Location: 5 Gemmill Lane, #01-01, Singapore 069261
Cuisine: Modern Spanish-Catalan
Chef-Owner: Xavi Palau (Former Executive Sous Chef at FOC, Barcelona native)
Contact: +65 96634084
How to Get There
Nearest MRT: Telok Ayer (Downtown Line)
- Exit A from Telok Ayer station
- Turn left onto Cross Street
- Turn left onto Club Street
- Walk to Gemmill Lane
- Journey time: 6 minutes
Operating Hours:
- Sunday-Monday, Wednesday-Friday: 12pm-2:30pm, 6pm-11pm
- Saturday: 6pm-11pm
- Closed on Tuesday
Ambience & Atmosphere
Cendra offers an intimate, cosy hideaway experience tucked along the charming Gemmill Lane in Singapore’s Chinatown district. The restaurant embodies the spirit of a modern Barcelona tapas bar with a warm, inviting atmosphere that makes diners feel like they’ve stepped into a neighbourhood gem in the Catalan capital.
The space features:
- Intimate Setting: Small, cosy layout perfect for date nights or small gatherings
- Modern Yet Traditional: Contemporary design elements balanced with Spanish warmth
- Neighbourhood Vibe: Tucked-away location creates a sense of discovery
- Casual Elegance: Relaxed enough for tapas grazing, refined enough for special occasions
The ambience strikes the perfect balance between casual tapas bar and elevated dining experience, reflecting Chef Xavi’s philosophy of respecting tradition while embracing modern interpretation.
Menu Analysis
Signature Dishes & Ratings
1. Crystal Bread with Tomatoes – 4.8/5
Price: $12 (add Iberico Ham for $36/50g)
This Catalan classic showcases the beauty of simplicity. The dish features:
- Crisp, crystal-thin toast
- Sweet tomato spread (traditional Pa amb Tomàquet style)
- Optional Iberico ham topping
Why It Works: The intense flavour of aged Iberico ham contrasts beautifully with sweet, fresh tomato. Each component is treated with respect, allowing natural flavours to shine.
2. Canadian Oysters N2 with Gin Fizz Foam – 4/5
Price: $8
A playful twist on the classic oyster:
- Fresh Canadian oysters
- Briny, creamy texture
- Bright gin fizz foam topping
- Zesty, refreshing finish
Innovation Factor: The gin fizz foam adds a modern, cocktail-inspired element while maintaining the oyster’s natural character.
3. Ensaladilla Rusa with Smoked Mackerel on Crisp Toast – 4.8/5
Price: $22 for 2 pieces
One of the standout tapas at Cendra:
- Classic Spanish potato salad base
- Smoked mackerel topping
- Served on crisp toast
- Creamy, satisfying texture
Chef’s Technique: This dish demonstrates how simple components can create memorable flavours. The creaminess of the potato salad pairs harmoniously with the smoky fish, while the toast adds textural contrast.
4. Cod Fish Fritters – 4.2/5
Price: $10 for 2 pieces
A Spanish classic executed with precision:
- Paper-thin golden crust
- Light, airy, mousse-like interior
- Whipped batter technique
- Mildly briny cod filling
Serving Suggestions: Enhance with a squeeze of lemon or aioli for brightness.
Texture Profile: The gentle shatter of the crust gives way to tender cod, creating a delightful contrast.
5. Roasted Leek with Romesco & Hazelnuts – 4.2/5
Price: $16
A vegetarian highlight showcasing Catalan flavours:
- Charred leeks with smoky notes
- Traditional romesco sauce (nutty, smoky, rich)
- Toasted hazelnuts
- Perfect textural balance
About Romesco: This celebrated Catalan sauce traditionally combines roasted peppers, tomatoes, almonds, hazelnuts, garlic, and olive oil.
6. Spanish Octopus with Iberico Chorizo Foam – 4.5/5
Price: $30
A seafood masterpiece:
- Perfectly tender octopus
- Rich Iberico chorizo foam
- Deep umami flavours
- Savoury depth in every bite
Cooking Technique: Achieving tender octopus requires careful timing and technique, often involving slow cooking or pressure cooking to break down tough proteins.
7. Pork Butifarra Rice “a la Llauna” – 4.5/5
Price: $40
The signature rice dish that replaces traditional paella:
- Baked in shallow metal tray (traditional Catalan technique)
- Tomato-based sauce
- Butifarra sausage (Catalan pork sausage)
- Pork ribs
- Mushrooms
- Smoky, savoury, home-style flavours
What Makes It Special: A La Llauna is less known than paella but equally traditional to Catalonia. The baking method creates different textures compared to stovetop paella.
