After you’ve downed the obligatory Singapore Sling, eaten too many noodles and rice dishes and have tired of soft-shell crab (as if you could), head to Foodbar Dada, a new Spanish restaurant at Robertson Quay.
Not only is the food great, but the 2 hottest guys in Singapore are whipping it up before your eyes.
Head chef Jordi from Spain is ably assisted by Brazilian chef Roberto and a team of beavers in the kitchen who put together small plates in a blur.
There are only 20 seats and bookings are held for 15 minutes, so we scurried there and marched up and down the quay trying to find the place, finally arriving in the nick of time to sit at the bar in front of the open kitchen and watch the talent.
The boys rolled out a selection of Dada favourites: potato croquettes ($8), chargrilled asparagus with romesco sauce ($12), scallop with breadcrumbs and soy caviar ($8 each), tiny duck burger (slider) with strawberry sauce ($10 each), a josper cooked (type of oven) lamb chop with curried potato chips ($15 each).
Then Jordi tried out a dessert with a twist on us that his grandmother used to make, chocolate ganache quenelled and served on a piece a charred toast with olive oil and salt. We gave it the thumbs up and said it MUST go on the menu.