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]

SABOR Cocina Y Tapas @ CHIJMES - A New Lively & Stylish Spanish Dining with Room for Refinement

Located within the charming grounds of CHIJMES, SABòR Cocina Y Tapas is a bold new addition to the dining scene, officially opening on 1 April 2026. Taking over the former space of Privé, this 100-seater Spanish concept is helmed by the team behind Duomo Ristorante. The restaurant offers a lively, communal dining experience, seamlessly transitioning from a laid-back daytime setting to a vibrant evening destination. Diners can choose between the sleek glass-enclosed dining hall or the picturesque alfresco courtyard, which comes alive at night with twinkling lights set against the historic chapel backdrop.

Bikini Sobrasada, Honey & Cheese 3.8/5

We started with the Bikini Sobrasada, Honey & Cheese ($18), a modern take on the classic Spanish pressed sandwich. Stuffed with sobrasada, a soft, paprika-spiced cured sausage. The sandwich delivered a rich, smoky depth, elevated by melted cheese. A drizzle of honey adds a distinct sweet note, giving it a sweet-savoury profile that leans away from the traditional version. While interesting, preferences may vary depending on whether one favours the classic savoury rendition.

Bread & Tomatoes 3/5

The Bread & Tomatoes ($12) pays homage to a Spanish staple. Featuring crisped crystal bread topped with ripe tomatoes, olive oil and salt, it celebrates simplicity and ingredient quality. However, the seasoning was a tad heavy-handed, slightly overshadowing the natural flavours.

Spicy Crab Croquette 3/5

Jamón Serrano Croquette 3/5

Moving on to the croquettes, both the Spicy Crab Croquette ($4/pc) and Jamón Serrano Croquette ($4/pc) boasted a crisp exterior with a molten, creamy interior. Unfortunately, the fillings lacked distinction, with neither the crab nor the jamón coming through clearly, leaving us underwhelmed.

Chicken Wings' Dirty Pepe' 3/5

The Chicken Wings' Dirty Pepe' ($18) takes inspiration from Madrid's iconic Casa Pepe. Deep-fried to a satisfying crisp, the wings are coated in a smoky, sweet-savoury glaze that is more balanced and approachable than the original's punchy saltiness. Interestingly, the flavour profile and glaze evoked Korean-style fried chicken, with its addictive sweet-savoury coating.

Grilled Wagyu Beef Paella 3.8/5

For a hearty centrepiece, the Grilled Wagyu Beef Paella ($48) offers a meat-forward take on the traditional dish. While flavourful, the rice leaned closer to a risotto-like consistency, lacking the coveted socarrat — the crispy caramelised crust that defines a well-executed paella.

Grilled Barramundi, Picon Sauce 4/5

From the grill, the Grilled Barramundi with Picon Sauce ($34) was well executed, with crisp skin and moist, flaky flesh. The accompanying mojo picón sauce added a punchy, smoky spice that complemented the fish beautifully.

Crispy Pork Belly, Green Apple 3/5

The Crispy Pork Belly, Green Apple ($36) featured tender meat but fell short on the crackling, with the skin turning out slightly rubbery rather than crisp. The green apple slaw, however, provided a refreshing acidity that helped balance the richness.

Potatoes 'Bravisimas' 4.5/5

One of the highlights of the meal was the Potatoes 'Bravisimas' ($16). This elevated take on patatas bravas features golden, crispy potatoes, fluffy inside, coated in a deeply addictive seasoning. It's the kind of dish that keeps you reaching for more.

Crema Catalana with Cookies 3/5

Churros with Chocolate 3.5/5

Ending on a sweet note, the Crema Catalana with Cookies ($14) impressed with its silky, citrus-infused custard and delicate caramelised crust. The addition of cookie crumbs beneath adds a delightful textural contrast. Meanwhile, the Churros with Chocolate ($12) delivered exactly what you’d expect — crispy on the outside, light within, and paired with a rich, indulgent chocolate dip.

Overall, SABòR Cocina Y Tapas brings an energetic Spanish dining concept to CHIJMES, with a strong emphasis on ambience and communal plates. While certain dishes could be more refined in execution, there are standout items that showcase its potential as a lively spot for gatherings over tapas and drinks.

Note: This is an invited tasting.


SABOR Cocina Y Tapas
Chijmes
30 Victoria Street
#01-33
Singapore 187996
Tel: +65 9611 9127
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Nerest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Thu: 430pm - 12midnight
Fri-Sun: 12pm - 2pm, 430pm - 12midnight

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time is about 5 minutes. [Map]

FOC Restaurant @ Keong Saik - Reintroduced Signature Spanish Dishes That Defined A Decade in Singapore

FOC Restaurant has settled comfortably into its new home along Keong Saik Road, 6 months after relocating from its original space. The long-standing Spanish establishment continues its legacy of Catalan hospitality, serving bold flavours and refined plates that have defined the restaurant in Singapore for over a decade.

