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The UTW (“Under Ten Words”):  Spanish, classy Sangria tête-à-têtes, date night, home-style casual fine dining.

The must-orders (if any): Seafood paella.

Summary: The team was formerly from La Ventana. The home-casual space is perfect for sophisticated catchups with friends over Sangria and charcuterie or relaxed romantic dates with good food and warm, attentive service without the fuss of fine dining. The portions are small though, so bring friends to split the damage.

Gaig’s traditional cannelloni ($14). The meat filling carried the manly scent of beef but possessed a gentle, fishy softness that would surely please a royal Catalan cat.

Seafood Paella - Gaig SingaporeSeafood paella ($34). The distinct rice grains possessed formidable bite – assisted by little bits of baby calamari tentacles for added crunchiness – and a home-style wok char. Elsewhere, the seafood was undeniably fresh – the clams squirted out its inner fresh brine with energetic gusto,  the fish was positively Chinese in its steamed personality, and while the calamari retained its natural oceanic odour within its labyrinthine walls, it never came across as needing a bath.

Boneless suckling pig ($24.50). The tender suckling pig was slick with piggy oiliness with the skin possessing a gentle crackle, whilst elsewhere the ginger/apple/plum sauce and the celery/strawberry chunks provided freshly sweet, oil-neutralising refreshment.

Orange ice cream souffle ($10.20). This was a refreshing, albeit sweet, palate cleanser.

Grade: Nicely A2.

Gaig Singapore
16 Stanley Street
Singapore (068735)


Shawn began documenting his food experiences since he started reading Law at the National University of Singapore. Initially he turned to food for solace from the rigours of university life, and food eventually became his safe haven away from the horrors of legal practice. However, it dawned on him one day that he has become sufficiently enlightened about the magic of discovering new and good food, and that it was time to share his findings with others. Instead of aligning himself with the vast sea of vanilla foodie influencer-style of writing, which would admittedly open more doors in terms of free meals and public relations love, Shawn decided to approach food writing by way of satirical humour, turning the don't-ya-wanna-eat-what-I'm-eating-cuz-I'm-a-public-figure self-importance/self-indulgent gravitas of Instagram foodie-ism in Singapore on its head and conveying his thoughts about food in a manner which is decidedly obscure at times and on others, frankly nonsensical. The rigours of legal practice and desire for a form of indulgent escape led to Shawn's second passion - experiencing and writing about new and luxury hotel properties. Secret Life of Fatbacks is an extension of Shawn's Instagram account (@Larvitar). For intellectual property reasons, he is unable to name the website anything related to the titular Pokémon character. Feel free to ask him in person what "Fatbacks" refers to. Shawn is not a professional critic, blogger or photographer. He is simply a guy who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. Shawn is presently a full-time lawyer, and when he is not premature ageing due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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