Unique dish and was the highlight of my meal. Price was great as well. Highly recommend.
Usually the paella takes about 30 min to be served but the service was exceptionally fast that day! We ordered the pork and scallop paella, along with some tapas like the charcoal grilled octopus and croquettes. They also serve Bday (cup)cakes! 🧁
Usually the paella takes about 30 min to be served but the service was exceptionally fast that day! We ordered the pork and scallop paella, along with some tapas like the charcoal grilled octopus and croquettes. They also serve Bday (cup)cakes! 🧁
Must order dish whenever you are dining at a Spanish restaurant. It will be perfect if they can topped with a few pieces of suckling pig skin.
Location: FOC Restaurant, 40 Hongkong Street, Singapore 059679
Succulent shrimp in a rich and garlicky sauce.
Location: FOC Restaurant, 40 Hongkong Street, Singapore 059679
We decided to try something different for our appetizers this time round. Loved both the Sea Urchin, King Crab & Cod Brandade on Toast AND Beetroot Salad. ($30 for 2 toasts)
As a seafood lover, the toast was everything topped all in one! Only wished that I had more space for them.
H O S T E D
Group Executive Chef @juanjocarrillochef of FOC Restaurants wants us to be acquainted with other Spanish rice dishes besides Paella. Enter the NEW “Juicy Rice” or “Arroz Caldoso” of Catalunya.
Shown above is a stunning rendition starring a Boston Lobster ($68++). There’s no denying it is a showstopper. Due to a rich broth derived from lobster heads and sofritto (simmered mixed vegetables), it is immensely flavourful. I love that the grains of rice stay pretty much al dente and aren’t reduced to a mush.
As for how many people this pan can feed, well, it depends on the number of other items ordered. I reckon it is suitable for two substantial servings or four tasting portions. You can also pay to add extra lobster if you like.
Also known as torrijas in Spanish, it was served with a light and sweet vanilla ice cream. Unlike French toast, torrijas are filled with custard before its deep fried. To finish off, it’s sprinkled with a mix of sugar and cinnamon. Traditionally, stale bread is soaked in sweetened milk. I’m not sure if they do this here. It was not too heavy on the palette and the custard wasn’t exceptionally sweet or rich.
The desserts at FOC are pure decadence and are far from ordinary. So leave some space after your tapas meal.
Any chocolate fan has to give this a try. See how they pour hot, molten chocolate over a cylindrical chocolate shell. What you get inside are three chocolate profiteroles. And you’ll have crunchy bits of chocolate to accompany it. If you only have space for one dessert here, this is it.
Every tapas meal is not complete without the classic croqueta, a breaded, deep-fried snack. You can’t go wrong with them and the nice part that it was crispy yet not oily at all. The creamy filling of Béchamel sauce and the generous bits of flavourful jamón are indeed a perfect paring.
Cooked medium rare in a hybrid charcoal grill-oven, the lamb ribs was extremely tender and juicy that exuded a strong meaty flavour. Even if you aren’t a fan of lamb, I would say this is worth a try. Some greens have been added for good measure. A carnivorous treat.
This special takes a spin on their signature scallop dish. It’s worth noting that the scallops were not just fresh, but plump, tender and juicy too. The rich and aromatic Jamón Iberico topping and the sweet pumpkin mash sat at the bottom of the scallop were a good touch.
Paella is synonymous with Spanish food and you can find it on the menus of Spanish restaurants in Singapore. Did you know that it originated from the Valencian region in Spain? If you are at @foc_restaurant, I highly recommend that you order at least one paella dish. Probably one of the better paella places in Singapore.
So what does the FOC stand for? It means fire in Catalan language (Catalonia is a region in Spain of which Barcelona is the capital). Nope, it doesn’t stand for free of charge.
We had was the Suckling Pig and Scallop Paella featuring chunks of Segovia suckling pig, scallops and garlic aioli. I was equally impressed by this and love the idea of having succulent and tender suckling pig in my paella but I probably will order the suckling pig on its own on my next visit here. Not available during CB period.
I must say there was consistency in the rice’s texture where it was cooked al dente. Using a shallow paella pan and cooked over high heat, both dishes managed to get the socarrat. It is the crusty and crispy rice bits at the bottom, akin to the charred bits of your local claypot rice.
Paella is synonymous with Spanish food and you can find it on the menus of Spanish restaurants in Singapore. Did you know that it originated from the Valencian region in Spain? If you are at FOC, I highly recommend that you order at least one paella dish. Probably one of the better paella places in Singapore.
