Joo Chiat’s Newest Tapas Bar Introduces Authentic Spanish Flavors to SG
In today’s interconnected world, it doesn’t seem too farfetched to crave Spanish food in Singapore. Fortunately for you, this is the exact experience that Chefs Carlos Montobbio and Antonio Miscellaneo are bringing to Joo Chiat.
Known for its rows of traditionally colorful Peranakan shophouses, Joo Chiat is on every foodie’s Singaporean bucket list. Aside from the rich art and architecture, the neighborhood boasts a host of international fare, withexotic restaurants and cuisine that range from Italian pizzerias to Peranakan diners. Today, they welcome a new player to the scene: Spanish tapas bar Carlitos.
“I know that locals often enjoy Spanish food when they visit Spain,” noted Chef Carlos. “But I also felt that Singapore was lacking an authentic tapas experience.”
Carlos and Antonio, who are known for their work at Esquina and La Bottega respectively, transport diners to the vibrant streets of Barcelona through a menu of over thirty tapas.
“Similar to how Singaporeans keep a mental map of the best spots for dishes like bak chor mee, kwey chap, or hot pot, I have similar memories of places where I had the best version of each tapa,” shared Chef Carlos. “I wanted to bring all those experiences to Singapore in one place.”
According to the chef, tapas and pintxos are more than just a dish you can order at a restaurant. In Spain, these foods are a way of life, a cohesive experience meant to be shared with those you hold dear.
“Tapas is a very informal way of eating in Spain,” Chef Carlo noted. “While it doesn’t necessarily mean cheap food, it does lean more towards a casual vibe; it’s also meant to be shared. The idea is that the more people, the better.”
At Carlitos, the two chefs attract a crowd by offering fun plates such as theJamon Iberico Joselito, acorn-fed Iberico ham aged 36 months. There are also Croquetas de Calamar or squid croquetas in squid ink aioli, Gambas al Ajillo or Atlantic prawns cooked in garlic and chili oil, and Macarrones del Cardenal, which marries Iberico sofrito and Manchego cream unto homemade penne.
“Our tapas are as close to what you’d find in Spain as possible,” said Chef Carlos. “We don’t add any local twists, adaptations, or ‘filters’ – what you get is the real deal. I believe many Singaporeans have been exposed to Spanish food, either through travel or other Spanish restaurants so there’s no need to change it. Singaporeans enjoy Spanish food just as it is.”
Of course, Chef Carlo admits that tapas can vary significantly depending on the region in Spain. “Even within the same region, each restaurant often puts its own unique twist on the dishes,” he noted. Yet, Chef Antonio puts the charm of Carlitos into a simple bottom line: people like good food, no matter what kind.
“We do our best to source ingredients that are the closest to what we taste back home, with as little compromise as possible,” Chef Antonio said. “The idea is that this tapas bar has an added fun vibe and allows us to enjoy a greater selection of dishes on our table.”
At the end of the day, Chef Carlos’ knowledge of Spanish food enriches the Singaporean culinary scene. The chef, who’s trained at Michelin-starred restaurants in his home country, continues to share his experiences with the local palate.
“[My training in Spain] introduced me to fine dining and instilled in me a deep respect for technique and precision,” he shared. “Now, it’s been ten years since I left Spain [for Singapore] and I continue to try to capture the essence of Spanish flavors. For me, it’s about honoring my roots while constantly evolving.”
Location: Carlitos, 350 Joo Chiat Rd Singapore 427598
Opening Hours: Wed to Sun
Wed & Thurs: 5:30 PM to 11 PM
Fri & Sat: 11:30 AM to 3:30 PM and 5:30 to 11 PM
Sun: 11:30 AM to 3:30 PM and 5:30 to 10:30 PM
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