ESQUINA
About Us
Established in December 2011, ESQUINA continues to be in the forefront of the local Spanish food scene in Singapore. The modern restaurant, spearheaded by Barcelona-born Head Chef Carlos Montobbio, specialises in contemporary cuisine showcasing Spanish and Catalan flavours.
Located at the corner of Jiak Chuan Street, the two-storey space is aptly named ESQUINA (“the corner” in Spanish). Offering two distinct experiences, ESQUINA boasts an overall design with both rustic and modern industrial cues that evokes a sense of being in the heart of Spain with its buzzing atmosphere and vibrant setting.
The ground floor features an open-kitchen concept and communal seating that encourages interaction and allows guests to watch the chefs in action.
Sophisticated and refined, the second floor is designed to create an intimate setting perfect for group bookings and private parties.
Brainchild of renowned hotelier and restaurateur Loh Lik Peng, ESQUINA forms part of the Unlisted Collection’s group of design boutique hotels and restaurants in Singapore, London, Shanghai and Sydney.
Since 2011
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LUNCH: Tuesday - Saturday 12pm to 2.30pm (last seating 2pm) / Sunday & Monday Closed
DINNER: Tuesday - Thursday 6pm to 10.30pm (last seating 9.30pm) / Friday & Saturday 6pm to 11pm (last seating 10.30pm) / Sunday & Monday Closed
Barcelona-born Chef Carlos Montobbio leads the ESQUINA kitchen with his artfully crafted contemporary interpretations of Spanish flavours. At 30, the Celler de Can Roca alum has already accumulated close to fifteen years of culinary experience. His strong appreciation for quality ingredients and his determination to bring joy through his cooking drives him to innovate. This enables him to express his creativity through unique culinary creations that are designed to be shared.
As Head Chef of ESQUINA, Carlos has developed the restaurant as a leading establishment for cuisine based on Spanish and Catalan flavours inspired by his heritage and personal culinary memories. He translates these personal inspirations into contemporary produce driven dishes through a mix of traditional and modern techniques, showcasing an attention to detail and often experimenting with an element of visual play in the presentation of his dishes.
Curious about cooking since the age of five, Carlos has always enjoyed cooking alongside his mother for his family and friends. Growing up with this routine, he gradually developed a passion for cooking that would eventually see his enrolment into the renowned Hoffman culinary school in Barcelona. Prior to his graduation, the young and talented Carlos tested and developed his skills at the Michelin-starred Hoffman Restaurant as a student chef.
∼ Our Chef ∽