8. Chocolate Soufflé with Stracciatella Ice Cream – 4.2/5
Price: $18
A decadent finale:
- Flourless soufflé
- Costa Rica 70% chocolate
- Soft, fluffy texture
- Intense chocolate flavour
- Stracciatella ice cream accompaniment
Recipe & Cooking Instructions
Homemade Crystal Bread with Tomatoes (Pa amb Tomàquet)
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 4
Ingredients:
- 4 slices rustic bread (sourdough or country bread)
- 2 ripe tomatoes
- 2 cloves garlic
- Extra virgin olive oil
- Sea salt
- Optional: Iberico ham or Serrano ham
Instructions:
- Toast the Bread
- Grill or toast bread slices until golden and crisp
- You want a nice crunch but not burnt
- Prepare the Garlic
- Cut garlic cloves in half
- While bread is still warm, rub cut garlic over surface
- The warmth releases garlic oils into the bread
- Apply Tomato
- Cut tomatoes in half
- Rub tomato halves over bread, squeezing slightly
- The pulp and juice should soak into the bread
- Seeds and skin will naturally stay behind
- Season
- Drizzle generously with quality extra virgin olive oil
- Sprinkle with sea salt to taste
- Optional Enhancement
- Top with thin slices of Iberico or Serrano ham
- Serve immediately
Chef’s Tips:
- Use very ripe, flavourful tomatoes for best results
- Don’t skip the garlic rub – it’s essential
- Quality olive oil makes a huge difference
- Eat immediately while bread is still crisp
Ensaladilla Rusa (Spanish Potato Salad)
Difficulty: Moderate
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Serves: 6
Ingredients:
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 cup green peas (fresh or frozen)
- 4 hard-boiled eggs
- 1 can tuna in olive oil (or smoked mackerel for Cendra’s version)
- 1 cup mayonnaise (preferably homemade)
- Salt and pepper to taste
- Optional: olives, pickles, capers
Instructions:
- Cook Vegetables
- Boil potatoes and carrots in salted water until tender (12-15 minutes)
- Add peas in last 3 minutes
- Drain and cool completely
- Prepare Eggs
- Hard boil eggs (10 minutes in boiling water)
- Cool, peel, and dice
- Reserve some for garnish
- Mix Salad
- In large bowl, combine cooled vegetables
- Add diced eggs
- Flake in tuna or smoked fish
- Fold in mayonnaise gently
- Season with salt and pepper
- Chill
- Refrigerate for at least 2 hours
- This allows flavours to meld
- Serve
- Garnish with reserved egg slices
- Serve on crispy toast points
- Add olives or capers if desired
Chef’s Tips:
- Don’t overcook vegetables – they should hold shape
- Cool ingredients before mixing to prevent mayonnaise from separating
- Adjust mayonnaise amount to your preference
- Make a day ahead for best flavour
Romesco Sauce (Catalan Classic)
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: About 2 cups
Ingredients:
- 3 red bell peppers, roasted
- 2 ripe tomatoes, roasted
- 1/2 cup toasted almonds
- 1/4 cup toasted hazelnuts
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 cup extra virgin olive oil
- Salt to taste
- Optional: pinch of cayenne pepper
Instructions:
- Roast Vegetables
- Roast peppers and tomatoes at 200°C until charred (15-20 minutes)
- Place peppers in covered bowl to steam
- Peel skins off when cool
- Toast Nuts
- Toast almonds and hazelnuts in dry pan until fragrant
- Let cool
- Blend
- Combine all ingredients except olive oil in food processor
- Pulse until roughly chopped
- With processor running, slowly add olive oil
- Process until desired consistency (traditionally slightly chunky)
- Season
- Taste and adjust salt and vinegar
- Add cayenne if you want heat
- Store
- Keeps in refrigerator for up to 1 week
- Bring to room temperature before serving
Uses:
- Grilled vegetables
- Seafood
- Spread for sandwiches
- Dipping sauce
Full Menu Overview
Cold Tapas
- Crystal Bread with Tomatoes – $12
- Iberico Ham (50g) – $36
- Canadian Oysters N2 with Gin Fizz Foam – $8
- Ensaladilla Rusa with Smoked Mackerel – $22
Hot Tapas
- Cod Fish Fritters (2pc) – $10
- Roasted Leek with Romesco & Hazelnuts – $16
- Spanish Octopus with Iberico Chorizo Foam – $30
Main Courses
- Pork Butifarra Rice “a la Llauna” – $40
Desserts
- Chocolate Soufflé with Stracciatella Ice Cream – $18
Note: Menu is focused and seasonal, may change based on availability
Dish Facets & Traits Analysis
