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FOC Restaurant @ Keong Saik Road

by | Sep 29, 2025 | Uncategorized | 0 comments

After 11 years of culinary excellence on Hong Kong Street, FOC Restaurant has found its new home on the charming Keong Saik Road. This relocation marks an exciting chapter for Singapore’s beloved Catalan-inspired dining destination, bringing with it an elevated menu that honors tradition while embracing creative innovation.

Ambience & Setting

Location & Accessibility

Nestled at 32 Keong Saik Road in the heart of Singapore’s historic Chinatown district, FOC enjoys a prime location that’s easily accessible via multiple MRT lines:

  • Outram Park MRT (EW, NE, TE Lines): 5-minute walk via Exit 4
  • Maxwell MRT (TE Line): 3-minute walk via Exit 3

The Keong Saik area itself is steeped in heritage, with its colorful shophouses, boutique hotels, and vibrant dining scene creating an atmospheric backdrop for an evening of refined Spanish cuisine.

Interior Design & Atmosphere

While the blog doesn’t provide extensive details on the interior, the move to a new space suggests a fresh, possibly more spacious environment that can better accommodate their elevated dining concept. The use of cast-iron pans for paella service (replacing traditional carbon steel) hints at a modern approach to presentation while maintaining authenticity.

The restaurant likely features:

  • Warm, intimate lighting conducive to romantic dinners or special celebrations
  • Contemporary Spanish-influenced décor
  • Open kitchen elements showcasing the charcoal grilling techniques
  • Sophisticated table settings befitting the premium pricing

Menu Philosophy

FOC’s menu represents a masterful fusion of Catalan tradition and bold contemporary flair. The kitchen philosophy centers on:

  1. Quality Ingredients: Premium imports (36-month Ibérico ham, Cantábrico anchovies, Mediterranean prawns)
  2. Seasonal Accessibility: New ingredients like Momotaro tomatoes allow for authentic Spanish seasonal dishes
  3. Textural Contrast: Nearly every dish features deliberate contrasts between crispy/crunchy and creamy/soft elements
  4. Sweet-Savory Balance: Innovative pairings like caramelized onion ice cream with beef tartare
  5. Traditional Techniques: Charcoal grilling, dry-aging, braising, and proper paella preparation

Menu Categories & Price Points

Snacks & Tapas ($6-$36)

  • Hand-cut Ibérico Jamón: $36
  • Toasted Bread with Tomatoes: $6 (2 pieces)
  • Smoked Cantábrico Anchovies on Charcoal Brioche: Price not listed
  • Dry-Aged Wagyu Beef Tartare: $20 (2 pieces)
  • ‘Patatas Bravas’ FOC Style: $6 (2 pieces)
  • Momotaro Tomato Salad: $20
  • Charcoal-grilled Octopus: $34

Mains ($42+)

  • Braised Oxtail with Foie Gras: Price not listed
  • Seafood ‘Senyoret’ Paella: $42

Desserts

  • Molten Chocolate & Hazelnut Gianduja Cake: Price not listed

Detailed Dish Analysis

1. Hand-cut Ibérico Jamón (Rating: 4.5/5)

Description: 100% Acorn-fed Ibérico ham, cured for 36 months

Dish Traits:

  • Quality Level: Premium/Luxury
  • Texture: Silky, unctuous, melt-in-mouth
  • Flavor Profile: Nutty, savory, deeply umami with subtle sweetness from acorn diet
  • Serving Style: Traditionally hand-sliced to showcase craftsmanship

Analysis: The 36-month curing period represents one of the longest aging processes for jamón, resulting in concentrated flavors and complex nutty notes. The acorn diet (bellota grade) gives the ham its characteristic marbling and distinctive taste.

