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La Cala

113 Wishlisted
~$50/pax
La Cala (“the bay” in Spanish), as our name implies, embodies the Spanish spirit and soul and strives to offer diners a place to savour delicious Mediterranean cuisine at a relaxed pace in a sophisticated and laid-back atmosphere. We take pride in offering an authentic menu from the Mediterranean basin with a distinct Spanish flair, using the best of best, top-grade ingredients sourced from Europe, while keeping prices reasonable.
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7 Fraser Street
#01-40/43 DUO Galleria
Singapore 189356

(open in Google Maps)
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Saturday:
11:30am - 02:30pm
06:00pm - 10:00pm

Sunday:
Closed

Monday:
11:30am - 02:30pm
06:00pm - 10:00pm

Tuesday:
11:30am - 02:30pm
06:00pm - 10:00pm

Wednesday:
11:30am - 02:30pm
06:00pm - 10:00pm

Thursday:
11:30am - 02:30pm
06:00pm - 10:00pm

Friday:
11:30am - 02:30pm
06:00pm - 10:00pm

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Reviews

From the Burpple community

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This features a large pan of roasted carnaroli rice (usually used in risotto), garnished with tender earthy porcini mushrooms, crunchy vegetal sweet bell peppers / capsicum, and roasted whole pigeon.
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The style of the carnaroli rice is more like risotto, lacking any crisp, burnt bits, but instead, has an al-dente chew, with a burst of savoury earthy flavour from the au jus gravy.
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The pigeon has a tender, bouncy, meaty chew; with a bold earthy savoury sweet flavour, very satisfiying.
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Served with a special 'Hot Plate', that keeps your food warm.
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La Cala
More details on blog

1 Like

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Mixed feelings about this.
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While I love the pretty presentation, the tender, moist texture, and bold earthy savoury flavour of the roasted spring chicken, I felt it lacks a salty edge to make it more addictive.
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Instead, the pairing of tender prunes, apricots, and pine nuts, lend a fruity sweet nutty flavour, which clashes slightly with the expected flavour profile.
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Completed with creamy smooth mashed potatoes, chicken au jus gravy, and crushed candied peanuts.
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Overall, a tasty and decent dish, but it falls just short of being great.
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La Cala
More details on blog

3 Likes

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A unique Spanish dessert.
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The traditional version consists of crisp toast baguette bread, seasoned with olive oil and rock salt, garnished with dark chocolate ganache, and sprinkled with cocoa powder. All these ingredients are still present in this version, but it's presented in modern fashion.
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Has thinly sliced toast baguette bread as decor, tiny mounds of rock salt, quenelles of Araguani 72% dark chocolate ganaches, globules of olive oil, and sprinklings of cocoa shavings, with the addition of creamy chocolate ice cream.
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The overall texture is creamy, smooth, crispy, chewy; while the dessert appeals to the palate with bold chocolatey sweet earthy bready flavour.
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I enjoyed this.
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La Cala
More details on blog