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My Little Spanish Place (Boat Quay)

138 Wishlisted
~$65/pax
Founded in March 2010 and located in the Bukit Timah neighbourhood in Singapore, My Little Spanish Place is inspired by the ‘meson’, a typical home-style restaurant often found in Spanish regions. Its philosophy is based on the Spanish saying, “Mi Casa es Su Casa”, which means “My House is Your House”. The first Spanish restaurant to be helmed by two chefs with strong Spanish heritage – Maria Sevillano from Salamanca, Spain and Edward Esmero from Philippines, it boasts a full-fledged menu of Spanish home-style dishes and desserts. It also offers Singapore’s most complete Jamon Bar and a Spanish ‘Despensa’ (pantry).

54 Boat Quay
Singapore 049843

(open in Google Maps)

Monday:
12:00pm - 02:30pm
05:00pm - 12:00am

Tuesday:
12:00pm - 02:30pm
05:00pm - 12:00am

Wednesday:
12:00pm - 02:30pm
05:00pm - 12:00am

Thursday:
12:00pm - 02:30pm
05:00pm - 12:00am

Friday:
12:00pm - 02:30pm
05:00pm - 12:00am

Saturday:
05:00pm - 12:00am

Sunday:
Closed

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Reviews

From the Burpple community

Tiny little morsels that pack a punch. Amazed by how they are creamy, almost molten on the inside.

We only got this cos they ran out of the clams, but I was very pleasantly surprised. Fresh and plump mussels with a slightly spicy seafood broth that was very addictive. Usually not a fan of mussels but this was good.

1 Like

Sorta like a Spanish pizza with caramelised onions, roasted peppers, manchego cheese and arugula. Loved the bread, but I would have preferred slightly less arugula.

1 Like

This brought me back to the last time I was in Spain. Warm and soft pillowy, with egg surrounding layers of soft potatoes and onions. Perfectly seasoned and great with the aioli.

4 Likes

Pan-fried tender cutlets of milk-fed baby lamb comes with greens and perfectly roasted potatoes. Served in olive oil and white wine reduction, it enhances the cutlets natural flavour.

A pricey place but since there 1-for-1 on the #EntertainerApp, we don't mind trying.

11 Likes

Homemade meringue milk ice cream topped with Serrano jamon bits, served with Pedro Ximenez dessert wine. Nicely presented together with Chef Edward's signature chocolate tart that is rich and smooth yet not overly sweet. A perfect ending of the dinner.

5 Likes
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