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Alma by Juan Amador

211 Wishlisted
❉ 1 Michelin Star WELCOME TO ALMA BY JUAN AMADOR Getting together with good friends and enjoying incomparable dishes – this is where the true soul of eating can be found. At least for Juan Amador, one of the most exceptional international chefs. His restaurant Alma, which is Spanish for soul, makes eating precisely that: a place where not only friends and food come together, but everything it takes to transform your visit into an unforgettable experience. Relax with a casual atmosphere and feel-good service. Enjoy Asian-influenced Spanish–European cuisine that indulges with traditional dishes and astonishes with evolutionary creations. And be wowed by the best ingredients combined with pure culinary passion. All this in the exceptional ambience of the Goodwood Park Hotel – be it at your table at the Alma restaurant or on the lounge terrace with bar.

22 Scotts Road
Goodwood Park Hotel
Singapore 228221

(open in Google Maps)

12:00pm - 02:30pm
06:00pm - 10:00pm

12:00pm - 02:30pm
06:00pm - 10:00pm

12:00pm - 02:30pm
06:00pm - 10:00pm

12:00pm - 02:30pm
06:00pm - 10:00pm

12:00pm - 02:30pm
06:00pm - 10:00pm


06:00pm - 10:00pm

View Address & Details


From the Burpple community

This dish is inspired by the local orh nee dessert, using three types of yam - sato imo, local yam, mountain yam - to create the hot espuma that forms the foundation of this dish.
Sweet corn ice cream rests on a bed of crab jelly and fresh pear, with chips on the side made from popcorn seeds for texture. These flavours brings the attention to the rich flavour of the Amur caviar.

It's a classic pairing of langoustine with refreshing flavours of apple and celery, but Alma gave this a touch of oba leaf oil, and presented it in a contemporay way.
The Japanese langoustine was naturally sweet, so it's good that it was just lightly salted and peppered with some olive oil to preserve the original langoustine flavours. To refresh it, it was served with green Apple jelly, and paired with cucumber, Apple gel, and hazelnut cream.
The broth has lovely crustacean flavours as well. Chef made a langoustine broth from the langoustine shell, and added oba leaf oil and frozen goat cheese, then finished with some crusted coffee bean and celery sorbet.
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Bold and punchy little bites! Almond biscuit topped with milk chocolate encased with banana compote, covered with black sesame purée with golden leaf. Cannelé made of Gula Melaka. Almond tart with tamarind purée covered with herbed meringue and angle hair chilli. White choc late with tonka bean and wasabi, coated with desiccated coconut and popping candy, topped green apple chip and pentas flower. Dark chocolate with nut infused with fish sauce, topped with finger lime.

A play on textures of chestnut. Can never get enough of shaved black winter truffles!

Refreshing and light pre-dessert to cleanse the palette.

Melt in mouth texture with streaks of fats permeating through the tender Wagyu.