1. Crystal Bread with Tomatoes (with Iberico Ham)
Dish Facets:
- Origin: Traditional Catalan (Pa amb Tomàquet)
- Category: Cold Tapas, Bread-based
- Preparation Method: Grilled, Raw components
- Serving Temperature: Room temperature
- Complexity Level: Simple
- Authenticity: Highly traditional
Dish Traits:
- Flavor Profile: Sweet (tomatoes), Savory (ham), Umami (aged ham)
- Texture: Crispy (toast), Smooth (tomato spread), Tender-chewy (ham)
- Primary Tastes: Sweet, salty, umami
- Aroma: Fruity tomato, intense cured meat
- Mouthfeel: Crunchy exterior, soft interior, silky ham
- Finish: Clean, slightly oily from ham
- Dietary: Can be vegetarian without ham
- Shareability: High (easy to share)
- Visual Appeal: Rustic, vibrant red tomato
- Pairing: Works well with light red wines, cava
2. Canadian Oysters N2 with Gin Fizz Foam
Dish Facets:
- Origin: Modern fusion (Canadian oysters + cocktail-inspired)
- Category: Cold Tapas, Seafood, Raw
- Preparation Method: Raw, foam technique
- Serving Temperature: Cold
- Complexity Level: Simple with modern technique
- Authenticity: Creative interpretation
Dish Traits:
- Flavor Profile: Briny, fresh, citrusy, herbal (gin botanicals)
- Texture: Creamy (oyster), Airy (foam), Slippery
- Primary Tastes: Salty, sour, subtle bitter
- Aroma: Ocean-fresh, juniper, citrus
- Mouthfeel: Smooth, liquid, effervescent foam
- Finish: Clean, refreshing, lingering minerality
- Dietary: Pescatarian, gluten-free
- Shareability: Low (individual serving)
- Visual Appeal: Elegant, white foam contrast
- Pairing: Champagne, gin cocktails, white wine
3. Ensaladilla Rusa with Smoked Mackerel
Dish Facets:
- Origin: Spanish-Russian hybrid
- Category: Cold Tapas, Salad-based
- Preparation Method: Boiled, mixed, smoked (fish)
- Serving Temperature: Cold
- Complexity Level: Moderate
- Authenticity: Traditional with twist (mackerel)
Dish Traits:
- Flavor Profile: Creamy, smoky, savory, mild fish
- Texture: Creamy (potato salad), Flaky (fish), Crunchy (toast)
- Primary Tastes: Savory, salty, subtle sweet
- Aroma: Smoked fish, mayo, vegetables
- Mouthfeel: Rich, creamy, hearty
- Finish: Lingering smokiness, satisfying
- Dietary: Pescatarian
- Shareability: High (comes in 2pc)
- Visual Appeal: Rustic, layered presentation
- Pairing: Crisp white wines, light beers, vermouth
4. Cod Fish Fritters
Dish Facets:
- Origin: Traditional Spanish (Buñuelos de Bacalao)
- Category: Hot Tapas, Fried
- Preparation Method: Deep-fried, whipped batter
- Serving Temperature: Hot
- Complexity Level: Moderate (technique-dependent)
- Authenticity: Highly traditional
Dish Traits:
- Flavor Profile: Mild fish, subtle brine, fried notes
- Texture: Crispy exterior, mousse-like interior, tender fish
- Primary Tastes: Savory, salty
- Aroma: Fried, mild fish, subtle garlic
- Mouthfeel: Light, airy, delicate crunch
- Finish: Clean, slightly oily
- Dietary: Pescatarian
- Shareability: High (2pc serving)
- Visual Appeal: Golden, puffy, appetizing
- Pairing: Light beers, albariño, sparkling wine
- Enhancement: Lemon, aioli
5. Roasted Leek with Romesco & Hazelnuts
Dish Facets:
- Origin: Catalan traditional
- Category: Hot Tapas, Vegetable-focused
- Preparation Method: Grilled/roasted, charred
- Serving Temperature: Warm
- Complexity Level: Moderate
- Authenticity: Highly traditional (romesco)
Dish Traits:
- Flavor Profile: Smoky, nutty, sweet (leek), earthy
- Texture: Tender leek, smooth sauce, crunchy nuts
- Primary Tastes: Sweet, savory, subtle bitter (char)
- Aroma: Charred vegetables, toasted nuts, roasted peppers
- Mouthfeel: Silky sauce, tender vegetable, textural nuts
- Finish: Nutty, slightly smoky
- Dietary: Vegetarian, vegan-adaptable
- Shareability: Medium
- Visual Appeal: Rustic, earthy tones
- Pairing: Medium-bodied reds, oaked whites
6. Spanish Octopus with Iberico Chorizo Foam
Dish Facets:
- Origin: Spanish with modern technique (foam)
- Category: Hot Tapas, Seafood, Premium
- Preparation Method: Slow-cooked/pressure-cooked, foam technique
- Serving Temperature: Hot
- Complexity Level: High
- Authenticity: Traditional base with modern presentation
Dish Traits:
- Flavor Profile: Deep umami, savory, slightly spicy (chorizo), oceanic
- Texture: Tender octopus, airy foam, slight chew
- Primary Tastes: Savory, salty, umami-rich
