Food Review: Mercado Spanish Food Market Launches in CBD (closed)

One of the newest ‘rice bowl’ establishments has recently opened in Raffles Place. Called Mercado, the concept of this eatery can be concluded as casual with spunk. Drawing on European, notably Spanish cultural influence.

mercado spanish market golden shoe carpark


Fuss free dining with quality ingredients, the food selection clearly reflects the concept being portrayed. Food at Mercado draws mostly on Spanish cuisine with some International & Western influences. This can easily be seen in some items offered such as bulgur, couscous and beetroot salad. Bordering on a healthy living approach, this eatery will not disappoint as well if you are into substantial portions.

mercado spanish market golden shoe carpark

Selection of couscous, quinoa, chickpeas and bulgur.

There is a no frills approach to building up your meal over here. Basically a starch dish is chosen, either paella of the day (in which ingredients are changed daily) or items such as chickpeas, couscous, bulgur or quinoa.

Larger-than-life paella.

Larger-than-life paella. Ingredients changes regularly.

Freshly made meatballs.

Freshly made meatballs.

Protein choices are then added on. Some include pulled pork and beef meatballs. Finally options of hot and cold vegetable dishes are added before being topped with a seed or nut of choice.


Vibrant medley of vegetable dishes.

Drinks offered to go with include cold pressed juices, sangria and other alcoholic drinks such as red wine or beer.


Paella with pulled pork, marinated cherry tomatoes, pickled cucumbers and grilled carrots.


Bulgur with meatballs, grilled brussels sprouts, beetroot salad and corn salsa.

To summarize the entire dining experience in terms of food, think healthy bowl eating with a Spanish influence utilizing a ‘chai peng’ concept. This is the easiest way a Singaporean can visualize how eating at Mercado is like.

Diners get to choose from one base, one meat, one hot veg, two cold veg, one topping and one sauce for $16.50. If you like to have the paella, one hot veg, two cold veg, one topping and one sauce goes for $16.50 as well.



The verdict? All protein dishes were well done. Paella tasted good. Cold vegetables dishes such as marinated tomatoes, pickled cucumbers and beetroot salads were tasty and tangy. May be too tangy for some but it was neutralized when eaten with other dishes. Charred vegetables really do have a roasted bitter aroma and the brussels sprouts also have that delightful nuttiness taste wise. On the whole, the variety of dishes offered and the overall combination marry very well with each other.

Chef-Owner Jean-Philippe Patruno’s (fondly known as JP)

Chef-Owner Jean-Philippe Patruno’s (fondly known as JP).

Cold pressed juice combinations were wonderful as well. The watermelon and beetroot juice was sweet and refreshing while the apple and cinnamon has a faint reminiscence of what apple pie sorbet may taste like. The Sangria had a very ‘straight to the point’ taste. To elaborate, you can taste the red wine and fruits added in it. It was refreshing and compared to many Sangrias found elsewhere, not sweet at all.



Like any newly opened establishments, there is definitely room for improvement, especially ventilation. It was rather warm and stuffy on that day we visited. Hopefully, that has been addressed.

Mercado is definitely a good amalgamation of health food. Even though there are many similar concepts in the neighborhood, Mercado’s Spanish theme makes it unique in its own right.

mercado spanish market golden shoe carpark

*This is a collaborated post in partnership with Mercado.


Mercado Spanish Food Market
50 Market Street, #01-27, Singapore 048940
Tel: +65 6532 2155| Website 

Opening hours:
Mon – Fri: 8:00 am – 7:30 pm



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Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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