Unexpected Find at Robertson Quay
I’ve passed by Tapas 24 numerous times en route to another restaurant, never giving it a second thought. I thought it was just another franchised restaurant serving cookie-cutter Tapas for the unassuming masses. Its exterior didn’t convey the impression of a serious Spanish eatery serving authentic food.
Imagine my surprise when I received a press release about their new menu launch, revealing that they are not just some run-of-the-mill Spanish Restaurant. This is, in fact, only their third restaurant and their first outside of Spain. Even more astonishing was discovering that the owner is a two Michelin Star Chef from Barcelona, who once graced the kitchens of El Bulli. Now, I am sure you would agree, that it is a restaurant worth checking out!
Small plates of Deliciousness
Spanish Tapas is one of those things that I love. The fact is I love small plates of any sort! Be it at a Dim Sum, Izakaya, hawker centre, or cafe. I just like many small servings of delightful deliciousness to tingle the taste buds. But, I have had my share of mediocre tapas in Singapore. Places that use tasteless prawns, mediocre olive oil, and punchless pimenton abound. Tapas is actually not complicated, which is why attention to detail matters! And I am glad to report that Tapas 24 delivers on that.
Spanish Chefs working with Spanish Ingredients
I met Chef Carles recently when he was in Singapore to work on new menu dishes. Since their opening in 2022, he and his wife have spent several weeks here every year to ensure that the restaurant is up to his exacting standards.
He shouldn’t have to worry too much as he has installed the very capable Chef Carolina Garcia from Barcelona to head the restaurant in his absence. I was absolutely bowled over by her enthusiasm for her craft. She took me to the kitchen to show me all the authentic Spanish ingredients that they are using at the restaurant!
Review of Dishes
The Bikini Sandwich is one of Tapas 24 signature dishes. It became an iconic tapas of Barcelona after it was introduced by La Sala Bikini nightclub in 1953. Chef Carles introduced his version of the sandwich when he opened his first Tapas 24 restaurant. It quickly became his signature dish. The sandwich which is made with truffle paste, Ibérico ham and mozzarella sandwiched between crisp buttered toast is one of those things you just can’t stop eating! 4.5/5
Another dish that has been added to our “must order” list is the Clams in Sherry. This is one of those tasty little dishes that just beg to be eaten with crusty bread. The local clams are cooked in sherry vinegar and extra-virgin olive oil specially imported from Barcelona and accompanied by delectable little cubes of jamon iberico and crunchy asparagus. 4.25/5
In Barcelona, this dish would probably be served with local scallops. Here, we have large pieces of Hokkaido Scallops marinated in lovely citrus juices and spices. The fresh cut chilies and corianders add to the liveliness of the dish. Definitely a great appetizer to start your meal with. And Lisa absolutely loved the dish. 4.25/5
Croquetas are one of those dishes that you’d expect at any Spanish Tapas restaurant. The ones here are big and creamy and crunchy. As far as croquetas go, these are about the best that we have come across in Singapore. Although, it is not a “must order” item for me. 4.25/5
I was pleasantly surprised by their Iberico Chuleta (Pork Chop). Pork loin tends to be a little dry. That is why I usually like to order Secreto when I visit a Spanish restaurant. However I must say that the Iberico pork loin chop at Tapas 24 was anything but dry.
The pork chop was simply salted and lightly oiled and placed into the Josper oven – where it was kissed by smoke and cooked till just slightly pink and still juicy in the middle. It is served with some lovely blistered Padron peppers. Goes to show that simple dishes can be very impressive when perfectly executed. 4.25/5
The seafood paella was skillfully executed, with perfectly cooked rice boasting a delightful soccarat. However, it was a tad on the salty side and lacked the robust crustacean flavor we had eagerly anticipated. We are hoping this was just a one-time issue given that the other dishes were so well executed. 3.5/5
Wines and Sangria
No respectable Spanish restaurant would dare omit their rendition of Sangria. Theirs boasts a blend of Spanish wines sourced from the regions of Rioja and Castilla-la Mancha, elevated with a medley of liqueurs, juices, and herbs. While the herbal notes play a subtle role, the drink shines as a refreshingly sweet concoction. No wonder it is dubbed as dangerous given its quaffable qualities!
Wine Pairing
Their wine list boasts mainly of Spanish wines. Spanish Sommelier Guillemare Pace explains that a number of factors are being considered when curating the list. It’s not just how the flavours pair with the food but how they are able to share a slice of Spain with their guests. The wines are directly imported from the wine producers in Spain.
Along with the starter, we were presented with the Pares Balta, Cava Brut Nature Reserva Organic NV ($78/bottle). This Spanish sparkling wine is a blend of 3 different grape varieties and is farmed organically. It was light, tasty but a tad dry for me (Lisa).
Next we had the Javier Sanz, Rueda V Malcorta 2019 ($80/bottle). The Malcorta is an old and rare grape variety. Malcorta means “hard to cut or grow” in Spanish and that may be the reason for it’s near extinction if not for the Javier Sanz winery who revived it almost 20 years ago. So, we are now able to enjoy the fruits of their labour. Overall, the delicate floral and fruity notes of the wine make for an excellent pairing with the seafood dishes.
To pair with our Chuleta (pork chop) and Bikini Sandwich, we were presented with the Marco Abella, Priorat Loidana Red 2019 ($78/bottle). I (Lisa) was rather blown away by this wine that is a blend of Garnacha 60%, Carinena 30% and Cabernet Sauvignon 10%. The Marco family has been in the business of wine making since the 15th century so I guess they must know what they are doing! I love that it was fruity yet velvety and had a smooth oak finish.
The final wine we had was the Bodegas Franco-Espanolas, Rioja Bordon Gran Reserva 2012 ($88/bottle) that was paired with the paella. Rioja is a region in Spain where French winemakers came to replace their vineyards that were devastated by the phylloxera disease in the late 18th century. Bodegas Franco-Espanolas was founded by a native of Bordeaux and has been fully Spanish owned since the 1930s. This elegant medium bodied red wine has hints of berries jam and is aged for 5 years.
Dessert
This chocolate dessert has a truly cherished spot in Chef Carles’ wife, Valerie’s heart. It’s a nostalgic treat, reminiscent of her grandfather’s culinary creations from her childhood days. A generous dollop of chocolate ganache is sandwiched between crostini (bread) and topped with extra virgin olive oil caviar for an intriguing flavour combination. The creamy ganache offers a good balance of richness without overwhelming sweetness, while the addition of olive oil and sea salt provides a nice savory contrast.
In Conclusion
Michelin Star Chef Carles Abellán expands his Tapas 24 brand with its third restaurant and his first overseas. Emphasizing authenticity, the culinary team, led by a passionate Spanish chef, sources key ingredients like olive oil, rice, and pimentón directly from Spain.
Guests can anticipate an array of delightful Spanish dishes complemented by a carefully selected list of Spanish wines. Transport yourself back to Spain as you savor tapas by the river with a glass of sangria. It should be enough to satisfy your longing for the Iberian peninsular till your next trip there!
Disclosure: This was a media tasting. Opinions expressed are that of our own.
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