- Aroma: Seafood, smoked paprika, pork fat
- Mouthfeel: Tender with resistance, velvety foam
- Finish: Long, savory, satisfying
- Dietary: Pescatarian
- Shareability: Medium
- Visual Appeal: Elegant, contrasting colors
- Pairing: Full-bodied whites, light reds, rosé
7. Pork Butifarra Rice “a la Llauna”
Dish Facets:
- Origin: Traditional Catalan (A La Llauna technique)
- Category: Main Course, Rice dish
- Preparation Method: Baked in metal tray
- Serving Temperature: Hot
- Complexity Level: High
- Authenticity: Highly traditional, rare outside Catalonia
Dish Traits:
- Flavor Profile: Rich, smoky, savory, tomato-forward, porky
- Texture: Varied – some crispy edges, tender rice, soft meat
- Primary Tastes: Savory, umami, subtle sweet (tomato)
- Aroma: Roasted pork, tomatoes, mushrooms, sausage
- Mouthfeel: Hearty, substantial, comforting
- Finish: Long, warming, satisfying
- Dietary: Pork-based (no substitutions likely)
- Shareability: Very high (meant for sharing)
- Visual Appeal: Rustic, home-style presentation
- Pairing: Medium to full-bodied reds (Rioja, Priorat)
- Portion Size: Substantial, main course
8. Chocolate Soufflé with Stracciatella Ice Cream
Dish Facets:
- Origin: French technique, modern interpretation
- Category: Dessert, Baked
- Preparation Method: Baked soufflé, flourless
- Serving Temperature: Hot (soufflé) + Cold (ice cream)
- Complexity Level: High (technique-sensitive)
- Authenticity: International dessert classic
Dish Traits:
- Flavor Profile: Intensely chocolatey, creamy, rich
- Texture: Fluffy, airy (soufflé), creamy (ice cream), contrast
- Primary Tastes: Sweet, bitter (70% chocolate)
- Aroma: Rich chocolate, vanilla (ice cream)
- Mouthfeel: Light and airy, then creamy and cold
- Finish: Lingering chocolate, clean
- Dietary: Vegetarian, flourless (naturally gluten-free)
- Shareability: Medium (can be shared)
- Visual Appeal: Dramatic rise, elegant presentation
- Pairing: Dessert wines, coffee, digestifs
- Time-Sensitive: Must be served immediately
Cross-Dish Trait Analysis
Texture Spectrum at Cendra
- Crispy/Crunchy: Crystal bread, fish fritters, leek char, hazelnuts
- Creamy: Oyster, ensaladilla, chorizo foam, ice cream
- Tender: Octopus, leek interior, soufflé
- Airy/Light: Fritter interior, soufflé, foams
Flavor Profiles by Category
Umami-Rich Dishes:
- Spanish Octopus (highest)
- Pork Butifarra Rice
- Crystal Bread with Iberico Ham
Smoky Elements:
- Pork Butifarra Rice
- Roasted Leek
- Ensaladilla Rusa (smoked mackerel)
Refreshing/Light:
- Canadian Oysters
- Crystal Bread with Tomatoes
- Cod Fish Fritters
Rich/Hearty:
- Pork Butifarra Rice
- Chocolate Soufflé
- Ensaladilla Rusa
Dietary Accommodations
Vegetarian Options:
- Crystal Bread with Tomatoes (without ham)
- Roasted Leek with Romesco
- Chocolate Soufflé
Pescatarian-Friendly:
- All seafood dishes (oysters, octopus, fritters, ensaladilla)
Naturally Gluten-Free:
- Canadian Oysters
- Spanish Octopus
- Chocolate Soufflé (flourless)
- Roasted Leek (check romesco preparation)
Sharing Style:
- Most dishes designed for tapas-style sharing
- Pork Butifarra Rice ideal for 2-3 people
- Individual items: Oysters, Soufflé
Cooking Technique Showcase
Traditional Methods:
- A La Llauna (baked rice)
- Romesco (roasted and blended)
- Pa amb Tomàquet (rubbed tomato)
- Fritter batter (whipped technique)
Modern Techniques:
- Foam preparations (gin fizz, chorizo)
- Soufflé precision baking
- Controlled octopus cooking
Temperature Play
Hot-Cold Contrasts:
- Chocolate Soufflé + Ice Cream (intentional contrast)
Room Temperature:
- Crystal Bread (allows flavors to shine)
Chilled:
- Oysters, Ensaladilla (freshness preservation)
Hot:
- Fritters, Octopus, Rice, Leek (comfort focus)
Intensity Levels
Delicate/Subtle:
- Cod Fish Fritters
- Crystal Bread with Tomatoes
- Canadian Oysters
Medium Intensity:
- Roasted Leek
- Ensaladilla Rusa
Bold/Intense:
- Iberico Ham
- Spanish Octopus with Chorizo
- Pork Butifarra Rice
- Chocolate Soufflé
Dish Analysis: What Makes Cendra Special
Authenticity with Innovation
Chef Xavi balances traditional Catalan techniques with modern presentations. Dishes like the Crystal Bread with Tomatoes stay true to Barcelona street food roots, while items like the Oysters with Gin Fizz Foam show creative reinterpretation.
