Spanish Cuisine by Chef Daniel Chavez and Chef Tamara Chavez at the beautiful Dempsey Hill.
Unlike other Spanish restaurants in town that mostly offer Catalan cuisine, Tinto’s Valencian-inspired menu features tapas (expect premium Cinco Jotas acorn-fed Ibérico ham); sharing- and individual-sized paellas (one of Spain’s national treasure); fideuà (originally from the coast of Valencia, instead of typical Bomba rice, fideuà is the pasta noodle version of paella); suckling pig; vegetarian options, and more. Signatures include Tinto paella with grilled octopus and chorizo; the Valencian paella with chicken and rabbit; and the luxe carabineros & setas fideuà, brimming with organic mushrooms à la plancha, dry sherry, chestnuts and red carabinero prawns crowning the creation.
Tinto (named after vino tinto, Spanish for red wine) offers authentic Valencian paellas, fideuà, tapas and Spanish wines, transporting diners back to Spain with its colours, flavours and dishes. Daniel’s work took him to Valencia before working in Barcelona with the late Santi Santamaria, and thereafter helming (the now-defunct) Santi at Marina Bay Sands with him. “Spain has been such a large part of our lives. Santi was the first Catalan chef to receive the three-Michelin-star accolade, but you would never know that working with him. His ethos was all about kindness as a person; and flavour and traditional recipes as a chef, albeit through fine dining. In many ways, Tinto is a tribute to Santi and all that he has done for us, and this is our way of honouring him and his legacy,” says Daniel warmly.
