Welcome to Robertson Quay.

Came by for the Restaurant Week Spring 2025 lunch menu and boy did it not disappoint.

You're greeted by a gorgeous and classy interior with high ceilings the moment you step into the restaurant - definitely a place to take your date to take her breath away. With the Restaurant Week menu, we started off with the Amuse Bouche which was Hawthorn Mozarella Gazpacho. We loved the warm bread which was dense with a hint of sweetness, and paired nicely with the contrasting tartness of the tomato in balsamic reduction as well as the creaminess of the mozarella cheese. Off to a great start!

For the first course, we shared the Tuna Watermelon Tartare and the Chilli Crab Curry 'Suan Pan Zi'. The chilli crab sauce was seriously addictive, equal parts sweet and spicy, and the 'suan pan zi', reminiscent of the teochew abacus seeds dish, was filled with a delicious prawn paste filling. Everything complemented each other beautifully, and we almost licked this plate clean. This was the much preferred dish over the tuna tartare, which we thought was just so-so.

For the mains, we had the Claypot Seafood Longevity Noodles and the Miso Pork Chop (a replacement the Tandoori Lamb which was unavailable at the time). They claypot noodles leaned heavily towards the peppery side, so much so that it was the only flavour profile of the dish. Which was a shame as the seafood were all so fresh and plump and their sweetness could have been brought out so much more. The pork fared so much better, and I especially loved the tenderness of the cut with a crisp charred exterior that paired wonderfully with the thick sweet glaze. Hands down the best dish of the meal.

Rounding off the meal were the desserts - the Sweetheart Symphony was a peculiar combination of Black Sesame mousse with an exceedingly tart rhubarb compote filling. Can't say that the flavours complemented each other. However, we thought the Mikan 'Panna Cotta' was a creative masterpiece - if you love citrusy flavours then you HAVE to try this. Simply amazing, and I was also blown away by the creativity,

Overall, while the lunch menu had some ups and downs, we left the restaurant feeling very much satisfied by the wonderful meal, the warm service, and the beautiful ambience of the restaurant. Definitely a place to return to!

The opening of New Bahru has certainly seen some waves in the local F&B scene during its initial phase of opening — New Bahru is after all home to several locally born and bred names that have enjoyed varying success in their own right even before setting up shop within New Bahru; such establishments would include the likes of The Coconut Club, One Prawn Co., Artichoke, San Shu Gong Chao Yue, Dearborn, One Fattened Calf, PPP Coffee etc.; just to name a few. ÁTIPICO | ROOM #15 might be a lesser known name in the local F&B scene — these folks didn’t previously exist as a dining establishment, though ÁTIPICO is quite a familiar name in the local private dining scene. In fact, we have previously been exposed to a few of ÁTIPICO’s offerings through some pop-ups that they have set up during events previously. ÁTIPICO | ROOM #15 is situated in between Odem and the outlet of The Coconut Club that is located there — they should be relatively easy to find; the shop facade is being painted in a shade of red, while the interior of the shop comes decked in a rustic and industrial yet modern design theme. The decor features elements coming in a raw wooden accent matched with metallic furniture and fittings — all that tastefully matched with stone surfaces; the indoor dining tables featuring tables configured to accommodate to those dining in pairs as well as for groups up to four (4) pax. The food menu at ÁTIPICO | ROOM #15 is split into sections dedicated to All Day, Lunch, Sweets and Bakery — it is worth noting that items listed on the Lunch section of the menu are available on Tuesday to Sunday, while some items listed on the All Day section of the menu are available are only available on Saturday and Sunday. Beverages available at ÁTIPICO | ROOM #15 would include espresso-based specialty coffee, cold-pressed juices, and tea that is sourced from Dammann Freres — this is apart from the alcoholic beverages such as the various wines and beer that they have to offer.

