It tastes a lot better with the moist milk chocolate, but still needs more cinnamon sugar as the chocolate also was quite mild. The Churros were actually fried pretty well and the dough fritters were tasty, but could have used a bit more sugar coating as it wasn’t sweet enough. Hit Barraka Restaurant for really good Paella.įrom left: Sangria Red Blooded ($15), Churros with Chocolate Sauce ($10). The sangria really lacked infused citrus flavours as well as the additional triple sec and brandy, tasting more like diluted red wine. Not to mentioned the accursed crappy chorizos as well. The meats and seafood were also dry and a little overcooked, resulting in toughness. Paella Valenciana ($40/$60). I didn’t really enjoy this Paella because the rice was mushy and seems to have been cooked beforehand. Would have liked a little more balsamic vinegar for that sweet compliment that works really well with seafood. Really soft and tenderly cooked squid simply seasoned. Grilled Squid Balsamic Vinegar ($16). Although not an Octopus, this could potentially be Octapas’ signature tentacled dish. Could have used a little more truffle oil though, could barely smell it. The trick with poached egg dishes is to always mix up everything. The mushrooms and runny eggs work for me paired together, creating a fuller bodied mouthful. Poached Egg with Shitake Mushroom and Truffle Oil ($12). Not the best choice of chorizo sausage brand. Unfortunately, I found the Chorizo really tough and dry with a sour hint. Sautéed Potatoes with Chorizo ($14). Positive stuff first- lovely, fluffy potatoes on its own. The toast had to be crispy and firm to have a good combination with the soft aubergine.ĭo you have good food to recommend? Click here! Good flavours, but I didn’t like that the toppings had soaked my bread and made it soggy. Tostadas with Aubergine, Peppers, Onion & Parmesan Cheese Gratinated ($9.50). Although there’s no tomato, this actually reminded me of a pizza with the cheese and peppers. I was staring at the dish and thought the prawns looked kinda off, then realized it’s because the chef didn’t devein the prawns, making it look less impressive. Simply presented as usual in the cazuela pot, Octapas’ version was actually pretty good, having beautiful garlic notes and combined with fresh, juicy prawns. Sautéed Shrimps in Garlic & Olive Oil ($16.50). Also known by its Spanish name as Gambas al Ajillo, I somehow always get served this dish at every Spanish restaurant. We decided to sit outside for dinner for the natural breeze and a more bustling ambience. Just look at the number of fast-food restaurants who use red. Warm, lighting with red hues are very commonly used in restaurants/bars as the lighting is relaxing, as well as red being a colour that stimulates appetite. Simple, casual atmosphere by the river with interesting vintage tiled table tops. Really good branding that’s memorable.įurthering my repertoire review of Spanish restaurants, I’ve been invited to Octopas to try this tapas spot right smack in Clark Quay. I’ve to say, I really love the creative word play of Octapas Spanish Tapas Bar and also the logo of the sexy mertopus(?).
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