Bomba Paella Bar

While waiting to be seated inside the restaurant, we ordered some wine and watched the hazy environment second guessing the psi reading.

While waiting to be seated inside the restaurant, we ordered some wine and watched the hazy environment second guessing the psi reading.

Razor Clams.

Razor Clams.

Grilled Octopus "Galician Way" - Octopus and potatoes slow-cooked in water, grilled a la plancha and seasoned with olive oil, sea salt, pimenton and parsley.

Grilled Octopus “Galician Way” – Octopus and potatoes slow-cooked in water, grilled a la plancha and seasoned with olive oil, sea salt, pimenton and parsley.

Yap and Adrian holding the torch for me? Lol... My good friends doing me a favour ;-)

Yap and Adrian holding the torch for me? Lol…
My good friends doing me a favour 😉

Hen Egg, Morcilla & Piquillo Peppers - Slow-cooked hen egg with puree of morcilla, piquillo peppers and large garlic croutons.

Hen Egg, Morcilla & Piquillo Peppers – Slow-cooked hen egg with puree of morcilla, piquillo peppers and large garlic croutons.

Secreto Iberico , Burnt Spring Onions - Sliced pork pressa served pink with charred spring onions.

Secreto Iberico , Burnt Spring Onions – Sliced pork pressa served pink with charred spring onions.

FLOWER CRAB, SQUID & PRAWNS PAELLA - Seafood paella, cooked with tomatoes and seafood stock.

Flower Crab, Squid & Prawns Paella – Seafood paella, cooked with tomatoes and seafood stock.

Chipirones - Deep fried baby squid, serves crispy with chilli flakes.

Chipirones – Deep fried baby squid, serves crispy with chilli flakes.

Jon, May and Ross came and join us after dinner.

Jon, May and Ross came and join us after dinner.

Just outside the restaurant where you can chill out with some wine and watch the world goes by.

Seating area outside the restaurant where you can chill out with some wine and watch the world goes by.

No service charge.

No service charge.

Adrian, Yap and I were supposed to eat Peking duck about a month ago but somehow, we would take turns falling sick or busy with a project and we couldn’t meet up. The day came when all 3 of us could go for dinner but I had just eaten PD two days before with Lim. I suggested Spanish food if Yap was agreeable, he was and Adrian brought us here.

Our booking for tonight’s dinner was at 8.30pm and we had arrived early at 7.45pm so we sat outside the restaurant, ordered some wine and tried to second guess the psi reading for the night. Our roving eyes wandered over to the our neighbour’s table (2 gungho ladies eating outside regardless of the haze that has been the talk of town lately). We were curious of their choice of food, did some polite enquiry and they highly recommended the pink pork. The waiter came just then with our wine and said it would be his pleasure to continue with the food reccomendation. He asked if we were game to try anything and suggested slow cooked eggs with morcilla. The waiter’s inclusion of the Spanish blood sausage containing seasoned pig’s blood made Adrian squirmed and remarked to me later on, “I wished he hasn’t told me that, now I won’t eat this dish but you and Yap can go ahead”. We ordered it along with grilled octopus, razor clams, seafood paella (I would have preferred Arroz Negro personally) and of course, the pork pressa that was highly recommended by the two ladies. The waiter also warned us that the paella dish would take at least 25 minutes before they could be served and true enough it was the last dish we had… Well, almost!

The first dish of 3 Razor Clams were ready and we were ushered inside the restaurant. The tubular morsels came in good size and each were delectably laden with little chunks of chopped tomato and green peppers, seasoned with salt and pepper tossed in lemon juice and olive oil. Every bite of the succulent shellfish was a teaser and I was ready for the second dish!

