Spanish

Spanish

Featuring Esquina, FOC Restaurant, UNA, Milagro Spanish Restaurant, Gaig, Binomio, Sabio Tapas Bar, FOC Sentosa, Tortuga Tapas Bar & Bistro
Jason Wong
Jason Wong

Two of my favourite proteins and this looked great on paper, but I was ambivalent after tasting it. Both the foie and scallops lacked sufficient searing and the brioche was too spongy to contrast against all the other soft textures on the plate.

Taste: 3/5

2 Likes

It’s hard to find good croquettes but thankfully Binomio’s are decent. These batons are encased in a paper-thin and crisp exterior, with a molten filling of piping hot blue cheese that’s the right level of pungent without being overwhelming.

Taste: 3.5/5

2 Likes

How this is classed as tapas and not a main on the menu is beyond me, but I’m not complaining because it was absolutely scrumptious (and value for money as part of the 5 or 7 course tapas tasting menu at $139 and $188 respectively). Expertly cooked till just a hint of blushing pink in the middle, the bone-in pork chop was tender, succulent and flavourful, and the cider and honey gel was a visual treat which tasted surprisingly like Japanese apple candy(not a bad thing).

Taste: 3.5/5

2 Likes

Tiny squares of white calamari stand in striking contrast against the glittering, ebony plains of squid ink-stained rice jutting with clam shells. I was already impressed visually, and the intense brininess of the stock enriched grains certainly lived up to expectations. Scrape the bottom of the pan clean because your hard-won efforts will yield you a delicously charred and crunchy soccarat.

Taste: 4/5

1 Like

A tried and tested combination that never fails to please, the amalgamation of the intense brininess of anchovy, roasty sweetness of peppers and creamy goats cheese is a flavour profile that always hits the spot for me.

Taste: 3/5

4 Likes

The principle building blocks of a good Gambas Al Ajillo are present here – succulent tiger prawns confit in plenty of olive oil and garlic. The thoughtful addition of chunks of bread thrown into the mix to soak up that prawn and garlic-steeped oil was much appreciated as well, but we felt that the garlic could have come through stronger.

Taste: 3/5

3 Likes

A little on the salty side and dry, this tortilla had obviously been sitting out for too long. Thankfully the flavour partially made up for its shortcomings.

Taste: 3/5

1 Like

Rubbery and squeaky, these little suckers were practically drowning in oil(and probably not even olive oil at that). I didn’t come here with high expectations, but this was a real letdown.

Taste: 2/5

2 Likes

New(and only) tapas bar on the block Tortuga was buzzing with diners on Friday night, but I don’t quite see the allure because the food was average at best. The croquettes were supposed to be stuffed with forest, button and porcini mushrooms, but I couldn’t tell from the liquid-y mush within.

Taste: 2.5/5

3 Likes

Sweet, succulent prawns bathing in a melange of garlic oil and their own juices is my idea of a good time. Don’t stop until you’ve sucked the heads dry and mopped all the sauce up with an extra order of pan con tomate. Easily one of the best and most value for money dishes at FOC Sentosa.

Taste: 4/5

3 Likes

They have really misleading menu names here. Even calling this an open-faced “sandwich” would be a stretch. With that out of the way, this is a decent if pedestrian luxe one-biter of uni and truffle shavings on a sliver of crisp bread.

Taste: 3/5

6 Likes

Perhaps I should have paid more note to the quotation marks, but when I ordered this I was expecting strips of smoky grilled eggplant and capsicum glistening in olive oil. Instead, we got dobs of eggplant and pepper puree over and around admittedly tasty pieces of smoked mackerel, on a very fragile corn tuile. The capers and ikura lift the dish with briny bursts of saltiness, and I would probably have enjoyed this more on its own merits, if not for the mismatched expectations.

Taste: 3/5

4 Likes

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