Casa Lola at Boon Tat Street is a new casual Spanish concept from FOC Group, inspired by Barcelona’s beloved neighbourhood bodegas. Co-founded by Barcelona-born Chef Juanjo Carrillo and hospitality professional Marcela Pino, the restaurant draws on Juanjo’s Spanish roots, childhood memories in southern Spain, and Barcelona’s vibrant social culture, where food, drinks, and conversations naturally come together.
More than just a place for tapas, Casa Lola is about the culture behind how people eat and connect in Spain. The menu takes inspiration from Spanish home cooking, family traditions and memories, including dishes influenced by Chef Juanjo’s childhood summers, alongside more contemporary interpretations.
“Salmorejo”, Chilled Tomato Soup 4.5/5
We started with the “Salmorejo” Chilled Tomato Soup ($14), served with Ibérico ham, boiled egg, and croutons on the side, so you can mix them into the soup to your preference. Originating in Córdoba, Andalusia, Salmorejo is one of Spain’s iconic cold soups. While it may look similar to gazpacho, the texture is noticeably different. Instead of being light and thin, Salmorejo is much thicker, creamier and incredibly velvety. The tomato flavour comes through bright and vibrant, with a refreshing acidity balanced by a rich, almost silky body. The toppings add another layer of texture and savouriness, especially the salty Ibérico ham and crunchy croutons. It is simple in appearance, but the bowl has plenty of depth.
Smoked Cantabrico Anchovies 4.2/5
For a small bite with plenty of flavour, the Smoked Cantabrico Anchovies ($16 for 2pcs) are worth trying. Inspired by the iconic anchovy pintxos of Spain’s Basque Country, the anchovies are served on toasted brioche with foie gras ganache. This interesting sea-and-land combination reflects the Spanish mar i muntanya philosophy. The Cantabrian anchovy is intensely savoury and briny, with a distinct smoky character, while the foie gras ganache brings a smooth, rich and slightly sweet contrast. Everything sits on buttery toasted brioche, which adds a crisp texture and gentle sweetness. The richness of the foie gras mellows the anchovy’s intensity, creating what I would describe as a little flavour bomb in one bite.
Assorted Cold Cuts & Cheeses 4/5
The Assorted Cold Cuts & Cheeses ($42++) is a generous sharing platter suitable for around 2 to 4 people. It brings together a selection of Spanish charcuterie and European cheeses, making it a natural pairing with a glass of wine or sangria. The platter comprises Jamon Iberico, Mortadella, Chorizo, Manchego, Camembert and Gorgonzola, served with pickles and picos. This platter offers a good mix of textures and flavours, from salty, savoury cured meats to creamy, nutty, and more pungent cheeses. The pickles also add a welcome acidity to cut through the richness, making this an easy platter to graze on while you have drinks and conversation.
Crispy Plantain Fritters 4.5/5
The Crispy Plantain with Avocado Cream & Sriracha Honey ($9 for 2pcs) is a playful addition to the menu. Inspired by the classic Spanish combination of fried aubergine with honey, Casa Lola gives it a Latin twist by replacing the aubergine with crispy plantain and pairing it with creamy avocado, honey and a touch of sriracha. You get a satisfyingly crisp exterior from the fried plantain, followed by creamy avocado and a sweet-spicy finish from the sriracha honey. The combination of sweet, savoury, creamy and slightly spicy flavours makes this a very addictive little bite.
Crab Croquettes with Sea Urchin and Aioli 4/5
The Crab Croquettes with Sea Urchin and Aioli ($16) take the humble Spanish croqueta and give it a luxurious upgrade. The croquette is fried until golden brown, with a crisp shell that gives way to a smooth and creamy béchamel filling folded with shredded blue crab. The crab adds a natural sweetness and savouriness, while the sea urchin on top brings an unmistakable briny, oceanic richness. A dollop of house-made garlic aioli on top adds subtle garlicky acidity to balance the richness of the fried croquette and seafood. Creamy, crispy and indulgent, this is definitely a more decadent take on the classic croqueta.
Lola’s Traditional Spanish Snails with Mediterranean Herbs 3/5
One of the more unusual dishes for me was Lola’s Traditional Spanish Snails with Mediterranean Herbs ($22), a rustic dish inspired by Chef Juanjo’s grandmother’s home cooking. The snails are slow-cooked with cumin, cloves and Mediterranean herbs, served alongside chickpeas that soak up the deeply seasoned braising liquid. This was quite different from the French-style escargot that I am more familiar with, where the snails are typically baked with lots of garlic and butter. Here, the flavour is much more rustic, earthy and heavily spiced, with the snails taking on much of the character of the braising sauce. It was my first time trying snails prepared in this style, so it definitely took some getting used to. For me, this was more about experiencing a traditional style of Spanish home cooking rather than an immediately familiar flavour.
