Wednesday, February 29, 2012


The search for a decent tapas bar ends at this lil joint down at Jian Siak Lane.

Esquina, the brainchild of a local hotelier and Jason Atherton, has an open kitchen concept where 19 seats around the bar counter can see the chefs whip up their magic. (Don't worry it was all very calm) It is as close as you can get to a Spanish experience of pintxos in Barcelonaz

We had to wait for a lil bit when we got there late on a Friday night. But no matter, the hostess quickly popped our name on the list whilst we snacked on jamon and some wine.

Everything that was served up that evening was just delicious. It is a second home run, after our experience at Luke's.

As usual, we over ordered. Plenty to share between us two. There was plenty of favorites but the one that stood out was the baked bone marrow with snail pesto. It was delish!! Not the kind of soft mushy marrow that I'd anticipated.

Sitting at the bar means that you get the first hand kitchen action on how your dishes are prepared.

We find that it's a similar concept to Chef Carles Abellan's Tapas 24 - which we LOVED - in Barcelona. Simple ingredients that are cooked to perfection and not overcrowded with too many flavours.

A really good night out, indeed.

We will defnitely be back. Sooner, than later.

Esquina Tapas Bar
16 Jiak Chuan Lane
Singapore 089267
No Reservations Taken.

Oysters with Vietnamese Vinagarette

Iberico Pork and Foie Gras Burger
Baked Bone Marrow with Snails Pesto
Steak with Chimmichurri dressing
Tuna Tartare
Olive Sorbet with Strawberry Gazpacho

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