FOC Restaurant @ Keong Saik - Relocates to Its New Home with an Elevated Menu

FOC Restaurant has recently resettled on Keong Saik Road. Since their debut on Hong Kong Street 11 years ago, FOC has been beloved for dishes steeped in Catalan tradition yet reimagined with bold, energetic flair that speaks FOC in every way.

Hand-cut Ibérico Jamón 4.5/5

Toasted Bread with Tomatoes 4/5

We began with snacks and tapas. A plate of skillfully hand-cut Ibérico Jamón (100% Acorn, cured 36 months, $36) was paired with Toasted Bread with Tomatoes ($6 for 2 pc). Draping the unctuous jamon over the tomato toast brought everything together, with the richness of the ham balanced by the refreshing juiciness of the tomatoes, all anchored by the crunch of the bread.

Smoked Cantábrico Anchovies on Charcoal Brioche 3.5/5

Smoked Cantábrico Anchovies on Charcoal Brioche with Salted Caramel Butter resembled a patisserie treat, with the butter piped elegantly on the charcoal brioche, and a whole smoked anchovy laid atop. Visually stunning, it offered an intriguing interplay of sweet and savoury with the toffee-like butter against the briny anchovy, alongside a pleasing textural contrast between the rich topping and crunchy toast. I would have preferred a saltier, darker caramel to heighten the contrast of the flavours.

Dry-aged Wagyu Beef Tartare 4.5/5

A playful spin on a beef tartare dish is the Dry-Aged Wagyu Beef Tartare, served on Dry Chipotle Brioche with Caramelised Onion Ice Cream ($20 for 2pc). Similar to the previous dish, there was a textural contrast between the creamy beef tartare and the crunchy Dry Chipotle Brioche, alongside a boost of mouthfeel and a sweetness from the Caramelised Onion Ice Cream to round out the flavours.

'Patatas Bravas' FOC Style 5/5

'Patatas Bravas' FOC Style ($6 for 2pc) were simple yet utterly satisfying. Each bite offered a crisp exterior with a soft, tender, layered potato inside, enriched by creamy aioli and spicy brava sauce that provided both punch and an indulgent mouthfeel.

Momotaro Tomato 4.5/5

Having access to new ingredients such as the Momotaro Tomato allowed the team to present a seasonal dish commonly found in Spain during tomato season — the Momotaro Tomato Salad ($20), elevated with Tomato Sorbet, Chive Oil, Spanish Onion, and Hazelnut. Two types of vinegar were used to create a lightly acidic dressing that highlighted the natural sweetness of the tomatoes. At the same time, the sorbet kept the dish chilled, amplifying its refreshing character. Croutons were tossed in as well, soaking up the delicious dressing left at the bottom of the plate, made even tastier by the tomato juices drawn out from the fruit.

Charcoal-grilled Octopus 4.5/5

Another new tapas to savour is the Charcoal-grilled Octopus with Pork Jowl, Cabbage 'Trinxat' & Paprika Ajada ($34). The rustic trinxat, chunky with cabbage, potato, and fatty pork jowl cubes, paired beautifully with the octopus, which was cooked just right with a satisfying char on the exterior.

Braised Oxtail 4/5

For mains, we had one of FOC's long-time signatures — Braised Oxtail stuffed with Foie Gras, served with port wine sauce, parsnip purée, parsnip chip, and basil pesto. A classic Spanish comfort dish made more indulgent with a slab of foie gras terrine nestled in the middle, its funkiness amplifying the deep beefy notes of the oxtail. The thick port wine sauce offered a sweet, tart, and aromatic lift that cut through the richness of the gelatinous oxtail. The herbaceous basil pesto felt a little muted against the stronger flavours, hence a touch more could have helped layer and lift the dish.

Seafood 'Senyoret' Paella 4.5/5

At FOC Keong Saik, paella is now served in cast-iron pans instead of the traditional carbon steel ones. The switch allows for a generous layer of socarrat to develop a deeply charred crust that contrasts beautifully with the rice, which was plumped with crustacean flavours. The Seafood 'Senyoret' Paella ($42) features succulent Mediterranean red prawns, while the scallops are well-seared on the outside yet tender at their core.

