Sabio by the Sea

One of Singapore's first Spanish tapas concepts, Sabio by the Sea concentrates on Spanish small plates so beloved by the city’s foodies. This stunning Ocean Way spot also offers a menu of succulent Josper-grilled meat and seafood – appropriate enough considering that diners here can sit back and enjoy spectacular views of the marina at Sentosa's Quayside Isle. What’s more, Sabio’s chic, laid-back atmosphere makes for a great venue when it comes to events and celebrations.

Many people make Sabio by the Sea a daytime destination when they wish to take in some luxurious marina views while they dine. For those venturing out to Sentosa Cove from Singapore City, Sabio’s Ocean Way location offers just this, with a weekday set lunch menu offering diners a great value way to sample the restaurant’s Spanish tapas, grills and seafood dishes. Executive chef Damien Le Bihan is the maestro behind Sabio’s menu, insisting upon the use of charcoal ovens imported from Spain to prepare dishes that celebrate the sea. It’s good to know that from Monday to Friday after 5pm, it’s free to enter Sentosa by car or taxi, and that there’s free weekday lunch time parking from 12pm to 2:30pm.

The second port of call once you moor up at Sentosa Cove’s favourite Spanish grill and tapas restaurant is to order up a bottle of imported cava, white or red wine, or perhaps a Spanish Estrella Galicia beer or a classic jug of sangria – perfect for Singapore’s hot and humid days and a perfect accompaniment to Sabio by the Sea’s central offering of sublime tapas, each plate of which represents Le Bihan’s nuanced contemporary interpretation of the classics. Next browse the cold and hot tapas: stuffed baby squid in olive oil, sea scallops with a sparkling white wine sauce and, from the land, assorted Spanish queso and special aged ham from the black Iberian pig. If you come with a partner or, even better, with a group of three to four and have the time to luxuriate, Sabio’s paella is renowned, while heartier appetites will enjoy a grilled main course from the Josper oven; we recommend the grilled Maine lobster with Spanish garlic rice and aioli.