Even on the eve of its second anniversary, Singapore’s Esquina tapas bar still has the masses clamoring for a table during its evening seating. With no reservations and space at a premium, the restaurant has expanded its Chinatown shophouse location to include a second level of dining with an additional 25 seats in an intimate living room setting. The menu has also been revamped under Esquina’s executive chef, Andrew Walsh, including selections themed under the categories of snacks, soil, sea, land, and desserts. Famed British chef Jason Atherton serves as culinary director for the operation and also heads Singapore’s Pollen and Shanghai’s Commune Social. The new menu will include cheeky concept cocktails from the Unlisted Collection‘s The Library speakeasy, a group that also manages Esquina. For the occasion mixologist Stefan Ravalli has created the Sherry Pranksters with a mix of Amontillado sherry, gin, Tagliatella, hibiscus, and orange blossom tea for the restaurant. On Saturday, December 21, Esquina will host its second anniversary party dubbed Esquina 2.0 with complimentary sangrias, house beers, and canapés from 8 p.m.
For more information, visit Esquina.