Made my way to FOC Restaurant largely due to ex-Foodbar Dada Chef Jordi Noguera, who is currently the executive chef at the new outpost by Michelin-starred Chef Nandu Jubany. Glad that I was given the bar seats whereby we get to see the chefs in action up-close.
Started our dinner with drinks – “Fucking Hell” a German beer named after an Austrian village called Fucking and Hell meaning light ale. Crude but I guess its just a marketing ploy, to make the beer controversial and gain exposure. Also had to try the Sangria since we were at a Spanish restaurant.
Food wise we went for the favourites of ours back in Foodbar Dada days along with some new items. Croquetas de setas Mushroom croquettes was an automatic choice as we couldn’t forget the incredible version served at Cuca, Bali and we wanted to try the version at FOC restaurant for comparison. The ones here were larger in size and more dense, pretty filling and of reasonable standard.
Pulpo a la gallega Octopus Galician style, prepared with paprika, olive oil and potatoes – a typical tapas dish to be missed. We had something similar at 63Celsius (opened by boss of Foodbar Dada) as well. The octopus here was chewy but slightly lacking in the smokiness flavour.
“Cansalada” confitada con pure de coliflor Confited pork belly with cauliflower puree was the dish that caught us by surprise. It was surprisingly tender and flavourful~ Awesome texture – crispy skin with juicy meat pairing.
The next dish was something that we longed for since closure of Foodbar Dada, glad to find that it made a return in FOC Restaurant. Paella de arroz negro con mariscos y “all I oli” Black Mediterranean “Paella” with seafood and garlic mayonnaise. The current version was an upgrade as now it comes with seafood instead of plain rice. However I must say I prefer it plain as the seafood were just “embellishment”, the lead was the perfectly cooked black ink rice served in the hot pan.
Our last main was also my favourite for the night – Vieiras a la brasa con caldo de bonito y caviar de soja Grilled scallops with bonito stock and soya caviar. The scallops were fresh and succulent. The savoury sauce was superb and luv the “shell” used to plate the scallops.
Our 2nd round of drinks were Lord Sidecar and Bloody Jordi. Both were excellent. I definitely agree that cocktails here pairs well with the tapas, no need to order wines.
The final ending dessert was FOC Hamburguessa de chocolate FOC chocolate burger. I was immediately charmed by the cute miniature burger. It not only looked great, it tasted fantastic as well. The “buns” were actually ice cream, sandwiched with other ingredients.
Other Related Posts: