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 menu, while still evolving, already shows serious promise. Divided into Cold Tapas, Hot Tapas, Meat, Donabe, and Dessert, the offerings reflect a thoughtful balance of both cuisines.

We kicked off with the oyster with spicy “chilli crab” gazpacho ($12- 2pcs) - an inventive mix of briny freshness with a tangy, umami kick. The Hamachi Tiradito with Aji Amarillo dressing ($18) was another standout, with its vibrant citrusy notes complementing the fatty fish perfectly. The Tuna Tataki with sautéed mushrooms and chipotle mayo ($34) brought smoky heat and creamy richness, a bite-sized flavour bomb.

From the hot tapas, the Roasted Japanese sweet potato with nori butter and ikura ($10) was both comforting and indulgent. The crab and prawn croquettes ($10 - 2pcs) were crisp on the outside, creamy on the inside, with a subtle sweetness from the shellfish. And the stuffed chicken wings with piquillo peppers and aioli ($18) were glazed to perfection - sticky, smoky, and incredibly satisfying.

For the mains, there is currently only one meat dish - Australian beef tenderloin with soya sherry reduction ($38). It was tender and well-executed, but the presentation reminded me of a posh version of sweet and sour pork (not necessarily a bad thing!).

To finish, the matcha Basque cheesecake ($14) was the perfect end note - creamy, slightly burnt on the edges, with earthy bitterness from the matcha balancing the sweetness.

What makes HUMO work is not just the food, it is the overall vibe. The music, the drinks and the staff led by the ever-attentive Adrian Yeo make you feel at home. It is laid-back yet polished, inventive but familiar. Spanish izakaya may not have been a thing before, but thanks to HUMO, it just might become one. Definitely worth checking out.