Have you ever walked into a restaurant and immediately felt that something had changed, even before you took your first bite? That feeling is hard to explain, but it is very real. And right now, Olivia Restaurant and Lounge along Keong Saik Road is giving off that exact energy.
On 3 March 2026, Olivia Group officially announced the appointment of Chef Martí Carlos Martínez as Executive Head Chef of both Olivia Restaurant and Lounge and Noa by Olivia. If you have been following Singapore’s Spanish restaurant scene, this is a pretty big deal.
Who Is Chef Martí Martínez?
Chef Martí is not a name that came out of nowhere. This Barcelona native has spent over a decade cooking in some of the most respected Michelin-starred kitchens in Europe. His early career took him through El Celler de Can Roca, which holds three Michelin stars and is widely regarded as one of the most influential restaurants in the world. He also trained under Ramon Freixa and Sergi Arola, both two-Michelin-star chefs, before rising to Sous Chef at Restaurant Gaig Barcelona.
In 2017, he moved to Singapore to helm Gaig Singapore as Head Chef. Under his leadership, Gaig Singapore earned a listing in the Michelin Guide. That is not a coincidence. That is what happens when someone who genuinely understands classical technique takes the reins.
He has a straightforward philosophy: if you cannot cook classic food properly, you cannot innovate properly. It sounds simple, but that kind of discipline is actually quite rare.
What This Means for Olivia Restaurant Singapore
Olivia has always been about genuine Spanish cuisine, the kind that respects tradition rather than chasing trends. Chef Martí’s appointment is described as a deliberate succession. Founder Chef Alain Devahive, whose background includes elBulli and Catalunya, is stepping back while trusting Chef Martí to carry the restaurant’s identity forward.
For the past four months before the announcement, Chef Martí was already embedded within the group, quietly reviewing kitchen systems, refining sourcing, and aligning standards. He was not parachuted in. He was eased in with care.
At Olivia, daily kitchen operations remain under Head Chef Koh Wei Ling, who has led the restaurant since April 2021. Chef Martí’s role sits above that, guiding culinary strategy and overall standards across both restaurants.
The current menu reflects his Catalan roots. Rice dishes follow Catalan traditions rather than the tourist-friendly interpretations you might find elsewhere. Ingredients follow European seasonality, which means what is on your plate in March looks very different from what you might have had in December. The recent Truffle Series in January and February featured dishes like Parmentier with Eggs and Winter Black Truffle, and Oxtail Rice with Truffle. For March and April, the focus shifts to spring produce, with new dishes like Stuffed Morels with Cream, Asparagus Garden with Romesco, Grilled Artichokes and Eggplant with Jamón Broth, and Chicken and Prawn Stew.
These are not gimmicky additions. They feel like natural extensions of what Olivia has always stood for.
Noa by Olivia: A Different Kind of Mediterranean
If Olivia is the classical Spanish anchor, Noa by Olivia is where Chef Martí gets to stretch his lens a little wider. Located within Mondrian Singapore Duxton on Neil Road, Noa explores Mediterranean cuisine beyond Spain, drawing from Italian, Greek, and Levantine traditions while still anchoring everything in Spanish technique.
The revised menu at Noa feels sharper and more confident. Signature dishes include the Tuna Loin with Ajo Blanco, which Chef Martí describes as minimalist and precise, the Noa Bomba, which he considers the dish that best defines the restaurant, and the Beef Kebab, reinterpreted through a European culinary lens.
Chef Martí puts it well: “They are family, but not the same. Guests should expect the same level of quality, but a completely different experience.” That is exactly what good restaurant groups should aspire to.
Worth knowing: Olivia is one of only 15 certified Restaurants from Spain in Singapore, a distinction granted by ICEX Spain Trade and Investment under Spain’s Ministry of Economy, Trade and Business. That certification matters, because it is not handed out easily.
Should You Visit?
If you enjoy Spanish restaurant dining in Singapore and you have not been to Olivia or Noa recently, this is a good time to go. The new seasonal menu at Olivia runs through April, and Noa’s revised menu under Chef Martí is already drawing attention.
Olivia is at 55 Keong Saik Road and is open for lunch from Tuesday to Sunday, and dinner daily except Sunday. Noa by Olivia is at 83 Neil Road within Mondrian Singapore Duxton, open for lunch and dinner Monday through Saturday.
Reservations for Olivia can be made at [email protected], and for Noa at [email protected]. Both restaurants seat around 78 guests, so booking ahead is a sensible idea.
A New Chapter Worth Paying Attention To
Singapore’s Mediterranean dining Singapore scene has no shortage of options, but finding a Spanish restaurant here that is genuinely rooted in classical tradition and seasonal discipline is less common than you might think. Chef Martí’s appointment brings that kind of credibility to Olivia Group in a way that feels earned rather than marketed.
The food at Olivia has always been honest. With Chef Martí leading the charge, it looks set to stay that way, and perhaps get a little more interesting with each season. If you are looking for a dinner worth remembering, this is where I would start.
Have you visited Olivia or Noa before? I would love to know what you think of the new direction. Drop a comment below.
