This Month's Feed

Only the best dining and drinking spots in Singapore.

- Words: Audrey Simon and Ted Larson Photography: Yeong Yao Ting

Cendra

Located on Gemmill Lane and named after the Catalan word for ‘ashes’, Cendra was built around one idea: fire first. Chef-owner Xavi Palau's grill-centred kitchen champions seasonal produce and straightforward cooking, avoiding cliches while embracing warmth and hospitality. In just a year, the restaurant has become a Spanish fixture with roots, and for Palau, a pure expression of his craft.

Rice is a signature, prepared A La Llauna: baked in shallow metal trays for even cooking and a delicate crust. It is a Catalan method rarely seen in Singapore and one the chef has refined as his own. To begin, choose tapas that capture Spain's convivial spirit. Crystal bread with tomato and acorn-fed Iberico ham is classic perfection, while the Ensaladilla Rusa, reimagined with smoked mackerel on crisp toast, is creamy, briny, and addictive.