Italian cuisine is more than just pizza and pasta. Basilico, Regent Singapore’s flagship Italian restaurant, presents a gastronomic array that’s as varied as the many regions of Italy.
Showcasing a different region each month, their well received wine dinners and Basilissimo (Best of Basilico) dinner draw inspiration hugely from the regions’ rich culture and produce.
The culinary team works hand-in-hand with an esteemed wine estate from the showcased region each month, creating exemplary pairings of food and wine in an intimate Wine Dinner affair.
“Winesday Night Live” happens every Wednesday, where you will enjoy 50 percent off selected regional wines. Look forward to the “live” station where their chef will demonstrate the art of pasta making.
This rustic pasta-cutting tool ensures that the width of the pasta is consistent.
Basilissimo
Three-course Dinner with Antipasti Buffet, Dessert Buffet and your choice of Mains at $78++ per person, $108++ with 2 glasses of wine pairing and $128++ with 3 glasses of wine pairing. 6.30pm to 10pm.
The popular three-course Basilissimo dinner has recently launched the “Italian Journey”, which begins with a spectrum of antipasti, featuring premium cold cuts, cheeses, marinated seafood and seasonal vegetables.
Cold cuts include Mortadella, Coppa, Prosciutto di Parma, Prosciutto Cotto and Salame Pugliese.
Foreground: Tomino (Cow’s Milk); Background: Pomodoro Merida
Cow’s milk cheeses include Traccia, Malghesino originating from Lombardia, Perla Grigia originating from Friuli, Grana Padano originating from Emilia Romagna and Raschera originating from Piemonte to name a few.
Foreground: Cuore di Bue; Background: Smoked Mozzarella (Cow’s Milk)
Cheeses and tomatoes make the perfect combination. Pair your favourite cheeses with the eye-catching flower-shaped tomato, Cuore di Bue. Other varieties of tomatoes include Pomodoro San Marzano and Pomodoro Merida.
A wide selection of sauces and dressings are available.
Acciughe Marinate (Marinated Anchovies)
Salads include Insalata di Zucca (Pumpkin Salad), Acciughe Marinate (Marinated Anchovies), Carciofi Pugliesi (Artichoke Salad), Baccalà alla Vicentina su Crostino (Salted Cod Fish in Vicenza Style) and Insalata di Asparagi Verdi in Salsa (Asparagus Salad with Egg Sauce).
Insalata di Zucca (Pumpkin Salad)
Insalata di Asparagi Verdi in Salsa (Asparagus Salad with Egg Sauce)
Baccalà alla Vicentina su Crostino (Salted Cod Fish in Vicenza Style)
Clockwise on plate: Tuna with Pistacchio, Codfish with Spicy Broccoletti, Citrus Seabass and Fennel Cured Salmon
New additions to the spread includes a Crudo Bar featuring sea bass, tuna and cod fish, and a soup-of-the-day station with favourites such as Campania Tomato Soup and Piedmont Mushroom Soup.
Salmone (Fennel Cured Salmon)
Baccalà (Codfish with Spicy Broccoletti)
Tonno alla Siciliana (Tuna with Pistacchio)
Manzo Pepato (Angus Beef)
It was to my endless delight to see familiar breads, which I had at Dolcetto, the charming gourmet pasticceria on the first level of Regent Singapore.
Actually, the idea of Dolcetto was conceived to cater to the great demand from fans of Basilico, and the frequent requests for takeaways.
Help yourselves to the breads, freshly baked in-house. Top picks include the Sicilian Tomato Foccacia, Angelo’s Squid Ink Bread and Pesto and Pine Nuts Bread.
Pasta e Fasoi alla Padovana
“Ditalini” Pasta with Borlotti Beans In Padova-style with Slow-Cooked Pork Cheek
For the main course, guests can choose from a menu of nine regional specialties, creatively composed by their three Italian chefs Simone, Angelo and Luca.
The region showcased in April when I visited was Veneto, where rice, beans and seafood feature prominently due to the ocean’s proximity.
In May, you can experience a taste of Sicily with cuisine centred on Mediterranean-influenced seafood, eggplant and artichokes. In the month of June, Basilico will be celebrating Italy’s National Day, which falls on 2 June. The Italian trio Chefs Simone, Angelo and Luca will be presenting their hometown favourites during that month. There’s something new and exciting to look forward to every month!
Bigoli al Sugo di Anatra Selvatica con Riduzione di Valpolicella Superiore
Bigoli Pasta with Wild Goose Ragout in Valpolicella Superiore Wine Reduction
This dish was one of the highlights of our dinner. The goose ragout is immensely flavourful, lending body to the al dente pasta for a spectacular mouthfeel. This rustic and uncommon form of pasta is made in-house. Love the bite to it.
Moscardini Italiani Affogati nel Latte con Finocchi, Uvette e Capperi
Milk-poached Mediterranean Baby Octopus with Fennel, Sultanas and Capers
Morsels of baby octopus are poached in milk for 1 hour and 20 minutes at 80°C to achieve utmost succulence. Accompanying the star component are fennel for aroma, capers for tang, and sultanas for sweetness. They all come together beautifully.
Fegato Alla Veneziana Con Cipolle e Crostini al Burro
Venetian-style Pan-seared Beef Liver with Onions and Buttered Croutons
This dish is equally spectacular. The caramelised onions bring forth a touch of sweetness to the beef liver, which proves to be a perfect match. Nestling on a luscious bed of mashed potato, this dish provided the highest level of comfort for me.
Take your palates on a saccharine tour at the dessert counter, where cakes, tarts, pastries and homemade gelato steal the show.
The quality of Basilico’s spread is hard to top. It has got to be the best Italian buffet orientated restaurant in Singapore, if it’s not the only one.
For reservations, book online at Chope for instant confirmation anytime of the day and any day of the week.
Basilico
Level 2, Regent Singapore
1 Cuscaden Road, Singapore 249715
Tel: /3
Website: http://www.regenthotels.com/EN/Singapore/Cuisine/Basilico