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| My Little Spanish Place (Bukit Timah) | 619 Bukit Timah Rd, Singapore 269720 🚅 3 minutes walk from Tan Kah Kee station ☎ 6463 2810 ⏰ 6:30pm - 10:30pm (Lunch available on Sat & Sun | off on Mon) |
Attended the Giant Paella Brunch event at My Little Spanish Place in Bukit Timah which was part of Eat Spain Drink Spain Singapore festival 2025.
My Little Spanish Place Bukit Timah is super accessible, just steps from Tan Kah Kee MRT station Exit A (3 minutes walk).
My Little Spanish Place is exactly what it says it is - a small intimate space, warm orange lights and wood furnishings with air con comfort and welcoming, homely, relaxing, unhurried rustic vibes.
Decor with Spanish touches.
I've been to My Little Spanish Place's Boat Quay outlet before but that was 10 years ago (almost to the day on 15 Oct 2015). This Bukit Timah outlet is the parent restaurant, the OG. Both outlets have the same menu and I have very good memories of the Boat Quay outlet.
Aceitunas Marinadas.
While warming up to each other and waiting for the dishes, we enjoyed juicy olives marinated in herbs. I always love olives in every form as delicious and healthy, guilt free munchies.
Gambas Al Ajillo.
First dish was garlic, dried chili pepper and shrimp in MLSP's sizzling secret sauce.
The meaty shrimps shelled and deveined were tender crunchy, succulent and umami sweet.
But, the best part for me was the umami savoury flavourful aromatic garlicky sauce which I greedily sponged up with house made bread until the cast iron pan was wiped dry.
It was greasy but it was olive oil. Light on the palate, rich with infused flavours and good for the heart 💃
(I re-read my old post on MLSP back in 2015 and I did exactly the same thing for this dish. Both MLSP and I are consistent 😛 )
Flor De Alcachofas.
I loved artichokes but previously I always had them boiled or baked. This was my first grilled artichoke and I feel grill is the best way to prepare this fleshy vegetable.
The artichoke flower confit in olive oil, grilled a la plancha (cast iron griddle), served set on lemon yogurt sauce and topped with chorizo bits.
I love the unique taste of grilled artichoke and tender crunchiness of the vegetable which I could not get when they were boiled or baked. The balancing flavours of gently tangy lemon yogurt sauce and savoury chorizo bits complemented the vegetable well.
We had two servings of this 🤭
Queso Fundido Con Chistorra.
Grilled chistorra sausage in a pillowy cushion of creamy melted cheese.
Both the melty cheese and grilled lean pork & spiced sausage were deliciously savoury and not overly salty.
Asadode Huesos.
The ladies were scared off by the fat, so the gentlemen, Blas and I had to step up for them 🤷
Pretended it was a great sacrifice 🤭😉🙏😋
Beef shank bones marinated in milk, then slow-roasted and served
topped with roasted garlic, sweet piquillo peppers, and house made sourdough bread on the side.
The morrow melts in the mouth like a rich and buttery beefy broth. It's pure tasty goodness lah 😋 Don't ever let the ladies know (let them believe what they want to believe) - keep it a men's secret 🤫
Pulpo.
I see grilled octopus tentacles as the quintessential Spanish dish which I look forward to at every Spanish restaurant 😋
My Little Spanish Place's rendition has a unique twist🫰
The grilled octopus leg is served on a soft bed of saffron dusted potato puree, and generously finished, overflowing with parsley and paprika oil.
Add a dollop of Romesco sauce. There were also angel hair threads of chili pepper.
Perfecto 👌
The meaty spongy unique flavours of the grilled octopus blended well with umami savoury nutty aromatic Romesco, the iconic Catalonian seafood sauce.
Giant Paella Mary Montana.
I mean everything we had so far today was delicious but the dish that brought this gathering together was the special grand Spanish paella.
Chef Edward's rendition of the Spanish icon is a joyful fiesta of flavours from land and sea - succulent seafood, tender meats, saffron infused rice, and a colourful medley of fresh vegetables.
Chef Edward began his career at the French restaurant at Singapore's Goodwood Park Hotel. He then went on to restaurants and hotels in USA. Despite his French grounding which he imbibed its finer points, chef Edward's heart resonates more with Spanish cuisine from the kitchens of his grandma and mum in seaside city of Batangas in the Philippines.
Joy on a plate 💃
Perfect for sharing and celebrating together, each flavour saturated portion has shrimp, chicken, vegetables, and spice infused rice. Many flavours and textures from tender to nutty to crackly socarrat (crusty rice).
The flare and spirit of Spain on a plate.
Pimientos del Padrón.
Pan-fried Galician green peppers, finished with sea salt flakes. We ate these like vegetables. Doesn't bite or burn, more sweet and toasty with fleeting heat. Addictive.
Anyway, if anyone is still surprised about why chili peppers feature so much in Spanish cuisine - it was Spain (and Portugal) who brought the spicy Central American vegetable around the world in the 1500s.
Of course, there will be churros - to me, it would be crime to leave an authentic Spanish restaurant without finishing your churros 😛
Crispy outside, chewy inside golden fingers served with warm chocolate dipping sauce and vanilla ice cream.
On point rendition of this emblematic Spanish dessert.
MLSP Basque Burnt Cheesecake.
There's burnt cheesecake, and there is Basque-style burnt cheesecake, and there's My Little Spanish Place Basque-style burnt cheesecake.
Chef Edward's version is creamy, soft and smooth like tofu and was even slightly jiggly. Tastes gently tangy sweet and set on a crumbly buttery crust.
Blas Garcia Zornoza (Deputy Trade Commissioner, Economic & Commercial Office, Embassy of Spain in Singapore) say a Spanish meal is incomplete without Spanish wine.
When it comes to Spanish cuisine and culture, I don't argue with Spanish experts but respectfully follow 🤭
Lalama 2021.
90% Mencia, 10% Brancellao & others from the steep slate and clay terraces of Galicia, D.O. Ribeira Sacra. Fermented in open top wood barrels, barrel aged for 20 months.
Delicate on the nose and palate, refreshingly floral, fruity, herby. Blas says this Lalama red works well in our warm, humid climate.
And, of course, there must be sangria. Freshly made on order at My Little Spanish Place.
Even non alcoholic ones sans red wine and brandy.
Cannot lah, for me I must have at least the fermented grape juice 🤭
I enjoyed myself a lot at My Little Spanish Place, but don't take my word for it lah - I am neither Spanish nor have I been to Spain yet.
So, I rely on Spain's "Restaurants from Spain" certification.
Panels of Spanish experts have awarded My Little Spanish Place, the prestigious Restaurant from Spain certificate in 2025. The certification process involves rigorous evaluation of the restaurant's menu, wine list, service, and overall dining experience.
Another satisfying experience at one of my go to places for Spanish cuisine in Singapore.
Restaurant name: My Little Spanish Place (Bukit Timah)
Address: 619 Bukit Timah Rd, Singapore 269720
Nearest MRT: 3 minutes walk from Tan Kah Kee station
Tel: 6463 2810
Hours: 6:30pm - 10:30pm (Lunch available on Sat & Sun | off on Mon)
Written by Tony Boey on 13 Oct 2025
Who is Tony Johor Kaki?
Churros to me is a breakfast food, in Spain at least. Like cappuccino is a bfast cuppa in Italy & never drunk afta 12 noon. 🤣
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