La Tapería

252 Wishlisted
~$50/pax
Spanish cuisine is no foreign flavour to our city of perennial foodies but if you think you’ve had a taste of Spain worth ticking off your bucket list, try La Tapería by the award-winning Les Amis Group in Shaw Centre. Putting aside gimmicks and celebrity chefs, this intimate Spanish establishment opened in October 2014, sharpening their knives to bring a wider repertoire to fill the market. La Tapería aims to offer a holistic dining experience with sizzling Spanish signatures, affordable drinks and spirited Spanish atmosphere. For a breath of fresh air, large bustling groups can kickback on the outdoor balcony with a long communal bar-table accommodating up to 20 guests. Old friends and loved ones can enjoy tapas over a good drink under dim yellow lights.

1 Scotts Road
#02-10/11 Shaw Centre
Singapore 228208

(open in Google Maps)

Wednesday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Thursday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Friday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Saturday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Sunday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Monday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Tuesday:
12:00pm - 03:00pm
06:30pm - 11:00pm

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Reviews

From the Burpple community

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

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