Little Pig

Little Pig offers great Spanish tapas with an Asian twist. 🇪🇸🇨🇳

We enjoyed the Crispy Pork Belly Eel Bao (RM34). The Spanish Duroc pork belly was crispy, and eel was lightly grilled. We loved that the homemade bao was really soft with some nice browning on the top. The egg yolk gel was a nice touch, as well as being served in a dim sum bamboo basket. 

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Not to be confused with Mexican tortillas 🌯, the Spanish version is actually a light and fluffy potato omelette 🍳🥔. We opted for the Mediterranean (RM19) - the succulent prawns with baby spinach 🌿 were yummy! Little Pig only uses astaxanthin-enriched OnZen eggs for its tortillas.

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Squid Ink Paella (RM40 for 2 pax) successfully marries the porcine and the sea. 🦑🐖

Traditionally known as arroz negro from the Catalan region, this paella offers scrumptious maritime flavours. The rice grains had a lovely nutty bite, with sumptuous briny flavours from the squid ink. There were plenty of squid flesh with each spoon, and we liked the pork belly and clams on top.

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Bookmark this cool Spanish tapas bar in SS2 for the next treat-yourself dinner. Swing by for a quiet meal with your best pal over some small plates, or with the gang for a delicious Spanish feast. Start off with small plates like the Potato Bravas (RM23), Crispy Pork Belly Eel Bao (RM34) and Assorted Cold Cuts platter (RM28) featuring fine-cured Iberico Lorno Loin, Salchichon and Chorizo. Then, fill up with the must-have of any Spanish meal — paella. Order the signature Squid Ink Filini Paella (from RM42) that's best paired with a glass of the Signature House Sangria (RM30).

Can’t have a Spanish dinner without paella, and Little Pig’s version is a must-have. We tried the squid ink version as recommended and this one features filini, a mee hoon-like pasta instead of rice (but they also have this if you wish to switch). Love how rich and flavourful this is. Portion above is best shared between two peeps.

Delicious cured meat! This platter features Iberico Lorno Loin, Salchichon and Chorizo. My favourite was the chorizo that’s salty and a little spicy. Best paired with a glass of red wine.