One of the dishes that had caught our attention whilst skimming through the list of dishes that they have to offer in their Lunch menu would be that of the Pumpkin Ravioli. The Pumpkin Ravioli stood out to us considering how we have been quite into raviolis and other handmade pastas for quite a while ever since our visit to South Union Park years ago; we also found the composition of the Pumpkin Ravioli here to be pretty similar to what we have previously had at South Union Park back then that creates a very deep impression with us that we couldn’t forget. The menu describes the Pumpkin Ravioli to come with elements such as roasted pumpkin, toasted hazelnuts, sage butter and smoked ricotta. The Ravioli comes with a pasta that is smooth, soft and silky; the insides being filled pumpkin puree that is earthy and sweet. The smoked ricotta does seem to form the sauce base here; aptly savoury without being overwhelmingly salty — creates this sweet-saltish medley of flavours with a slight buttery fragrance together with the sage butter when had altogether. The inclusion of toasted hazelnuts provide an element of crunch and nuttiness that further adds on to both textures and flavours of the dish.

We also managed to give the Confit Onion Speck Fontina Roll that is being listed on the All Day section of the menu a go – the menu describes the Confit Onion Speck Fontina Roll to come with elements such as sweet French onion confit, Fontana cheese and speck; all featuring a flaky laminated dough. The Confit Onion Speck Fontina Roll is shaped in the same format as a scroll much like a Kouign Amann — the pastry base itself being a pretty well-executed danish that is light, flaky and buttery, whilst it also comes slightly sweet from the addition of bits of confit onion, the pastry also features short strips of crisp bacon that adds on to the savouriness of the Danish for another contrast of flavours. The soft Fontana cheese that is shaved atop further brings all of the elements together, binding the savoury and the slightly sweet notes with its inherent saltishness that does not overwhelm the entire pastry.

One of the desserts which we had been hearing quite a fair bit from ÁTIPICO | ROOM #15 would also be the Gateau St. Honore — this was also the item from the Sweets section of the menu that caught our attention given our usual love for cream puffs. The menu at ÁTIPICO | ROOM #15 describes the Gateau St. Honore to come with elements such as caramelised feuilltage, choux puff, vanilla pastry cream and mascarpone chantilly. This does feel like a deconstructed version of a cream puff where the vanilla pastry cream and mascarpone chantilly now sits outside of the choux puff rather than within; all sitting above the caramelised feuilltage that resembles the pastry that one will find in a Mille Feuille. The pastry comes all flaky but with also has a firmness to it, while the vanilla pastry cream carries a soft, light yet creamy texture that hints subtly of a fragrance whilst the mascarpone chantilly provides a bit more depth in terms of both textures and flavours. The choux puff does come with a layer of hardened caramelised crust over the top that adds a textural contrast to the spongey and airy puff pastry. During our visit to ÁTIPICO | ROOM #15, we decided to go for the Piccolo to pair up with the various dishes and bakes that we had went for. The Piccolo comes with an earthy flavour profile with a medium body; pretty much a cuppa that one can go for as a weekday perk-me-up. We also found the cuppa to be pretty decently-pulled; this is especially considering that the cuppa as pretty smooth and creamy for the most part.

ÁTIPICO had always consistently left a mark with us every time that they have set-up pop-up stalls at weekend markets in the past — in fact, there has been pop-up events that we would purposely make a visit to after knowing that ÁTIPICO is part of. Whilst our last time having anything served up by ÁTIPICO was quite a number of years ago, ÁTIPICO | ROOM #15 still seems to embody the spirit of what we recalled ÁTIPICO to be — these folks have always placed an emphasis on the execution of their dishes that always makes it gastronomical with the use of premium produce whilst being especially inventive at the same time. Whilst seemingly opting for dishes which seem to be largely more predictable this time around, we still left ÁTIPICO | ROOM #15 more than impressed and satiated with how they have paid so much attention in detail to all aspects of their dishes to achieve that consistency that they intend to showcase to their patrons — not missing out on how the dish had been conceptualised as well. Prices of the food at ÁTIPICO | ROOM #15 is being priced in the mid-tier; slightly pricier than that of artisanal cafes that are part of the third-wave coffee movement with the items listed on the Lunch section of the menu ranging from $22 to $42 for individually-sized mains — the lowest-priced being the Ricotta Tartine while the priciest being the Beef Cheek 2.0. With all that being said, ÁTIPICO | ROOM #15 is still worth a visit to check out what they are all about!

