Tapas,24 – one of Barcelona’s beloved restaurants, helmed by Michelin-starred Chef Carles Abellán – has landed on Singapore’s shores. The first Asian outpost of the award-winning tapas restaurant will feature seasonal Spanish products, refreshing Sangria and Spanish Street cocktails, as well as a robust wine list showcasing the best of Spain’s viticulture.
Tapas,24 Singapore will be operated by L’Angélus Group, known locally for bringing authentic European experiences — including L’Angélus Club Street and Les Bouchons — to the city. “Having stumbled upon Tapas,24 on a tapas bar hop around Barcelona, I knew that this concept was perfect for the Singaporean audience,” said Pinaki Rath, Founder of L’Angélus Group. “We really feel that there is an opportunity to offer a deeper dive into Spanish cuisine, with a focus on standout food, exquisite interior design, and good service.”
In 2006, Chef Carles launched Tapas,24 near Paseo de Gracia — Barcelona’s most luxurious gastronomic, shopping and business district — and the lively tapas bar quickly became known as the go-to spot for locals and tourists alike. To this day, it remains one of the city’s busiest haunts. Now, the L’Angélus Group, together with Chef Carles, brings the laidback counter-culture of Spain to the buzzy Quayside neighbourhood.
“We are delighted to be working with the L’Angélus Group to bring authentic Spanish tapas to Singapore,” Chef Carles shared. “We see many similarities between the two islands in terms of how they enjoy food, and Singapore was the natural destination for us when considering our first Asian outpost. We have no doubt that Singapore’s nation of foodies will embrace Tapas,24.”
Paella de Gambas al Ajilo
The Tapas,24 Singapore kitchen is helmed by Chef Carolina Garcia Santamaria, who has over a decade of experience creating exceptional Spanish cuisine and is a protégé of Chef Carles Abellán himself. Chef Carolina is joined in the kitchen by rising local chefs, Chef Kimberly Lui and Chef Troy Lim, who together have 10 years of experience working at top local establishments. Prior to the launch of Tapas,24 Singapore, the team spent time training with Chef Carles Abellán in Barcelona, where they learnt more about the quality Spanish products used and sampled ample traditional tapas dishes, furthering their love and passion for Spanish cuisine. The fun-loving crew is led by General Manager, Irene Tan, whose hospitality career spans from DJ-ing to fine dining, from working with the late Anthony Bourdain in New York, to managing Michelin-starred restaurants in Singapore.
Staying true to the original concept, the menu at Tapas,24 Singapore focuses on traditional tapas with a twist, highlighting bold flavours and encouraging social dining. Highlights include the “Tapas 24” Bikini Sandwich (S$16) with black truffles, Ibérico ham and buffalo mozzarella; Barceloneta’s Bomba (S$6), a deep-fried breaded potato ball with pork and beef filling, topped with Bravas sauce and all i oli. Large plates include Paella de Gambas Al Ajillo(S$40), a hearty update to the classic garlic prawn dish (Gambas Al Ajillo); and Barbequed Ribs en Bosam (S$40) — Josper grilled ribs served in Korean Bossam style, wrapped in lettuce.
Further leveraging the use of the traditional Josper oven, Chef Carolina also presents dishes like Roasted Eggplant Escalivada with Sobrasada (S$12), a cured sausage from Balearic Islands; and the Secreto Ibérico with Creamy Mashed Potato (S$26) which uses the slices of the Iberian cut — arguably the tastiest portion — served atop creamy mashed potato, and finished with chimichurri.
Tapas,24 Singapore also offers a dynamic beverage programme, including a selection of Spanish Street Cocktails, which are much-loved across Spain and often enjoyed by groups of friends, served from a pitcher. Highlights are the Cherry Spritz (S$58/jug) which adds a tart, juicy kick to the bubbly; and the Agua de Valencia (S$68/jug) a spirit-forward concoction of Cava, gin, vodka and orange juice — its namesake are the sweet oranges that the Valencia region of Spain is known for. A classic Catalan favourite, the Shandy o Clara (S$58/jug) is recommended for days as hot as Spanish summers thanks to a refreshing mix of iced cold beer, lemon juice and lemon foam; whilst Andalusia favourite, El Rebujito (S$58/jug) mixes sherry with lemon-lime soda and mint. Sangria is an essential element to any Spanish meal, and Tapas,24 Singapore will serve a variety of authentic, refreshing options. Meanwhile, an extensive list of Old and New World wines are also available.
Armed with a brief to bridge the cultures and traditions of Spain and Singapore, interior design team, Matthew Shang and Paul Semple, sought to encapsulate the essence of the original concept in the new space. Drawing inspiration from Catalan architect, Antoni Gaudí, the designers emulated the fun, unfussy, and frantic atmosphere of Tapas,24 Barcelona with eclectic textures, bold juxtapositions of primary and neutral colours and splashes of witty graphics.
Tapas,24 Singapore is an unmistakable personality along the riverside stretch, with its vibrant colours and teeming energy. Indoors, long counters, high tables, and bold red high stools encourage nights spent with friends over authentic Spanish tapas dishes. Meanwhile, the breezy alfresco dining area slows things down with lower seating arrangements, taking full advantage of its waterfront perch for a lazy, relaxed meal at sundown.
60 Robertson Quay
#01-04 Singapore 238252