Pairing: Served with Toasted Bread with Tomatoes for balance

Recipe Components:

  • Whole Ibérico ham leg (100% bellota grade)
  • Curing: 36 months in controlled temperature/humidity
  • Hand-slicing technique: Paper-thin slices to maximize flavor

2. Toasted Bread with Tomatoes (Rating: 4/5)

Description: Traditional Catalan pan con tomate

Dish Aspects:

  • Base: Crusty bread, likely sourdough or country-style
  • Topping: Fresh, ripe tomatoes
  • Texture: Crunchy exterior, soft interior soaked with tomato juices
  • Function: Vehicle for jamón, palate cleanser

Cooking Instructions (Authentic Catalan Style):

  1. Slice crusty bread (1-inch thick)
  2. Toast until golden and crispy (grill or oven at 400°F/200°C)
  3. While hot, rub with cut garlic clove (optional but traditional)
  4. Halve ripe tomatoes and rub cut side onto bread, pressing to release juices
  5. Drizzle with extra virgin olive oil
  6. Season with sea salt
  7. Serve immediately while bread is still warm

Why It Works: The refreshing acidity and juiciness of tomatoes cut through the rich fattiness of the jamón, while the bread provides textural contrast.

3. Smoked Cantábrico Anchovies on Charcoal Brioche (Rating: 3.5/5)

Description: Whole smoked anchovy atop charcoal brioche with salted caramel butter

Dish Traits:

  • Visual Impact: High – resembles a pastry or petit four
  • Flavor Profile: Sweet, savory, briny, smoky
  • Texture: Creamy butter, crunchy toast, meaty anchovy
  • Innovation Level: Very high

Analysis: This dish represents FOC’s bold creativity – transforming a savory element into something visually reminiscent of dessert. The salted caramel butter provides toffee-like sweetness that plays against the intensely briny Cantábrico anchovies.

Improvement Noted: Reviewer suggested a darker, saltier caramel to enhance flavor contrast

Recipe Components:

  • Charcoal brioche (activated charcoal in dough for black color)
  • Salted caramel butter (butter whipped with caramel and sea salt)
  • Whole Cantábrico anchovies (cold-smoked)

Cooking Method:

  1. Prepare charcoal brioche (add 1-2 tsp activated charcoal to brioche dough)
  2. Bake and slice, then toast lightly
  3. Make salted caramel butter: cook sugar to dark caramel, add butter and salt
  4. Whip until pipeable consistency
  5. Pipe butter decoratively onto brioche
  6. Top with whole smoked anchovy

4. Dry-Aged Wagyu Beef Tartare (Rating: 4.5/5)

Description: Served on dry chipotle brioche with caramelized onion ice cream ($20 for 2 pieces)

Dish Aspects:

  • Protein: Dry-aged Wagyu beef (raw)
  • Base: Spiced brioche with smoky heat
  • Garnish: Savory ice cream
  • Temperature Play: Cold ice cream, room temperature beef, warm/toasted bread

Why Dry-Aging Matters:

  • Concentrates beefy flavors through moisture loss
  • Develops funky, nutty notes from enzymatic breakdown
  • Tenderizes the meat
  • Creates more complex umami

Recipe & Technique:

Beef Tartare:

  1. Use center-cut Wagyu beef tenderloin or striploin
  2. Dry-age for 21-45 days in controlled environment (34-38°F, 80% humidity)
  3. Trim aged exterior crust
  4. Dice meat finely by hand (never grind)
  5. Season with: finely minced shallots, capers, Dijon mustard, egg yolk, olive oil, Worcestershire, salt, pepper
  6. Mix gently and keep chilled

Chipotle Brioche:

  1. Add ground chipotle powder to brioche dough
  2. Bake, slice, and dehydrate slightly for crunch

Caramelized Onion Ice Cream:

  1. Slowly caramelize onions until deeply golden (45-60 minutes)
  2. Make ice cream base with cream, milk, egg yolks, sugar
  3. Blend in caramelized onions
  4. Strain and churn

Dish Traits:

  • Innovation: Very high – ice cream as savory element
  • Textural Contrast: Creamy tartare vs. crunchy brioche
  • Flavor Balance: Rich beef, smoky chipotle, sweet onion

5. ‘Patatas Bravas’ FOC Style (Rating: 5/5)

Description: Crispy layered potatoes with aioli and brava sauce ($6 for 2 pieces)

Perfect Score Analysis: This dish achieved the highest rating, indicating flawless execution of a Spanish classic

Dish Aspects:

  • Texture: Crisp exterior, soft layered interior
  • Sauces: Creamy aioli + spicy brava sauce
  • Portion: 2 pieces as a tapa
  • Value: Excellent at $6

