Launched on 8 August, Octapas, Clark Quay’s latest dining hotspot will thrill lovers of Spanish cuisine with its authentic specialties created by Spanish chef consultant Javier Lecumberr. Hot or cold tapas, chilled sangria, piping hot paellas and others are served here. Dining at Octapas is a relaxed affair – customers can enjoy dining al fresco by the river, or feel at home in the restaurant’s warmly-lit interior with high tables and burnished orange walls adorned with porcelain plates and framed pictures. When evening falls, the resident acoustic band, Ent-Marisol, livens up the atmosphere with modern Spanish hits and contemporary numbers.

Start with a favourite – breaded chicken meatballs in a creamy almond sauce, or minced chicken stuffed in roasted piquillo peppers. Here dollops of orange-red sauce fused with melted cheese soak the tender bell peppers and the chicken within. For seafood, a must-try is the grilled squid complemented with the light tartness of balsamic reduction. Another ocean favourite, the pan-fried snapper comes with a rich Romesco sauce comprising a blend of almonds, pinenuts, olive oil and red wine. More creative, the bacon-wrapped shrimp with tomato salsa fuses the sweet tang of onions, crunchy shrimp and crispy bacon. The restaurant’s Paella Marisco, is a huge serving of moist, fragrant rice brimming with fish, mussels, prawns, squid and hard-boiled eggs. The moisture comes from the poached vegetables that are added to rice, which is then cooked slowly before the seafood is added and finished with a high flame to crust the base. Useful advice – Octapas’ paella come in generous portions, the serving for two is enough to feed four, so do order accordingly. Octapas Spanish and Tapas Bar, Clark Quay Block D, #01-08, Tel: 6837 2938

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