FOC Restaurant by Nandu Jubany- Innovative Tapas

There's a blazing fire that is out to turn up the heat on Hongkong Street and that is FOC Restaurant, a new Spanish dining concept and cocktail bar. FOC is an inspired collaboration between Michelin-starred Chef Nandu Jubany, Chef Jordi Noguera formerly from FoodBar Dada, and award-winning mixologist Dario Knox previously from Catalunya Restaurant. Yes it's a star studded team!

Expect a contemporary small plates menu with Catalan and Mediterranean influences, complemented by a selection of inventive cocktails. They even created a selection of Asian inspired tapas which were honestly pretty darn good.

Gazpacho de sandía con helado de aceite de oliva ahumado. Watermelon “Gazpacho” with charcoal smoked olive oil ice cream ($12). Light and tangy cold soup to awaken the taste buds. Love how the dish is kept cool with the olive oil ice cream!

Croquetas de setas. Mushroom croquettes ($8 for 4). There's something about breaded and fried mashed potatoes that have me ordering it over and over again and these were creamy with chunks of earthy mushrooms.

Coca de anchoas y escalivada, con queso Idiazabal. “Coca” with anchovies, charcoal grilled peppers, eggplant, spherical Idiazabal cheese ($16). This is great for vegetarians and meat eaters alike. I love the smokiness of these Nightshade but that kind of overpowered the cheese when you pop it in whole. It's a little pricey though.

Vieiras con caviar de soja. Scallops soy caviar ($20). It's scallops, and it's nicely seared and it's in a salty soy. There's really nothing else to it.

Pulpo a la gallega. Octopus Galician style, prepared with paprika, olive oil and potatoes ($22). I'm not a fan of octopus because it is rather flavorless and is easily rubbery. The pulpo at FOC is first sous vide so it's firm but not overly chewy and lightly spiced. I liked the potatoes more than the octopus though.

“Cansalada” confitada con pure de coliflor. Confited pork belly with cauliflower puree ($14/4pcs). Bland. Fatty. Bleah. Give me that cauliflower puree on its own.

Paella de arroz negro con mariscos y “all I oli”. Black Mediterranean “Paella” with seafood and garlic mayonnaise ($22). The rice was just right, done al dente of course. The rice tasted more sweet than salty, which took me by surprise on the first bite. Some salt please. I liked that there were generous chunks of squid mixed very nicely with the rice.

Cochifrito. Crispy Pork Taco ($14/2pcs). This is one of my favorites if not the top favorite dish. This is FOC’s take on the Mexican taco, and that crispy shell was too addictive. It's like a really awesome fried wanton skin filled with tender pulled pork. I really liked the crispy pulled pork. I didn't even mind the dou miao and I don't even like bean sprouts. Now could we have this in jumbo size or what?

Bocata de foie-gras a la brasa y shitake marinado. Grilled foie-gras with marinated shitake and green apple ($22/2pcs). Loved that broiche bun with a glossy blistered exterior. It was very crunchy and extremely buttery. Even though the foie gras was on the oily side, it had a nice creamy texture and i liked that the green apples added that tinge of tartness.

Chuletón a la brasa con guarnición. Grilled “Chuletón” beef steak with garnish ($35/150gm). Order if you really need your meats. It's tender and juicy but nothing spectacular. 

Espuma de Crema Catalana . “Crema Catalana” FOC Style ($12). Now this is like a Spanish creme brûlée with a distinct dulce de leche ice cream in the middle which was kinda icy. Nice sour strawberries break the monotony of the light foamy cream but still not quite my idea of desserts.

FOC Hamburguesa de chocolate FOC chocolate burger ($12). Now here is one carefully crafted dessert burger made from white chocolate, vanilla mousse, strawberries and mint leaves. You should eat it all together for a balanced review of this dessert. The combined flavors of the smoky caramel, sweet milk chocolate and the tart strawberries were delightful. The cream in the 'bun' had a marshmallow texture too!

If you find the food a little too pricy, i'd suggest that you line your tummy somewhere else and then come here for drinks and some snacks anyway! The impressive and affordable drinks menu curated by Dario certainly gives 28 HongKong a run for their money plus there are available ALL DAY. Dario also started FOC’s own solera system to age a range of spirits and makes an extensive list of syrups, infusions and bitters.

The Madame Butterfly ($13) was a delicate like a rose with many house made ingredients e.g. lavender honey infusion and Floral Gin Blend N. Great drink for the ladies.

If you're for something refreshing, the Indochine Enchantée ($16) will cool any Singapore heat. Distinct passion fruit, mint, lime and honey could be tasted. If they could up the ginger flavor, the drink would be perfect.

If you want something with a kick (spice), then the Blacked Out in Bangkok ($13.50) would be your thing with the home made Lemongrass-Ginger-Cachaçz, Kaffir Lime Leaves Infusion and Chili Padi-Lemongrass Tincture. SPICY!

For Serious Drinkers, El Vermouth de Dali ($15.50) is a strong one. It's citrusy with a light bitterness and spice. You will also taste a hint of the smokiness.

I would recommend the bar counter for an interactive dining experience (only if it's just the 2 of you).

For bigger groups, i love the space at the further end of FOC Restaurant with double-height ceilings, a large skylight and three communal tables that seat up to eight diners each. Very cosy indeed.

Adding to my list of favorites for tapas and drinks. Will certainly be back with friends!

FOC Restaurant
40 Hongkong Street
Singapore 059679

Mon - Sat: 12pm - 2.30pm; 6 - 11pm

Cocktails and bar bites available all day