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Iberian Pork Paella The classic Spanish paella comes in a few forms here, including the meat worthy Iberian pork one here. Small Iberian pork spare ribs are dotted across this paella along with pork sausage. The meat is thankfully tender since it’s still on the bone and the rice is flavorful with that lovely charred/crispy bottom. It’s $20/person ($40 for a 2 person portion and $80 for a 4 person portion). It’s lovely for sharing, especially while enjoying the beach view.
Aimee
40w
Prawns al Ajillo $22 Sweet, succulent prawns bathing in a melange of garlic oil and their own juices is my idea of a good time. Don’t stop until you’ve sucked the heads dry and mopped all the sauce up with an extra order of pan con tomate. Easily one of the best and most value for money dishes at FOC Sentosa. Taste: 4/5
Jason
43w
Hola FOC, Always A Wonderful Experience FOC Sentosa> FOC Hong Kong street to be honest for the great ambience and really good service. Squid ink paella has always been the star here for me, I’ve been a follower of this since FoodBar dada days! Serving is really reasonable and I like that the rotate the seafood on top, I have had scallops and squid previously and you can really taste the bits of squid in the well cooked rice. I personally like the little ‘burnt’ bits and will scrap the pan for it haha. Also found a new love, the mushroom croquettes looks unassuming but taste delicious with a very rich mushroom flavor. Other favorites I usually order include the Gambas, tortilla and patata bravas. For a more refreshing starter, consider the gazpacho that comes interestingly with avocado as well.
XYING
1y
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Sea Urchin on Squid Ink Most of the dishes are designed for sharing. The umami from the Sea Urchin ($27) is not for the feint hearted. One or 2 bites is sufficient if not it will get very heavy on the palatte.
Nicholas
23w
If You Feel Like Socializing The famous signature dish - uni on squid ink and egg yolk pudding - is innovative and truly sublime! I could easily have several of those in one meal! Other dishes are quite good (the simple tomato salad oozes sweetness and freshness), but not necessarily memorable: the ribeye steak could be more tender; there’s not much tongue in the beef tongue hash; the white asparagus is slightly overcooked. The biggest compliment to Lolla is the fact that these talented local chefs have succeeded in coming up with such innovative and good western dishes, even better than at restaurants headed by western chefs. Excellent service. I prefer to eat at the counter, and watch/talk to the chefs, rather than at the big communal table in the basement; you also get the dishes directly from the chefs! Pricey, but worth it! No Nonya dishes cooked with canola but Lolla is still lollapalooza
33w
These Fruits Are So Fresh ($19++) The famous signature dish - uni on squid ink and egg yolk pudding - is innovative and truly sublime! I could easily have several of those in one meal! Other dishes are quite good (the simple tomato salad oozes sweetness and freshness), but not necessarily memorable: the ribeye steak could be more tender; there’s not much tongue in the beef tongue hash; the white asparagus is slightly overcooked. The biggest compliment to Lolla is the fact that these talented local chefs have succeeded in coming up with such innovative and good western dishes, even better than at restaurants headed by western chefs. Excellent service. I prefer to eat at the counter, and watch/talk to the chefs, rather than at the big communal table in the basement; you also get the dishes directly from the chefs! Pricey, but worth it! No Nonya dishes cooked with canola but Lolla is still lollapalooza
33w
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Near Lavender MRT is The Beef House, commonly known for good Hakka Yong Tau Foo. However, when I was there at 12.30pm on a Saturday, they were completely sold out. So, I just ordered what was left - Beef Ball Soup and Noodles [$4].⁣ ⁣ Because it was not planned, those 2 dishes certainly caught me by surprise. Firstly, the beef balls tasted springy with strong umami. The owner makes them by hand everyday and I can assure you their taste is completely different from any beef ball you buy outside. Secondly, unlike the usual MSG soup from many noodle shops in Singapore, the soup here was very refreshing. It was a clear soup but it had good concentrated flavours. Lastly, the noodles were thin, chewy with a strong onion taste. It may not be suitable for everyone but I certainly liked it as it paired well with the beef balls.⁣ ⁣ Overall, I may not have gotten to eat the famous Hakka Yong Tau Foo set there but the Beef Ball Soup and Noodles were definitely not subpar. In fact, they were so tasty now I wonder how good the Yong Tau Foo is that it overshadows the success of these 2 dishes. I shall return another day, albeit earlier to make sure I try them. -Foodier✌🏻
Foodie
25w
Handmade Hakka Beef Balls This corner stall located along Syed Alwi Road is famous for 3 things, their Hakka Beef Ball Bee Hoon Soup, Hakka Yong Tau Foo and Hakka Beef Kway Teow. Although I’ve never tried the latter, I must admit both their Yong tau foo and homemade beef balls are seriously good. Their beef balls are dense with a nice chew to it. The flavour is legit and tastes miles better from what you typically get from factory-made ones. For one, you can actually taste the beef in the ball. They’re also really massive which is a major plus too!