Molten Chocolate & Hazelnut Gianduja Cake 4/5

To close, we indulged in a decadent Molten Chocolate & Hazelnut Gianduja Cake. Its thick, luscious chocolate lava oozed luxuriously onto the plate, paired with a scoop of nutty pistachio ice cream for balance.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 62065810
Facebook
Instagram
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm -1130pm
(Closed on Mon)

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 destination. Journey time about 5 minutes. [Map]

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

ANTO Pizza E Aperitivi @ Jiak Chuan Road - Awarded No.13 in Asia Pacific and No.95 in The World in The Prestigious 50 Top Pizza Awards

ANTO Pizza E Aperitivi at Jiak Chuan is one pizzeria to watch, standing proud in Singapore’s vibrant pizza scene. Opened only late last year in 2024, ANTO has already made waves internationally, claiming the top spot in Singapore, clinching No. 13 in Asia Pacific and No. 95 in the world in the prestigious 50 Top Pizza Awards. An incredible feat for such a young establishment.

Burrata 4.5/5

While ANTO is first and foremost a pizzeria, the menu offers a handful of sharing plates that complement its pizzas well. We started with the Burrata ($28), served with three types of tomatoes and paired with pesto parlage. The burrata was fresh and creamy, while the natural sweetness of the tomatoes brought a refreshing vibrancy to the dish.

Vitello Tonnato 4.5/5

The Vitello Tonnato ($30) proved to be a welcome starter before diving into the dough-heavy mains. Thinly sliced poached veal was served with Bruno sauce, tender and melt-in-the-mouth. The veal carried a delicate sweetness that paired beautifully with the creamy, savoury sauce.

Marinara Arrostita 4.8/5

Our first pizza was the Marinara Arrostita ($26), topped with cherry tomatoes, oregano and garlic oil. The dough was light and airy with a delightful chew, while the tomatoes imparted natural sweetness. Finished with the fragrance of oregano and garlic oil, this pizza was simple yet deeply satisfying.

Rocco 4.2/5

The Rocco ($24) is a Southern Italian-style pizza baked in a small pan at over 250°C for 10–12 minutes. The result is a puffed crust with a crispy exterior and fluffy interior. Topped with fiordilatte cheese, thinly sliced potatoes, and fresh rosemary, each bite was rustic, hearty and full of texture.

Tonno & Cipolla 4.2/5

The Tonno & Cipolla ($42) was an unexpected surprise. On my first visit, Chef Antonio Brancato leaned safe and traditional with his pizzas, but this creation shows his playful, experimental side. Inspired by Japanese flavours, it featured onion purée, slow-cooked tuna prepared Asian-style and seaweed. Each bite carried the brininess of the sea, the umami of tuna, and the crunch of seaweed. It is a bold yet elegant fusion.

Wagyu Pizza 4.5/5

We also tried the limited-time Wagyu Pizza ($38), topped with cherry tomato confit, fiordilatte cheese, sundried tomatoes, wagyu beef (medium-rare), chimichurri and truffle oil. Rich yet balanced, the toppings complemented one another harmoniously, with the chimichurri and truffle oil elevating the indulgence.

Sgroppino 4.5/5

The Sgroppino ($18) is a must-order here. A Venetian cocktail of lemon sorbet, Prosecco and vodka, it is theatrically prepared tableside by the staff. Light, zesty and refreshing with just the right hint of sweetness, it works beautifully as both a palate cleanser between pizzas and a lively way to end the meal.

Tiramisu 4.2/5

To finish, we had the classic Tiramisu ($15). Soft, pillowy and well-balanced, it ticked the boxes of what makes a good tiramisu without being overly heavy.

With its world-class dough, thoughtful toppings and playful balance between tradition and innovation, ANTO Pizza E Aperitivi has firmly established itself as one of Singapore’s best pizzerias. Whether you’re here for a classic like the Marinara or something daring like the Tonno & Cipolla, ANTO promises a memorable experience worth revisiting.

Note: This is an invited tasting.


ANTO Pizzeria E Aperitivi
2 Jiak Chuan Road
Singapore 089260
Tel: +65 9689 6869
Instagram
Website
Nearest MRT: Maxwell (TE Line), Outram Park (DT, EW Line)

Opening Hours:
Daily: 12pm - 3pm, 530pm - 11pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road and turn left onto Jiak Chuan Road. Walk down Jiak Chuan Road and walk to destination. Journey time about 5 minutes. [Map]

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 destination. Journey time about 5 minutes. [Map]

Dulukala Peranakan @ Silat Avenue - The Family-Run Eatery at Beauty World Makes A Comeback After 7 Years Hiatus

Dulukala Peranakan is a family-run Peranakan eatery serving homecooked-style Nonya dishes, crafted from heirloom recipes passed down through generations. Having spent over 20 years at Beauty World since 1999, the eatery recently reopened at Silat Avenue after a 7-year hiatus. Deviating from its previous standalone restaurant format, Dulukala Peranakan now operates as a Cze Char stall at Kopi Haus, reaching a wider audience seeking authentic Nonya flavours.

