Egg, Potatoes and Ham

$12.90 · 14 Reviews

i love my vegetables and even more so when it’s deep fried 🤪 coated in a thin layer of crisp batter, it contrasts the soft eggplant within. the chips were lightly salted and flavourful enough on its own, but dipping it in the honey created an amazing sweet-savoury combo that we really enjoyed

Quail egg which is dainty and bite size. Not huge like a normal egg.
Chorizo pork sausage is juicy! Loving the bite size tapas.

This dish is my must have when here. Its like tempura sinfulness with the soft texture of eggplant in one perfect combination. The honey for dipping is the perfect contrast to round off this perfect trip. Try it. You won't regret, unless you hate eggplant.

Enter @tapasclubsg and you would feel as if you are in a tapas bar in Spain. Rustic interior, especially the iron balconies with rose bushes, reminded me immediately of those in Seville. Researching on Tapas Club led me to its owner, Chef Jose Alonso, executive chef of Binomio, the only place that I would go to for an authentic paella.

Adorably looking like mini egg benedicts were the chorizo and quail egg on toast, prepared using dry-cured sausage from Ibérico pork on crispy Chapata bread. The bite-sized morsels were just right on the tastebuds, savoury without overwhelmingly salty.

An intriguing tapas that I have never came across and never thought that it would appear in a Spanish restaurant. Based on appearance, it looked like an eggplant tempura in a Japanese dish instead.

For someone who doesn’t like eggplant at all, this eggplant chips with honey was an impresser. Thinly sliced and a crispy batter deep fried, the eggplant itself practically didn’t have much taste nor overly-soft texture. Dipping it in the thick honey made a delicious snack, and you could actually tell the quality of honey given as it has a natural sweetness without being diluted.

We gave this a different take by dipping it in the sauce of the other tapas, garlic prawns, resulting in a savory tapas which was quite delicious too!

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At Tapas Club, a slice of crisp Chapata bread is topped with Fermin Chorizo – a dry-cured sausage made from the famous Iberian pork of Spain, and a fried quail egg.
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Read more at foodgem.sg/food/european/tapas-club
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Where to dine?
Tapas Club
181 Orchard Road, #02-13 Orchard Central, 238896
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Thanks @dessertingbeauty for the review.

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Drizzled with honey, they are a perfect snack with your aperitif, Spanish style!

Finally made my way to Tapas Club, because you know, when I think Spanish, I think Binomio and that's it. Even the fact that Binomio's Executive Chef was one of the founders didn't sway me. Till I saw The Final Table on Netflix 😁. Check out what went down, review on the blog!

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Feature :.
💕Cojonudos:
a slice of crisp Chapata bread topped with Fermin Chorizo - a dry-cured sausage made from the famous Iberian pork of Spain, and a fried quail egg.
💰13.9
💕Piquillos Rellenos:
deep-fried piquillo peppers stuffed with a filling of ground beef, bechamel and onion, enveloped in a demi-glace sauce.
💰$12.9
💕Pulpo A La Brasa:
charred grilled octopus served with paprika oil, pimenton powder and a side of garlic aioli.
💰$18
💕Cerdo Iberico.
grilled pork accompanied with a dollop of homemade garlic aioli.
💰$24.
📍Tapas Club Singapore.
181 Orchad road, Orchad central #02-13

One of the key highlights includes the Bocata de Calamares ($10.90), which happens to a popular food in Madrid. Wash down these mini burgers that are sandwiched with deep fried baby squids with a beer or even better, their homemade sangria that’s imported in from Spain. Continuing on the seafood, there’s the Pulpo a la Brasa ($24), a sharing plate of grilled octopus or you can also get the Cojonudos ($13.90) that has chorizo and quail egg stacked on toast.
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Tapas Club
Address: 181, Orchard Road, Orchard Central, Unit 02-13, Singapore 238896
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The shout out of the day is the Eggs, Potatoes & Ham dish. It sounds unassuming but its tinge of truffle and slightly charred potatoes tenderly melts in your mouth. ($12.90). An easy winner.

Goes perfectly with sangria.