Spanish tapas bars are making their way into Singapore with no small affair. With new names like Bomba, Los Primos and La Cicala popping from areas near the CBD, I took quick (or a little less than quick) action to one of the most lavish Spanish tapas bar and restaurant and also the talk of the town, Catalunya.
Location: fab. It is a lone yet sleek glass dome separate from the usual line of restaurants along fullerton bay, across the marina bay sands. It comes to this close of imagining yourself dining out at sea. Interior: high-end. Wooden furnishings coupled with the glass walls of the dome and complete with symmetrical patterns lining the entire place.
Catalunya is helmed by former elBulli chef Alain Devahive Tolosa and serves more as a tapas bar for late drinks nowadays with a cocktail, wine and tapas menu. The place was not as packed on the Saturday afternoon we went compared to weekday or weekend nights. Still, the food from the restaurant menu is worth every penny you pay and I can see why the media was running high on this place.
First up we definitely had to have items from the tapas menu. Pictures of the Tomato Tartar Confit ($18) on reviews were playing on my mind so I went with it. Seemed a little mysterious initially but it was refreshing and a great start to our meal.
Also we had the Roasted Suckling Pig w/ Lemon Puree ($18) from the tapas menu. One word: tenderness. Each bite was tenderness and I fought hard to savor the meager portion. Forget about roast pork belly, I want to have roasted suckling pig all day. My only regret was not getting the entire traditional suckling pig ($125, feeds 2-3 pax) from the main courses.
For our main course, we had the Braised Lamb Rack ($55). Not too bad except I find the meat a little tough for a medium cooked meat.
Not to forget the desserts, which I found both as exquisite altogether. The Torrija with Milk Ice-cream ($12) is essentially fried milk bread with spices served with smoked milk ice cream. The “bread” seemed more like a sponge cake to me and it was soaked with sweetened milk so fully that I loved it so much. You can literally taste smoke while having the smoked milk ice cream. I found it a little eccentric but I guess it’s worth the experience.
On the other hand, the Warm Creamy Almond Tart ($12) was like the conventional molten lava cake, only much more special. The almond “cream” flowed out with much less viscosity compared to molten chocolate and it sure took me by surprise. The distinct almond cream was the limelight which made this dessert unforgettable.
Let me go all out and say that this was my blockbuster meal for the year. My only pity was not ordering more hot favorites from the menu… Guess that means another trip back there.
82 Collyer Quay
The Fullerton Pavilion
Daily 1200 – 0200
Foodography: A Singapore Food Blog 