Traditional Patatas Bravas Recipe:

Potatoes:

  1. Cut potatoes into 2-inch cubes (Yukon Gold or Russet)
  2. Boil in salted water until just tender (8-10 minutes)
  3. Drain and let steam dry
  4. Deep fry at 350°F until golden and crispy (5-7 minutes)
  5. Drain on paper towels, season with salt

FOC’s Innovation: Layered potato construction (likely thin slices pressed together and fried)

Brava Sauce:

  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp sweet paprika
  • ½ tsp hot paprika (or cayenne)
  • 1 tbsp tomato paste
  • ½ cup crushed tomatoes
  • 1 tsp sherry vinegar
  • Salt to taste

Method: Sauté garlic, add paprikas, tomato paste, crushed tomatoes. Simmer 10 minutes. Add vinegar. Blend smooth.

Aioli:

  • 2 egg yolks
  • 2 garlic cloves, minced to paste
  • 1 cup olive oil
  • Lemon juice, salt

Method: Whisk yolks and garlic, slowly drizzle in oil while whisking constantly until emulsified. Season.

6. Momotaro Tomato Salad (Rating: 4.5/5)

Description: Seasonal tomato dish with tomato sorbet, chive oil, Spanish onion, and hazelnut ($20)

Dish Innovation: Showcases seasonal ingredient availability (Momotaro tomatoes from Japan)

What Makes Momotaro Tomatoes Special:

  • Japanese heirloom variety
  • Exceptionally sweet with low acidity
  • Firm texture, perfect for raw preparations
  • Beautiful pink-red color

Dish Components:

  • Fresh Momotaro tomatoes (various cuts)
  • Tomato sorbet (keeps dish chilled)
  • Two types of vinegar for light acidity
  • Chive oil for herbaceous notes
  • Spanish onion for bite
  • Hazelnuts for crunch
  • Croutons to soak up juices

Recipe Instructions:

Tomato Preparation:

  1. Use perfectly ripe Momotaro tomatoes
  2. Cut in various ways: wedges, slices, halves for visual interest
  3. Season lightly with salt to draw out juices

Tomato Sorbet:

  1. Blend 2 lbs ripe tomatoes until smooth
  2. Strain through fine-mesh sieve
  3. Add 2 tbsp sugar, 1 tbsp lemon juice, pinch salt
  4. Churn in ice cream maker

Chive Oil:

  1. Blanch chives in boiling water (30 seconds)
  2. Shock in ice water
  3. Blend with neutral oil until bright green
  4. Strain through cheesecloth

Vinegar Dressing:

  • Combine sherry vinegar and red wine vinegar
  • Whisk with olive oil, salt, pepper

Assembly: Arrange tomatoes, add onion slices, sprinkle hazelnuts and croutons, dress lightly, dollop sorbet, drizzle chive oil

Why It Works: The sorbet keeps everything chilled and refreshing while reinforcing tomato flavor. Croutons soak up the delicious accumulated juices.

7. Charcoal-grilled Octopus (Rating: 4.5/5)

Description: Grilled octopus with pork jowl, cabbage ‘trinxat’ & paprika ajada ($34)

Dish Traits:

  • Cooking Method: Live-fire charcoal grilling
  • Protein: Tender octopus with charred exterior
  • Side: Trinxat (Catalan cabbage-potato mash)
  • Richness: Fatty pork jowl cubes
  • Sauce: Paprika ajada (garlic-paprika sauce)

Octopus Cooking Technique (Professional Method):

Step 1: Tenderizing

  • Fresh octopus (2-3 lbs)
  • Freeze for 24 hours (breaks down fibers)
  • Thaw completely

Step 2: Boiling

  1. Bring large pot of water to boil with: onion, bay leaves, peppercorns
  2. Dip octopus in and out 3 times (curls tentacles)
  3. Submerge fully and simmer 45-60 minutes until tender
  4. Test with knife – should slide in easily
  5. Let cool in cooking liquid

Step 3: Grilling

  1. Cut into tentacles
  2. Pat completely dry
  3. Brush with olive oil, season with salt
  4. Grill over high heat charcoal fire (2-3 minutes per side)
  5. Achieve char marks without overcooking

