Located in the Bukit Timah neighbourhood, along Singapore's Boat Quay and a spin off in the Club Street/Ann Siang enclave, My Little Spanish Place is inspired by the ‘meson’, a typical home-style restaurant often found in Spanish regions and has recently launched their delivery menu - and you can customise your experience with an awesome selection of tapas.
My Little Spanish Place now offers online ordering of its popular Spanish Tapas & Paella, for islandwide delivery or takeaway. You can view the available menu and place orders here.
Alternatively, you can call the restaurant at +65 6463 2810 to order over the phone.
Monday to Sunday: 11am to 10pm, Daily: Pick up and Takeaways from Bukit Timah location only 619 Bukit Timah Road 269720
In April 2015, the restaurant opened a second outlet located at Boat Quay, along the riverfront which ticks all the boxes for city workers and dwellers, as well as for visitors to the Singapore River.
Mejillones en Escabeche
The philosphy of My Little Spanish Place is based on the Spanish saying, “Mi Casa es Su Casa”, which means “My House is Your House”. The first Spanish restaurant to be helmed by two chefs with strong Spanish heritage – Maria Sevillano from Salamanca, Spain and Edward Esmero from Philippines, the restaurant boasts a full-fledged menu of Spanish home-style dishes and desserts.
Butifarra-Sliders
Since 2013, My Little Spanish Place had introduced Singapore’s most complete Jamon Bar. Styled like a gourmet charcuterie in Spain, the bar showcases legs of Jamon flown in from Spain, which are carved à la minute with each order.
Croquetas de Bacalao
Says Maria Sevillano: “We want to introduce this unique Spanish tradition of enjoying freshly carved Jamon instead of buying them in packs off the shelves. The flavours, as well as the experience, are very different”. The branch in Bukit Timah is still, to date, the only restaurant in Singapore to offer 5 varieties of Jamon.
While the menu has been continually evolving and updated, the Cochinillo Asado (Spanish suckling pig) has been a perennial favourite. Using only Spanish suckling pig, the chefs marinate the piglet with a mixture of herbs encompassing garlic and bay leaves for 24 hours, before slow roasting for more than four hours to achieve the tender texture and crackling skin.
Tapa de Entrecot
This is served the traditional way and cut into pieces using a ceramic plate. The Paella de la Casa, another bestseller since launch, is prepared with an in-house recipe, using the Arroz Cebolla rice from Valencia.
Tabla de Conservas
The Boat Quay branch is housed in a conservation shophouse along the Singapore River. Located by the waterfront, the menu at Boat Quay places a stronger focus on tapas and sharing plates.
A favourite among diners at Boat Quay is the Secreto Iberico, the butcher’s cut (between the shoulder blade and loin) of Iberico Pork, sliced and seared, and served with piquillo peppers potato crisps.
The latest 2019 update by Chef Edward Esmero introduces a selection of Spanish conservas – seafood cooked and preserved by traditional techniques, that offers its own blend of unique flavours, not otherwise found in other cooking methods.
In 2014, the Chef partners also launched a smaller sister outlet in the Club Street/Ann Siang enclave. Setup as a wine and tapas bar, My Little Tapas Bar today offers a more comprehensive Spanish wine list of more than 100 labels, and 12 wines by the glass, as well as a modest, but unique selection of international gins to satisfy lovers of Gin Tonics. Here, the tapas menu is rooted in Spanish cuisine, but also draws inspiration from several other regions in Europe.
A. 619 Bukit Timah Road 269720
