Trying Chef Seita’s food again after all these years at the new Terra at Tanjong Pagar, his culinary prowess has improved by leaps. Where his food used to be rustic and charming, it is now graceful and confident like the flight of a hummingbird.
The four year-old Italian restaurant, Pepe Nero, is bought over by chef-owner Gabriele Piegala of Burlamacco Ristorante, and is given a new lease of life. The menu is refreshed, and the service whipped into shape.
At Equilibrium at Capitol Piazza, Chef Samdy Kan, whose work experience includes Senso and Ritz Carlton, presents a modern Italian menu with modernist desserts. Although some tweaking is required for the food recipes, it holds great promise. Hopefully, in time, Equilibrium will reach equilibrium.
CLOSED: Bottura, Suntec: 5th Generation Italian Restaurateur, One of Our Favorite Restaurants This Year
Started by 5th generation Italian restaurateur who has worked as a banker in Singapore for 2 years but couldn’t find quality, affordable, authentic Italian fare, fit for dining everyday, Bottura fills in that gap.
Sopra Cucina at Pan Pacific Orchard is a competent but expensive Italian restaurant.
Osteria Art at Market Street is the sister restaurant of &Sons, which I liked a lot, so I had to rush down to check out Osteria Art. Not too bad, but not as fun as &Sons.
Cicheti is in running for Best Restaurant in 2015.
Pizza Fabbrica? You mean Pizza Fabulous?! I just can’t stop eating them slices!
The starters came out alright, then things quickly degenerated. To put it mildly, we did not enjoy the experience.
This is the way of Sauro’s inspiring cooking at Gattopardo: combining familiar ingredients in unfamiliar ways, to defamiliarize the eater, shocking us to appreciate and scrutinize the food anew. We had a fantastic meal.