Trinxat Recipe (Catalan Cabbage-Potato Mash):

Ingredients:

  • 1 lb potatoes, peeled and diced
  • ½ head green cabbage, shredded
  • 4 oz pork jowl (or bacon), diced
  • 4 garlic cloves, minced
  • Olive oil
  • Salt, pepper

Method:

  1. Boil potatoes until tender, drain
  2. Boil cabbage until soft (10 minutes), drain well, squeeze dry
  3. Render pork jowl until crispy, reserve fat
  4. Sauté garlic in pork fat
  5. Mash potatoes roughly (chunky texture)
  6. Mix in cabbage, pork, garlic
  7. Season generously
  8. Form into patty and pan-fry until crispy exterior (optional)

Paprika Ajada (Garlic-Paprika Sauce):

  • 6 garlic cloves
  • ½ cup olive oil
  • 2 tsp sweet Spanish paprika
  • 1 tsp sherry vinegar
  • Salt

Method: Blend all until smooth emulsion

8. Braised Oxtail with Foie Gras (Rating: 4/5)

Description: Long-time signature – braised oxtail stuffed with foie gras terrine, port wine sauce, parsnip purée, parsnip chip, basil pesto

Dish Aspects:

  • Protein: Gelatinous, deeply flavored oxtail
  • Luxury Element: Foie gras terrine insert
  • Sauce: Sweet-tart port wine reduction
  • Accompaniments: Parsnip (two textures), basil pesto
  • Cooking Method: Long, slow braising

Why This Works:

  • Oxtail’s beefy richness + foie gras funkiness = umami bomb
  • Port wine’s sweetness and acidity cut through fat
  • Parsnip’s earthiness complements beef
  • Gelatinous texture from collagen breakdown

Braised Oxtail Recipe:

Ingredients:

  • 3-4 lbs oxtail, cut into segments
  • 2 cups red wine
  • 2 cups beef stock
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves
  • Tomato paste
  • Bay leaves, thyme
  • Salt, pepper, flour

Method:

  1. Season oxtail with salt and pepper, dredge in flour
  2. Sear in hot oil until deeply browned on all sides (5 minutes per side)
  3. Remove oxtail, sauté vegetables until caramelized (10 minutes)
  4. Add tomato paste, cook 2 minutes
  5. Deglaze with red wine, scraping browned bits
  6. Add oxtail back with stock, herbs
  7. Bring to simmer, cover, braise in 325°F oven 3-4 hours until meat falls from bone
  8. Remove oxtail, strain sauce, reduce by half

FOC’s Innovation – Foie Gras Stuffing:

  1. Debone braised oxtail carefully while keeping meat intact
  2. Make foie gras terrine: sear foie gras lobe, season, press into mold, chill
  3. Cut terrine into portions
  4. Nestle foie gras inside deboned oxtail
  5. Reheat gently before serving

Port Wine Sauce:

  1. Reduce 2 cups port wine by half
  2. Add to oxtail braising liquid
  3. Reduce until thick and syrupy
  4. Finish with butter for gloss

Parsnip Purée:

  1. Peel and dice parsnips
  2. Simmer in cream with butter until very soft
  3. Blend until silky smooth
  4. Season with salt, white pepper

Parsnip Chip:

  • Slice parsnip paper-thin on mandoline
  • Deep fry at 325°F until golden and crisp
  • Season with salt

Reviewer’s Note: Basil pesto felt muted and could be more generous to add herbaceous lift

9. Seafood ‘Senyoret’ Paella (Rating: 4.5/5)

Description: Paella cooked in cast-iron pan with Mediterranean red prawns and seared scallops ($42)

Innovation at FOC: Switch from traditional carbon steel to cast-iron pans

Why Cast-Iron for Paella:

  • Better heat retention
  • Creates thicker, more developed socarrat (crispy rice crust)
  • More dramatic presentation
  • Even browning across bottom

Dish Traits:

  • Rice Texture: Plump, infused with crustacean flavor
  • Socarrat: Generous layer of deeply charred crust
  • Seafood: Succulent prawns, well-seared scallops (crispy exterior, tender center)
  • Style: ‘Senyoret’ means “little gentleman” – seafood is pre-shelled for easy eating

