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FOC Restaurant

593 Wishlisted
~$80/pax
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)

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

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

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

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

Sunday:
06:00pm - 10:00pm

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

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

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Reviews

From the Burpple community

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.

Paella is synonymous with Spanish food and you can find it on the menus of Spanish restaurants in Singapore. Did you know that it originated from the Valencian region in Spain? If you are at @foc_restaurant, I highly recommend that you order at least one paella dish. Probably one of the better paella places in Singapore.

So what does the FOC stand for? It means fire in Catalan language (Catalonia is a region in Spain of which Barcelona is the capital). Nope, it doesn’t stand for free of charge.

We had was the Suckling Pig and Scallop Paella featuring chunks of Segovia suckling pig, scallops and garlic aioli. I was equally impressed by this and love the idea of having succulent and tender suckling pig in my paella but I probably will order the suckling pig on its own on my next visit here. Not available during CB period.

I must say there was consistency in the rice’s texture where it was cooked al dente. Using a shallow paella pan and cooked over high heat, both dishes managed to get the socarrat. It is the crusty and crispy rice bits at the bottom, akin to the charred bits of your local claypot rice.

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