Tiny SG: Gaig Spanish Restaurant in Singapore: Revisited 2020

Now that we are not going to Spain anytime soon, we just need to find a Spanish restaurant in Singapore once in a while to re-live our visits to Spain. Gaig Spanish restaurant at Telok Ayer is one that comes to mind when we think of Catalan cuisine.

According to the Gaig restaurant website, the history of the restaurant can be traced back to chef Carles Gaig who was raised in Barcelona where his family owned a restaurant. He started making a name for himself, winning accolades along the way, including a one Michelin Star. The Singapore restaurant opened in 2017.

Lunch at Gaig Spanish Restaurant in Singapore

Here are pictures of the Gaig restaurant menu 2020. It is a short menu but contains most of what we have in mind when we visit a Spanish restaurant in Singapore – a selection of tapas, rice dishes, some mains and dessert.

Gaig Spanish Restaurant in Singapore Menu

Gaig Spanish Restaurant in Singapore Menu 2020

The restaurant provided paper bags as mask keepers for diners. We thought that it is such a good idea. We hope to see this more often during dining out in the midst of the COVID situation.

Spanish Food and Wine

A meal at a Spanish restaurant in Singapore would not be complete without some Spanish wine. The wines at Gaig restaurant are mostly in the $100+ range, with some available by the glass. We picked a half bottle (375ml) of 2016 Muga Rioja Reserva ($66). This pours around two glasses per person, which is just nice for a lunch for two.

As for the food, we shared four tapas and a main course. Gaig’s traditional cannelloni stuffed with beef & pork ($16.50, picture below) is said to be made from a recipe dating back to 1869. It is a tube of pasta stuffed with minced meat. It looks rather plain but tasted good.

The next tapas that arrived were the roasted chicken croquettes ($9.00, picture above) and the Jamón croquettes ($12, below). They were well-made and we liked the very crispy surfaces. They looked and tasted very similar. We would stick to the lower priced chicken and save some money in the future.

Our last tapas was the most interesting. The pork meatballs and calamari stew ($16, picture below) was not the stew that we expected. They were pieces of meat balls and squid with some gravy.

All the small items added up and we were glad to have ordered only one main course. The charcoal grilled octopus with cauliflower textures ($32.90. picture below) was an elegantly plated dish. Slices of octopus, pickled cauliflower and some unknown crunchy bits all combine to make a tasty dish. The restaurant had thoughfully separated the dish into two. The picture below shows one half.