Binomio relocates to Raffles Singapore with a new acclaimed chef

The Binomio upgrade comes after a 13-year stint on Craig Road and introduces Spanish chef Félix Noguera, who hails from the legendary kitchens of Can Fabes and Aponiente

Following a quiet relocation last December, longtime Spanish restaurant Binomio has uprooted from Craig Road and found itself in the charming confines of Raffles Singapore. Having spent over a decade serving up decadent Iberian plates, this move signals the evolving gastronomic ambitions of one of Singapore’s most beloved Spanish institutions. At the helm, new executive chef Félix Noguera puts his culinary chops to the test, and he is primed and ready to feed Singapore.

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After all, he earned his stripes at some of Spain’s top kitchens, including three-Michelin-starred Can Fabes under the late great Santi Santamaría and Ángel León's Aponiente. Outside of Spain, he also honed himself at Nobu London and Cipriani Downtown Miami, building the kind of portfolio that makes others wince with professional envy. The carpets match the drapes when it comes to dressing the space, as no expense seems to be spared when commissioning acclaimed Sevillian artist Fernando Oriol.

Above The opulent main dining room is flanked by an open kitchen

Above The outdoor bar area is perfect for al-fresco aperitifs

The opulent main dining room is flanked by an open kitchen

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The luxurious main dining room, anchored by the open-concept kitchen, is splashed with the signature blue canvas, punctuated with vibrant orange and gold accents, while gold-leaf sculptures and iron-and-brass installations transport one to old Andalusia. An outdoor bar area is perfect for al-fresco aperitifs and some people-watching, while the private dining chamber offers those who seek privacy.

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Above Bienmesabe de Lubina reads most like a tribute to Noguera’s time at Aponiente

Bienmesabe de Lubina reads most like a tribute to Noguera’s time at Aponiente

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Now, at the newly minted Binomio, Noguera presents elevated Spanish flavours in a menu that is simultaneously reverent of tradition yet unafraid to flirt with modernity. Perhaps a dish that reads most like a tribute to his time at Aponiente is the Bienmesabe de Lubina. Think sea bass fillets gilded in an airy batter and imbued with paprika’s gentle warmth, presented with theatrical flair alongside the fish’s skeletal remains; a dish that winks at sustainability while delivering carnal pleasure.

Above The strikingly vibrant Ensaladilla de gambas y encurtidos

The strikingly vibrant Ensaladilla de gambas y encurtidos

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The tapas selection commands attention, particularly the crispy croquetas that come in a trio of flavour-saturated stuffings: the signature of 60-month aged Ibérico ham and chicken thigh; cod and a quartet of mushrooms (oyster, porcini, button and maitake); and truffle and squid ink aioli. Another hit is the strikingly vibrant ensaladilla de gambas y encurtidos, a comforting dish close to Noguera’s heart, which sees potato chunks tossed with creamy mayonnaise, pickled gherkin, capers and succulent prawns.

Above Plancha-seared lamb saddle with house-smoked carrot purée

Plancha-seared lamb saddle with house-smoked carrot purée

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For those drawn to more substantial fare, the Fideua de pato reimagines the paella concept with angel hair pasta. It promises a textural mix of al-dente noodles and crisp edges, and is adorned with generous amounts of duck breast and mushrooms. In the mood for Maillard? Go for the plancha-seared lamb saddle, accompanied by house-smoked carrot purée and rich thyme demi-glace. Otherwise, the Brunch del Domingo entices Sunday brunch goers with enough tapas to help ready you for yet another Monday.

Binomio Spanish Restaurante

Spanish | $ $ $ |