A Spanish tapas classic. Fresh shrimp cooked in hot olive oil with sliced garlic and dried chili until they're just cooked through. The oil becomes infused with flavor and is perfect for sopping up with bread. A must-order.
Tips from diners
This is essential Spanish cuisine. Order it hot and eat immediately while the shrimp are still warm.
Jamón Ibérico — the 'black gold' of Spanish cured meats — sourced from pigs fed on acorns in southwestern Spain. Sliced paper-thin and served with toasted bread and quality olive oil. A simple but luxurious showcase of ingredient quality.
Tips from diners
Jamón Ibérico is non-negotiable in Spanish dining. Esquina sources excellent quality.
The classic tortilla española — potatoes, onions, and eggs cooked slowly in olive oil until set. Served at room temperature sliced into wedges with Spanish alioli. A humble dish executed with precision.
Tips from diners
Simple but perfect. The slow cooking keeps the potatoes creamy inside with a slight exterior set.
Spanish croquettes filled with Jamón-studded béchamel sauce. Deep-fried until the exterior is golden and crispy while the interior remains creamy. Served with aioli for dipping. A classic comfort food elevated.
Tips from diners
These are crispy outside and creamy inside. Eat them immediately when they arrive.
Seasonal mushrooms sautéed in a hot pan with sliced garlic and finished with fresh parsley and quality olive oil. The mushrooms caramelize slightly, developing deep umami. A vegetarian tapas that's never overlooked.
Tips from diners
Don't skip this. The mushroom caramelization and garlic are deeply satisfying.
Shrimp cooked in a salsa verde — a traditional Spanish green sauce made from parsley, garlic, and white wine. The sauce clings to the shrimp and is scooped up with bread. A fresh, herbal alternative to the classic garlic version.
Tips from diners
The green sauce is the star. Use bread to get every drop.
Esquina sits at the corner of Jiak Chuan and Keong Saik roads, surrounded by post-war colonial buildings. Chef Carlos Montobbio leads a team creating modern Spanish and Catalan tapas with bold flavors and curious new techniques. The hole-in-the-wall has counter seating overlooking the open kitchen and upstairs dining for 24 guests. Named one of Singapore's finest for Spanish cuisine.
Reservations are essential — this small space fills up quickly. Book ahead, especially for dinner.
The counter seats offer views of the kitchen and Chef Carlos at work. This is the most engaging spot.
Order multiple small plates to share. The beauty of tapas is variety — try 5-6 different dishes.
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