Tapas, 24 @ Robertson Quay

The hot weather prompted a lack of appetite, so the party decided on a tapas place so we can order interesting bites without overeating. Settled on this nice little place next to the Singapore River.

Located in Singapore’s buzzy Robertson Quay neighbourhood, Tapas,24 is the first Asian outpost of the iconic Barcelonian concept, created by Michelin-starred Chef Carles Abellán. The beautiful waterfront restaurant is helmed by Chef Carolina Garcia Santamaria, Chef Carles’ protégé, who boasts over a decade of experience across some of Spain’s finest establishments. 

In 2016, Chef Carolina met Chef Carles at La Barra de Carles Abellán. Little did either of them know at the time that this was the start of a long-lasting working relationship that would bring the authentic flavours of Spain to Singapore with Tapas,24. Prior to launching Tapas,24 Singapore, the kitchen team spent time training with Chef Carles in Barcelona, where they learnt more about the quality Spanish products used and sampled ample traditional tapas dishes, furthering their love and passion for Spanish cuisine. 

Countertop seating offers a glimpse into the kitchen and bar, encouraging interaction between guests, chefs and bartenders, whilst lower outdoor seating is perfect for enjoying long cocktails overlooking the river. Inspired by Catalan architect, Antoni Gaudí, the design team used cobalt blue, hand-glazed ceramic and a strong primary colour palette to bring the buzz of Barcelona to Singapore.  

Pimientos Del Padrón

Padrón peppers deep fried and lightly salted

To kick off a night of tapas, a plate piled high with glistening, steaming Padrón peppers. One in ten of these peppers will be hot as hell, making the act of eating them even more exciting. However they are mostly sweet and make a great appetiser to done your sangria with.

Jamón Ibérico De Bellota

Spain’s treasure, silky and intensely flavoured

At one time, this was prohibited for export into Singapore because of swine flu. This treasured Spanish ham is from free-range pigs that roam oak forests along the border between Spain and Portugal and eat only acorns during this last period. An Ibérico pig must eat between 1,000-1,200 pound (~544 kg) of acorns to be considered a true “de Bellota!”

The ham glistened from the natural fats that permeated from within. The taste is intense and one should just enjoy them as is.

Barceloneta’s Bomba

Deep-fried breaded ball of potatoes with pork and beef filling, topped with “Bravas” sauce and All i Oli. Slightly spicy

The bomba is a delicious combination of potatoes, meat and sauce prepared in many bars in the Barceloneta’s neighborhood. More than 60 years ago the family that owns La Cova Fumada created this ‘tapa’, which a customer named ‘bomba’ for its spiciness. Essentially a deep fried mashed potato ball with minced beef as its filling, the sauce was not spicy by Singapore standard.

“Tapas 24” Bikini Sandwich 

Toasted sandwich with black truffles, Ibérico ham and buffalo mozzarella

Traditionally, a slice of cheese and ham are sandwiched between two slices of industrially baked square white bread, grilled, then sliced in half from corner to corner leaving what looks like two bikini bottoms. Here, the ingredients were all upgraded with Ibérico ham and buffalo mozzarella, and luxe with a hint of black truffle. Deliciously simple, and yet satisfying.

Boquerones Al Limón

Deep fried anchovies marinated in lemon

Boquerones al limon is a traditional tapa in Malaga, enjoyed all over the province in restaurants and beach bars. This fish is part of Malaga’s culture, it is a symbol of the province and also a nickname that the locals are proud to call themselves: Boqueron. Usually served with the backbone removed if the fish is really fresh, these were deep fried whole, so you had to live with the bones. It was not crispy enough to eat whole, but the fine bones were not a real problem. I would expect a better aioli, but it tasted like a normal bottled one.

Gambas Al Ajillo

Sautéed prawns with garlic, chilli and extra virgin olive oil

My favourite tapas, prawns in olive oil spiced with dried chilli and garlic. The oil was perfect for dipping with bread, but there wasn’t any. You need to do a separate side order of toasted baguette.

And the toasted baguette was delicious! Despite toasted to a crisp on the outside, it was still fluffy and moist inside. Great to dip in the flavoursome olive oil.

Octopus Con Alubias Blancas Y Pimentón

Josper grilled octopus, white beans puree, dressed with olive oil and “De la Vera” smoked Paprika

The white beans are served whole in Spain, but they have mashed it, and I loved it! The octopus leg was well-seasoned and grilled, but it was not plump like the ones I had in Barcelona. Mopped the plate clean with the baguette.

The service was solid, the food was pleasant, and the price was not too exorbitant, unlike other places in town. Parking is a chore (a walk away), and the air-conditioning non-existent. Otherwise a solid tapas place, very popular on the weekends, so reservations recommended.

Tapas,24 de Carles Abellan Singapore
The Quayside 60 Robertson Quay, #01-04, Singapore 238252
Tel : +65 6513 6810

Visited Apr 2023

#tapas24sg @tapas24sg #spanishfoodsg   #restaurantsingapore #robertsonquay  #sgfoodlisting #winesg  #fooddeliverysg #restaurantsg   #clarkequay #tapasinsingapore #tapas #tapasbar