Alvin
40w
Hakka Yong Tau Foo Set ($3) With or without the noodles, the price tag of this set remains the same. The number of decently sized yong tau foo pieces (beancurd, bitter gourd, mushroom, fish and pork balls, fried wanton and wuxiang) is totally dependent on your luck as it can hover between 6 to 8 of them. The springy noodles were tossed in pork lard and topped with minced pork. So yum! Definitely missed this old school taste/ 古早味! According to my mom, you might be delighted to find dried oyster wrapped with meat if you were to join the morning crowd!
Peiwen
42w
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NEW Pasta Tasting Menu If you want to carb out in preposterous style, the new Pasta Tasting Menu at Spago has your name on it. It certainly had Burppler Jayne Tan and mine. Comprising of smaller portions of the four existing pastas from the a la carte menu, it is an ideal way to try them all at one sitting. Frankly speaking, I have only had the agnolotti (it’s pure magic, just ask everyone else I’ve introduced it to) and wasn’t quite aware of the other three pastas’ existence. Blame it on my usual must-haves that get first dibs on my belly’s real estate whenever I visit 😂😂 So thank you Executive Chef Greg Bess for insisting we leave it to you this time. The first to arrive was a pile of exquisite frilly Mafaldine prepared in a far-from-basic cacio e pepe style with prosciutto and asparagus. The former added meaty savouriness while the latter threw in not only in extra flavour but also succulent bites of juiciness. Second was a really appetising Rigatoni. The sauce of pork ragu, fennel seeds, Swiss chard, parmesan, parsley had a subtle kick of heat from chilli which paired beautifully with the big tubes of al dente #pasta. I am a fan of tripe but only if it is done well, and in the case of the Bucatini “Trippa ala Romana“, our third pasta, it hit the bullseye. Superbly soft and gently chewy, the pieces of tripe were saturated in the spicy tomato sauce it had been braised in. Ricotta, mint, parsley and pecorino rounded this off very nicely. Last but certainly not least was the handmade Agnolotti that had stolen my heart from day one. This season sees it filled with pumpkin with a hint of herbs, and served with a plate-lickably delicious sauce, as evidenced in my recent IGTV post starring @heyrozzz @dineshb and @iamkennethelee. We were feeling rotund by then and common sense would dictate refusing dessert. But did we do that? Of course not. A very fragrant deconstructed Apple Crumble landed on our table soon after and in we dug, munching on the freshly baked fruit and crunchy pecan streusel, accompanied by raspberry gel and a magnificent brown butter pecan ice-cream.
Veronica
4w
NEW Tacos On The Menu At Spago Bar & Lounge Making an appearance for the first time today at Spago Bar & Lounge on the 57th floor of Marina Bay Sands is this Wagyu Tongue Tacos. And what an interesting Mexican-Indian hybrid it is. Inspired by staff meals cooked by the Indian members of their international kitchen team, this features made-from-scratch tortillas and very tender cubes of Wagyu tongue cooked in masala spices, and then smoked with cloves and ghee. Fresh avocado, airy-light, crunchy pork crackling puffs and a side of creamy raita (yes, you read right, it’s the team’s take on the Indian yogurt with chopped onions and cucumber) amp things up further, elevating this exotic and very tasty taco to greater textural heights. We were besotted from first bite!
Veronica
4w
Taking Steak To Another Level. When an ordinary #steak is too ho-hum, there’s always this funkier option at #spagosingapore. Aged in bourbon whisky for 60 days, the Snake River Farm #AmericanWagyu was presented to us by Executive Chef @gregabess at the beginning of our dinner, looking utterly resplendent and paparazzi-worthy in its wooden box. After being grilled to a perfect medium-rare, it was transformed into a gorgeous thing all pink and juicy on the inside. The flavour was intense and complex with a subtle sweetness. And it seemed to get tastier the more I chewed on it. This is a steak you’ll want to take your time to savour. Due to its time-consuming preparation process, this piece of beef is only available about once a month. However, of late, it has been included as one of the courses in the Tasting Menu (we each paid $195++ for ours that night). If you are keen to try, please double check on its availability when you make a reservation.
Veronica
5w
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Garden Fine Dining Experience Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.
Gwen
22w
The “Cevenne Onion” that changed Chef Jason’s life. This was the highlight of our 7-course (that totalled up to countless items) dinner at @cornerhousesg that wow-ed us item after item. The complete 4-part to “The Onion Revealed” comprised the baked onion cup, onion tart, onion chip and an onion tea. This onion cup in its most natural form, was baked and filled with onion purée and confit, with a sous-vide egg and shaved black truffles. The result was a comforting taste of satisfaction to the senses. The tart and chips topped up the experience with different tastes and textures; before a cup of onion tea. Simple as it looked, but the small tea-cup held an emulsion of onion and cream, made from 3kg of onions and 2days’ work to produce a mere 200ml. We felt delighted and proud as we savoured this exquisite creation and many of Chef Jason’s other amazing dishes during our memorable dinner in the most beautiful restaurant with the best services.
I makan
31w
Fish Cracker With Tobiko We started off with the amuse bouche, this was one of them. Flavours was pretty expected, fish cracker was made well. Nothing amazing, just a good start to the meal 🙂
Celine
36w
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Featured In 6 Guides
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