“Huevos Rotos” with King Prawns “Al Ajillo” Rich Garlic Sauce 3.8/5
The Huevos Estrellados with Garlic King Prawns ($32) brings together two Spanish favourites in one hearty plate — Huevos Rotos, or broken eggs, and Gambas al Ajillo, garlic prawns. Spanish Agria potatoes are sliced into chips and fried until golden and crisp, then topped with sunny-side-up eggs with beautifully lacy crispy edges and runny yolks. Alongside are plump king prawns cooked in extra virgin olive oil with garlic and dried chilli, giving the dish plenty of aroma and savouriness. Break the eggs and mix everything together, letting the rich, runny yolk coat the crispy potato chips while the garlicky, chilli-infused oil ties it all together. Simple, comforting, and full of flavour, this is the kind of Spanish dish made for sharing.
Crispy Suckling Pig Debone, with Roasted Apple & Pumpkin 4/5
The Crispy Deboned Suckling Pig ($36) is a more refined presentation of one of Spain’s iconic dishes. The suckling pig is slow-cooked overnight until tender, then deboned and crisped for a crunchy finish. It is served with a rich reduction made from roasted bones and Port wine, alongside a sweet and tangy roasted apple and pumpkin chutney. I like that the portion is designed for an individual diner rather than requiring a large half or quarter pig. This makes it much easier for smaller groups to order and share more dishes across the menu. The pork itself is rich and fatty, so the fruity chutney provides an important contrast, adding sweetness and acidity to balance the heavier meat.
Seasonal Paella with “Dinamita” Rice Molino Roca 4.2/5
Of course, a Spanish meal would not feel complete without paella. Casa Lola’s Seasonal Paella uses Molino Roca “Dinamita” rice from Valencia, a short-grain Spanish rice prized for absorbing flavours while maintaining its texture. The rice is cooked with Casa Lola’s salmorreta, spices, and saffron, then finished over high heat to develop the highly sought-after socarrat — the crisp, caramelised layer of rice at the bottom of the pan. Our version came with Spanish red prawn and squid. The rice had a deep, savoury, aromatic flavour, while the crisp socarrat added a pleasant textural contrast. Seasonal ingredients will change depending on availability, so you’ll likely find something different to try on future visits.
Spanish Creamy Flan Caramel with Chantilly 5/5
Dessert was the highlight for me, especially the Spanish Creamy Flan Caramel with Chantilly ($14). This is a classic Spanish Flan de Huevo, with an incredibly smooth, dense and silky texture. The custard is rich without being overly sweet, with the natural richness of the egg yolks balanced by the gentle sweetness of milk and vanilla. It comes bathed in a glossy golden caramel sauce that leans slightly toward the bitter, burnt side, which works beautifully with the creamy custard. A dollop of light Chantilly cream adds another layer of softness and texture. This was very good, and I highly recommend saving space for this.
Chocolate Cake with Layers of Manjari 66% Dark Chocolate Ganache 4.5/5
Another strong dessert is the Chocolate Cake with Layers of Manjari 66% Dark Chocolate Ganache ($18). Made in-house, the cake features moist cocoa sponge with a touch of Cointreau, layered with Manjari 66% dark chocolate ganache and finished with a glossy chocolate glaze. The sponge is soft and moist, while the dark chocolate ganache provides a rich, velvety texture and a deep cocoa flavour. The fruity character of the Manjari chocolate helps keep the dessert from becoming overly heavy, giving it a more balanced finish. A great choice for chocolate lovers, especially if you prefer your chocolate desserts richer and more intense.
Casa Lola brings together the flavours of Spanish home cooking, the convivial spirit of Barcelona’s neighbourhood bodegas and a mix of traditional and contemporary tapas. The menu offers a good variety, from simple cold dishes and charcuterie to indulgent croquettes, hearty mains, paella, and desserts. If you are looking for a casual Spanish spot along Boon Tat Street where you can order a variety of dishes, share them around the table and pair them with drinks, Casa Lola is worth checking out.
Note: This is an invited tasting.
Casa Lola
3 Boon Tat Street
Singapore 069612
Tel: +65 96578020
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)
Opening Hours:
Tue-Sat: 12pm - 3pm, 5pm - 10pm
(Closed on Sun & Mon)
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 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]
