When you first hear the name FOC Restaurant, you might think FOC means “Free Of Charge”. However, don’t get too excited, the food here is definitely not free! In Spanish, FOC means “fire”, which reflects the restaurant’s passion for bringing the vibrant spirit and flavours of Barcelona to Singapore.
FOC Restaurant offers a modern Spanish dining experience, combining traditional Spanish ingredients with contemporary techniques and creative presentations. The restaurant also has Spanish Michelin-starred chef Nandu Jubany overseeing its culinary programme and team, adding another level of expertise to the dining experience.
During our visit at FOC Restaurant, we explored the menu across several sections, starting with the Snacks, followed by Tapas, Paella and finally the Sweet Endings.
Orders from FOC Restaurant
Snacks
We started with the Toasted Bread with Tomatoes, a simple but delicious Spanish-style appetiser. The toasted bread had a pleasant crunch, while the tomato spread was juicy and slightly sweet. The freshness of the tomatoes gave the dish a light and refreshing taste, making it a good way to start the meal.
Next was the Porcini Mushroom Croquetas with Black Truffle Sauce. These croquetas were fried until golden brown, giving them a crispy exterior while the inside was filled with a creamy porcini mushroom mixture. The black truffle sauce added an earthy and aromatic flavour that complemented the mushrooms beautifully.
If you are a mushroom or truffle lover, you will probably enjoy this dish. To me, it was almost like having a thick, creamy mushroom soup packed inside a crispy little ball!
The Grilled Hokkaido Scallops with Cepes Mushroom “Pil-Pil” Sauce was one of the more interesting dishes of the meal. When it arrived, we were initially wondering what was beneath the layer of white foam and bubbles, which almost looked like soap! The scallop was actually camouflaged underneath the foam.
Once we mixed the scallop with the sauce, the dish really came together. The natural freshness and sweetness of the Hokkaido scallop came through nicely, while the cepes mushroom “pil-pil” sauce added a rich savoury flavour. The combination worked extremely well, creating a balanced and enjoyable bite.
We also tried the Ibérico Ham Cappuccino, another creative take on Spanish flavours. The presentation was certainly different from the usual way of enjoying Ibérico ham, giving the dish a more modern and playful touch.
Tapas
Moving on to the Tapas, we had the Hand-Cut Ibérico Jamón, made from 100% acorn-fed Iberian black pigs and cured and aged for 36 months.
The jamón was sliced incredibly thinly, showing the precision and skill involved in preparing it. Each delicate slice offered a rich, savoury and slightly nutty flavour.
The King Prawns “Al Ajillo” in Rich Garlic Sauce and Spicy White Beans Emulsion, served with Toast was another flavourful dish. The prawns were paired with a rich garlic sauce, while the spicy white bean emulsion added creaminess and a subtle kick. The toast was useful for soaking up the delicious sauce, making sure none of it went to waste.
We also had the Charcoal-Grilled Octopus with Pork Jowl, Cabbage “Trinxat” and Paprika Ajada. The charcoal grilling gave the octopus a smoky flavour, while the combination of pork jowl and cabbage added more depth and heartiness to the dish. The paprika ajada brought everything together with its distinctive Spanish flavour.
Paella
Of course, we could not visit a Spanish restaurant without trying the Seafood “Senyoret” Paella with Carabinero Red Prawns, Hokkaido Scallops and Squids.
The paella came packed with seafood, including luxurious Carabinero red prawns, sweet Hokkaido scallops and squid. The combination made the paella rich and satisfying, while the seafood added plenty of natural sweetness to the rice. It was a fitting main course that brought together many of the flavours we had enjoyed throughout the meal.
Sweet Endings
To end our meal at FOC Restaurant, we had the Basque Cheesecake with “Sablée” and Whisky Ice Cream. The creamy cheesecake was paired with the crisp texture of the sablée and the distinctive flavour of whisky ice cream, creating an interesting contrast of textures and flavours.
When we cut into the Basque cheesecake, the centre was beautifully soft and creamy, almost as if the cheese had melted. The luscious texture made each bite rich and indulgent.
Our final dessert at FOC Restaurant was the Molten Chocolate and Hazelnut Gianduja Cake with Pistachio Ice Cream. The warm, rich chocolate and hazelnut centre paired wonderfully with the pistachio ice cream. It was an indulgent way to finish the meal and a dessert that chocolate lovers should definitely consider.
When we cut into the cake, the warm, gooey chocolate filling came flowing out, creating an irresistible molten chocolate effect.
And not forgetting the drinks! FOC Restaurant also offers a selection of refreshing drinks and cocktails that pair nicely with the Spanish dishes, making them a great addition to the overall dining experience.
Final Thoughts
Overall, FOC Restaurant brings a taste of Barcelona to Singapore through its creative Spanish cuisine, quality ingredients and modern presentation. From the fun and creative snacks to the tapas, seafood paella and indulgent desserts, there was plenty to explore throughout the meal. If you are looking for a Spanish dining experience that goes beyond the usual tapas, FOC Restaurant is certainly worth checking out. You can make a reservation or check out the menu at FOC Restaurant’s official website.
If you’re planning to celebrate a birthday at FOC Restaurant, simply let the staff know in advance. They can arrange a mini birthday cake for the birthday boy or girl, adding a lovely touch to the celebration and making the dining experience even more memorable.
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Location:
32 Keong Saik Rd., Singapore 089139
You can find directions on HERE
Operating Hours:
Mon to Thu 12:00PM - 11:30PM
PH Eve, PH, Fri, Sat 12:00PM - 12:00AM
Sun 6:00PM - 11:30PM
