Alkaff Mansion Ristorante

A bungalow perched atop Telok Blangah Hill, formerly owned by the Yemeni spice traders in the 1920s, is now a majestic dining venue well sought after by lovebirds for first dates, and also a popular wedding venue using the romantically picturesque garden in full bloom as a perfect backdrop.Celebrated as a destination of elegance, combined with seclusion and heritage, Alkaff Mansion offers facilities that fit wedding soirees memorably. And more. Continue reading

Senso Ristorante & Bar celebrates its 14th anniversary with a month-long “Best of Senso’s Signatures Menu”

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

Senso Ristorante & Bar presents a Spring & Asparagus Menu

An established and well-favoured Italian dining destination in Singapore, Senso Ristorante & Bar has just past the 14-year mark in Singapore’s culinary scene since its inception in 2000 –a huge achievement indeed. It is one of the longest standing Italian restaurants in Singapore, continually winning the hearts of returning patrons with its no-nonsense and well-executed fine contemporary Italian cuisine and consistent quality.

On a side note, Senso seems to be exceedingly popular with marriage proposals; its charming and intimate environ makes for the perfect setting for anything that spells romance. And due to its close proximity to the CBD area, lunch on weekdays is always a busy affair. On many occasions, this 156-seater establishment has to cope with being fully booked; it is certainly in capable hands to be able to do so.

Carnaroli Risotto ($30) – Traditional carnaroli risotto with white and green asparagus, aged parmesan flakes and fresh basil

This season, Senso updates its spring a la carte menu with intriguing possibilities, and at the same time, bringing forth a menu revolving around the vegetable of the season –asparagus, both white and green.
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Da Paolo Catering –Italian fare for every occasion and budget

Prominent Italian food and beverage company, Da Paolo Group, unveils its new catering arm –Da Paolo Catering. Differing from many other catering businesses that serve an international selection or local favourites, Da Paolo Catering stands out with its contemporary Italian fare accented with a touch of sophistication.

Committed to ensuring a high level of food quality and safety, the group recently underwent a series of stringent tests, and has been awarded the HACCP (Hazard Analysis and Critical Control Points) certification, which makes them one of the caterers in Singapore to prepare its dishes in a HACCP compliant kitchen.

Be it a lavish birthday soiree, a corporate event, an intimate private party or wedding, Da Paolo Catering has options suitable for each and every bespoke occasion and budget – from canapés, buffet and high tea menus to tantalising new creations and customised menus – that are bound to leave an impression.

Da Paolo Catering takes great pride in being a great host. Guests can expect holistic experiential catering that reflect the group’s passion for detail, such as elegant table displays that complement the exquisite spread, as well as the option of hiring professional butlers and service staff for special events. Continue reading

“Savour the Seasons” at Basilico

Il Crudo – Sicilian Tuna Loin tossed with Bronte Pistachio; Sea Bass Fillet cured with Amalfi Lemon; Cured Salmon marinated with Wild Fennel

A change of season sparks new inventive flavours at Regent Singapore’s flagship Italian restaurant, Basilico. “Savour the Seasons”, a seasonally driven Basilissimo menu, features seasonal produce and ingredients at their peak, rendered exquisitely and beguilingly.

The set dinner is available daily at $82++ per person, comprising a choice of a la carte main course and a buffet spread of antipasti and dessert. Here’s a peek at the choices of mains that will be available in the spring and winter menus.

Check out my previous post for more pictures of the buffet spread:

Risotto ai Porcini

Risotto with Porcini Mushroom, Braised Young Leek and Cured Venison Tenderloin with Juniper Berries in a Gaia Barbaresco Wine Reduction –this is an exemplar of elevated comfort food.

The Inverno (Winter: January to March) menu showcases ingredients such as Sicilia’s globe, violet and spiny Artichokes, Chioggia Beetroot, Violet Potatoes, game meats such as wild boar, venison and quail, as well as Piemonte’s famous Tartufo Nero (black truffles). Drool-inducing dishes include Risotto with Porcini and Leeks with Cured Venison in a Barbaresco Wine Reduction, handmade Winter Herb Riminesi Pasta with Tuscan-style Pork Ragout and Pecorino Cheese, and Roasted Quail stuffed with Chestnuts and Black Truffle. Continue reading

PastaMania’s “Chef’s Creations” menu (18 November 2013 to 31 January 2014)

Flavours of Naples – Pizza alle olive in crosta ($10.90 for 7”/$15 for 10”)

From now till 31 January 2014, PastaMania is offering the “Chef’s Creations” menu, comprising of two pizzas and three pasta dishes.

