Nestled in the heart of Tanjong Pagar, Humo introduces a fresh take on dining by blending the warmth of Spanish tapas bars with the precision of Japanese izakayas. The brainchild of chefs Carolina Garcia Santamaria and Jordi Jou, Humo is a reflection of their shared passion for culinary innovation. Garcia Santamaria, head chef of Tapas 24 Singapore, and Jou, a veteran of Michelin-starred Gaig Restaurant in Barcelona, sought to create a space that balances casual dining with bold flavors. Their menu presents a carefully curated selection of small plates and donabe dishes, drawing inspiration from both Spanish and Japanese traditions without resorting to fusion.
This philosophy comes to life in dishes that highlight contrast and precision. Guests can expect offerings like Argentinian prawn tartare on crispy sushi rice, where umami and texture harmonize, or oden daikon in Spanish cocido broth, a comforting yet sophisticated blend of two culinary worlds. The donabe selection, featuring Ibérico pork, duck breast, and seafood, is designed for communal dining, capturing the essence of both tapas and izakaya culture. Jou emphasizes that Humo is not about mixing flavors for the sake of fusion but about building a cuisine that respects tradition while introducing something new.
Beyond the food, Humo is an experience—an intimate yet lively space where diners can engage with the open kitchen, enjoy free-flowing drinks, and immerse themselves in a vibrant atmosphere. More than just a restaurant, it’s a place where music plays loud, laughter fills the air, and every dish sparks joy. Combining the best of Spanish and Japanese techniques, Humo redefines the izakaya experience, inviting guests to gather, share, and savour in a setting that feels both dynamic and welcoming.