As the Lunar New Year festivities wind down, it’s a good time to take a break from reunion feasts and rediscover the vibrant flavours of Spain. With its cosy ambience, thoughtfully crafted dishes and well-balanced cocktails, FOC makes for a lovely spot for date nights, celebratory gatherings or a relaxed evening out.

Foie Gras Terrine & Ahrenka Caviar in Crispy Phyllo 5/5

Sea Urchin, King Crab & Tarragon Butter on Toast 3.5/5

We started the evening with two snacks. The Foie Gras Terrine & Ahrenka Caviar in Crispy Phyllo ($20 / 2pcs) was an instant highlight. The buttery foie gras terrine is sandwiched between a delicate, crispy phyllo shell and crowned with briny Ahrenka caviar. Each bite delivers a rich, indulgent contrast of textures that is crisp, creamy and luxurious.

Next was the Sea Urchin, King Crab & Tarragon Butter on Toast ($32 / 2pcs). While lighter in comparison, it carries a deep umami flavour from the sea urchin and sweet king crab, complemented by aromatic tarragon butter. It was enjoyable, though slightly overshadowed by the decadence of the foie gras bite.

“Huevos Rotos” Japanese Egg 4/5

Argentinian Prawns ‘al Ajillo’ 4.5/5

For tapas, we tried two classics. The “Huevos Rotos” Japanese Egg ($22) is served with crispy potatoes, Iberico ham, piquillo peppers and a light foam. Breaking the egg over the potatoes creates a comforting, creamy mix of textures. While the dish was enjoyable, we wished the smoky sweetness and spice from the piquillo peppers came through a little more prominently.

The Argentinian Prawns ‘al Ajillo’ ($32), on the other hand, was a standout. The prawns are cooked in a fragrant garlic sauce and paired with a spicy white bean emulsion that adds creaminess and depth. The sauce was so addictive that we happily mopped up every last drop with toast.

Seafood ‘Senyoret’ Paella 4/5

No Spanish meal is complete without paella, and the Seafood ‘Senyoret’ Paella ($54) delivers a generous spread of seafood including Carabinero red prawns, Hokkaido scallops and squid. The seafood was impressively fresh and sweet, and the flavours were well-balanced throughout the dish. We personally would have liked the rice to be slightly more al dente with a more pronounced socarrat (the prized crispy layer at the bottom), but overall, it remains a very solid and satisfying paella.

Suckling Pig with Cabbage ‘Trinxat’ 4.5/5

Another highlight of the evening was the Suckling Pig with Cabbage ‘Trinxat’ ($12 / 100g). The pork was incredibly tender, with beautifully crisp crackling skin that provided a satisfying contrast in texture. There was a slight gaminess to the meat, though the accompanying sauce and the earthy cabbage trinxat helped balance the flavours nicely. It’s a dish that showcases the richness and rustic charm of traditional Spanish cooking.

Flaming Grand Marnier Baba 4/5

To end the meal, we had the Flaming Grand Marnier Baba ($16) served with vanilla ice cream and confit orange. The dessert is theatrically finished tableside, flambéed with whisky while guests are warned about the robust alcohol kick. The baba itself is wonderfully soft and fluffy, soaking up the fragrant liqueur while remaining moist and airy inside. Paired with the creamy vanilla ice cream and citrusy orange, it makes for a lovely dessert to share.

FOC’s new Keong Saik space feels intimate, polished and welcoming. We were seated at the counter, which allowed us to watch the chefs in action, which is a delightful experience for food lovers who enjoy seeing the craft behind the dishes.

With its cosy atmosphere, attentive service and consistently well-executed Spanish cuisine, FOC remains a wonderful spot for special occasions, date nights or relaxed gatherings over good food and drinks. For those looking to visit during the day, FOC also offers a Weekday Lunch Promotion: a 3-course set lunch for $56++, with 1 diner free for every 4 guests, making it an attractive option for group lunches.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 6206 5810
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm - 1130pm

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 is 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 the destination. Journey time is about 3 minutes. [Map]

Amor @ Amoy Street - New Spanish Restaurant by Chef Wang, Former Founding Team Member of Olivia Restaurant

Opened in February, Amor is a warm and intimate Spanish restaurant inspired by leisurely meals, shared plates, and the unhurried rhythm of life in Barcelona. Set within a charming shophouse at 107 Amoy Street, its menu draws inspiration from sun-drenched markets, lively tapas bars, and coastal villages by the sea.

