March 02, 2025
Nómada
Walking into the newly opened Nómada at Keong Siak Road, the first thing that strikes you is the moody, sophisticated interior. Dark textured walls, deep green marble tables, and a stunning portrait of a tribal woman set the tone - a blend of mystery and refinement. The open-concept kitchen, framed by hanging foliage and warm lighting, invites diners to watch the culinary magic unfold. This is an intimate space, yet lively, buzzing with conversations and the sizzle of ingredients hitting the grill.
I have known Chef Gonzalo Gimenez since his days at Binomio, and reconnecting with him here at his new venture was a delight. A Spanish native who spent most of his adult life in London, New York, and Singapore, Gonzalo's foundation is actually in French cuisine. But here at Nómada, he presents his personal vision of Spanish food, one that merges tradition with modern global influences.
To start, we had the Homemade Flatbread with Za’atar ($16). The Middle Eastern spice mix added a fragrant, earthy depth to the warm, crusty bread- perfect when paired with olive oil.
The Pigs Ears on Toast ($16) was an interesting starter. Slow-cooked until gelatinous, the pig's ears had a rich, deep flavour, balanced by the sharpness of whole pickled shallots and a touch of peppery rocket leaves.
Next came the Green Asparagus, Poached Egg & Miso Butter ($26). The moment the egg yolk broke and mingled with the miso butter, it created a velvety, umami-rich sauce that coated the crunchy asparagus beautifully.
The Braised Leeks with Brown Smoked Butter ($18) was surprisingly indulgent for such a humble vegetable. The smoky, nutty butter enhanced the natural sweetness of the leeks, making it a simple yet elegant dish.
For the main course, we went with the Iberico Pork Chop, Apple Cider Gels & Hipsy Cabbage ($38). The pork chop was cooked to juicy perfection, its smoky char complemented by the sweet-tart apple cider gels. The cabbage, slightly caramelised, added another layer of texture and flavour.
To end on a sweet note, we had the Pistachio & Raspberries Tart ($16). A delicate balance of nutty and fruity, the tart was light, fragrant, and just the right amount of indulgence.
The wine list at Nómada leans heavily on Spanish wines, with a small selection of Champagne and Italian reds. Besides working with local wine suppliers, they also import directly from Spain. We picked a Dual Priorat for the evening, a deep, structured red that paired beautifully with the robust flavours of the meal.
Nómada is more than just another Spanish restaurant. It is a reflection of Chef Gonzalo’s culinary journey which is rooted in tradition but boldly reimagined. If you are looking for Spanish cuisine with a modern twist, this is one place to put on your list.
I have known Chef Gonzalo Gimenez since his days at Binomio, and reconnecting with him here at his new venture was a delight. A Spanish native who spent most of his adult life in London, New York, and Singapore, Gonzalo's foundation is actually in French cuisine. But here at Nómada, he presents his personal vision of Spanish food, one that merges tradition with modern global influences.
To start, we had the Homemade Flatbread with Za’atar ($16). The Middle Eastern spice mix added a fragrant, earthy depth to the warm, crusty bread- perfect when paired with olive oil.
The Pigs Ears on Toast ($16) was an interesting starter. Slow-cooked until gelatinous, the pig's ears had a rich, deep flavour, balanced by the sharpness of whole pickled shallots and a touch of peppery rocket leaves.
Next came the Green Asparagus, Poached Egg & Miso Butter ($26). The moment the egg yolk broke and mingled with the miso butter, it created a velvety, umami-rich sauce that coated the crunchy asparagus beautifully.
The Braised Leeks with Brown Smoked Butter ($18) was surprisingly indulgent for such a humble vegetable. The smoky, nutty butter enhanced the natural sweetness of the leeks, making it a simple yet elegant dish.
For the main course, we went with the Iberico Pork Chop, Apple Cider Gels & Hipsy Cabbage ($38). The pork chop was cooked to juicy perfection, its smoky char complemented by the sweet-tart apple cider gels. The cabbage, slightly caramelised, added another layer of texture and flavour.
To end on a sweet note, we had the Pistachio & Raspberries Tart ($16). A delicate balance of nutty and fruity, the tart was light, fragrant, and just the right amount of indulgence.
The wine list at Nómada leans heavily on Spanish wines, with a small selection of Champagne and Italian reds. Besides working with local wine suppliers, they also import directly from Spain. We picked a Dual Priorat for the evening, a deep, structured red that paired beautifully with the robust flavours of the meal.
Nómada is more than just another Spanish restaurant. It is a reflection of Chef Gonzalo’s culinary journey which is rooted in tradition but boldly reimagined. If you are looking for Spanish cuisine with a modern twist, this is one place to put on your list.
Nómada
1 Keong Saik Road
Singapore 089109
