograph successfully bridges the gap between heritage and modernity, delivering Southeast Asian soul food that feels both deeply personal and elegantly executed. With its focus on heirloom recipes, premium ingredients, and refined techniques, it offers a dining experience that evokes nostalgia while embracing innovation. Whether you’re a long-time fan or a first-time visitor, Hathaway Autograph stands as a compelling destination for heartfelt, flavour-driven cuisine in a stylish setting.


Hathaway Autograph
Varel Singapore
Level 2
189 Selegie Road
Singapore 188332
Tel: +65 64503400
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Nearest MRT: Little India (DT, NE Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Little India MRT station. Take Exit A. Walk across the open-air carpark to Selegie Road. Turn right onto Selegie Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Quan Hotpot @ Hotel Michael - A Refined Five Elements Hotpot Experience

Located at Resorts World Sentosa, Quan Hotpot is a contemporary dining concept that offers a refined take on the traditional hotpot experience. Situated within Hotel Michael (Level 1), the restaurant emphasises balanced flavours and sustainable, locally sourced ingredients, guided by the Chinese philosophy of the Five Elements — sour, sweet, bitter, spicy, and salty.

Departing from the communal pot format, Quan Hotpot serves its broths individually, allowing diners to tailor their experience from the outset. The selection is diverse, ranging from the rich Signature Singapore Laksa Broth to the comforting Traditional Congee Broth and Collagen Herbal Chicken Broth. Those who prefer bolder flavours can opt for the Classic Sichuan Mala Broth, while the Heritage Suan Cai Broth offers a tangy, fermented profile.

I went with the Heritage Suan Cai Broth, which delivered a well-balanced tanginess that was both appetising and comforting. The acidity of the preserved mustard greens was gentle yet distinct, lifting the flavours of the accompanying ingredients without overpowering them. It proved to be a versatile base that grew more flavourful as the meal progressed.

Once the broth is selected, the experience becomes interactive with a selection of condiments presented tableside. Diners can mix their own dipping sauces to suit their preferences, adding another layer of personalisation to the meal.

The Signature 4 Element Hotpot Set Menu ($68 per person) offers a comprehensive spread, covering premium meats, seafood, vegetables, housemade items, noodles, and dessert. It is a well-curated selection that balances variety and quality.

The Premium Meat Selection includes Organic Australian Pork Belly, US “CAB” Beef Short Plates, Kampong Chicken Thigh, and Sliced Salt Grass-Fed Australian Lamb Shoulder. Each was thinly sliced for quick cooking, with the beef short plate standing out for its tenderness and marbling, while the pork belly offered a satisfying balance of fat and lean.

The Premium Fresh Seafood Selection features Live Tiger Prawns, Hokkaido Scallops, Fish Slices, and Live Korean Abalone. The prawns were firm and naturally sweet, while the scallops were plump and delicate. The abalone added a touch of indulgence, with a tender bite and subtle briny sweetness.

The Vegetable Selection was equally satisfying, comprising Bok Choy, Napa Cabbage, Spinach, King Oyster and Shiitake Mushrooms, along with Beancurd Roll, Silken Tofu, Potato, and Sweet Corn. Fresh and vibrant, the assortment provided a good balance to the meal’s richer components.

A highlight in both presentation and texture is the 5 Elements Fish Noodles, served in striking hues of orange, purple, yellow, black, and green. Beyond their visual appeal, the noodles offered a delightful chew and springy bite, making them a fun addition to the hotpot.

The dessert was less impressive. The Flamed Meringue Ice Cream arrived with a theatrical flourish but leaned overly sweet, overshadowing the ice cream beneath. The Fresh Fruit platter provided a lighter finish, though the fruits lacked the sweetness expected to round off the meal on a stronger note.

Overall, Quan Hotpot delivers a polished and thoughtfully executed hotpot experience. Its focus on individual broths, quality ingredients, and a balanced flavour philosophy sets it apart, making it a compelling option for those seeking a more refined take on this comforting dining tradition.

Note: This is an invited tasting.


Quan Hotpot
Hotel Michael
Level 1
8 Sentosa Gateway
Singapore 098269
Tel: +65 6577 6665
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 5pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 15 minutes. [Map]