Co-founded by Head Chef Yu Wang Leung (Chef Wang), a founding team member of Olivia, and Executive Director Azad Sharma, a hospitality veteran with over a decade of global experience, Amor invites diners to linger, share, and fall in love, one plate at a time.

Watermelon

To start, we were served an amuse-bouche of juicy Watermelon Cubes, a refreshing burst of sweetness to awaken the palate.

Escalivada Tarta 4.2/5

The first tapas was the Escalivada Tarta ($16 for two pieces), a Catalan classic reimagined. Smoky, roasted eggplant, capsicum, and onion are layered over a crisp tarta shell and paired with a foie gras terrine, then finished with extra-virgin olive oil, sherry vinegar, and a Parmesan cheese sauce. While I'm not usually a fan of foie gras, its presence here was unexpectedly subtle, adding creaminess to the dish that complemented the crunchy tarta base. A vegetarian version is also available, substituting cheese for the foie gras.

Happy Egggg 4.8/5

Happy Egggg ($18) lives up to its name, an easy-to-love dish that delivers pure comfort. Served in a martini glass, it reveals layers of silky truffle sabayon, a perfectly cooked 65°C onsen egg with a luscious runny yolk, roasted pumpkin coulis, crispy jamon chips, and brown butter sourdough croutons, finished with a fresh chervil and dill salad. Utterly delicious, it's the kind of indulgent comfort food I would happily eat again and again.

Gambas Al Ajillo 4.5/5

We sampled a tasting portion of Gambas al Ajillo ($34); the full serving comprises four prawns. The prawns are actually sashimi grade, and were firm and generously sized, cooked in fragrant garlic oil and paired with a smoked potato foam, finished with a dusting of sweet paprika. Addictive and tasty, we just wished we had some bread to mop up the sauce.

Pulpo De Galicia 4.8/5

The Pulpo de Galicia ($32) was another of the evening's more memorable dishes. The octopus was impeccably cooked, tender yet springy, with crisped edges. Its savoury and lightly smoky flavours were complemented by soft potatoes, sweet corn, and a rich sobrasada sofrito.

Tea Smoked King Salmon with Avruga Caviar 5/5

We were genuinely blown away by the Tea-Smoked King Salmon with Avruga Caviar ($34), both for its execution and the thoughtfulness behind the dish. Norwegian sashimi-grade salmon is used, combining both belly and back portions and shaped to resemble a single fillet. The fish is gently sous vide before being smoked with Chinese tea, then finished generously with Avruga caviar. The result is exceptionally tender salmon, paired with the savoury caviar. It's finished with vichyssoise (a soup made of cooked and puréed leeks, potatoes, onions and cream), parsley emulsion and wasabi. Pure indulgence, I loved eating this!

Foie Gras' A La Brasa' 4/5

My dining companion also tried the Foie Gras' A La Brasa' ($40), a barbecued foie gras served with sweet-and-sour endive and burnt onion soup. Presenting the foie gras in a soup was quite unique, though its texture became a bit too soft.

Paella- Mediterranean Seafood 3.5/5

Naturally, we had to try their Paella ($56), and had the Mediterranean Seafood version, which featured seabass, squid, and shrimp. I found the rice of this paella a bit wet and sticky, lacking the coveted toasted rice bottom layer. While I don't really mind the sticky rice texture, the seabass also imparted a strong fishy taste to the dish, which I didn't enjoy.

Signature Basque Burnt Cheesecake 4/5

Moving on to desserts, we had their Signature Basque Burnt Cheesecake ($16), a creamy confection with a hint of savoury blue cheese complexity. I was initially hesitant, as blue cheese is not my thing. However, it was surprisingly pretty good: the blue cheese flavour was mild, offering more smoky savouriness than an overpowering blue cheese taste. It was still a bit too rich overall, and we couldn't finish the slice between the two of us, but cheese lovers will definitely enjoy this one!

Hazelnut & Molten Lava Cake 4.5/5

The Hazelnut & Molten Lava Cake ($18) was a bigger hit with our taste buds; my dining companion even declared it the best dessert ever! This warm hazelnut and almond praline cake features a molten, flowing centre that's rich, intense, and indulgent, served straight from the oven. It's intriguingly paired with coconut ice cream, and together, it's very yummy.

Overall, this is a solid tapas spot, and their first menu is a strong start with lots of hits and even some exceptionally good dishes. As someone who enjoys veggie-forward dishes, I was pleased to know that many of their offerings can also be made vegetarian, as one of the investors is a vegetarian himself. Visiting in the afternoon also offers a leisurely lunch with great value: set menus at $38++ that include sharing tapas, a main course, and dessert.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Amor
107 Amoy Street
Singapore 069927
Tel: +65 89165607
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 8 minutes. [Map]