Esquina at Teck Lim Road Is Offering Tapas From S$15 For Its 15th Anniversary

Singapore’s dining scene is notoriously unforgiving. Restaurants come and go at a dizzying pace, making longevity an achievement in itself. That is precisely what makes Esquina such a remarkable success story. Since opening its doors in 2011, the intimate Spanish restaurant tucked away at the corner of Jiak Chuan Road has remained one of the city’s most respected dining destinations when it comes to Spanish food, a rarity in an industry where even Michelin-starred establishments often struggle to survive beyond a few years.

Founded by Michelin-starred chef Jason Atherton and now helmed by Chef Carlos Montobbio, Esquina has continuously reinvented itself while staying true to its roots of serving inventive Spanish cuisine with modern flair. The restaurant is currently offering its 15th anniversary tapas menu, with tapas starting from S$15 every month until December. 

The evening began with three small bites that immediately set the tone.

The Smoked Sardine “Gilda” paired smoked sardine with pickled onion and piparras. It was a classic Basque pintxo reimagined, balancing smokiness, acidity and a pleasant briny finish. The pickles cut through the richness beautifully and it made for an excellent opener.

Next came the Mini Spanish Breakfast (S$18), an incredibly playful interpretation of Spain’s most important meal which of course has to involve eggs. This entailed a little digging in Esquina’s archives as it is a dish that’s been offered as early as 13 years ago. It consisted of a mix of egg, potato espuma and mushroom puree at the bottom. Despite its diminutive size, it packed plenty of flavor into a single bite and showcased the restaurant’s creativity.

The trio concluded with a Cadoret Oyster dressed with jalapeño ponzu and pickled ginger flower. The oyster was wonderfully fresh, while the ponzu lent brightness without overwhelming its natural sweetness. The ginger flower added a subtle floral note that lingered pleasantly.

The first plated course featured Momotaro Tomato served with salmorejo, Manchego ice cream and burnt chive oil. This is basically a play on Spain’s traditional cold tomato soup with the ice cream providing for a more modern touch. 

Japanese scallops from Ofunato Bay were served with Jerusalem artichoke puree, burnt onion and Ibérico lardo. The scallops were plump and fresh and the accompanying artichoke puree blended well.

One of the more unique courses of the evening was the Bigeye Tuna Tartar (S$22), accompanied by mentaiko salad, celery sorbet and sea grapes. At first glance, the combination sounded unconventional, but it worked remarkably well. The tuna was fresh and buttery while the mentaiko added umami. The celery sorbet brought an unexpected cooling freshness that cleansed the palate and the sea grapes contributed little bursts of salinity and texture.

A dish I saw many ordered was the XXL Spanish Carabinero Prawn (S$38) prepared al ajillo with garlic and chilli oil. The prawn was huge and could easily be shared between two people. I liked its bouncy texture but thought the prawn was a tad salty.

No Spanish tasting menu would be complete without paella, and Esquina presented a luxurious miniature version.

The Mini Uni Paella (S$28) combined lobster bomba rice, mongo ika, bafun uni and Spanish red prawn. Every grain of bomba rice had absorbed the seafood stock beautifully, resulting in deep, concentrated flavor. The creamy uni enriched the dish further without becoming overpowering, while the seafood toppings added sweetness and texture. Despite its modest portion, it was immensely satisfying. This was probably my favorite for the evening!

For the main course, Esquina served Spanish Suckling Pig with green apple, rhubarb and mulled wine. The skin delivered the satisfying crispness one hopes for when it comes to suckling pig, while the meat beneath remained succulent and tender. Rather than pairing it with heavy accompaniments, the tart green apple and rhubarb provided freshness that cut through the richness. The mulled wine element introduced subtle spice and sweetness, giving the dish an almost Christmas-y finish.

Dessert came in the form of Tarta al Whisky, featuring whisky parfait, crispy praline, vanilla ice cream and yema.

Although whisky formed the central theme, the dessert remained well-balanced rather than overly boozy. The whisky parfait was smooth and aromatic, complemented by crunchy praline for texture and vanilla ice cream for creaminess. The yema added a nostalgic sweetness that rounded off the meal nicely.

Verdict

After more than fifteen years, Esquina continues to prove why it has earned its place among Singapore’s dining institutions. In a city where restaurant turnover is exceptionally high, its longevity speaks volumes about its consistency and ability to evolve with changing tastes.

This tasting menu demonstrated the restaurant’s strengths perfectly with high-quality ingredients, thoughtful flavor combinations and modern Spanish cooking that remains approachable rather than overly experimental. While multiple dishes stood out, particularly the Mini Uni Paella and Spanish Suckling Pig, the menu flowed cohesively from start to finish.

For anyone looking beyond the newest restaurant openings, Esquina remains a reminder that some of Singapore’s best dining experiences are found in establishments that have quietly stood the test of time.

Esquina
16 Jiak Chuan Rd
Singapore 089267

Tuesday to Saturday, 11:30AM to 10:30PM (til 11PM on Friday and Saturday)