Thursday, June 11, 2015

Basilico @ Regent Hotel Singapore

IMG_0157ed

The installment of the year long, Viaggio Italiano at Basilico, taking diners through the different cuisine in various regions of Italy comes to its half way mark where the culinary adventure has brought us to centre Italy and islands of Sicily and Sardinia. For the second part of the culinary journey, the crew at Basilico will be taking us on an epicurean journey through the South and North of Italy.

IMG_0159ed

IMG_0160ed

The Basilico's Basilissimo dinner menu compromises of an appetiser and dessert buffet along with an ala carte main course selection. I was actually quite shock or taken back by the eclectic selection of appetisers and desserts. I wonder how can one manage to even continue to the mains after going one round of them.

IMG_0163ed
Appetisers 4.5/5

My journey to Italy started with some appetisers. If not that I am saving my stomach for the ala carte mains to complete my tour to Italian, I would have gone back for another two more rounds.

IMG_0169ed
Orecchiette alle Cime di Rapa 3.5/5

Moving on to the ala carte mains, we started with Orecchiette alle Cime di Rapa which is a trio of Sea Urchin, Pasta and Grilled Tiger Prawn. There was miss and hit here. The sauteed prawn with sea urchin served in a sea urchin shell looks fancy but I felt it did not do justification to the beautiful ingredient. The hit here is the wild broccoletti with tiger prawns, fresh, crunchy and a hint of charred aroma.

IMG_0170ed
Risotto Milanese Con Ossobuco 4.2/5

The Risotto Milanese Con Ossobuco which comes with a trio of Bone Marrow Gratin, Classic Milanese Style Saffron Risotto and Braised Beef Dhank Ossobuco with Gremolada Oil. The highlight on the plate definitely has to be Saffron Risotto. Packed with a beautiful flavours and comes with a nice al dente bite, this is one of the best risotto I have eaten.

IMG_0176ed
Baccala' alla Vicentina 3.8/5

From the sea, we had the Baccala' alla Vicentina which is Dry Salted Cod Fillet Vicentina Style, stewed with garlic, onion and cream with soft herbs polenta and roasted baby beet and turnip. This is an ancient method of preservation which we took a while to get used to it. Given a choice I would still prefer the fresh cod fish that tasted more fatty and buttery.

IMG_0180ed
Braciole al Sugo alla Barese con Purea Di Fave 4/5

Lastly for the main, Braciole al Sugo alla Barese con Purea Di Fave comes to almost the end of the Italian tour. The 12 Hours Slow Braised Wagyu Beef Sirloin Roll is stuffed with pecoriono pugliese cheese in tomato and primitivo wine sauce, served with dry fava beans puree and heirloom carrots.

IMG_0184ed
Baba' Al Limoncello and Bonet 4.2/5

The tour de Italy comes to an end with the Baba' Al Limoncello and Bonet. These beautiful desserts are the perfect ending to a wonderful trip to Italy.

The Viaggio Italiano at Basilico is priced at $88 per pax. From 01 July to 30 September 2015, Executive Sous Chef Angelo Ciccone reminisces the bold and fresh flavours of Southern Italy cuisine. The last leg of the Italian voyage, Chef Ciccone presents the gastronomy and unique traits of Northern Italy from 01 October to 31 December 2015.


Basilico
Regent Hotel Singapore
Level 2
1 Cuscaden Road
Singapore 249715
Tel: +65 67253232
Facebook: https://www.facebook.com/regentsingapore
Website: http://www.regenthotels.com/EN/Singapore/Cuisine/Basilico
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Breakfast:
Mon-Sat: 630am - 1030am
Sun: 7am - 1030am
Lunch:
Mon-Sat: 12 - 230pm
Sun: 12 - 3pm
Dinner:
Daily: 630pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. Continue walking down Tanglin Road. Turn left onto Tomlinson Road. Walk to destination. Journey time about 18 minutes. [Map]

No comments:

Post a Comment

LinkWithin

Related Posts with Thumbnails