Dining at UNA always feels like meeting an old friend. I had multiple wine-fuelled soirées at its former location at One Rochester and celebrated my wedding at its new home in the historic Alkaff Mansion.
From the savoury tapas to the aromatic paella, its warm and comforting cuisine kept me coming back for more. One of Singapore’s oldest Spanish restaurants, UNA strikes a fine balance by serving authentic southern delicacies and heartier northern fare.
In 2021, the Spain Trade and Investment Agency awarded UNA the Restaurants of Spain accolade—a testament to its Spanish culinary excellence.
With the recent introduction of chef Diego Grimberg as culinary advisor to the team, it looks set to elevate its dining experience. He also runs the one-Michelin-starred Hofmann restaurant and cooking school in Barcelona.
Born in Argentina, Grimberg discovered his passion through cooking for his sisters. In Spain, he worked at renowned restaurants such as 41 Degrees and Enigma Concept.
That’s when he fell in love with modern Spanish cuisine and its flavours. Then, he gained prominence as the head chef for the launch of Albert Adria’s Michelin-starred Enigma in Barcelona.
The UNA and Grimberg collaboration came about after UNA’s head chef Tom Kung visited Hofmann for two weeks to learn more about Spanish cuisine. This sparked a conversation between the two about this new role. Grimberg says, “I came to UNA last April and started thinking of ways to improve both the existing recipes and seasonal dishes.”
His expertise lies in Catalan cuisine, which he describes as “normally home-made, creative, and follows the fundamentals of slow food”. Seasonality matters, too. He believes in dishes that allow the ingredients to shine. Of course, the joy of dining in good company is the cherry on top of it all.
Spanish food reflects this ethos as well, with a few subtle differences. A hallmark of the cuisine, according to Grimberg, is the respect for traditional recipes despite innovations and new culinary techniques.
When asked about his favourite ingredients, Grimberg mentions “artichoke, asparagus, beetroot, tomato, watermelon, and citrus fruits”. At a series of exclusive dinners
in early August, which kicked off his partnership with UNA, his love for seasonal vegetables was apparent.
Matilde Rinaldis, his sommelier wife, added to the allure of the partnership. To accompany the food, she curated a selection of Spanish wines.
In an ode to summer, ingredients like watermelon, beetroot, orange, and potato appeared in the five-course menu. Grimberg wanted to highlight the best of his cooking by combining it with classic Spanish recipes.
His favourite dish from the menu? Pickled beetroot. “It shows how a simple vegetable can become flavourful and entirely different from what you’d usually expect.” Enhanced by tangy smoked cream and frozen yogurt powder, the beetroot had a sweet earthiness.
Equally impressive was the potato mille-feuille tartlet that accompanied the sirloin steak. Filled with buttery bone marrow and egg yolk, it stole the show with its crisp, layered textures.
At the end of day, the guests are always the highlight of Grimberg’s culinary career. “When they finish their meal feeling happy, that is the best feeling one can have as a chef. I get to experience that every day.”
It is this passion for cooking that keeps him going when times get rough. “My first teacher told me about his passion. I try to communicate this in my dishes, as well as with my students, on a daily basis.”
