Singapore, May 2016 – According to our Spanish friends, FOC makes the best pulpo (octopus) tapas in Singapore. Mr. King and I finally made it to this very happening tapas bar last weekend.
“FOC Restaurant, is a collaboration between Michelin-Starred Chef Nandu Jubany, Chef Jordi Noguera and award-winning mixologist Dario Knox. At FOC you will be greeted by sights and sounds of a busy open kitchen and cocktail bar where chefs and mixologists work side-by-side.” (www.focrestaurant.com)
Mr. King and I ordered a few tapas to share and an arroz negro (squid ink paella rice with seafood). The food was amazing! In particular, we enjoyed the scallop and arroz negro. It was suggested that we eat the scallop first and then drink the bonito broth. Extremely flavourful!
To finish, we had a crema catalunya, but were surprised by the more liquid texture with ice-cream, fresh strawberries and caramel at the bottom. It was a refreshing finish to the meal.
Lastly, I must mention the décor – especially the sculptures of big heads scattered around the premises.
FOC explains on their website – “The big heads called “Capgros” commonly used as burlesque mask in street festivals around Catalunya are here used as huge lamps (by the way: they are portraying the chef and other partners [including the business manager and owner] of the restaurant). Other signature lamps are made using the typical catalan wine jar called “porron”, the iconic oil dispenser and pepper mills.”
All photos were taken by Mrs. King.