Full Barraka Bar review here: http://ivanteh-runningman.blogspot.sg/2014/07/barraka-bar-tasting-session.html
Barraka Bar is a hip, modern bar serving authentic Spanish tapas and sharing plates, also known for their house speciality Sangria cocktails. Co-owner Dragan is extremely proud of his chef, who hails from San Sebastián, bringing influences from Basque, Madrid, and Barcelona in Spain.
Ambience at Barraka Bar is casual yet modern, with seating layout in communal style, as befitting its sharing plates theme. Furniture is relatively comfortable, though I find the cushions tend to sink in slightly. Clean lines throughout, with bright spotlights creating a pattern of light and shadow. A brick wall with Guy Fawkes masks and the Barraka Bar signage fronts one wall, opposite the large bar with televisions screening live sporting events.
Service at Barraka Bar is friendly, though attracting their attention sometimes is difficult, due to the large floor space, ambient background music, and dim lighting. Food takes a little while to be prepared, as it's made to order. But staff are polite, and carry out requests quickly and efficiently. Not all staff are knowledgable on dish preparation, though they can make general recommendations for popular dishes or beverages.
Food at Barraka Bar is generally presented in a simple, rustic style, but tastes delicious. Chef uses fresh ingredients, and allows them to shine in well prepared dishes, where you can taste the nuances of the dish. Portions are meant for sharing, and prices reflect that as well, costing an average of SGD $25 - $40 per person. I find prices to be reasonable for the quality of food, and the quantity served.
The house signature cocktail Sparkling Sangria (SGD $10 Glass, $15 Small Jug, $30 Big Jug) is made from a Spanish sparkling wine called Cava, mixed with orange juice, cognac, and fruit slices, then served in a traditional Spanish terracotta jug. I find the fresh, orange citrus taste to be slightly sweet with a hint of sour, but refreshing and thirst quenching.
The Calamares A La Andaluza (SGD $12) or 'Deep Fried Squid Rings In Andalusian Style', are prepared in the traditional Andalusia method of dredging fresh squid rings in pure flour without egg, frying in hot olive oil, then sprinkled with salt. This results in a crisp, savoury batter, while the squid rings within remain meaty and springy in texture. Very good, and rather addictive too!
The Salteado De Setas Y Gambas (SGD $12) or 'Prawns And Mushrooms In White Wine And Garlic Sauce', is lovely. The mushrooms are fragrant, soft, tender, and lend an earthy aroma. The prawns are big, meaty and juicy, freshness is evident as they detach from the shells easily. Plated almost like a work of art, with a sprinkle of spices around the edges, and the mound of deliciousness in the middle.