So what does the FOC stand for? It means fire in Catalan language (Catalonia is a region in Spain of which Barcelona is the capital). Nope, it doesn’t stand for free of charge.
The paellas here are meant for sharing. The Black Mediterranean Squid Ink with Prawns & Squid Paella was pure indulgence. Eating dish was rich and flavourful where you can taste the squid ink in every mouthful. It’s topped with chunks of fresh prawns and squid, and dollops of homemade garlic aioli to give a well-rounded flavour profile. This is available for takeaway and delivery during the CB period.
I must say there was consistency in the rice’s texture where it was cooked al dente. Using a shallow paella pan and cooked over high heat, both dishes managed to get the socarrat. It is the crusty and crispy rice bits at the bottom, akin to the charred bits of your local claypot rice.
T R E A T
Thanks to Poovan from the FOC Group, an awe-inspiring spread was delivered to my family and I last weekend. Comprising of an assortment from the FOC Group’s central kitchen (it materialised to tackle takeaways during this Circuit Breaker), we got to indulge in the best of @foc_restaurant, @foc_sentosa and @foc_pimpam, collectively named as their “Mediterranean Brunch”.
Many of my must-haves whenever I dine at FOC restaurant formed part of this meal, for eg. the Black Squid Ink Paella which happened to travel very well and tasted good even when not piping hot. Do slather it with their housemade aioli for extra oomph.
Also proving satisfying were the #tapas of soft Beef Meatballs in a slightly spicy, tangy tomato sauce, Mushroom Croquettas (these benefited from a short spell in the oven) and Tomato Bread (the elements were packed separately to ensure the bread remained crunchy till we were ready to eat).
The two mains of Pan-seared Catch-Of-The-Day and Roasted French Chicken with “Panadera” Potatoes were flawlessly executed. We enjoyed the former for its freshness and “Salsa Verde”, and the latter for its vibrant herb-rich marinade and juiciness. I thought they both went rather well with the Roasted Cauliflower.
The fact that FOC does pizzas was something new to me. Hearty in design, theirs featured a thick crust topped with “Ratatouille”, Pork Sausages and Brie Cheese, qualifying it as a meal in itself.
Dessert was a mini feast of crunchy cinnamon-and-sugar coated #Churros with 3 kinds of dipping sauce (dark chocolate, caramel and tiramisu cream) and a duo of utterly divine FOC Swiss Roll Cakes. Don’t ask me if the caramelised egg yolk and vanilla sponge filled with cream, or the black chocolate ganache with mirror glaze was better because I was torn between them.
To wash all that food down, Poovan packed a bottle of FOC Sangria Bubbles and “Chocolate Reverse Manhattan” FOCtails by @ethan_jeong. In the basket with them was yet another thoughtful gift of Extra Virgin Olive Oil.
If you feel the urge to splurge, FOC’s special “Mediterranean Brunch” is worth considering. Available Fridays to Sundays, it feeds 4 to 6 pax and can be delivered for FREE islandwide. Do tap on the link in @focrestaurant’s bio on Instagram to order or find out more.
Who likes fried potatoes? Potato lovers, check out FOC’s signature patatas bravas ($10++). Patatas bravas is a staple tapas dish that’s enjoyed by all walks of life.
Prepared Mille Feuille style i.e. thin layers of sliced potato strips, it’s really crispy and satisfying devouring this dish. It’s topped with generous dollops of spiced tomato purée and garlic aioli. Simplicity at its finest and I could’ve more of this. It’s available for delivery and takeaway during the CB period.
The pork ribs were pretty much faultless, with a rather crispy exterior and juicy meat. They offer to debone it for you as well, so why not right. Delicious and highly recommended
However the pumpkin puree had a rawness about it that i didnt like. Idk if it's cos there's not a lot of butter added or if the pumpkin itself wasnt top quality, but there's an edge.
PSA the paella supposedly takes the longest to come(theres a min waiting time of 15mins) so everyone orders a paella first immediately once seated before browsing thru the menu for other items(tho idk why in our case the pork ribs came later)
Very good rendition, nicely chewy grains with cubes of squid mixed within. At this point, im abit disillusioned with the legendary socarrat because i feel like the paellas ive had all dont hold a flame to a good claypot rice socarrat. The ring where the grains meet the uncovered pan did have a nice crispiness though, but the bottom of the Pan didnt. Toppings were excellent too, esp the meaty prawns and the garlic aioli with a strong garlic accent
Liked the combination with the pumpkin and the decent portioning but this had too much of a porky smell
Decadent chocolate. Best dessert option here
Well worth the price
Decor nice and relaxing. Great for groups
Nice and friendly staff. Must go