Traditional Seafood Paella Recipe (Adapted for Cast-Iron):

Ingredients (Serves 2-3):

  • 1½ cups bomba or Calasparra rice
  • 3 cups seafood stock (hot)
  • 8 Mediterranean red prawns (or jumbo shrimp)
  • 6 large scallops
  • 4 oz squid, cut into rings
  • 4 oz mussels or clams
  • 4 garlic cloves, minced
  • 1 onion, finely diced
  • 1 tomato, grated
  • ½ tsp saffron threads
  • 1 tsp sweet paprika
  • ½ cup white wine
  • Olive oil
  • Lemon wedges, parsley for garnish

Critical Paella Techniques:

Stock Preparation:

  1. Make rich seafood stock from shrimp shells, fish bones
  2. Infuse with saffron (steep in hot stock 10 minutes)
  3. Keep hot throughout cooking

Cooking Method:

  1. Heat cast-iron paella pan over medium-high heat
  2. Add generous olive oil (3-4 tbsp)
  3. Sear scallops hard on one side (2 minutes), remove
  4. Sear prawns until just pink, remove
  5. Sauté garlic and onion until soft (5 minutes)
  6. Add grated tomato, cook until darkened (5 minutes)
  7. Add paprika, stir 30 seconds
  8. Add rice, stir to coat (2 minutes) – do not toast
  9. Pour in wine, let absorb
  10. Add hot saffron stock (just enough to cover rice plus ½ inch)
  11. Arrange seafood on top
  12. Do NOT stir from this point
  13. Cook over medium-high heat 10 minutes
  14. Reduce to medium-low, cook 8-10 minutes more
  15. Listen for crackling sound (socarrat forming)
  16. Let socarrat develop 2-3 minutes until bottom is deeply caramelized
  17. Remove from heat, cover with foil, rest 5 minutes

The Secret to Perfect Socarrat:

  • High heat at the end
  • Resist stirring once stock is added
  • Listen for the crackle
  • Don’t rush – proper caramelization takes time

‘Senyoret’ Preparation: Shell all seafood before adding to paella for elegant, easy eating

10. Molten Chocolate & Hazelnut Gianduja Cake (Rating: 4/5)

Description: Lava cake with thick chocolate center, served with pistachio ice cream

Dish Traits:

  • Texture: Firm exterior, molten interior
  • Flavor: Rich chocolate with hazelnut (gianduja)
  • Temperature: Warm cake, cold ice cream
  • Balance: Pistachio’s nuttiness cuts chocolate richness

What is Gianduja:

  • Italian chocolate-hazelnut paste
  • Typically 30-40% hazelnut
  • Smoother, more delicate than pure chocolate
  • Origin: Turin, Italy

Molten Chocolate Cake Recipe (With Gianduja):

Ingredients (Makes 4):

  • 4 oz dark chocolate (60-70% cacao)
  • 2 oz gianduja chocolate
  • 6 tbsp butter
  • 2 eggs
  • 2 egg yolks
  • ¼ cup sugar
  • 2 tbsp flour
  • Pinch salt
  • Butter and cocoa for ramekins

Critical Technique:

  1. Butter four 6-oz ramekins thoroughly
  2. Dust with cocoa powder, tap out excess
  3. Melt both chocolates with butter over double boiler
  4. Whisk eggs, yolks, and sugar until thick and pale (3 minutes)
  5. Fold melted chocolate into eggs
  6. Sift in flour and salt, fold gently until just combined
  7. Divide among ramekins (fill ¾ full)
  8. Can refrigerate up to 24 hours at this point

Baking:

  1. Preheat oven to 425°F
  2. Bake 12-14 minutes – edges should be set, center jiggly
  3. Let rest 1 minute
  4. Run knife around edge, invert onto plate

Timing is Everything: Under-bake slightly for molten center; over-bake and it becomes regular cake

Pistachio Ice Cream:

  • Toast pistachios, blend to paste
  • Mix into ice cream base (cream, milk, egg yolks, sugar)
  • Churn until frozen

Overall Dish Analysis Patterns

Recurring Themes Across Menu:

