FOC Restaurant

661 Wishlisted
FOC is a buzzy, interactive experience, a vibrant Barcelonian affair in the heart of Singapore with stunning food and outstanding cocktails. FOC Restaurant, is a collaboration between Michelin-Starred Chef Nandu Jubany, Chef Jordi Noguera and award-winning mixologist Dario Knox. At FOC you will be greeted by sights and sounds of a busy open kitchen and cocktail bar where chefs and mixologists work side-by-side.

40 Hongkong Street
Singapore 059679

(open in Google Maps)

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

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

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

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

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

06:00pm - 10:00pm

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

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Top Dishes

What you should order based on community favourites


From the Burpple community

Group Executive Chef @juanjocarrillochef of FOC Restaurants wants us to be acquainted with other Spanish rice dishes besides Paella. Enter the NEW “Juicy Rice” or “Arroz Caldoso” of Catalunya.
Shown above is a stunning rendition starring a Boston Lobster ($68++). There’s no denying it is a showstopper. Due to a rich broth derived from lobster heads and sofritto (simmered mixed vegetables), it is immensely flavourful. I love that the grains of rice stay pretty much al dente and aren’t reduced to a mush.
As for how many people this pan can feed, well, it depends on the number of other items ordered. I reckon it is suitable for two substantial servings or four tasting portions. You can also pay to add extra lobster if you like.


Also known as torrijas in Spanish, it was served with a light and sweet vanilla ice cream. Unlike French toast, torrijas are filled with custard before its deep fried. To finish off, it’s sprinkled with a mix of sugar and cinnamon. Traditionally, stale bread is soaked in sweetened milk. I’m not sure if they do this here. It was not too heavy on the palette and the custard wasn’t exceptionally sweet or rich.

The desserts at FOC are pure decadence and are far from ordinary. So leave some space after your tapas meal.

Any chocolate fan has to give this a try. See how they pour hot, molten chocolate over a cylindrical chocolate shell. What you get inside are three chocolate profiteroles. And you’ll have crunchy bits of chocolate to accompany it. If you only have space for one dessert here, this is it.

Every tapas meal is not complete without the classic croqueta, a breaded, deep-fried snack. You can’t go wrong with them and the nice part that it was crispy yet not oily at all. The creamy filling of Béchamel sauce and the generous bits of flavourful jamón are indeed a perfect paring.

Cooked medium rare in a hybrid charcoal grill-oven, the lamb ribs was extremely tender and juicy that exuded a strong meaty flavour. Even if you aren’t a fan of lamb, I would say this is worth a try. Some greens have been added for good measure. A carnivorous treat.

This special takes a spin on their signature scallop dish. It’s worth noting that the scallops were not just fresh, but plump, tender and juicy too. The rich and aromatic Jamón Iberico topping and the sweet pumpkin mash sat at the bottom of the scallop were a good touch.