Grilled Octopus… The Galician Way they presented this dish was an eye candy. The seasoning was minimal. There were capers mingling with fragmented potatoes moisturised with a drizzle of olive oil. I have very little experience of capers with food other than smoked salmon so this was a treat! I should experiment capers with more seafood. I like capers with cheese on crackers, too! Yes, I’m a weirdo. Although grilled, they were not shriveled so that the chew of the tentacles were perfect! (Let me detract here a little. I had gone for my first dental appointment earlier today (2 more to go next week) for gum infection and had a minor procedure done at the clinic. I am currently on antiobiotics and I shouldn’t have wine but I am postponing my medicine till tomorrow. The dental treatment was quite an ordeal but I did not want to cancel tonight’s dinner. I was afraid to chew on the tentacles at first but my fear was unfounded).

Next came the dish that made Adrian squirmish, he decided to let Yap and I have the yolks. I taste tested to see if I would detect iron in the dish and related to Adrian, “no smell nor taste of blood”. Just very savoury pieces of sausages and tomatoey sauce. I urged him to take a mouthful which he did but that’s it, one mouthful, period. I liked this egg dish but would have loved it if it was less salty or perhaps I should have ordered some rustic bread to neutralise it.

Ahhh… the highly recommended Secreto Iberico! The sliced fillet of pork served pink came looking impressive topped with a charred red pepper, offering smokey finishing to the tender meat. The crushed garlic and herb (was it oregano?) were not overpowering. I enjoyed it so much, I took the last few slices when the boys gave up or were being gentlemanly about it.

Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, but before the rice burns, the heat is removed once again. The paella is ready to be served after having cooled for several minutes. – info source: http://paella.askdefine.com/

I couldn’t have described Bomba’s paella any better other than quoting the above. The waiter had forewarned us about the wait of at least 25 mintes so that the dish could fully develop its aroma. The rice was flavoursome with each grain enveloped in very intense seafood stock you can taste the ocean in every bite. At the bottom of the pan, Bomba delivered the socarrat as how a traditionally prepared paella would produce, caramelised toasted rice crispy. What a delicacy!

As I said, paella was supposedly the last dish to be served. Well… Almost! That’s because I like the food so much I couldn’t resist ordering one more to try. I gave Yap the choice of Gambas Al Ajillo which is prawns sauteed in olive oil, garlic, chilli flakes and parsley or Chipirones, deep-fried baby squid, served crispy with chilli flakes. He opted for the latter. Not a bad choice considering octopus and squid are part of my favourite seafood items but not memorable either.

There are plenty of other dishes I would like to try and I think I will return again for perhaps a whole roasted pig? One day’s notice in advance is required 😉

Photo courtesy of Bmba Singapore. Click on this picture to be redirected to Bomba's Facebook page.

Photo courtesy of Bomba Singapore.
Click on this picture to be redirected to Bomba’s Facebook page.

Bomba
Martin No. 38.
38 Maratin Road,
Singapore 239059.
Tel: +65 6509 1680.

Happy eating 🙂

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Comments
4 Responses to “Bomba Paella Bar”
  1. Laura Lynn says:

    As usual your food writing makes me HUNGRY (and I just finished a delicious breakfast!) and the pictures are works of art! What an interesting restaurant! Elements of Spanish tapas and Singapore delicacies…such a wonderful fusion.
    So sorry to hear about your tooth. Keep on top of it though, we wouldn’t want to lose that beautiful smile! Cheers!

    • Sam Han says:

      I’m sure I can still give you a lovely toothless grin, wahaha… In about 9 hours I’m going to see the gum specialist. I’ve been putting this off for 18 months now. I’m a coward too, see? 😉 Thanks Laura, you’ve been are a friend! If you don’t see food posts but something else instead, that means I’m on a forced diet 😀

  2. ¡¡ Wow, great and really spanish ingredients !!
    Have you been in Spain?

    • Sam Han says:

      Hi there, I’m so sorry I can’t read Spanish so I couldn’t tell which is your name or how to address you. Your food photos looks amazing! I wish I could read the ingredients and what you were describing in your blog 😀

      Unfortunately I have never been to Spain but I would love to visit her one day 😀 – Sam

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