I am a fan of Spanish food and its close relative, Mexican cuisine - so I was eager to visit Rico Rico, a Mexican bar and grill in Clarke Quay by the historic Singapore River.
Singapore River is the cradle of modern Singapore. Today, the century old river front shops at the heart of the Singapore entrepot are repurposed into one of the island's top food & beverage and entertainment hubs. A chill-out magnet for visitors and locals alike.
Rico Rico is located in this simple, dignified, tastefully restored centenarian just beside Read Bridge in Clarke Quay. I call it, Singapore's "party bridge".
In its previous life, this was one of the godowns built by Chinese Kapitan of Johore, Tan Yeok Nee (Tan Hiok Nee) in 1891.
Tan Hiok Nee was a legendary figure. Arrived from Chaoshan, China penniless, amassed great wealth and stature as a trader and pepper and gambier planter. Respected leader of Chinese communities in Singapore and Johore. Retired to his hometown where he passed on in 1902.
(Over in Johor Bahru, there is a street named after Tan Hiok Nee.)
Rico Rico occupies one of the sections of Tan Hiok Nee's well preserved godown. I find enjoying contemporary global cuisine while keeping connected with our heritage and forefathers' legacy very cool!
We can sit at the river side gazebos and watch leisure boats truddle lazily by. Back in the day, tuakow (flat bottom barges) brought goods up to the door steps and coolies heaved the heavy sacks on bent backs into the godowns.
Imagine...
... how romantic this would be on a cool breezy evening.
Imagine was all I could do as we were here for lunch on a sunny day, so we chose to sit in the cool, air conditioned comfort indoors 🤭
I like the cheery, fiesta vibes of the colourful decor.
We tried a sampling from Rico Rico's extensive menu which offers Mexican mains, sides and snacks with cocktails, mocktails, beers and spirits.
Chilli Con Carne Nachos (Spanish for chili with meat and nachos).
The Spaniards first encountered this dish when they arrived in Central America in the 1500s. Chili and beef stew was a staple of Aztec Indians in Tenochtitlan, today's Mexico City.
So, we are tasting (a modern rendition of) an ancient Mexican dish! How cool is that!
Layers of colour, crunch and flavours.
Bed of crisp corn chips smothered with lean ground beef, mashed avocado, mashed beans, chopped tomatoes, chopped onion, chili, sour cream, etc.
Bang Bang Prawn Tacos.
Succulent battered prawns deep fried, served heaped on a pillow of shredded cabbage, topped with chipotle (dried chili), corn salsa, pico de gallo (chopped tomato, onion, chili), wrapped in soft taco.
Of course, there will always be I must have churros (the Spanish icon which travelled everywhere the Spaniards went).
The cinnamon and sugar dusted fried dough sticks were served with chocolate sauce and chopped nuts.
Cheerful, spritely, zesty mocktails to go with the crunch and flavours of Mexican food icons 🌮 🇲🇽
Disclosure: Please note that this was a media tasting
Restaurant name: Rico Rico (Clarke Quay)
Address: 3D River Valley Road, unit #01-07, Clarke Quay, The Riverfront Block D, Singapore 179023
Nearest MRT: 5 minute walk from Clarke Quay or Fort Canning station
Tel: 6336 0212
Hours: 12 noon - 11pm (closes at 1am on Fri & Sat)
Written by Tony Boey on 30 Jan 2026
Who is Tony Johor Kaki?
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