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The hip tapas joint juxtaposed with old sundry stores along Hong Kong Street is the latest newcomer in our F&B scene.
FOC, a hip tapas joint juxtaposed with old sundry stores along Hong Kong Street, is the latest newcomer in our F&B scene. Meaning fire in Catalan, FOC churns out small plates with Catalan, Mediterranean and Asian influences. Many of the items are rendered the smokey treatment under the powerful Josper grill, a chef’s dream toy.
From left to right: head chef Jordi Noguera, chef Nandu Jubany from Can Jubany, mixologist Dario Knox
The well thought-out menu is developed by head chef Jordi Noguera formerly from FoodBar Dada in collaboration with chef Nandu Jubany from Michelin-starred restaurant Can Jubany in Spain’s Catalan county of Osona. Meanwhile, ex-Catalunya mixologist Dario Knox dreams up imaginative cocktails categorised into flavour profiles like salty, spicy, refreshing, fruit, floral, smoky. It’s a concept that seems match made in heaven.
Interior of FOC
Enter the unit and you will see a long bar that frames the space. There you can perch yourself on one of the high stools and watch the chefs firing up your meal or the bartender shaking up a concoction. Mingle with solo diners here or if you have a group of friends, request for one of the larger tables in the inner section. Tip: the table positioned below the skylight is best for instagramming purposes.
Woven into the space are whimsical elements such as the installation of oversized heads – a playful take on the correfoc or Catalan fire-run. Hanging over the tables and the bar are these gigantic ‘heads’ of FOC’s various key players.
We were there on a Friday lunch and the place was buzzing. A parade of dishes arrives at our table, beginning with a watermelon gazpacho, which comes in a small jar. Pour the thick liquid over charcoal smoked olive oil ice cream and savour the refreshing punchy flavours. Next came the quintessential golden croquettes; cocooned within these crisp plump nuggets is a creamy oozy béchamel sauce and mushroom filling.
Grilled scallops
The meal progresses to a range of seafood creations such as grilled plump scallops cleverly elevated with soy ‘caviar’. The sago pearls soaked in soy marinade lent a welcome salty flavour to the pristine seafood.
Galician style octopus
The Galician style octopus is another standout. Sous vide and grilled, the tender tentacles are dressed with sweet paprika, olive oil and served atop potatoes mash. Delivering communal comfort is the black Mediterranean paella with seafood. The squid ink-coated rice topped with clams and prawns is enhanced with a touch of garlic mayo.
Grilled foie gras comes with the supporting cast of marinated shitake and green apple that provides acidity to the rich liver. For something more sizeable, share the grilled Chuleton beef steak. This thick succulent rib steak with a distinct smokiness is partnered with sweet piquillos pepper.
If you have room, order for the crème catalana whose voluptuous lemony caramel foam is infused with cinnamon and lemon zest. There is also a hint of orange flavour for an acidity kick plus toffee ice cream trapped within the airiness. Pair these dishes with one of the many cocktails. Knox crafted FOC’s own solera system to age a variety of spirits and also makes his own syrups, infusions and bitters.
FOC. 40 Hong Kong Street. Tel: 6100 4040
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