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For desserts, we had their brie cheesecake, a light airy cheesecake made of creamy and rich brie cheese on a light crumbly cookie base.

I actually rather enjoyed this. The brie cheese was creamy, buttery and nutty and the cookie base was not too heavy.

Tapas24 is a wonderful place for Spanish food. The prices are a little steep and the portion a little on the small side. But the service was delightfully sincere and personable.

Paella is often considered the soul of Spanish cuisine, representing its rich cultural history, identity and communal spirit. It's a symbol of hospitality and togetherness.

Arroz Negro is a Valencian and Catalan form of seafood paella. Its signature black colour comes from squid ink and cuttlefish and it is usually made with garlic, green Cuban elle peppers, sweet paprika, olive oil and seafood broth.

I love its deep, umami-rich flavours of this dish - the uniquely earthy and mineral notes of the squid ink and the sweet savoury and oceanic essence of the seafood broth, enhanced by spices such as garlic, onions, smoked paprika and saffron which add more depth to the flavours.

I like that Tapas 24 serves a garlicky saffron aioli on the side as its rich and creamy elements complement the rich, briny and savoury flavours of the seafood. My only qualm is that the portion is a little on the small side!

Gambas Al Ajillo is a classic must order tapas in any Spanish restaurant that features sautéed prawns with garlic, chilli and extra virgin olive oil served hot.

Tapas24 serves a decent rendition of this classic dish. The shrimps were fleshy and juicy. However, the olive oil was lacking in garlic flavours and tasted rather flat. It was surprisingly my least favourite dish of the night.

The northwestern Spanish region of Galica is most famous for Pulpo Gallego, a tapas made of octopus. Traditionally the octopus is boiled and topped with olive oil, pimentón, and salt.

Tapas 24 grills their Galican octopus instead. I love how the octopus is crisp on the outside and yet juicy and tender on the inside. The mildly salty flavour of the octopus pairs beautifully with creamy and earthy tones of the potato mash and the floral and zesty notes of the chimichurri sauce.

This is personally my favourite dish of the night!

Tapas 24 is one of Barcelona's iconic and busiest tapas bar run by Michelin-starred chef Carles Abellan. Their Singapore outpost is their first outside of Spain and features most of the same dishes.

Their signature Bikini Sandwich is a crisp buttered toastie featuring black truffles, iberico ham and buffalo mozzarella. I love the symphony of flavours from the nutty and earthy black truffles, rich and savoury iberico ham and the gooey creamy and tangy buffalo mozzarella.

It is an excellent appertizer to start the meal!

We have been coming here since its opening over 20 years ago. The offerings are very good, ample and original (eg. puffer fish, cartilage, heart, etc). At this recent visit, we noticed that service is much less proactive, and prices have skyrocketed to an exorbitant $75 per pax. Sigh.

We have been coming here since its opening over 20 years ago. The offerings are very good, ample and original (eg. puffer fish, cartilage, heart, etc). At this recent visit, we noticed that service is much less proactive, and prices have skyrocketed to an exorbitant $75 per pax. Sigh.

We have been coming here since its opening over 20 years ago. The offerings are very good, ample and original (eg. puffer fish, cartilage, heart, etc). At this recent visit, we noticed that service is much less proactive, and prices have skyrocketed to an exorbitant $75 per pax. Sigh.

We have been coming here since its opening over 20 years ago. The offerings are very good, ample and original (eg. puffer fish, cartilage, heart, etc). At this recent visit, we noticed that service is much less proactive, and prices have skyrocketed to an exorbitant $75 per pax. Sigh.