Fire in his belly
Since opening in late 2014, FOC Restaurant has transported the fiery, colourful Catalan spirit to Singapore’s Hong Kong Street, all the way from the Catalonia region in north-east Spain. Meaning “fire” in the Catalan language, FOC is foremost about fine food and fun dining from Barcelona, the capital of Catalonia and the region, within a vibrant, interactive and all-day dining destination.
Fans of this region’s distinctive cuisine, drinks and culture are in for a treat—and then some. Located in a refurbished shop-house, designed with modern decorative flair by Barcelona’s famed lagranja, even FOC’s interiors are designed as a living exhibition of Catalan folk culture and Barcelona’s traditions—amongst other features, note the 14-seat bar counter lit with custom-made lamps constructed from pepper grinders—and in true Spanish spirit, informally welcoming everyone, from groups of diners to solo drinkers.
FOC is the creation of Chef Nandu Jubany, a native Catalonian and pioneer of haute cuisine with an intense devotion to his craft. After honing his cooking skills in prestigious establishments such as Chef Juan Mari Arzak’s legendary restaurant, Arzak, in the Spanish Basque region, Jubany opened Can Jubany, in 1998, in Calldetenes, near Barcelona, a traditional country house evolving as a Catalan gastronomic destination and awarded a prestigious Michelin star.
FOC works as a dynamic collaboration between Chef Jubany, Executive Chef Jordi Noguera, a fellow Catalonian and protégée of Arzak, and award-winning mixologist, Dario Nocentini. FOC is Chef Jubany’s first venture out of Spain and he visits Singapore on a regular basis as Consulting Chef and Pater Familias; in the busy open kitchen, you may catch Jubany, the chef and mixologist working side-by-side.
FOC represents Jubany’s goal to deliver the very essence of Catalan traditions; his small plates menu pays homage to Spanish and Catalan cuisine with inventive interpretations and authentic flavours in a contemporary format, using refined techniques and finest quality ingredients dictated by seasonality. Diners can expect impeccably presented, traditional dishes with Catalan and Mediterranean influences and modern attitudes, albeit, this being Singapore, chefs Jubany and Noguera have worked on recipes and menu items best suited to local palates.
Spanish and Catalan inspiration comes alive with such classics as Black Mediterranean Squid Ink Paella, with seafood and garlic mayonnaise, Prawns in “Ajillo” (garlic and white wine) Sauce and “Patatas Bravas”—FOC-style. Dishes like the grilled scallops with soy caviar and bonito stock, reveal Asian influences, while others, especially Watermelon “Gazpacho” and Smoked Olive Oil ice-cream, are pure Mediterranean-inspired genius. FOC’s signature, Octopus Galician-style, presents slow cooked, charcoal-grilled octopus cut into small slices, with mashed potatoes (baked in the charcoal oven) placed atop seasoned with paprika, chives, extra virgin olive oil and sea salt. Of course, FOC also offers an authentic Pintxo menu (small tapas-like snacks, traditionally eaten in northern Spain’s bars) where delicious favourites include Chorizo and Manchego Pintxo, featuring house-made chorizo sausage.
FOC also presents an equally intriguing and inventive beverage list from resident mixologist Dario, with a strong focus on boutique and craft products, including house-made infusions, bitters and liqueurs.
It is here that the FOC’s refreshing brand of tongue-in-cheek humour reveals itself most. Cocktails—some Spanish award-winners—bear cleverly playful names and attitudes: self-described as “Nirvana,” Smells like Gin Spirit is a combination of revitalizing infusions and fresh herbs, while Smoking Geisha comes served with several small Chinese cups, because, FOC enquires, “Why drink alone?” Under “Spirits,” El Vermouth De Dali follows that fine Catalan heritage of Vermouth drinking, FOC’s signature drink, however, is Good Old Diplomatic Pal, under The Barrels, “Cask Aged” section. Inspired by the classic Old Pal cocktail, this version consists of Diplomatico Reserva Exclusiva Rum, a blend of in-house individually oak-aged Vermouths macerated with South American coffee beans, plus Aperol Aperitivo, Campari Bitter and Cynar Amaror—all aged in a Solera barrel system for extra flavour depth and silky smooth finish. !Salud!
(www.focrestaurant.com)
