Bodega Y Tapas

New restaurants are a dime a dozen these days, but new old restaurants? That’s another thing. Bodega Y Tapas, doña of the local tapas revolution, reclaims her turf once again in Orchard Hotel after a brief incarnation as Amuse. Chef Roberto Sevillano returns to helm the kitchen, re-rolling out a fleet of familiar favourites beloved by regulars since the restaurant’s first opening in 2008.

Creamy foie gras terrine, marinated in dusky-sweet Pedro Ximénez – we meet again. Its fragrant supporting cast of vanilla-infused nuts, dried fruit and olive oil ‘soil’ paints a pretty picture while cutting the richness perfectly. Sevillano’s slow-cooked suckling pig, served in manageable blocks of fork-tender meat, is also back in business; this time drizzled with orange gastrique for a citrusy pop. There’re commendable new dishes too: try the suquet balear, a seafood stew scented with saffron and brimming with umami.

Of course, what’re some tapas without an equal amount of alcohol? Bodega’s happy hours are back in full swing, wherein its selection of all-Spanish wines, sangria, beer and cocktails are shaken up by bar manager Klaus Leopold.

#01-29 Orchard Hotel, 442 Orchard Road. Tel: 6735 3476