Spanish tapas diner, Esquina presents a menu of artful creations under the culinary direction of the newly appointed Executive Chef Carlos Montobbio.
Located at the corner of Jiak Chuan Street, the aptly named Esquina (“the corner” in Spanish) is a brainchild of renowned entrepreneur Loh Lik Peng, and it forms part of the Unlisted Collection’s group of design boutique hotels and restaurants in Singapore, London, Shanghai and Sydney.
Offering two distinct experiences within a two-storey space, Esquina boasts an overall design with both rustic and modern industrial cues that evokes a sense of being in the heart of Spain with its buzzing atmosphere and vibrant setting.
Constructed with an emphasis on creativity, freshness and authenticity, Esquina pushes the boundaries of Spanish dining with an inventive rendition of tapas. Since launching in December 2011, Esquina has established itself as the go-to place for unique tapas and social gatherings.
Helming the Esquina kitchen since September 2015, the Barcelona-born Chef Carlos’ seasonal menu features a medley of new additions inspired by his fond memories of Spain and experiences in Singapore.
Themed into six carefully curated sections based on origins and dining categories - Snacks, Soil, Sea, Land, Desserts and the newly included Classics, the sections stand for light bites, vegetables, seafood, meat, sweets and house signatures respectively. Handcrafted from premium ingredients specifically imported from Spain, Japan and Australia, the menu capitalizes on fresh and enticing flavours to bring forth the wonders of Spanish cuisine.
In the Snacks section, we recommend starting with the sushi-esque Spanish Nigiri that is made with a hearty dollop of salted cod, garlic oil and potato emulsion topped with sweet roasted bell peppers, as well as Esquina’s Spanish Omelette - a reinvention of the traditional Spanish omelette sandwich with potato, onion and egg patty, crisp bread, onion confit and a burst of olive oil caviar.
From the Sea section the key highlight is the Grilled Spanish Octopus which features a succulent chunk of sous vide then charred tentacle accompanied with Jerusalem artichokes, burnt onions and an additional touch of ocean-like umami with a sprinkle of oyster leaves.
From the Land category is the extremely decadent and exceedingly moreish Braised beef & pork cannelloni, foie gras, cepes béchamel, black truffle that is comfort food (albeit with the use of much more premium ingredients than what nanna makes) at its best. A beautifully presented and robust pigeon dish with a juxtaposition of different textures and flavours, the Pigeon with Forest Berries Escabeche, Burnt Rosemary Polenta and Crisp Shallots is another must-try.
The desserts continue the theme of deliciousness and showcase Carlos' versatility. The popular "BBC” textures of banana, beer ice cream, warm caramel sauce goes down a treat.
Location: 16 Jiak Chuan Rd, Singapore 089267
Phone: +65 6222 1616