Nyonya Stewed Mix Vegetables 4/5

The Nyonya Stewed Mix Vegetables ($14.80) was a simple dish done right, flavoursome yet light enough for everyday enjoyment. The cabbage was well braised. It was tender but still retaining a pleasant bite. While satisfying in taste, the price point feels steep given the casual kopitiam setting.

Ikan Assam Pedas 4.2/5

The Ikan Assam Pedas ($18.80) was a delight with its piquant, tangy Assam gravy. The fish was delightfully fresh, steamed perfectly to a moist texture, complemented by the robust spiced sauce.

Ayam Buah Keluak 4.2/5

The Ayam Buah Keluak ($15.80) featured succulent chicken with a rich, bold, and savoury gravy. The keluak nuts were notably more bittersweet and nutty than versions I’ve tried before, giving the dish a pronounced intensity that made it memorable.

Bakwan Kepeting Soup 3/5

The Bakwan Kepeting Soup ($13.80) offered a lighter option. The homemade crab and pork meatballs were soft and juicy, but lacked the desired springy texture. I also find the broth slightly watered down and somewhat salty.

Sotong Hitam 3/5

The Sotong Hitam ($15.80) featured sliced squid in a squid ink sauce. The sotong itself was tender and chewy, but the expected flavours of umami, brininess, and subtle acidity were rather muted, leaving the dish less punchy than we hoped for.

Just four months into settling at their new Silat Avenue space, regulars are already flocking in to savour the familiar, comforting flavours of their Peranakan dishes. Some of the beloved specialities require at least three days' advance notice, so be sure to reserve early to avoid disappointment.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Dulukala Peranakan
Kopi Haus Coffeeshop
Blk 148 Silat Avenue
Singapore 160148
Tel: +65 8119 5117
Facebook
Instagram
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 9pm

Direction:
1) Alight at Outram MRT station. Take Exit 4. Walk to bus stop at Outram Park Station (Stop ID 05069). Take bus number 124 or 143. Alight at 3 stops later. Cross the road and walk to destination. [Map]

2) Alight at Outram MRT station. Take Exit 4. Walk to bus stop at Outram Park Station (Stop ID 05069). Take bus number 147 or 961. Alight at 3 stops later. Walk to destination. [Map]

Leila @ Teck Lim Road - New Gastro-Bar Where Middle Eastern Comfort Meets Balkan Spice

Leila, located on Teck Lim Road in Chinatown, is the newest gastro-bar in town, offering bold regional flavours from the Middle East and Balkans with a touch of modern sophistication to Singapore's dining scene. The menu spans from comforting breads and mezze to robust grills and reimagined desserts, making it a place well-suited for both casual sharing and indulgent feasting.

Kubana Bread 4/5

We started dinner with the Kubana Bread ($15), a warm Yemeni brioche served alongside creamy tahini and fresh crushed tomatoes. Soft, fluffy, and slightly sweet, the bread is elevated when paired with the nutty creaminess of the tahini and the refreshing acidity of the tomato.

Balkan Anchovy Bruschetta 4/5

The Balkan Anchovy Bruschetta ($21) is a delightful bite. Toasted homemade challah bread forms the base, topped with roasted eggplant cream, salt-cured anchovies, chopped Kalamata olives, cornichons, pickled onions, and finished with Greek olive oil. A complex layering of savoury, tangy, and briny flavours keeps every bite exciting.

Arais Cigar 4/5

Resembling a local spring roll, the Arais Cigar ($24) is made with crisp filo pastry filled with spiced beef, paired with tahini on the side. Crisp, golden, and savoury, it makes for an addictive sharing starter.

Green Chilli Shrimp 4.2/5

The Green Chilli Shrimp ($26) was one of the highlights. Juicy, smoky-charred shellfish is cloaked in a piquant Tatbila green chilli sauce, accompanied by a refreshing chopped salad of tomatoes, cucumbers, and fresh herbs. The combination strikes a delicate balance between heat and freshness.

Beef Kebab Skewers 4.2/5

For heartier fare, the Beef Kebab Skewers ($25) deliver with meaty, well-seasoned bites accented with herbs and chilli. The skewers are further elevated by a robust mashwiya salsa of roasted peppers and tomatoes, accompanied by a drizzle of tahini for added creaminess.

Manseef 4.2/5

The Manseef ($35) is a Balkan speciality worth ordering. Tender minced chicken is sautéed with onions, pine nuts, and cherry tomatoes, and sits atop hummus and tahini, finished with a dollop of harissa. Bold, nutty, and fiery, it's a dish where you'll want to save some Kubana Bread to mop everything up.