  1. Textural Contrast Philosophy
    • Nearly every dish pairs crispy/crunchy with creamy/soft
    • Examples: Tartare on crispy brioche, octopus with mashed trinxat, paella with socarrat
  2. Sweet-Savory Innovation
    • Caramelized onion ice cream with beef
    • Salted caramel with anchovies
    • Port wine sauce with oxtail
  3. Temperature Play
    • Cold sorbet with room-temp tomatoes
    • Ice cream with savory elements
    • Hot lava cake with cold ice cream
  4. Premium Ingredients
    • 36-month Ibérico ham
    • Dry-aged Wagyu
    • Foie gras
    • Mediterranean prawns
    • Cantábrico anchovies
  5. Traditional Techniques, Modern Presentation
    • Classic braising, grilling, paella-making
    • Contemporary plating and unexpected combinations
  6. Bread as Foundation
    • Multiple dishes use toast/brioche as base
    • Provides textural anchor and structural support

Operating Information

Address: 32 Keong Saik Road, Singapore 089139

Contact:

  • Phone: +65 6206 5810
  • Facebook, Instagram, Website available

Hours:

  • Tuesday-Thursday: 12pm – 11:30pm
  • Friday-Saturday: 12pm – 12am (midnight)
  • Sunday: 6pm – 11:30pm
  • Closed Mondays

Transportation:

  • Outram Park MRT (EW/NE/TE): Exit 4, 5-min walk via Kreta Ayer Rd
  • Maxwell MRT (TE): Exit 3, 3-min walk via Neil Rd

Delivery Options

Note: The blog review does not mention specific delivery partnerships or options. However, based on Singapore’s dining landscape:

Likely Delivery Partners:

  • Deliveroo: Most common for premium dining
  • GrabFood: Widespread coverage
  • foodpanda: Major platform

Considerations for Delivery:

  • Not Recommended: Paella (socarrat won’t survive), molten lava cake (timing-sensitive)
  • Suitable: Jamón, tartare (if quickly delivered), braised oxtail (reheats well)
  • Best for Takeaway: Tapas that don’t rely on temperature contrast

Recommendation: For optimal experience, dine in. FOC’s dishes are designed with textural elements (socarrat, molten centers, crispy elements) that don’t travel well.

Price Point Analysis

Category: Fine Casual to Fine Dining Average Spend: $60-100 per person (estimated)

Value Propositions:

  • Excellent Value: Patatas Bravas ($6), Toasted Bread ($6)
  • Mid-Range: Momotaro Salad ($20), Tartare ($20)
  • Premium: Jamón ($36), Octopus ($34), Paella ($42)
  • Splurge: Oxtail with foie gras (price not listed, likely $60+)

Final Verdict

FOC Restaurant’s relocation to Keong Saik marks an evolution rather than a revolution. The kitchen maintains its commitment to Catalan tradition while embracing seasonal ingredients and technical innovation.

Strengths:

  • Exceptional ingredient quality
  • Masterful textural contrasts
  • Bold flavor combinations that work
  • Perfect execution of classics (Patatas Bravas: 5/5)
  • Value in tapas selections

Areas for Enhancement:

  • Salted caramel could be darker/saltier in anchovy dish
  • Basil pesto needs more prominence in oxtail
  • Minor tweaks that show the kitchen welcomes refinement

Best For:

  • Special occasions
  • Spanish food enthusiasts
  • Adventurous eaters
  • Groups sharing tapas
  • Date nights

Standout Dishes:

  1. Patatas Bravas (5/5) – Perfect execution
  2. Dry-Aged Wagyu Tartare (4.5/5) – Creative and delicious
  3. Hand-cut Ibérico Jamón (4.5/5) – Premium quality
  4. Seafood Paella (4.5/5) – Excellent socarrat

FOC continues to be a destination worthy of celebration, now in an exciting new chapter on Keong Saik Road.


  • Limited Information: Most establishments appear to be dine-in focused
  • Takeaway Available: Several hawker stalls and coffee shops
  • No Delivery Mentioned: For most locations

Tourist Accessibility:

  • Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
  • Moderate Accessibility: Most hawker centres and established restaurants
  • Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

  • Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
  • Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
  • Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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