Sabòr Cocina y Tapas at CHIJMES: A Fever Dream of Spanish Indulgence in the Heart of Singapore
At CHIJMES, where history lingers in the arches and light spills softly across stone, a new chapter in indulgence unfolds. Sabòr Cocina y Tapas arrives with quiet confidence and undeniable flair—its glass-enclosed dining room and lush courtyard evoking the romance of Spain without slipping into cliché. Though its doors officially opened on April 1, anticipation had already begun to ripple through the dining scene, drawn by its striking façade and the pedigree of the team behind Duomo Ristorante.
The space itself is a study in contrast and cohesion. The restaurant preserves the iconic circular structure of its predecessor, yet breathes into it a renewed vitality—deep reds and forest greens, textured wood, and intricate tiles crafted in the Catalan trencadís style, where fragments form something unexpectedly beautiful. Indoors, the mood is intimate and deliberate, the kind of setting that invites slow conversations and lingering glances. Step into the courtyard, however, and the atmosphere loosens—verdant, convivial, alive with the hum of shared plates and easy laughter beneath the open sky.
Guiding the culinary direction is Valencia-born chef-consultant Javier Vicente Rejas, whose experience in Spanish kitchens lends the menu both authenticity and restraint. The offerings are refreshingly uncomplicated, allowing each ingredient and technique to speak with clarity. What emerges is not an exercise in excess, but a careful orchestration of flavor, memory, and place.
Sangria Roja
Red wine, mix fruit, soda water
The Sangria Roja arrives like a crimson overture, its jewel-toned hue catching the light with quiet allure. At first sip, it reveals itself in layers—ripe red wine softened by macerated fruits, lifted by a delicate sparkle of soda. It resists the temptation to overwhelm with sweetness, instead offering a poised, almost restrained brightness that refreshes without fatigue.
As the ice slowly melts, the flavors evolve, becoming softer, more rounded—an unfolding rather than a statement. It is the kind of drink that invites unhurried conversation, its presence lingering gently rather than demanding attention. In its balance lies its seduction.
Bread & Tomatoes with Jamon Iberico 36 Months
Alongside, the Bread & Tomatoes with Jamón Ibérico (36 Months) presents itself with deceptive simplicity, yet delivers a complexity that lingers long after the final bite. The bread, toasted just enough to achieve a delicate crunch, yields to a tender interior that absorbs the vibrancy of crushed tomatoes. The fruit is bright, sun-ripened, its acidity cutting cleanly through the richness that follows.
The jamón, aged to a remarkable depth, is the true revelation. Draped in whisper-thin slices, it melts upon contact, releasing a cascade of nutty, saline notes that feel almost luxurious in their persistence. Each bite is a study in harmony—crisp against soft, bright against rich, fleeting yet unforgettable.
Jamón Serrano Croquette
Spicy Crab Croquette
The Jamón Serrano Croquette arrives as a golden orb of quiet indulgence, its exterior shattering delicately to reveal a core of velvety béchamel infused with the unmistakable depth of cured ham. The texture is impossibly smooth, almost silken, coating the palate with a richness that feels both comforting and refined.
Yet, what lingers most is its restraint. It does not overwhelm with salt or heaviness; instead, it unfolds gently, allowing the nuances of the jamón to emerge in waves. It is a dish rooted in tradition, elevated through precision and care.
Its counterpart, the Spicy Crab Croquette, offers a more playful narrative. At first bite, the sweetness of the crab takes center stage—clean, delicate, almost oceanic in its clarity. Then, slowly, the heat reveals itself—not aggressive, but coaxing, building in quiet intensity.
This interplay between sweetness and spice creates a dynamic that feels alive on the palate. The crisp shell gives way to a filling that is both light and indulgent, each bite carrying a subtle tension that keeps you reaching for more. Together, the croquettes form a duet—one grounded, the other expressive.
Gazpacho
The Gazpacho enters as a moment of stillness—a chilled composition that feels almost meditative in its execution. Its texture is luxuriously smooth, gliding across the palate with a quiet confidence. The tomatoes speak first—ripe, sun-warmed in flavor despite their chilled form—followed by a gentle acidity that sharpens the senses.
There is a remarkable purity here. No element competes, no note feels out of place. Instead, the dish offers a kind of clarity that is rare—a reminder that simplicity, when handled with respect, can feel profoundly luxurious.
As it lingers, subtle undertones begin to emerge—a whisper of garlic, a trace of olive oil—each detail revealing itself slowly, almost reluctantly. It is not a dish that dazzles immediately, but one that rewards attention.
Bikini Sandwich Sobrasada, Honey & Cheese
The Bikini Sandwich arrives with quiet confidence, its modest name belying the decadence within. The bread is pressed and toasted to a perfect golden crisp, its surface yielding with a gentle crackle before giving way to a molten interior. Within, sobrasada, honey, and cheese melt into a rich, cohesive filling that feels almost indulgent in its depth.
The sobrasada lends a gentle spice and a deep, savory warmth, its richness tempered by the floral sweetness of honey. This interplay creates a balance that feels both unexpected and inevitable—each element enhancing the other without dominance.
The cheese binds it all together, adding a creamy, lingering finish that rounds out the experience. It is at once comforting and sophisticated—a dish that feels familiar, yet entirely transformed.
Grilled Wagyu A5 MB5 Beef
Then, the Grilled Wagyu A5 MB5 Beef arrives, and the tone shifts—this is no longer a conversation, but a statement. Perfectly seared, its surface carries a delicate char that gives way to an interior of extraordinary tenderness. The marbling is nothing short of exquisite, melting seamlessly into the meat as it cooks.
Each bite dissolves almost instantly, releasing a cascade of umami that feels deeply indulgent, yet never overwhelming. There is a richness here that borders on opulence, yet it is anchored by the subtle smokiness of the grill.
What makes the dish remarkable is its restraint—there are no unnecessary embellishments, no distractions. It is an ode to ingredient and technique, a reminder that true luxury often lies in knowing when to stop.
Churros with Chocolate
Finally, the Churros with Chocolate close the evening with a note of quiet celebration. The churros arrive warm, their golden exteriors crisp and delicately sugared, giving way to an interior that is light, airy, almost ethereal.
The accompanying chocolate is deep and intense, its bitterness providing a perfect counterpoint to the churros’ sweetness. It is thick enough to cling, yet smooth enough to envelop each bite in a velvety embrace.
As the last bite lingers, there is a sense of completion—not excess, not indulgence for its own sake, but a carefully orchestrated finale. It is a dessert that comforts and elevates in equal measure, leaving behind a memory that feels both familiar and entirely new.
Sabòr Cocina y Tapas does not attempt to overwhelm; instead, it seduces—through detail, through balance, through an unwavering commitment to atmosphere and craft. It is a space where food, design, and mood converge, offering not just a meal, but an experience that lingers long after the last bite.
Sabòr Cocina Y Tapas
30 Victoria Street #01-33 at Chijmes, Singapore 187996
Tel: 9611 9127
