CARLOS MONTOBBIO, 28, executive chef at Esquina

(16 Jiak Chuan Road, tel: 6222-1616, www.esquina.com.sg)

We rst became fans of chef Carlos Montobbio’s highly innovative culinary style in 2014 when he helmed the kitchen at Fairmont’s Anti:dote bar. It was the creative bar snacks, like a wafer-thin mini Parmesan “pizza” with olive oil caviar, and caramelised foie gras on crisp puff pastries, that left us more than spellbound.

In September 2015, however, the Barcelona native made a switch from the avantgarde to something closer to his heart when he took the reins at popular tapas bar Esquina – and it’s clear that this is where he’s most in his element. Esquina’s new menu focuses on more authentic Catalonian tastes and ingredients (“more starch, more proteins, and sweeter avours”, he says), but all with a deft modern touch. The openkitchen concept also means that Carlos’ preference for more interaction with diners and immediate feedback is nally realised.

While he may not have the gregarious personality you’d expect of a chef helming a boisterous Spanish tapas bar, his quiet, earnest charm makes the dining experience all the more charming and enjoyable. There could only be even better things to come from him and Esquina.

A fork-tender Spanish octopus, rst done sous vide then grilled in the Josper oven for a heady smoky-sweetness ($28), as well as the savoury Sardines with Samfaina ($16), which have a dollop of bell-pepper sorbet adding bright, surprising avours to the dish.