My Little Spanish Place Has a Second Home at Boat Quay

For those who love the homely My Little Spanish Place, you will be happy to know they have opened a second outlet. Nestled along the river front of Boat Quay, the restaurant serves both lunch and dinner, belting out delicious and comforting Spanish dishes, tapas and desserts.

Helmed by Chef Edward Esmero, My Little Spanish Place continues to feature some of their signature dishes. Diners will also be treated to new items which the restaurant will showcase on a regular basis. And one such dish is Migas – a traditional Spanish breakfast dish that makes use of leftover bread. Chef Esmero further enhances this dish by adding chorizo for extra flavour, tops with a soft-boiled egg, making it creamy and rich.

My Little Spanish Place adds chorizo and soft-boiled egg to Migas, a traditional Spanish breakfast dish that makes use of leftover bread. Photo © Katherine Goh

On the menu, there are two new dishes that seek to touch the heart of meat lovers – Tuétano de Ternera and Secreto Ibérico. The former is essentially a roasted veal bone marrow which is marinated overnight and cooked for hours. To boost the richness of the bone marrow, Serrano ham is peppered on top, and this dish is served with caramelised onions and peppers to give a bit of sweetness and balance.

Tuétano de Ternera is essentially roasted veal bone marrow which is marinated overnight and cooked for hours. Photo © Katherine Goh.

If you love pork, you will love Secreto Ibérico. This dish uses the meat between the shoulder blade and loin of the Iberian pigs. This part of the meat is rather tender and has the right amount of fat. The meat is lightly seared, and to give the dish a dramatic effect, it is smoked with apple wood, giving diners a tasty surprise.

Meat lovers will love the Secreto Ibérico. Photo © Katherine Goh.

Beside the new dishes, some of the old favourites remain. Pulpo de la Casa – grilled fresh octopus served with a flavourful red pepper purée – one can taste the smokiness from the char. And the octopus is cooked with perfection – tender with a slight chew. Of course, it will be a sin to go to a Spanish restaurant and not have paella. But if you are not in the mood for rice, you can opt for Fideuá – a noodle-based paella cooked with seafood broth, and served with prawns, black mussels and a side of Aioli.

Don’t like rice? Opt for Fideuá, a noodle-based paella cooked with seafood broth and served with prawns, black mussels. Photo © Katherine Goh.

And if you are looking for a snack to go with your drinks, My Little Spanish Place has a good selection of tapas such as Champiñones al Horno, and not forgetting their famous Jamon bar where they have beautifully cured Ibérico and Serrano ham.

For sweet endings, if you love chocolate, you need to have a bite of their Tarta de Chocolate – rich but not overly sweet. For those who want something lighter yet with a kick, you can opt for Leche Merengada con PX – a milky cinnamon ice cream served with Pedro Ximenez dessert wine. As usual, Chef Esmero couldn’t resist adding a twist – he mixed ham into the ice cream – giving it texture and a touch of saltiness.