The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.
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FOC by Nandu Jubany
After clinching his first Michelin Star for his restaurant in Spain, Nandu Jubany now has another restaurant located in the heart of our little red dot of a country, Singapore. FOC, pronounced “Fock” serves mouth-watering tapas dishes inspired by the Catalonian region in Spain.
Queue! That’s what Singaporeans love to do best anyways. I arrived at 9.30 thinking I had beaten the dinner crowd but there were still a depressing number of people mulling around.
If the thought of settling for somewhere else does cross your mind, let me stop you there. Wait for seats. This place is mind blowing.
Iberico Ham $30
A painstakingly long process is involved to produce ham of this caliber – from the fattening of the piglets, to their strict acorn diet and finally to the curing process.
The difference of Iberico ham compared to other commercial hams out there is EXPLICITLY CLEAR from just the one bite.
Fair warning, it has a really strong flavor and not everyone’s cup of tea. Eat it with toasted bread with tomato spread, $8 for a harmonious balanced palate.
“Xapadillo” Eel & Pork Belly with Egg Yolk & Cauliflower puree, $20
I’ll be honest, my expectations of this dish was something along the lines of Unagi meets Pork Karage and they have a baby but this is one of the rare times that I’m genuinely pleased that my expectations were not met.
The pork was tender, the crackling was oh-so-crispy and I did not see a single bit of eel in this dish. When I questioned the waiter, he assured me that the eel was in the dish.
“It has a fatty like texture” He said, slightly bemused.
So that’s what those fatty bits were! Whoops, embarrassed!
This dish is a little salt-heavy so the cauliflower puree and egg yolk is brilliant in taking that down a notch and giving it a little sweetness.
Suckling Pig & Scallops Fideua, $30
All above mentioned dishes were good but this one is definitely the creme dela crème of the lot. Fideua is a thin pasta very much like bee hoon. No bee hoon has ever tasted so divine though.
You’ve got tender pieces of suckling pig meat strategically placed in the crevices of the Fideua and decent sized scallops that are both sweet and soft. I tried to portion the scallops to accompany every bite of Fideua I had, might have been better if I ate the whole thing though.
I can’t place my finger on the seasoning for the Fideua either but whatever it is, this is a foodgasmic dish.
FOC doesn’t just seduce your taste buds, they literally blow your mind with their range of gastronomic creations.
And of course, after some delicious tapas, Hong Kong Street houses many bars (if you’re still physically able) for your perusal.