Saffron Panna Cotta ($16) – served with caramel sauce almond, orange tuilles and sweet dried fruits
The St. Regis Singapore embraces a new Chef de Cuisine, Luca Moioli, who will be holding the culinary reins at the hotel’s in-house Italian restaurant, LaBrezza. The completely refreshed a la carte menu is aptly balanced with a mix of classic Italian fare – original creations from his hometown, Sarnico, in the region of Lombardy – and his own signatures that are expertly crafted with contemporary touches. Continue reading
A quaint Italian eatery sits along the stretch of Amoy Street, headed by a true-blue Tuscany-born Chef Gabriele –an indication of the authenticity of its cuisine. Already clinching the approvals of foodies, backed up by rave reviews, Burlamacco impresses with great culinary flair, with no pretentiousness involved.
Hand Chopped Red Tuna Tartar served with Avocado “Battuta” ($26)
Chef Gabriele’s approach to food is fun yet professional, staying true to his Italian roots while adding a few modern touches. He takes pride in the aesthetic aspect of food, with each dish making a visual impact.
Risotto (Singapore, 2006) ($36)
Senso Ristorante & Bar, possibly Singapore’s longest standing Italian dining destination, commemorates its 14th anniversary this July with a month-long “Best of Senso’s Signatures Menu”, featuring a line-up of impactful dishes that once shone on the restaurant’s ever-changing menu.
Tiramisu Revisto (Singapore, 2011) ($22)
The “Best of Senso’s Signatures Menu” is a collection of loyal patrons’ favourites over the last 14 years, of starters, soup, pasta, risotto, mains and dessert, tracing the restaurant’s culinary highlights since its establishment in 2000.
Manzo (Crans Montana, 2010) ($32)
The restaurant is also introducing two dishes from the restaurant’s outlets in Geneva and Crans Montana so Singaporean diners can have a taste of the restaurant’s gastronomic offerings from across the globe. The well-loved Manzo – essentially beef tartare served with roquette and Parmesan, olive oil, chervil and roasted potatoes – was a sell-out dish in Crans Montana, bound to make your palates swoon.
Premium NZ Lamb Rack (Singapore, 2011) ($44)
The Premium NZ Lamb Rack that made its first appearance on the menu in 2011 is feverishly encrusted with a crushed black olive mixture for that elevated salty intensity. Relatively lean yet utterly moist, this dish is an obvious choice for carnivores. Continue reading
Strawberry Chantilly ($32.80/$42.80)
BreadTalk unveils a whole new cake collection of 12 new creations, available at all stores island wide. The collection comprises novel creations and reinterpretations of well-loved classics for every occasion and celebration, conceived after months of gruelling and intense R&D and taste tests.
Peanut Butter Better ($28.80/$36.80)
In celebration of the new cake collection, a campaign themed ‘A DediCAKEtion To You’ (think: dedication) kicks off. From May to June 2014, BreadTalk pledges to raise $30,000 for Community Chest. For every regular or classic cake purchased, $1 or $2 will be contributed to this cause. The funds raised will support the many charities and social service programmes for the less advantaged in Singapore.
Cheesecake Originale ($35.80)
Scroll down for cake porn.