New Buzz at HUMO

There is a new buzz in Keong Saik, and it is coming from HUMO, a Spanish izakaya that is redefining fusion dining. Currently in its soft launch phase, HUMO is the brainchild of Chef Carolina Garcia Santamaria (formerly Head Chef of Tapas 24) and Chef Jordi Jou (formerly Head Chef of Michelin-starred Gaig). The two chefs first crossed paths at Tapas 24 Singapore, and their shared passion for Spanish and Japanese cuisine sparked the idea for HUMO, a place where the lively energy of an izakaya meets the bold, complex flavours of Spanish tapas.

The interior sets the tone immediately. A striking red bar catches your eye as you walk in, lined with an impressive display of sake, whisky, and shochu. Overhead, a sea of traditional Japanese lanterns bathes the space in a soft, warm glow, giving it that classic izakaya feel. The back room is even more dramatic - a chef's table framed by walls and a ceiling plastered with vintage manga posters. It is edgy, playful, and distinctly Japanese, yet it somehow works with the Spanish flair of the place.

The space of Humo exhibits Spanish and Japanese elements and it is casual spot which tries to combine both a traditional izakaya and a tapas bar together. The restaurant is not big and is ideal for couples of small groups.