Las Comidas de España

Las Comidas de España

From paella to modern tapas, los me gustan!
Irene Arieputri
Irene Arieputri

My favourite since my first visit to Esquina. Yeap, it doesn’t come with typical skillet but imo that’s what makes it great. Rice is cooked just nice with just the right ratio of rice and crispy bits. Dollops of bafun uni and saffron allioli help to coat the rice with creamy sweetness and umami. Seriously cannot get tired of this dish!

The dish that shook almost everyone on the table. Spanish omelette is made of egg and potatoes and is usually served at room temperature. Esquina’s rendition comes with yellow caviar, spring onion and dollops of cream. The biggest surprise comes from the crust hidden at the bottom of each omelette. Hefty price tag for a small bite but my lunch companion orders another round of this. Imho it’s good but not enough for me to justfiy the price tag. Unlikely to order this again (unless I return with the same group 😂)

P.S. No typo- the menu spells omelette with 1 t.

1 Like

Esquina’s thyme & onion bread hasn’t changed a bit since I last tried. Soft and buttery inside with crisp and sufficiently flaky outer layer. Comes with a generous dollop of red pepper butter. It has a nice tinge of smokiness but wish it were stronger. Still a nice starter that I’d gladly order again.

1 Like

Rice was still rather moist, making it easy to swallow. The dash of lemon juice also helped to elevate the flavour. Prawns could have been fresher, but other than that, it was a pretty comforting dish paired with some sangria.

3 Likes

Super thinly sloced Iberico sausage with a hint of spice (probably from the paprika). It was so addictive and would go well with some beer. Would have snatched all for myself.

1 Like

Grilled tuna fillet with refreshing salsa and loads of rucola. The tuna was fresh with a subtle hint of smokiness. Would prefer a slightly underdone version of this, but still pretty yummy nonetheless.

2 Likes

Thinly sliced octopus with a dash of paprika. Love chewing them with some onion pickles and baby radish. Tender with a bit of tangy kick - a great way to start the meal.

1 Like

Having this skewer as our entrée was like having a shot (the alcoholic kind of shot; not the espresso shots, mind you) before getting into a serious business. Packed with flavours, the yellowish green piparra caught our attention and put some of us unease but rest assured, it was not fiery at all. Every single other element was strong on its own — smoked sea bass, anchovies, pickled cucumber & onion, and olive — but having them all together gave a much needed wake-up call for what's ahead of us for the feast (re: more good food!).

2 Likes

Focaccia and sardines? A really good alternative to the boring bruschetta you'd find elsewhere. I enjoyed the burst of flavour thanks to the sardines, leeks and paprika. I don't think there's an exact list of ingredients on the menu since this was their weekly special, so I couldn't tell what's the orange sauce but it served its purpose well to bring all the different components together.

4 Likes

Pulpo a la gallego is the most common dish at any tapas or Spanish restaurants. You need precision to execute this dish right, to ensure that the octopus was perfectly cooked and not rubbery — and they did it just perfect. PIM PAM's take on pulpo a la gallega was impressive, with the smooth mashed potato to replace the typical bread or boiled potatoes you'd normally find when ordering this dish in Spain.

4 Likes

Having used to eating gazpacho that my Spanish teacher cooked for me at school, I found this gazpacho rather underwhelming. Not only that the tomato juice was not cold enough, it was not sour enough for my tastebuds. Probably they are trying to cater to the Singaporeans tastebuds (otherwise, it's gonna be me and only me who orders the gazpacho there). But I thought the idea of having olive oil ice cream there was pretty creative. They successfully turned a typically boring starter into an aesthetically pleasing dish, though the olive oil flavour might have been compromised.

1 Like

Braised beef & pork cannelloni, with foie gras, cepes béchamel and black truffle. We initially saw this dish being prepared by the chef and thought it was a dessert because it looked so simple and elegant. Yet the rich braised beef and pork filling tantalised our tastebuds with such an intricate flavour. The cannelloni was silky smooth, gloriously basking in the rich cepes (porcini mushroom) béchamel. It might get rather overwhelming for some people, so don't be greedy and share this (& all their dishes!) with your buddies. I can totally understand why they serve it towards the end of our meal.

5 Likes

In a never-ending quest of culinary delight || @riinns

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