Esquina

ABOUT

If you're a tapas lover, you've probably already met, fallen for, and likely tried to marry Esquina, a charming hole-in-the-wall restaurant wrapped around a corner of Jiak Chuan in Keong Saik. With nostalgic Spanish kitchen curios and rough-hewn textures, the final product is a modern depiction of a ...More

If you're a tapas lover, you've probably already met, fallen for, and likely tried to marry Esquina, a charming hole-in-the-wall restaurant wrapped around a corner of Jiak Chuan in Keong Saik. With nostalgic Spanish kitchen curios and rough-hewn textures, the final product is a modern depiction of an urban canteen in Seville.

Esquina has seen two chef changes since its founding, but the tradition of strong flavours and Spanish flair continues on with Executive Chef Carlos Montobbio. Born in Barcelona, the 28 year old has over ten years of experience despite his youth, including time spent in Michelin-starred restaurants, which accounts for the sophistication of the food and plating.

While the second storey offers a quieter and equally quaint setting, you might prefer to sit around the frenetic open kitchen on the ground floor to marvel at the works of art being created not two feet away. Perfectly tender Grilled Spanish Octopus, the deceptively plain-sounding Spanish Omelette, and more unique Wagyu Beef Intercostals are just a few of the delicious plates you can find on the six-sectioned menu. The tiny digs may leave you without a seat if you haven't made a reservation, but Esquina is definitely worth the wait. (Jan 2016)

THE BUZZ

"Labeling Esquina's food simply as "tapas" doesn't seem to do it justice. The dishes are gastronomic and visual works of sheer creativity, skill and passion. One of the dishes that has remained on the menu is the Spanish Breakfast - a slow cooked egg served with bravas sauce, cubed and creamed pota ...More

"Labeling Esquina's food simply as "tapas" doesn't seem to do it justice. The dishes are gastronomic and visual works of sheer creativity, skill and passion. One of the dishes that has remained on the menu is the Spanish Breakfast - a slow cooked egg served with bravas sauce, cubed and creamed potato and crispy Iberico ham. If you're looking for an authentic taste of Spain in this tapas bar, then this is the perfect dish for you." -Asia Tatler Dining

"The concise placemat menu, augmented by a counter of daily fish and seafood specials, is overseen by executive chef Andrew Walsh, a former Pollen Street Social sous-chef. The food is an interesting interplay of classic and playful. There's a nicely textured but unseasoned Spanish classic omelette, or a gooey-good slow-cooked egg with bravas tomato sauce, potatoes and crispy jamon iberico." -Time Out Singapore

DISHES WE LOVE

Grilled Spanish Octopus, Esquina's Spanish Omelette, Crispy Baby Squid, Sardines with Samfaina, Pigeon with Forest Berries Escabeche, Basil Sorbet & Strawberries

TRIPADVISOR CERTIFICATE OF EXCELLENCE

This restaurant was awarded the TripAdvisor Certificate of Excellence in 2015 and 2017 for its outstanding service and quality while maintaining as a favourite among reviewers on TripAdvisor, the world's largest travel site.