{"id":15777,"date":"2013-07-02T07:55:54","date_gmt":"2013-07-01T23:55:54","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=15777"},"modified":"2014-03-10T15:54:19","modified_gmt":"2014-03-10T07:54:19","slug":"bomba-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/07\/02\/bomba-singapore\/","title":{"rendered":"CLOSED: Bomba, Martin Rd"},"content":{"rendered":"

\"Bomba
\nOwned 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.<\/p>\n

\"Bomba
\nDecor<\/strong>: We have been to almost all tapas bars<\/a> 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.<\/p>\n

<\/p>\n

\"Bomba<\/p>\n

\"Bomba<\/p>\n

\"Bomba
\nBoth Ms Atas and I had cocktails, Sangria de cava<\/strong> ($16 x 2), which was okay. And so was everything else: Iberico ham croquettas<\/strong> (3pcs for $12), hen egg<\/strong> (slow-cooked on a puree of morcilla, piquillo peppers and large garlic croutons, $12), roasted king scallops<\/strong> ($22), and piquillo peppers stuffed with salt cod brandade<\/strong> ($14). Their specialty paella, arroz negro<\/strong> ($40), tasted like our mui-fan<\/em> but at ten times the price. The only thing I enjoyed–Ms Atas didn’t–was the bitter chocolate<\/strong> ($14) that had salt which brought out the sweetness in the bitterness.
\n<\/strong><\/p>\n

\"Bomba
\nWe spent a total of $157 for two. <\/strong>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.<\/p>\n

Bomba<\/a><\/h1>\n

38 Martin Rd
\nSingapore 239059
\nT: 6509 1680<\/p>\n

F-Sun, & PH: Noon-3pm
\nSun- Thur: 6-11pm
\nF-Sat: 6pm to midnight<\/p>\n

Rating: 3.000\/5 stars<\/strong><\/p>\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":263488,"featured_media":20345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[86793,61120261,6147,37313,321278,3222917,312],"tags":[],"class_list":["post-15777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-86793","category-barschill-out","category-dates","category-families","category-large-group","category-robertson-quay","category-spanish"],"modified_by":"Rubbish 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