La Tapería is focused on offering a holistic dining experience with Spanish signatures, affordable booze, a curated genre of music and late closure. It boast the largest Spanish wine collection in any local restaurant, on top of a plethora of Glendronach single cask whiskies aged in the best Spanish Oloroso casks. 

Heading the team in the kitchen, Chefs Ng Wei Han and Dalton Fong formerly from the group’s Au Jardin and Bistro Du Vin respectively, are injecting their flare of cooking styles to whip up a range of Spanish signatures which include the Piquillo peppers stuffed with tuna and anchovy remoulade; Grilled lamb rib confit glazed with honey mustard; signature Lobster paella and many other spanish repertoire.

My Verdict
La Taperia is one of the latest additions to the tapas scene, although a little hidden, I like the quaint location as it takes me away from the bustling shopping belt of Orchard Road but just 5 minutes to head back.

La Taperia serves up tapas classics like Chorizo and Gambas alongside more rustic small plates. I would recommend like the Gambas Al Ajillo – The prawns are big in size and generally fresh as I could taste the sweetness and crunchy texture. Love the aromatic pieces of fried garlic floating on the oil, but it can be a little spicy for those who are shy with spices.

I like the Champinones Chorizo too – These are mushrooms sauteed with sliced piquillo red pepper and bits of Iberico chorizo in olive oil and topped with a half-cooked egg an straw potato. It is best eaten when hot and mix together for the flavourful texture.