How the five new dishes came about: 32 chefs from all over Singapore participated in the PastaMania’s Annual Chef Challenge 2013, where the cooking theme was flavours representative of different regions and cities of Italy. Drawing inspirations from Genoa, Sicily, Naples and Tuscany, the five chefs who emerged as winners from the challenge get to be in the limelight, having their winning dishes featured on the menu. Continue reading

Truffle Treasures at Prego, Fairmont Singapore (1 November 2013 to 31 January 2014)

The aroma of truffles is distinctive and alluring; it is alleged to galvanise the palate and senses. Truffle-infused dishes are head-turners at restaurants –it’s been tested on me and proven true. There is a small minority who have no liking for truffles, but the majority would gladly acquire their portions.

The season of truffle gives Prego at Fairmont Singapore an occasion to bring forth a luxurious line-up of truffle-infused dishes from 1 November 2013 through January 2014.

Indulge in more than 10 truffle-inspired dishes from various regions such as Piedmont, Tuscany and Umbria, in not only the appetiser and hand-made pasta sections but also the dessert section.

Truffle Ricotta Cheese with Shaved White Truffle

You begin with a basket of house-baked breads accompanied by a Truffle Ricotta Cheese with Shaved White Truffle spread. Truffle makes everything taste good. I want to dip everything into this.

Grilled Tomino Cheese, Endive Salad, White Truffle ($38)

The uncomplicated dish of grilled Tomino cheese topped with white truffle and sided with endive salad and toast is a crowd-pleaser. This dish succeeds in mere virtue of the quality of ingredients.

Tartare di Manzo, Acciughe, Uova Quaglia, Tartufo Bianco – Angus Beef Tartar, Anchovy, Quail Eggs, White Truffle ($40)

A personal pick would be the Tartare di Manzo, Acciughe, Uova Quaglia, Tartufo Bianco from Piedmont. Succulent chunks of Angus beef tartar is combined with anchovy and quail egg yolk, topped with shavings of white truffle –delightful from start to finish. Continue reading

(Christmas Feature 2013) Italian Fiesta at Hilton Singapore

Enjoy a host of Italian festive feasts at Hilton Singapore from 9 December through New Year’s Eve, 31 December 2013, and festive takeaways from Checkers Deli from 20 November 2013.

Passion Fruit and Chocolate Panettone

One of the highlights from the Deli would be the Passion Fruit and Chocolate Panettone. Continue reading

(Christmas Feature 2013) St. Regis Singapore

If you’ve been contemplating on that one special occasion to splurge on an extravagant meal, this festive season is most befitting to. Pamper yourselves at one of the world’s finest hotels, St. Regis Singapore, as they bring you a series of celebratory menus at three restaurants –Brasserie Les Saveurs for refined French cuisine, LaBrezza for hearty Italian, and Yan Ting for classic Cantonese innovations.

To enjoy the company of your loved ones, friends or colleagues, the John Jacob Ballroom is the perfect venue for a lavish year-end party. Guests can choose between two thematic settings: of exquisite silvery elegance or luscious red grandeur.

For more information, contact St. Regis Singapore’s Events Specialists at or visit

Festive menus include extravagant buffet spreads and distinctive set menus, priced from $108++ per person.

Here’s a sneak peek of what St. Regis Singapore is offering this jolly season.

Amuse Bouche – Poached Egg with Shaved Black Truffles (LaBrezza)

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Zafferano’s New Executive Chef Unveils Debut Menu

Utterly bedazzled by the elegant dining and posh settings of Zafferano during the media preview of Singapore Restaurant Week Edition 7, I left with a burning desire to return. Perched on the highest floor of Ocean Financial Centre 240 metres above ground level, this fashionable restaurant, bar and lounge provides a magnificent view and ambience.

