Featuring a long open communal bar and kitchen, ESQUINA aims to recreate chic European urban canteens that will be the go-to for social gatherings. Unique to ESQUINA as well, are specially designed stools created by a group of artists from the UK that are composed with many different parts from machines and door knobs.
Taking after its namesake (translated from Spanish as "the corner"), Esquina is tucked away at the corner of Jiak Chuan Road and is approximately sized at 500sqf. Exuding an underground charm, Esquina is designed by Singapore-based Columbian architect Antonio Eraso and boasts a design concept of an old yet modern charm that is strongly reflected through Esquina’s interior.
For media enquiries, please contact:
To assist in the daily operations of Esquina, attend to guests' queries and ensure quality service.
To assist in the daily preparation, cooking and presentation of meals or desserts at Esquina.
For the above positions, please email your cover letter and resume to firstname.lastname@example.org
Inspired by the colourful tapas bars found in Spain, Esquina provides visitors to the culturally-rich Chinatown with an added choice of European cuisine to the ethnic enclave. Open from Mondays to Saturdays, Esquina serves mainly modern Spanish tapas in a unique location that is surrounded by post-war colonial buildings, hip coffee joints and 'old school' home style restaurants. Leading the culinary direction for Esquina is Michelin star Chef Jason Atherton, the protégé of celebrity chef Gordon Ramsay.
Esquina is also the latest venture by acclaimed Singapore hotelier and restaurateur Loh Lik Peng. Having had successes with Hotel 1929, New Majestic Hotel and Wanderlust including award-winning restaurants such as Jing and Cocotte amongst many others, Esquina is yet another exciting project aimed to breathe life into the historic and charming neighbourhood.
Andrew, of Irish descent, brings with him a wealth of experience from his previous stints spanning three continents – Australia, America and United Kingdom. Some of the Michelin-starred restaurants he worked at were PUBLIC in New York and Tom Aikens in London before he joined Jason Atherton at Pollen Street Social in London. He is now on his latest culinary adventure in Singapore and will be infusing Jason's culinary ideas with his own as he oversees Esquina.
Jason Atherton was the first British chef to complete a stage at Spain's famous el Bulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.
Jason launched his own restaurant company, Jason Atherton Ltd in 2010. His flagship restaurant, Pollen Street Social, opened in April 2011 in Mayfair with 60 seats, a large bar area, an exciting private room and London's first ever dessert bar. Within six months, Pollen Street Social was awarded a coveted Michelin star by the 2012 Michelin Guide for Great Britain and Ireland. In addition, the restaurant came second at the National Restaurant Awards, competing for the title of the UK's Best Restaurant, and has been ranked at number sixth in The Good Food Guide's Top 50 Restaurants 2012. In June 2012, Jason launched Pollen - his second Singapore outpost at Gardens by the Bay. Housed in a beautiful garden setting of the Flower Dome, Pollen offers Mediterranean-influenced Modern European cuisine.
Esquina 2.0 is the evolution and the reinterpretation of the underground design intent produced for ESQUINA. This 600 square feet second storey of the shophouse will accommodate seats for approximately 25 guests. The design concept of this space is the recreation of a more refined version of its original restaurant, showcasing a more intimate "living room"; as if the owner of the canteen had opened his own private space for the guests’ use. Boasting an elegant and sophisticated space, Esquina 2.0 is suitable for group bookings and private events. The key features include bespoke chef’s tasting menus, sommelier wine pairing recommendations, and warm and personalised table service by the Esquina team.