With the turn of the seasons, Basilico's year-long Flavours of the Seasons' Basilissimo dining series will also be changing its menu to showcase the fresh Italian produce and ingredients for Summer and Autumn.
Basilico's Basilissimo dining series is a semi buffet with unlimited serving of antiipasti and dessert on top of the a la carte main course selection. The huge selection of cold cuts, marinated seafood and vegetables, seasonal leaves and cheeses will leave one dumbfound. Guess I can only be selective of what I want to try or else I am not able to continue to the mains.
For the pasta dishes, we began with the summer creation, Risotto ai Piselli e Maggiorana con Baccala Mantecato. The risotto is cooked with green peas and marjoram, topped with cod fish cream and taggiasche olive powder. Not a big fan of peas but I actually enjoyed the contrasting flavour from the olive powder which kind of harmonise my dislike of the green peas.
Risotto ai Piselli e Maggiorana con Baccala Mantecato (Summer) 3.8/5
For Autumn, the chef has created the Gnocchi alle Castagne al Burro e Salvia. The gnocchi is made from a mixture of potato, chestnut, flour and egg. The dough dumpling seemed to have a softer texture compared to others. The bright orange, pumpkin puree provides the sweetness while the crispy shredded duck adds an extra texture to the finishing.
Gnocchi alle Castagne al Burro e Salvia (Autumn) 4/5
New addition to the dining experience is the sharing platters for two in the Pentolone di Carne (meat) and Pentolaccia di Pesce (seafood). It comes in a metal pot covered with a pizza dough.
Pentolone di Pesce (Summer) 4.2/5
The Pentolone di Pesce is covered with a pizza dough which you can tear up to soak up the flavoursome broth. In the casserole, there are octopus, prawns, salmon and clams cooked over legume ragout. Besides the abundance of seafood, there are also asparagus and carrots to complete the one pot meal.
Brasato di Manzo Wagyu al Barolo (Autumn) 3/5
For the Brasato di Manzo Wagyu al Barolo, I was a bit disappointed that the slow-cooked wagyu beef brisket in barolo wine was rather tough. I like the idea of the caramelized poached pear but not the blue cheese that is added to the polenta.
We were given a little surprise when the chef wheeled in a trolley and prepared on the spot the Budino ai Fruitti di Bosco. The refreshing summer berries pudding is perfect for the summer season and it is such a happy dessert drink with lots of Prosecco added.
Budino ai Fruitti di Bosco (Summer) 4.5/5
Lastly we had the Crostata di Pere which is vanilla-spiced caramel pear tart. A light pastry which showcases the seasonal fruit.
Crostata di Pere (Autumn) 4/5
The three-course Basilissimo Dinner includes an appetiser and dessert buffet, and an a la carte main course, or sharing platter (minimum 2 diners) at $88 per pax. For $123 per pax, you get to have 2 glasses of house wine.
Note: This is an invited tasting
Regent Hotel Singapore
1 Cuscaden Road
Tel: +65 67253232
Nearest MRT: Orchard MRT (NS Line)
Mon-Sat: 630am - 1030am
Sun: 7am - 1030am
Mon-Sat: 12 - 230pm
Sun: 12 - 3pm
Daily: 630pm - 10pm
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]