Owned by Yenn Wong of Jia Hotel, Bomba’s kitchen is helmed by a Spanish-Italian chef from award-winning Barrafina Spanish Tapas Restaurant in London. “Bomba” is a Spanish short-grained rice used to make paella.
Decor: We have been to almost all tapas bars in Singapore and Bomba is the biggest, most comfortable one–we even saw a (male) starlet there–but unfortunately, it is also the most colorless, utterly devoid of character.
Both Ms Atas and I had cocktails, Sangria de cava ($16 x 2), which was okay. And so was everything else: Iberico ham croquettas (3pcs for $12), hen egg (slow-cooked on a puree of morcilla, piquillo peppers and large garlic croutons, $12), roasted king scallops ($22), and piquillo peppers stuffed with salt cod brandade ($14). Their specialty paella, arroz negro ($40), tasted like our mui-fan but at ten times the price. The only thing I enjoyed–Ms Atas didn’t–was the bitter chocolate ($14) that had salt which brought out the sweetness in the bitterness.
We spent a total of $157 for two. The food was ok, but with so many tapas bars, ok just isn’t good enough. A good word to sum up Bomba is “vapid.” We don’t think we will be back any time soon until we hear the food gets better.
Bomba
38 Martin Rd
Singapore 239059
T: 6509 1680
F-Sun, & PH: Noon-3pm
Sun- Thur: 6-11pm
F-Sat: 6pm to midnight
Rating: 3.000/5 stars
Written by A. Nathanael Ho.
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