Chef Fabio Cucchelli’s debut menu in Asia – showcasing a modern adaptation of classic northern and southern Italian cuisine with great emphasis on natural flavours – gives the perfect reason to revisit. Continue reading

Il Cielo at Hilton Singapore presents Italian Calvisius Caviar from 16 September to 13 October 2013

Pan Seared Turbot Fillet Opera Vodka Lemon Sauce with Calvisius Caviar Tradition

From 16 September to 13 October 2013, Hilton Singapore’s award-winning Italian restaurant and bar, il Cielo, is set to win the hearts of caviar fans and gourmands with a medley of exquisite Calvisius Caviar paired with Italian signatures.

Having visited il Cielo for a media event starring Chef Omar Bernardi when he first joined Hilton Singapore, I’ve always been yearning to return to this spectacular dining spot –and what better occasion to return than for this amazing caviar promotion?

The best time to arrive at il Cielo is at 7pm, just in time to witness the brief moments of the sky changing colours when the sun sets. It makes an utterly romantic backdrop.

Presenting fresh and high-quality Malossol Standard Caviars, varieties include Da Vinci, Tradition, Oscietra Classic and Venise. Malossol is a Russian word for little salt; hence Malossol caviar has very low salt content, usually below 4%.

Diners have two options: to mix and match caviars with a platter of savoury accompaniments with the Calvisius Caviar Degustation ($298++), or relish in Italian specialties with exclusively-paired caviars with the A La Carte Calvisius Caviar Menu where there’s also a 2-course and 3-course menu available, priced at $188++ and $248++ respectively. Continue reading

Gusto Italiano Flavours of Italy Culinary Workshop: Gabriele Piegaia of Burlamacco Ristorante (Recipes included)

In conjunction with the month-long gourmet programme Gusto Italianoa series of dinners and culinary classes featuring outstanding local culinary stars and renowned Italian restaurants across the island – the Flavours of Italy Culinary Workshops held at ToTT offer gourmands an opportunity to interact and learn from their favourite Italian chefs.

Read about my Gusto Italiano dinner experience at Il Lido here:

I recently attended the Flavours of Italy Culinary Workshop featuring Gabriele Piegaia of Burlamacco Ristorante.

Some background info on Chef Gabriele: He started out at Michelin-star kitchens in Italy, namely Ristorante Antica Zecca and Ristorante Antica Osteria del Bai, before arriving in Singapore in 2001. His previous appointments were at Senso Ristorante, Hotel Michael and as Executive Chef at Alkaff Mansion Restaurant before Gabriele decided to strike out on his own. The Tuscan-born chef now shares his native tradition and food as Executive Chef and Co-Owner of Burlamacco Ristorante.

Here are two recipes to share: Continue reading

Gusto Italiano: “Gifts of the Forest with the wines of Fontodi” at Il Lido

From 1 September till 3 October 2013, the spotlight is on Italian gastronomy. Gusto Italiano is a new gourmet programme that showcases the food, culinary talents and produce of Italy in new and exciting ways, bringing you a series of dinners and culinary classes that will feature outstanding local culinary stars and renowned Italian restaurants across the island.

Interested parties may take a look at the event calendar and book through here: Tickets are selling fast!

Truffle Arancini – Canapé from Il Lido

I recently attended the “Gifts of the Forest with the wines of Fontodi” dinner at Il Lido, which was one of the most palatial dining experiences I’ve had in awhile.

Chef Beppe de Vito of Il Lido celebrates the cuisine of his home region Puglia during this exquisite dinner, showcasing a range of ingredients that have been foraged from the forest and flown in specially for this occasion. The highly regarded wines of Fontodi offers the perfect complement to each well-crafted course. Continue reading

Prego – an Italian Trattoria at Fairmont Singapore

Prego manifests itself as an Italian Trattoria, in every possible aspect of the restaurant –from the service style and communal dining to its rustic décor dominated by wood and marble.

It’s new menu, launched in July 2013, stars Chef Antonio Facchinetti’s creative take on traditional Italian fare, which combines age-old culinary methods and techniques with fine seasonal ingredients.

An assortment of breads, baked in-house, is served to the table with accompanying dips, beginning to whet our appetites before our meal commences.

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