Quality Ingredients
The menu emphasizes premium Spanish imports:
- Iberico ham and chorizo
- Fresh seafood
- Traditional butifarra sausage
Technique-Driven Cooking
Several dishes showcase specific techniques:
- A La Llauna: Traditional Catalan baked rice method
- Romesco: Classic Catalan sauce preparation
- Fritter Batter: Whipped technique for airy texture
- Octopus Cooking: Precise timing for tenderness
Focused Menu Philosophy
Rather than offering everything, Cendra presents a curated selection that represents Chef Xavi’s personal interpretation of Catalan cuisine. Quality over quantity approach.
Textural Diversity
The menu deliberately offers contrasting textures across dishes – from crispy fritters to tender octopus to airy soufflés – creating a dynamic tasting experience.
Temperature Variation
Strategic use of hot, cold, and room temperature dishes keeps the palate engaged throughout the meal.
Delivery & Takeaway Options
Current Status: Based on the restaurant information provided, Cendra appears to be a dine-in focused establishment.
Recommendations for Takeaway: Given the nature of the dishes (fresh oysters, soufflés, rice dishes), dining in is highly recommended for optimal experience. However, you may contact the restaurant directly at +65 96634084 to inquire about:
- Takeaway availability
- Delivery through third-party platforms (GrabFood, Deliveroo, foodpanda)
- Special catering for events
Best Dishes for Takeaway (if available):
- Crystal Bread with Tomatoes (assemble at home)
- Ensaladilla Rusa
- Pork Butifarra Rice
- Roasted Leek
Not Recommended for Delivery:
- Chocolate Soufflé (must be served immediately)
- Oysters (best fresh)
- Cod Fish Fritters (lose crispness)
Value Assessment
Price Range: $$-$$$ (Moderate to Moderately High)
Best Value Items:
- Crystal Bread with Tomatoes ($12)
- Cod Fish Fritters ($10 for 2pc)
- Canadian Oysters ($8)
Splurge-Worthy:
- Iberico Ham addition ($36)
- Spanish Octopus ($30)
- Pork Butifarra Rice ($40 – shareable)
Recommended for:
- Date nights
- Spanish food enthusiasts
- Exploring Catalan cuisine beyond paella
- Small group dining (2-4 people)
- Special occasions
Final Verdict
Overall Rating: 4.5/5
Strengths:
- Authentic Catalan flavours
- Chef-driven, personal approach
- Quality ingredients
- Intimate ambience
- Unique offerings (A La Llauna instead of paella)
Considerations:
- Limited menu size
- Higher price point for some items
- Small space (reservations recommended)
- Closed on Tuesdays
Perfect For: Those seeking an authentic taste of Catalonia in Singapore’s dining scene, away from the typical paella-centric Spanish restaurants.
Booking & Additional Information
Reservations: Highly recommended due to intimate space
Contact Methods:
- Phone: +65 96634084
- Facebook: [Cendra Tapas Bar and Grill]
- Instagram: @cendra.sg (likely)
- Website: Available
Parking: Limited street parking; public transport recommended
Dress Code: Smart casual
Special Notes:
- This review based on invited tasting
- Menu items subject to seasonal changes
- Wine pairing likely available (inquire directly)
Experience modern Catalan cuisine at Cendra, where Chef Xavi Palau brings the flavours of Barcelona to Gemmill Lane, one thoughtful plate at a time.