My Little Spanish Place Opens in Boat Quay | OpenRice 新加坡開飯喇

My Little Spanish Place is a humble home-style restaurant nestled among the many eateries along Boat Quay: its brick walls and warm light emanates an apt cosy, homely vibe. I got a little lost trying to get to the restaurant, but later realized that all I needed was to follow the canal from Clarke Quay Central, walk through the underpass, and then a little bit more. The walk was no doubt scenic and rather pretty, especially when the lights come up at night. Honestly, I enjoyed every dish on the tasting menu, but I’ll highlight a special few. Our first dish was the Migas ($8, pictured below). It’s actually a shepherd dish, where leftovers (like breadcrumbs) would be used to make this Spanish dish. The establishment gives the delicacy a twist by putting together homemade croutons, chorizo, tomatoes, peppers and soft-boiled egg (you’ll have fun mixing this in) to make a comforting, tasty starter.

It might not look that fantastic, but one word to describe the Champinones al Horno, or otherwise known as the Tender Baked Mushrooms ($15 for 3 pieces, pictured below): delectable. Pop it into your mouth the moment it hits the table – you’ll get to taste warm, oozing succulent mushroom juices coupled with the Mahon cheese, flavoured with chopped garlic and sherry red wine reduction, all upon a sliced toasted baguette.

This, I had never tried nor seen this before. The Tuetano de Ternera, which translates to the Chef’s Special Bone Marrow ($21 for 2 pieces, pictured below), though buttery and oily, tasted wholesome. With a small spoon, scoop up some of the roasted veal bone marrow onto a slice of toasted baguette, and make sure to top it off with the caramelized onions and peppers. We leave the verdict to you, but we’ll be quite sure you’ll like it.

The Secreto Iberico ($28, pictured below) are succulent pork slices smoked in apple wood, peppers and crispy potatoes – the thinly fried potato strips sit right at the bottom of the dish, and is homemade by Chef Esmero himself, and I admit, these crunchy strips are pretty addictive. When the server removes the smoke jar (it comes served like that), the meat, kept warm by the jar, billows with scent of the apple wood and pepper. Indeed, it’s a thrill for your senses, not just in taste, but in scent and sight.

The Leche Merengada con PX ($12, pictured below) is made of homemade meringue milk ice-cream with Pedro Ximenez dessert wine. Chef Esmero put bits of Seranno ham into the ice cream, and the savoury pieces actually give the dessert a nice, refreshing taste. Complementing the sweet treat is the triangular chocolate tart that’s made fresh from the kitchen. A great end to a really hearty meal, I must say.

My Little Spanish Place, 54 Boat Quay, Singapore 049843 See also: Best Spanish restaurants in Singapore Popular food at Boat Quay

Written by Eunice Tang