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From Spain to Singapore: Tapas,24 Singapore Review | Outlets | Thirst Magazine
From Spain to Singapore: Tapas,24 Singapore Review
Photos: Kim Choong

From Spain to Singapore: Tapas,24 Singapore Review

On the historical street of Carrer de la Diputació in Spain lies the home of Tapas,24, a lively Spanish restaurant by Master Chef Carles Abellán. The beach and nightlife vibe of the Spanish capital have found their way to Singapore's Robertson Quayside through this laid-back and charming Spanish restaurant, offering authentic tapas and affable service to the city-state.

Tapas 24 Singapore Chef Carolina Garcia
[Photo: Kim Choong]

Tapas,24 Singapore’s menu is a celebration of flavours and time-honoured culinary techniques, drawing inspiration from the original outlet in Barcelona while incorporating local adaptations. Head Chef Carolina Garcia, who has lived in Singapore for 8 years, now helms the Tapas,24 Singapore outpost since its inception in 2021. She explains, “Our dishes are prepared with authentic Spanish cooking techniques combined with ingredients from Spain and Singapore to adapt to local tastes, such as adding spiciness to the Gambas Al Ajillo and serving chili sauce and jalapeno alongside the Iberico Pork Chops.”

The new menu offers a series of signature tapas, charcoal-grilled meats from their oven-grill Josper, dishes from their stove and flat-top grill Plancha, meat and vegetable skewers, paella, and kid-friendly plates.

Tapas 24 Singapore Cerviche and Paela
[Photos: Kim Choong]

We started with the saliva-inducing Scallop "Ceviche" with Avocado (S$29), marinated in citrus and spices, featuring raw scallop and avocado, pumpkin puree, and topped with red onion slices. The combination offered a mix of citrus tang with a sweet finish, complemented by the crunch of the salad and the soft creamy avocado scallop. A great starter to pair with Pares Balta, Cava Brut Nature Reserva Organic NV (S$78), a contemporary golden sparkling wine that’s light on the palate with intense apple and pear aromas.

Tapas 24 Singapore Prawns and Clams
[Photos: Kim Choong]

Gambas Al Ajillo (S$22) were mouthwatering sautéed prawns with garlic, chili, and extra virgin olive oil, served with baguette. For garlic lovers, the aroma on the crustaceans was an immediate appeal, and the promised fulfilment came with the fresh and juicy prawns cooked just right. Paired with this and the next dish was Javier Sanz, Rueda V Malcorta 2019 (S$80), a red wine with a pleasantly mild acidity, floral notes, and a round palate that complemented the bouncy prawns and the Iberico ham in Clams in Sherry (S$29). This dish featured fresh clams flambéed in sherry wine with garlic, asparagus, and Iberico ham, served with sourdough bread. Cooking with alcohol added more body to the sauce and bound the flavours from the clams and the fat in the ham, enhanced by sautéed garlic and asparagus, releasing a comforting earthiness to the finish.

Tapas 24 Sandwich and Iberico Pork Chop
[Photos: Kim Choong]

Next, the "Tapas 24" Bikini Sandwich (S$18), a toasted sandwich with black truffles, Iberico ham, and buffalo mozzarella, stole the spotlight on the new menu while being competitively priced. It offered a chewy, crunchy, and funky experience, with salty notes accentuated by the slightly sour taste from the cheese. For a quick lunch on the go, this would be perfect. Its recommended wine to pair with the following dish is Marco Abella, Priorat Loidana Red 2019 (S$78), a blend of Garnacha, Carinena, and Cabernet Sauvignon, a clean and oaky, fruit-forward red that pairs well with the juicy Chuleta (S$42), grilled marinated Iberico pork chops (400g) served with Padron peppers and a choice of fries or salad. Accompanying this dish was a chili dip, an addition to suit the local palate, catering to the constant craving for a citrusy spiced sauce to cut through the richness of the meat.

Tapas 24 Singapore Skewers
[Photos: Kim Choong]

Roasted Pineapple Skewers (S$14/S$26), grilled pineapple, cherry tomato, and purple onion with chili oil, and Vegetable Skewers (S$12/S$22), grilled zucchini, purple onion, cherry tomato, eggplant, and capsicum, offered ideal portions for daily fibre intake and to complement the meat dishes.

When it comes to cuisine and serving sequence, this meal was reminiscent of a Chinese wedding, with carbs at the end, including the paella, Mary Montania (S$39), a surf and turf rich Spanish staple of rice with mixed seafood and chicken. The rice was cooked to the right texture, and this dish, best shared, was paired with Bodegas Franco-Espanolas, Rioja Gran Reserva 2012 (S$88), a jammy red with a chocolaty finish.

Tapas 24 Chocolate and Sangria
[Photos: Kim Choong]

Pan Con Chocolate (S$12), featuring rich chocolate with crostini, olive oil caviar, and sea salt, added finesse to a tapas experience we’ve not had before. It was served in a sharing size that could be easily scooped using the crostini, offering a unique twist compared to having ice cream that leaves you rushing to finish it before it melts into a pool of chocolate mess.

To complete the Spanish experience, certain ingredients like Iberico ham and rice, as well as wines, are brought in directly by Tapas,24 and are exclusive to their outlets. The helpful staff can provide more information upon request.

The dishes at Tapas,24 were prepared with the right balance of flavours and tastes. During our hosted media tasting, despite the outlet being busy with a large group and other patrons, our experience remained enjoyable, showcasing the well-trained staff's ability to maintain high standards.

Tapas,24 is located at 60 Robertson Quay, #01-04 The Quayside, 238252 Singapore. Operating hours are Mon-Wed: 5pm – 12am; Thu-Sun: 12pm – 12am. Access their menu here. Reservations can be made here or by calling +65 6513 6810.


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