Some restaurants seduce with style; others wow with technique. Then there’s HUMO — where every bite sings with soul, and every plate tells a story. Nestled along the buzzy stretch of Keong Saik Road, HUMO isn’t trying to be trendy — it just is. It’s bold, warm and joyously inventive.
The brainchild of chefs Carolina Garcia Santamaria and Jordi Jou — both boasting serious culinary chops with roots in Michelin kitchens — HUMO is a celebration of friendship, fire, and flavour. Chef Carolina hails from Tapas 24 Singapore, while Chef Jordi cut his teeth at Barcelona’s Gaig Restaurant. Together, they’ve dreamt up a space that fuses the convivial soul of a Spanish tapas bar with the refined elegance of Japanese culinary philosophy.
Before you groan and roll eyes at yet another fusion concept, let’s get one thing straight — HUMO is not fusion. As Chef Jordi puts it, this is “a new kind of cuisine — rooted in tradition, expressed through contrast, and executed with precision.” It’s a Spanish izakaya, redefined. What’s a Spanish izakaya then? Well, in the case of HUMO, we are getting food served Spanish tapas-style with Japanese ingredients.
Small Plates, Big Personality
I started with the Japanese mackerel paired with Spanish potato salad (S$18) — a dish that instantly set the tone. Set atop a long rectangular cracker, the richness of the mackerel was lifted by the subtle sweetness of the potato and egg salad. It’s a great start to the meal.
Japanese mackerel with Spanish potato salad. Photo © Katherine Goh
Next came the Crab and Prawn Croquettes (S$10 for 2 pieces) — golden, creamy little bombs of oceanic goodness topped with bonito flakes. If you’re the kind of person who secretly judges a restaurant by the quality of its croquettes, rest assured: these pass the test with flying colours. Crispy on the outside, lush on the inside — a textbook example of what happens when technique meets indulgence.
Crab and Prawn Croquettes. Photo © Katherine Goh
The Hamachi Tiradito (S$20), dressed in a zippy Aji Amarillo sauce, was a riot of colour and flavour. The Peruvian-Japanese mash-up isn’t new, but HUMO’s version is worth writing home about. The sashimi-grade hamachi is sliced thin with tobiko on top and arranged beautifully with an artist’s touch, while the sauce adds a sunshine brightness together with the purple sweet potato.
Hamachi Tiradito with Ají Amarillo Dressing. Photo © HUMO
Then came a personal favourite: the Argentinian prawn tartare atop crispy rice sushi (S$24). This is the kind of dish that makes you pause mid-bite and nod “mmm” with approval. The tartare is rich and creamy, while the crisped rice base adds a delightful crunch, balancing texture and temperature like a culinary trapeze act.
Argentinian prawn tartare atop crispy rice sushi. Photo © Katherine Goh
I must give special mention to the roasted Japanese sweet potato with nori butter and ikura (S$18) — a dish that, according to the chef, came about by accident. Well, thank goodness for accidents. The umami hit from the nori and salty bursts of ikura worked astonishingly well with the earthiness of the sweet potato. It’s comfort food with a cheeky surprise, and I wouldn’t hesitate to order it again.
Japanese sweet potato with nori butter and ikura. Photo © Katherine Goh
As much as HUMO nails the small plates, the larger dishes are equally compelling. The chargrilled Iberico pork rib with Japanese cabbage (S$38) was an absolute showstopper — smoky, tender, and packed with flavour. The char on the rib was spot-on, while the cabbage offered a mellow, almost buttery contrast. There was also a bit of heat on the pork too, so take note if you are averse to that.
Chargrilled Iberico pork rib with Japanese cabbage. Photo © Katherine Goh
And then came the Seafood paella (S$38). I had chosen this over the beef tenderloin paella, taking into consideration I had the Iberico pork rib. HUMO’s rendition of the seafood paella comes with a Japanese twist; it is studded with eel, scallops, and mussels — a briny, luscious ensemble that brings the ocean to your table. The rice was perfectly cooked, kissed with just enough socarrat to give it character. But I could not make up my mind if the eel worked with the paella though.
Seafood Paella. Photo © Katherine Goh
To round off the meal, I had the matcha cheesecake (S$14). Smooth, creamy, and delicately earthy, it was the perfect finale. Not too sweet but might be a bit too rich to end off a high-octane meal.
Matcha Cheesecake. Photo © Katherine Goh
HUMO is as much about feeling as it is about food. With an open kitchen, a relaxed playlist, and a warm, inviting vibe, it strikes the perfect balance between edgy and easy-going. You’re not here to pose for the ’gram — you’re here to eat, laugh, and marvel at what’s coming out of the kitchen.
It’s clear that HUMO isn’t trying to please everyone — and that’s precisely why it works. It’s got confidence, heart, and a real sense of purpose. In a city brimming with new openings, HUMO stands out not just for what it does on the plate, but for how it makes you feel while you’re eating it.
So, will I be back? Absolutely. I’d come back for the croquettes alone. Or the sweet potato. Or the pork ribs. Actually, let’s just say I’ll be back for all of it.
HUMO
Address: 21 Keong Saik Road
Singapore 089128
Opening hours: Mon to Sat: 12pm to 2.30pm; 5.30pm to 10.30pm
