Nestled away in Gemmill Lane, Barcelona-born chef-owner Xavi Palau celebrates Cendra’s first anniversary with a refined, protein-forward menu that keeps the focus where it belongs: pristine seafood, soulful rice, and the flavour that only an open flame can coax
Named after the Catalan word for “ashes,” Cendra was built around a primal idea: fire first. Chef-owner Xavi Palau’s grill-forward kitchen leans into honest cooking and seasonal produce, steering clear of clichés while doubling down on warmth and hospitality. The result after just a year: a neighbourhood Spanish restaurant with real roots and a sharper, more confident edit of the food he loves to cook. Expect plates that are lighter on the fryer, protein-forward, and deeply respectful of ingredients—especially the seafood and rice that Palau considers the purest expression of his craft.
Rice is a calling card here, prepared a la llauna—baked in shallow metal trays for even cooking and a delicate base, a Catalan technique rarely seen in Singapore and one the chef has made his own.
What’s good on the food menu?
Ease in with the tapas that capture Spain at its most convivial. Crystal bread with tomatoes paired with acorn-fed Iberico ham is simple, salty perfection, while the Ensaladilla Rusa arrives reimagined with smoked mackerel on crisp toast—creamy, briny, and wonderfully moreish.
From the hot tapas section, the Spanish octopus with Iberico chorizo foam is a star: sweet-tender tentacles against smoky, paprika-tinged air, brightened with chives. It’s a plate that tastes like the coast and the grill at once.
One reminder: make room for the rice. The Squid Ink Rice a la llauna arrives jet-black and glistening, its grains carrying clean marine depth, dotted with house-made garlic alioli for lift. Prefer something heartier? The Pork butifarra rice a la llauna delivers comforting, sausage-rich warmth without heaviness.
If you’re chasing the flavour of flame, the “From the Ashes” section is where Palau’s grill sings—Carabineros with garlic-parsley oil, Spanish pork ribs with a verdant herb sauce, Australian Wagyu striploin MB 6/7, and roasted spring chicken a l’ast perfumed with white pepper and lemon.
What else is there to know?
The cocktail bar takes its cues from the kitchen—Spanish-inflected, balanced, and built to flatter what’s on the plate—while the streetside setting and upbeat soundtrack keep things lively without tipping into loud. Service is warm and genuine (by design), and the room’s intimate scale flatters both dates and small groups. Come hungry; leave with a newfound respect for rice, fire, and the quiet confidence of honest cooking.
Address:
5 Genmill Lane
#01-01
Singapore 069261
