CENDRA, the local Spanish restaurant and cocktail bar helmed by Barcelona-born chef-owner Xavi Palau, celebrates its first anniversary with a new menu that symbolises the restaurant's founding philosophy: authentic, honest Spanish cooking made with integrity and passion. CENDRA, whose name comes from the Catalan word "ashes," honours the elemental relationship between fire and food with a grill-forward menu that values simplicity, authenticity, and soul.
Over the past year, the restaurant has built a devoted following, establishing itself as a haven for sophisticated Spanish dining that honours heritage while avoiding clichés.
CENDRA is a profoundly personal initiative for Chef Xavi, reflecting his Catalan heritage and a career of refining his trade in recognised kitchens throughout Spain and Singapore, including FOC. His culinary style is based on seasonal products, clean flavours, and a protein-forward approach that emphasises the natural essence of each ingredient.
Seafood and rice dishes take centre stage, showcasing Xavi's genuine interpretation of Catalan cuisine. The front of house is equally important as the kitchen, where his loyal crew — Assistant Manager Sofia, a long-time partner — ensures that the warmth and sincerity of Spanish hospitality are felt in every connection.
Tiny appetisers, bursting with the robust, salty, smoky, and meaty flavours associated with Spain, begin the dining. Crystal Bread with Tomatoes, along with acorn-fed Iberico Ham, encapsulates the country's culinary character in one mouthful. Cheese-forward dishes like Stracciatella with Cantabrian Sea Smoked Anchovies and Olive Oil Caviar or San Marzano Tomato and Burrata Salad with Hazelnuts and Pickled Onions are both fresh and elegant. The finely sliced Hokkaido Scallop Carpaccio, the redesigned Ensaladilla Rusa with smoked mackerel on crisp toast, and the vivid Hamachi Tartar with avocado, tobiko, and citrus dressing are among the notable seafood options.
The menu's hot tapas continue the trip from fire to plate, showcasing fresh ingredients with cosy yet polished execution. Aubergine Chips drizzled with honey and topped with pine nuts establish a sweet and savoury balance, while croquetas, available in Iberico Ham or mushroom varieties, arrive delightfully crisp and molten inside.
Cod Fish Fritters, Spanish Octopus with Iberico Chorizo Foam, and the chef's innovative take on Gambas al Ajillo are sure to please seafood lovers. Seasonal vegetables are highlighted in dishes like Roasted Leek with Romesco and Hazelnuts, Padrón Peppers and Spanish Confit Artichoke with Iberico Ham, all of which demonstrate the restaurant's commitment to flavour and seasonality.
Rice is central to CENDRA's cuisine, a reference to Xavi's Catalan origin and a culinary tradition he cherishes. These rice dishes are distinguished from traditional paella by being prepared a la llauna, which means baking in a shallow metal tray to achieve even cooking and a tender base. The Squid Ink Rice "a la Llauna" is covered with creamy house-made garlic aioli, while the Pork Butifarra Rice "a la Llauna" offers the rustic comfort of Catalan sausage. This technique, which is unusual in Singapore, exemplifies Xavi's commitment to both authenticity and creativity.
The "Des de la CENDRA" (From the Ashes) portion honours the restaurant's nickname and dedication to open-flame cuisine. Highlights include Carabineros shrimp with garlic and parsley oil, Spanish Pork Ribs with a vibrant herb sauce, a flawlessly grilled Australian Wagyu Striploin MB 6/7, and Roasted Spring Chicken a L'Ast seasoned with lemon and white pepper. Complementary sides include "La Catedral" Confit Piquillo Peppers from Navarra, Smoked Mashed Potato, and locally grown Padrón Peppers, while desserts such as Basque Cheesecake with strawberry sorbet and a no-sugar Chocolate Soufflé provide a memorable finish.
The restaurant's cocktail bar reflects its kitchen's concept, delivering Spanish-inspired cocktails that strike a balance between inventiveness and classicism. Guests can enjoy lively music, friendly service, and street-side dining that recalls the festive spirit of Barcelona. CENDRA remains dedicated to providing a dining experience that is founded on authenticity, elevated by workmanship, and enriched by genuine hospitality.
As Xavi reflects on the restaurant's milestone, he says, "In a world where restaurants frequently chase trends, we hope CENDRA provides a refreshing alternative." Our goal is to cook from the heart, stay loyal to our roots, and feature the greatest ingredients we can locate—so that every guest feels a part of what makes CENDRA unique."
a. 5 Gemmill Ln, #01-01, Singapore 069261
fb. www.facebook.com/people/Cendra-Singapore
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