One year in, and Cendra has already carved out its place as an essential stop along the acclaimed Gemmill Lane dining strip. My husband and I recently experienced exactly why this Spanish tapas and grill bar, helmed by Barcelona-born Chef Xavi Palau, has built such a devoted following in just twelve months.
The vibe strikes that perfect balance—casual and bustling, yet refined enough for any occasion. Through the open kitchen, you can watch Chef Xavi and his team at work and it becomes immediately clear: this is a man on a mission to bring only the most authentic, honest Spanish cuisine to Singapore. His passion isn't just visible; it's edible, present in every carefully sourced ingredient and thoughtfully executed dish.
We began, as one should with tapas - the smaller plates. An impossibly creamy oyster arrived drizzled in gin-infused foam—a sophisticated start. Then came the Iberico ham and here's where Cendra's generosity reveals itself. This wasn't some demure arrangement of thinly sliced meat. No, this was top-tier Iberico piled magnificently high atop crispy toasted bread, the kind of portion that makes you reconsider ordering anything else. The Ensaladilla Rusa—smoked mackerel perched on crispy toast—rounded out the cold tapas selection with aplomb.
The hot tapas elevated things further. Classic croquetas arrived with that crucial textural contrast: shatteringly crisp exteriors giving way to smooth, creamy interiors. The Roasted Leek with Romesco and Hazelnuts offered generous proportions and unique flavour combinations that made it an instant favourite. But the Spanish Octopus with Iberico Chorizo Foam? That was revelation territory. As someone who typically approaches octopus with hesitation (my husband is the enthusiast), I can confidently say this ranks among the finest octopus dishes I've encountered. Tender, flavourful and utterly convincing.
The tapas alone—all notably generous in size—could constitute a complete meal. But we'd wisely saved room for the larger rice and grill offerings and what a decision that proved to be. The Pork Butifarra Rice "a la Llauna" arrived looking almost intimidatingly substantial. We doubted our ability to finish it. Reader, we scraped that plate clean. The textures, the depths of flavour—it was that compelling.
The Wagyu Striploin MBS 6/7 delivered everything you'd hope for: perfectly grilled meat with robust flavour and just the right char. "La Catedral" Confit Piquillo Peppers were juicy revelations, their sweetness dancing beautifully with those smoky grill notes.
Despite our best intentions, we couldn't resist the Chocolate Soufflé with Stracciatella Ice Cream—the finest dark chocolate meeting the airiest soufflé, a triumphant finish to a remarkable meal.
Congratulations, Cendra, on a stellar first year. You've created that rare thing: a versatile, authentically Spanish restaurant equally suited to romantic date nights, work gatherings, or dinners with friends. Here's to many more years of cooking from the heart.
a. 5 Gemmill Ln, #01-01, Singapore 069261
fb. www.facebook.com/people/Cendra-Singapore
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