Tripoli Freekeh Fish 4.2/5

Another standout is the Tripoli Freekeh Fish ($35). Market-fresh fish fillet is paired with freekeh, a smoky Middle Eastern grain, and served in a slow-cooked spiced tomato sauce. It’s hearty and comforting, yet refined.

Knafe 4.5/5

Ending on a sweet note, the Knafe ($21) is the star of the evening. This modern take on a classic Middle Eastern dessert features crispy kataifi pastry, stretchy mozzarella, cinnamon, pistachios, and ice cream. The play of textures and aromatic spices made this the most memorable dish of the night.

Leila stands out for its ability to blend Middle Eastern and Balkan flavours with a touch of modern elegance. From hearty meats to vibrant small plates and a must-try dessert, it’s a place that invites you to dine, share, and discover bold yet balanced flavours.

Note: This is an invited tasting.


Leila
12 Teck Lim Road
Singapore 088387
Tel: +65 8016 4117
Facebook
Instagram
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Sun: 6pm - till late
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road. Turn right onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to destination. Journey time about 6 minutes. [Map]

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

GU:UM @ Keong Saik - Contemporary Korean Steakhouse Launches Limited-Time Local-Inspired SG60 Menu

Helmed by Chef Louis Han of One Michelin-starred NAE:UM, GU:UM continues to impress with its contemporary take on Korean barbecue, spotlighting premium meats laced with Asian and Korean influences.

To celebrate SG60 and Singapore’s birthday, Chef Louis and his team have launched a limited-time SG60 Menu available till the end of August. This special offering showcases familiar local flavours creatively fused with traditional Korean ingredients and sauces, available either a la carte or as part of the GU:UM Sang Set Menu ($168 per pax), which includes both current signatures and SG60 exclusives. Diners ordering the set will also enjoy a complimentary cocktail during August.

For non-alcoholic pairings, we tried the Homemade Chung Fizz ($12), available in grapefruit or orange. The grapefruit version stood out with its crisp, refreshing finish and lighter sweetness.

Mandu Wings 4.2/5

We kicked off with the Mandu Wings ($18), deboned chicken wings restuffed with a savoury mandu-style mix of marinated minced chicken, glass noodles, and chives. Deep-fried and baked for a crisp finish while retaining a juicy interior, the wings were served with an appetising mala tomato gochujang sauce that added a punchy, tangy spice. We thought that this was such a clever cross!

Gochujang Soft Shell Chilli Crab 4.2/5

Next came the Gochujang Soft Shell Chilli Crab ($32), a nod to one of Chef Louis’ favourite local dishes. The dish stayed true to key chilli crab elements while layering in Korean touches. Crispy soft shell crabs, coated in fried sago, were nestled in a gochujang-spiced gravy, paired with grilled Cheongyang peppers and chewy Korean rice cakes instead of the classic fried mantous. It was balanced and flavourful, with notes of sweetness, acidity and buttery depth.

Iberico Pork OP Rib 4.5/5

Though not part of the SG60 menu, the Iberico Pork OP Rib ($116 for 400g) was a standout. Grilled to a medium pink with a light char, the pork was tender yet slightly chewy, served with a vibrant spread of condiments including wasabi, kimchi, achar, and fermented squid. This cut is one of the restaurant’s three new premium additions alongside Shimo Wagyu MBS6 Anchangsal ($156 for 280g, $86 for half portion) and Australian Rack of Lamb ($126 for 550g).

Dalkochi Satay 4.2/5

The smoky Dalkochi Satay ($26) reimagines local satay using skewered chicken, tteok, and Japanese leek, marinated in a nutty ssamjang rempah sauce.

Uncle Lulu’s Fried Rice 4.8/5

Served in a hot Korean stonepot, Uncle Lulu's Fried Rice ($34 for 2-3 pax) featured kimchi fried rice topped with tender grilled Jeju-style squid. We polished this quickly despite being full at this point, and loved it for its alluring char and well-balanced kimchi flavour. Unlike the usual renditions of this dish we've had, where the kimchi usually overpowers, it was less tangy and acidic here.

Red & White Bingsu 4.5/5

To wrap up, the Red & White Bingsu ($18) delivered a surprising highlight. Inspired by Singapore's national colours and traditional Korean shaved ice, it featured watermelon sorbet, yoghurt cream, pomelo bits, watermelon lime granita, mint, and lemon zest. It was textural, wonderfully refreshing, and not too sweet, making it a perfect finish to our indulgent meal.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


GU:UM
29 Keong Saik Road
Singapore 089136
Tel: +65 8831 6308
Facebook
Instagram
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sat: 1130am - 230pm, 6pm - 11pm
Sun: 1130am - 430pm
(Closed on Mon)

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 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 destination. Journey time about 3 mintues. [Map]