Tucked along the ever-charming Keong Saik Road, FOC Restaurant is no stranger to Singapore’s discerning dining crowd. With its bold Spanish flavours and contemporary flair, the restaurant has long carved a name for itself as one of the city’s go-to destinations for modern Catalan cuisine.
Founded in 2014 by Michelin-starred Spanish chef Nandu Jubany together with a group of Spain enthusiasts, the restaurant first made its mark on Hongkong Street with its vibrant take on Catalan cooking. After more than a decade there, the restaurant relocated to its current home along Keong Saik Road, where it continues to serve dishes that celebrate the soul of Barcelona through food, conviviality and a sense of playful indulgence. The name “FOC” itself means “fire” in Catalan — an apt nod to the restaurant’s culinary philosophy and its love for flame-driven cooking techniques.
The space reflects this lively spirit. Designed with touches inspired by Catalan culture and the celebratory energy of Spanish gatherings, the restaurant features an open kitchen that anchors the dining room and adds to the buzz of the experience. Meals here are meant to be shared, much like in Spain, where long lunches and late dinners are part of everyday life.
I recently made my way to FOC and it made me wonder why it had taken so long for me to discover this place. It was an evening that reminded me why Spanish cuisine, when done well, feels like both comfort and celebration.
The Foie Gras Terrine and Ahrenka Caviar in Crispy Phyllo (S$20 for 2 pieces) set the tone for the evening. The shattering crispness of the phyllo gave way to the rich, buttery foie gras within, while the caviar provided a briny punctuation that lifted the decadence. It was luxurious without being heavy – a delicate, two-bite pleasure.
Equally compelling was the Sea Urchin, King Crab and Tarragon Butter on Toast (S$32 for 2 pieces). Generous ribbons of sweet king crab and luscious sea urchin sat atop crisp toast, enriched by aromatic tarragon butter. The oceanic sweetness was clean and pronounced, not masked by excess seasoning. Each bite was elegant, bracing and indulgent.
Sea Urchin, King Crab and Terragon on Toast.
From there, we moved into tapas territory, where FOC truly flexes its culinary confidence.
The ‘Huevos Rotos’ with Japanese egg, crispy potatoes and foam (S$22) was comfort food elevated. Breaking into the perfectly cooked yolk and letting it cascade over crisp potatoes is always satisfying, but here the addition of Ibérico ham and piquillo peppers introduced smokiness and gentle sweetness. The foam added a lightness that prevented the dish from becoming overly dense. It was hearty, but refined – the kind of dish you’d happily share.
Huevos Rotos with Japanese egg, crispy potatoes and foam.
The Argentinian Prawns ‘al Ajillo’ (S$32) were unapologetically bold. Bathed in a rich garlic sauce with a spicy white bean emulsion, the prawns were plump and sweet, cooked just to that precise point before turning rubbery. The sauce demanded to be mopped up with toast and we did so enthusiastically. This was rustic Spanish cooking with a contemporary gloss, deeply savoury and immensely satisfying. This was probably my favourite dish of the evening.
Argentinian Prawns ‘al Ajillo’.
The centrepiece of the evening was the Wagyu Beef Oyster Blade and Mushrooms Paella (S$40). Paella can so often disappoint — too wet, too dry, insufficiently flavourful, but this version struck a confident balance. The rice carried a deep, savoury intensity, absorbing the essence of the beef and mushrooms, while the wagyu oyster blade was meltingly tender. A word of warning though – if you plan on ordering this dish, I would suggest going easy on the appetisers. We couldn’t finish the paella, as much as we loved it because of the richness of the wagyu and that we have had quite a number of appetisers.
Wagyu Beef Oyster Blade & Mushrooms Paella. Photo © FOC
Then came the main: Suckling Pig with Cabbage ‘Trinxat’ (S$12 per 100g). The skin crackled audibly under the knife, revealing succulent meat beneath. It was beautifully rendered, the fat melting into the flesh without feeling greasy. The accompanying cabbage trinxat — reminiscent of a Catalan potato and cabbage hash — grounded the dish with earthy simplicity. This was traditional Spanish fare executed with polish and precision.
Suckling Pig with Cabbage ‘Trinxat’.
By this point, I was comfortably full, but dessert at FOC is not something one skips.
The Flaming Grand Marnier Baba (S$16) arrived with theatrical flair, soaked generously and paired with vanilla ice cream and confit orange. The citrus notes cut through the sweetness, while the warmth of the Grand Marnier gave it depth.
Throughout the meal, the restaurant hums with energy, yet service remained attentive and knowledgeable. Dishes were introduced with confidence and good pacing. The flavours are robust, as Spanish cuisine demands, yet the execution is refined enough for Singapore’s sophisticated palate. Dining here feels celebratory — the sort of place you would bring friends for a long, laughter-filled evening, plates shared across the table. FOC does not merely serve Spanish food; it serves an experience that is convivial, confident and undeniably delicious.
FOC Restaurant
32 Keong Saik Road
Singapore 089139
