Gaig is a restaurant in the CBD area in Singapore where you can eat classic dishes and tapas from Barcelona city, Spain.
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Address

16 Stanley Street
Singapore 068735

Saturday:
06:00pm - 09:30pm

Sunday:
Closed

Monday:
12:00pm - 02:00pm
06:00pm - 09:30pm

Tuesday:
12:00pm - 02:00pm
06:00pm - 09:30pm

Wednesday:
12:00pm - 02:00pm
06:00pm - 09:30pm

Thursday:
12:00pm - 02:00pm
06:00pm - 09:30pm

Friday:
12:00pm - 02:00pm
06:00pm - 09:30pm

Phone
Price

~$40/pax

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Reviews at Gaig

Reviews of good food at Gaig

The Catalan classic dessert of bread, olive oil and chocolate was easily one of my favourite things to eat in Spain. The version at Restaurant Gaig in Barcelona was exemplary, and the one at Gaig’s Stanley Street branch is good, but fell just short of the mark. The chocolate itself was smooth, rich and velvety, topped with pearls of olive oil that burst in the mouth with notes of grassy fruitiness. It just needed a little more sea salt and more pronounced olive oil to really elevate the flavours.

Taste: 3.5/5

A classic combination of earthy vegetables and scallops. The jumbo scallops were perfectly cooked, sporting an enviously crusty sear on plump, pristine tasting flesh. The mild artichoke and mushroom sauce complemented the sweet shellfish beautifully.

Taste: 4/5

  • 1 Like

Tendrils of oven-cooked capsicum and onion slicked in grassy extra virgin olive oil sit atop a piece of crispy flatbread. The contrast between the sweet vegetables and salty bursts from the anchovy, ending with a crunchy note from the brittle base was most pleasurable.

Taste: 4/5

  • 3 Likes

A single tendril graces the center of the plate alongside charred cauliflower florets and a smudge of creamy cauliflower puree. My knife glides through the thick appendage easily and the octopus' buttery tenderness is confirmed once I bite into it. So good.

Taste: 4.5/5

  • 2 Likes

Oh my god these small bites of sublimely tender octopus atop a deep-fried pastry shell were so good even my mum who's averse to fried food loved them.

Taste: 5/5

  • 4 Likes

Think Gambas al ajillo on steroids - plump and succulent prawns bathed in a very savoury seafood broth sauce with nuts and garlic. You'll want an extra order of crystal bread just to mop the plate clean with. Rustic Catalonian fare at its very best.

Taste: 4/5

  • 3 Likes

Faultlessly cooked rice steeped with umami from a hearty stock topped with melt-in-your-mouth slices of Presa iberica - a prized shoulder cut of Ibérico pork, though its flavour was rather mild for my tastes.

Taste: 4/5

  • 3 Likes

East meets west when moist, fork-tender meat under a thin layer of crackly skin is paired with a decidely tropical tasting coconut cream and an ebullient ginger, dill and citrus sauce. A combination I haven’t come across before, but certainly one that worked magic on my tastebuds.

Taste: 5/5

  • 2 Likes

The litmus test of any establishment serving tapas(for me) is their patatas bravas. A simple dish, yet so divine in the right hands. Gaig serves a most refined and re-imagined version of this humble tapas staple. With mille-feuille-esque sheets of paper-thin potato compressed together then fried to a golden crisp, yet still retaining a soft interior. The effervescent clouds of aioli and dobs of smoky, spiced tomato sauce are delicious companions to the potato as well.

Taste: 4.5/5

  • 4 Likes

Having tried and being impressed by the cannelloni at Gaig’s in Barcelona, I was eager to see whether the version in their Singapore outpost would live up to the standards set by the original version.

I’m happy to report that this sublimely rich dish of tender pork and beef wrapped in a sheet of silken pasta and the accompanying truffle cream sauce more than meets expectations. It’s more petite than the version served in Barcelona, so make sure to order one per person, because you won’t want to share this.

Taste: 4/5

  • 3 Likes

This takes me right back to Barcelona where we would order Pa amb tomàquet(bread with tomato) as a prelude to every meal. Crystal bread – all the rage in the Catalonian region of Spain – is a type of ciabatta made with more water, a pinch of sugar and olive oil to create an end product with a more delicate and brittle crust. Its attributes make it ideal for sandwiches and tapas. This version is every bit as good, with the vibrant flavours of fresh tomato, good olive oil, garlic and just a hint of sea salt slathered atop the crunchy, slightly charred bread.

Taste: 4/5

  • 6 Likes

They've sourced the livestock from very specific locations, with only 2 farms producing this robustly flavoured, and well-cured meat. The fat striations are there, but in near perfect quantity to balance out the saltiness of the curing. Lovely stuff, and I'll definitely be back

  • 2 Likes

Dessert with the mostest. Honestly it looked like a tall fluffy chiffon cake, understated and carelessly plated, but when in fact, it's the yummiest and most dense orange ice cream ever. It's like having an whole orange, only creamier. Definitely a wow dish for me, to end a splendid dinner.

  • 7 Likes

The shinning star of the night. Amazing smooth, and ridiculously creamy. The Unami flavour is strong, deep and impactful. Looked very heavy, when in fact it is very light. The chef's off-the-menu item, that should not remain off-menu! It is just to gorgeous, is sight, smell and taste.

This got to be one of the yummiest paella in Singapore, that I have tasted. Chewy but fluffy enough, with amazing Unami flavour in each and every grain. Huge chunks of succulent lobster, scattered so nonchalantly, to show that it is not the star of the dish. And indeed, it isn't. The Chef have done such a fantastic job of making a good pan of paella that those juicy lobster chunks are bonus!

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Burpple Guides, Newly Opened New Restaurants, Cafes and Bars in Singapore: September 2017 There's always something new to try here in food-crazy Singapore, and we LOVE it! This week, we got busy sipping on stellar brews from this famous Tokyo coffee house, tucking into super saucy lu rou fan in the CBD and going gaga over durian desserts in Chinatown. We hope this Newly Opened guide makes you as hungry as it made us. Ready, set, eat!