Zafferano @ Ocean Financial Centre - Elevating The Italian Dining Experience

It has been a year since I last visited Zafferano at Ocean Financial Centre. During the year, the restaurant has welcomed new Head Chef, Andrea De Paola. Previously from ilLido Group, Chef Andrea incorporates innovative flavours and modern techniques to time-honoured classics, bring finesse to the plate.

Our dinner started with some amuse-bouche. The delicate bite-size snacks gave me a glimpse of the chef's culinary philosophy, balancing complex flavours in an elegant touch.

Scampi 4.8/5

I was impressed with what Chef Andrea is bringing to Zafferano right from the start of the first dish, the Scampi ($32++). The plating is more elegant and refines now. The langoustine is simply char-grilled with extra virgin olive oil till medium rare, and given a coat of sesame. Complementing the natural sweetness of the crustacean's flesh is the white miso and mirin sauce. The result is a plate of complex flavours but coming harmoniously together.

Carciofo 3.8/5

Next, I tried the Carciofo ($28++). The artichoke is poached and grilled over almond wood. Hence the tender texture with a hint of smokiness. This is paired with Caciocavallo cheese foam that has a smoky flavour, with a smoked Yamanashi egg yolk in the middle. I am not a big fan of artichoke, but I love the caciocavallo cheese foam, and I think it can go well with a lot of ingredients too.

Spaghetti 4.2/5

The Spaghetti ($30++ starter/ $42++ main) is Chef Andrea's interpretation of traditional spaghetti with bottarga, replacing the cured fish roe with razor clams and Oscietra caviar. It is a unique combination that I have not tried before. What blew me away is the sauce that brings the whole dish together, for a slurping good time.

Branzino 4.5/5

The dishes so far showcase how Chef Andrea combines different flavours to elevate the main ingredient. On the contrary, the Branzino ($48++) is bare naked to highlight the freshness of the seabass sourced from an open farm in the Mediterranean Sea off the Sardinian coast. The seabass fillet is lightly seasoned with just salt, and extra virgin oil finished in the oven and brushed with tarragon salmoriglio before serving. It is paired with young zucchini, spring herbs salad and zucchini cream on the side. Nothing fancy, just straight forward appreciation of the beautiful seabass.

Manzo 4.5/5

Besides the a la carte menu, Chef Andrea has also put together a 4-course Chef menu ($118++) and 5-course Chef menu ($148++). From the chef menu, I had the beef striploin grilled in the charcoal oven, paired with blue foot mushrooms which is a classic Italian combination. The Sanchoku wagyu striploin was cooked beautifully, locking in all the lovely jus with crispy chars at the edge.

Cioccolato 4.5/5

Also, from the Chef menu, I had the Cioccolato to wrap up dinner. It is a vegan dessert that comprises variations of chocolate forms. You may think this is going to be a very rich and heavy dessert, but it turns out otherwise. It is light, well-balanced harmony of flavours and textures.

I am glad that I have the opportunity to try Chef Andrea's food. With the new chef on board, I feel that it has elevated the food at Zafferano a notch. If the kitchen team maintains its consistency, and the chef's culinary philosophy, the star may not be far away.

Note: This is an invited tasting.


Zafferano
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch
Mon-Fri: 1130am - 3pm
Brunch
Sat: 12pm - 3pm (last Sat of the month)
Dinner
Mon-Fri: 530pm till late
Sat: 630pm till late
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]

The Pelican Seafood Bar & Grill @ One Fullerton

I am glad that The Pelican Seafood Bar & Grill is still around after I first visit the restaurant two and half years ago. With new Chef Jonathon Sparber on the helm, the restaurant has introduced a new Raw Bar, The Pelican Boil and some new creations on the refreshed menu.

Scampi 4.8/5

We started having a few items from the raw bar. First was the Scampi ($18), that is served half cooked, just lightly torched on the surface. The sauce is made from the essence of the seafood and butter. Dip the scampi into the sauce to get a burst of  sweetness and smokiness, together with a contrast of textures playing in the mouth.

Trout Roe Brioche 4/5

This is a first for me, eating a whole pile of Trout Roe Brioche ($18) that was a popping celebration. The darker coloured roes are marinated in red wine vinaigrette and beetroot while the other is the natural roes. I was initially worried that it will be very salty but it turned out otherwise and even has a firmer bite.

Scallop 3/5

Next is the Scallop with Shaken Rice Dressing ($18) served with a splash of fragrant citrus dressing. This is probably my least favourite as I felt that it did not really bring out the character of the main ingredient.

Cream of Corn 4.5/5

The most value for money dish should be the Cream of Corn ($18). It comes with a whole teapot of soup. In addition, there is polenta and mussels. The portion is as good as a main itself. The soup itself was the highlight with its subtle sweetness from the addition of mussel jus to lift the flavour while the rest of the ingredients carried the whole dish to the next level.

Raw Bar Special, Oyster 3.8/5

From the raw bar special, we have these huge Oyster ($18 each) paired with beetroot. It is an interesting choice to use beetroot. However I find the earthy flavour of the beetroot did not go well with the oyster. I preferred to consume the oyster on its own.

The Pelican Platter 4.2/5

Not to be missed is The Pelican Platter ($138) which is good for 2-3 pax. The daily selection of raw oysters and clams, steamed whole lobster, crab & prawns and mussels on ice allows the appreciation of the freshness to the fullest.

Poached Lobster 4.5/5

Another dish I enjoyed very much is the Poached Lobster ($28). The lobster is poached in a vegetable stock and served on a bed of fennel and avocado dressing. The bouncy texture coupled with the freshness and sweetness of the crustacean is simply luxurious for the palate.

Old Fashioned Crab Cakes 4.2/5

One of the best sellers at The Pelican is their Old Fashioned Crab Cakes ($24). I was told that they sold about 300 of these in a week. Unlike other restaurants that deep fried their crab cakes, the version here is baked. Besides the fresh crab meat, the ball shaped delicacy is accompanied with many different layers of flavours within the encapsulate.

Glacier 51 Toothfish 4/5

The Glacier 51 Toothfish ($45) is another new introduction to my palate. The fish is topped with a layer of brioche crust and served with olive, saffron, corn sauce and kailan. Looked similar like cod fish but toothfish is less oily and has a firmer texture.

Homemade Ice Cream 3.5/5

For dessert. I got to tried the Homemade Ice Cream ($5). Do check with the service staff what are the flavours available. We had the Liquorice Ice Cream which was acquire for me. Chef recently came back from European and bought some liquorice and decided to make them into ice cream. There was also the Sour Cream and White Wine Ice Cream which is more pleasant to my palate, having a yogurt like taste.

Whoopie Pie 4.2/5

Last but not least is the rich Whoopie Pie ($16) which is chocolate heaven to any chocolate lover. To me this is their signature dessert which is a must try. However, it is better to be shared as it is really rich.

I am glad that I have the chance to go back to The Pelican to check out Chef Jonathon's cooking and his refreshed menu. I like how he uses basic ingredients to make them into a delicacy as well as not wasting any of the ingredients but instead incorporating them into the creation of other dishes.


The Pelican Seafood Bar & Grill
One Fullerton
1 Fullerton Road
#01-01
SIngapore 049213
Tel: +65 64380400
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 11pm
Sat: 12pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes. [Map]