Modern seafood tapas concept by local fish farm and wholesaler Ah Hua Kelong, found in a cocktail bar along hip Haji Lane.
The food: Seafood driven food concept with a seasonal menu, dished out in a series of five small plates and five big plates. The modern Singaporean take on Spanish (seafood) tapas range from the progressive Deep Fried Cockles with Mala Mayo Dip, grilled Seaweed Butter Prawn ($16), and Curry Mussels ($16 with Mantou or with $18 pasta), to the experimental Pickled Cockle Crostini, Smoked Sea Bass pâté with Pickled Cucumber, Seabass Confit with Caramelized Onion Hummus. and Squid Ink Risotto with Soy Pickled Egg.
Go for the Scaled seafood platter if you want a bit of everything or simply small plates as bar snacks, don’t forget to pair them with bespoke cocktails from Bar Stories.
The space: Casual, compact and cosy, operating right out of the Bar Stories’ kitchen.
The buzz: Inspired by Madrid’s seafood tapas bars and impressed by the quality of Ah Hua’s seafood during a food pop-up event, Dave (@barmandave) of Bar Stories decided to invite Ah Hua to run the kitchen and permanently based there as an Asian-inspired modern seafood restaurant. Prior to this, Ah Hua is known for their presence at Bedok Marketplace and Pasarbella.