Review

Sopa offers fine dining centred on Spanish cuisine infused with local twists. The dining space is perched on the second floor, affording diners an aerial view of the open kitchen. What differentiates Sopa is its approach to nurturing young talent. A restaurant team composed of students from nearby universities and vocational schools adds a fresh dynamic to the venue. The menu features nine or twelve-course tasting options that change seasonally. Wine pairing is available, featuring a Spanish selection picked by chef and owner, Le Cordon Bleu Madrid alumni Vacharobol “Capper” Sopa. The cordial chef engages with diners, sharing detailed insights on each pairing. Small bites begin the meal. Black jamón iberico is paired with bluefin tuna ham, dry-aged in-house for 30 days, and served atop anchovy butter and freshly baked Spanish bread. Tapas offerings such as croquetas with whole anchovy and 14-hour sous-vide oxtail with a chocolate-seared coating deliver rich, nuanced flavours. Squid ink fideuà is served with pan-seared seabass and seaweed caviar, balancing delicacy and texture. Escabeche platter presents a juicy and herbaceous mix of orange, pomelo, and kiwi with blue belly shrimp and sweet, dry-aged carabineros. Fermented in herbs and rock salt, Iberico pork arrives medium rare with romesco, green mojo, and shoyu red pepper sauces. Crema Catalana, burnt with honey whiskey, ends this unique experience.