FOC Restaurant’s S$58 executive set lunch is made better with a limited-time fourth-diner-free promo

Weekday lunches around the CBD are often a game of trade-offs: Something quick, something affordable, or — if you’re lucky — something actually worth lingering over. Every now and then, though, a restaurant throws out a deal that feels a little too good to ignore. 

That’s exactly what modern Spanish restaurant FOC Restaurant is doing this season, with a new three-course executive set lunch priced at S$58.

A Spanish stalwart settles into Keong Saik

FOC Restaurant has long held a place in Singapore’s Spanish dining scene. The concept first arrived in 2014 at Hongkong Street, quickly earning a following for its lively take on modern Spanish cooking — bold flavours, tapas-style plates, and a convivial atmosphere that made it just as suited to after-work gatherings as it was to dinner.

In late 2025, the restaurant entered a new chapter with its move to Keong Saik Road, settling into a sleek riverside space that opened about six months ago.

The new address offers a more polished setting, while maintaining the same spirit of vibrant, produce-driven Spanish cuisine, paired with an extensive wine and cocktail programme.

With its latest lunchtime menu — which includes an “every fourth diner dines free” promotion running through March and April, 12pm to 1pm — the restaurant is clearly courting the weekday crowd in the area, offering nearby office workers a chance to swap their usual rushed lunch break for something a little more indulgent.

How its executive set lunch stacks up

The three-course executive set lunch is lean and thoughtful, with diners choosing one dish each from the appetiser, main, and dessert sections. As with any proper midday indulgence, we began with something to quench the thirst — FOC Restaurant’s crafted mocktails (extra S$8).

We were given the choice between two drinks — one with a refreshing profile, and the other fruity. The former was a lively mix of citrus, mint, and ginger beer, tasting much like a virgin mojito with a bright, zippy finish.

The fruity option leaned sweeter, combining strawberry, tonic water, and fresh orange juice. If you gravitate towards sour drinks that cut through richer dishes, this does the trick nicely.

With the afternoon sun beating down mercilessly that day, the Momotaro tomato salad with tomato sorbet and chive oil felt like the obvious starter. It arrived generously portioned, with thick wedges of Momotaro tomatoes — a Japanese hybrid prized for its balance of sweetness and acidity — arranged around a quenelle of tomato sorbet.

As someone who usually avoids raw tomatoes, I approached this plate cautiously. Thankfully, the Momotaro tomatoes proved impressively sweet, finishing with just a gentle bitterness that I didn’t mind at all.

To my surprise, I found myself going back for seconds and thirds, which left me wondering if my palate is simply biased towards fancier tomatoes.

Another appetiser we tried was the FOC duo croquetas, featuring iberico ham and porcini mushroom croquettes — two each — which are also available on the restaurant’s a la carte menu.

Both delivered what you’d hope for in a croquette: Crisp, golden shells giving way to creamy interiors. Between the two, however, the porcini version stood out, thanks to its potent truffle-like aroma and deeply savoury, earthy flavour that lingered long after the bite.

For FOC Restaurant’s mains, we opted for a pairing of fish and beef to keep things balanced — the pan-seared barramundi fillet and the charcoal-grilled wagyu tri-tip cut.

The barramundi was flaky and succulent, though the skin could have used a touch more crisping — a minor gripe that may come down to personal preference. Still, its accompanying emulsified mushroom sauce was so satisfying that we found ourselves mopping up every last bit alongside the fish.

The wagyu tri-tip, unfortunately, didn’t leave quite the same impression. While it arrived cooked to a textbook medium-rare, the texture leaned slightly chewier than expected.

That said, it was still enjoyable enough that we polished off the plate — hardly a deal-breaker, but perhaps a sign that the alternate beef option, the charcoal-grilled wagyu “sanchoku” ribeye (extra S$38), might be the more compelling choice next time.

To finish, diners can opt for the dessert of the day, coffee or tea, or upgrade to a selection from the a la carte dessert menu (extra S$8). Since there were two of us, we decided to sample both routes.

When we visited, the dessert of the day was a deconstructed tiramisu, presented as mascarpone foam paired with coffee ice cream. Deconstructed desserts often capture the essence of a classic without quite replicating its flavour, but this one hit the mark.

The coffee ice cream was punchy, creamy, and indulgent, while the airy mascarpone foam kept the whole dessert light enough to finish without feeling weighed down.

On the other end of the spectrum was the flaming Grand Marnier baba (S$16 a la carte), served with vanilla ice cream and confit orange. Set aflame tableside, it’s a dessert that earns its S$8 upgrade not only for the theatrics, but also for its deeply satisfying boozy notes.

Made from a yeasted brioche cake that’s soaked in a spiced sugar syrup heavily infused with orange liqueur and rum, it delivers a rich, aromatic sweetness that’s best enjoyed slowly. We were glad there were two of us at the table — this is the kind of indulgent finale that tastes all the better when shared.

A compelling weekday lunch deal

FOC Restaurant’s executive set lunch ticks many of the boxes you’d want from a weekday indulgence: Thoughtful starters, satisfying mains, and a proper dessert to finish the meal.

But the real hook is the “fourth diner eats free” promotion, which makes the S$58 set surprisingly attractive for groups of colleagues — it’ll set each diner back less than S$50, excluding GST and taxes.

For teams working nearby, it’s an easy way to turn an ordinary weekday lunch into a mid-week event to look forward to!

This was a hosted tasting.

For more ideas on what to eat, check out Ruxu, a dessert and bakery concept from Guangzhou, and Third Floor Social, a cafe by day and bar by night located in Orchard Road.