Dolce Vita at Mandarin Oriental Singapore has reopened its doors with a fresh sense of sophistication and modernity. In the shades of browns and neutral tones, two classic Italian black and white tile showpieces stood out, promising you an authentic Italian fare with an added flavour of excitement. Other added features like an accent wall with vertical slit windows which allows you to catch the chefs in action has shaken up its traditional format as well, perhaps to align with the image of its head chef, Chef Marco Manocchio! We got the chance to be hosted for a Chef's tasting, to get a glimpse of his creative mind through the dishes, which are presented onto the table with a modern twist.
Vitello Tonnato 4/5
Dinner started with a taste of Northern Italy - Vitello Tonnato. The Milk-fed veal loin tasted like a fatty tuna belly sashimi but much more creamier and richer. The classic Tonnato sauce aka Tuna sauce, slated over it was savoury and layered with flavours akin to dijon mustard, giving the meat a lot of punches to its mild flavour. The pickled petals cut the richness of the sauce and meat which whetted up my appetite for more at the same time.
Next up, we had Homemade Tomato Tortelli. The idea of hot and warm elements within a dish is being played out by dressing the homemade tortilla with seared languostine caciucco on cold burrata flakes and marjoram. The tomato filling was rich and flavourful - sweet, tangy and sharp which goes really well with the savoury langoustine caciucco. When on one hand I had the warm and bold flavour, on the other hand I had the milder flavour from the cold burrata and the citrusy, herbaceous taste of the marjoram. Is this Chef's take of a traditional burrata antipasti, with the tomato, burrata and greens? Perhaps...
For main, we had a Merluzzo - steamed cod fish fillet with almond milk. I really like the idea of using almond milk with some toasted almonds for visual purposes. That gives the buttery cod fish a interesting nutty flavour along with some crunchy bits. Given cod's flavour and texture, there's always a need for some umami. And that's when the sea urchin dressing comes in, seasoning it like Fleur de Sel.
Rounding off the evening, we were treated to one of their signature desserts - Tiramisu. One of the most airy and fluffy tiramisu ever. The secret lies in the soft Mascarpone mousse, and encapsulated within is coffee ice cream. The chocolate texture lying underneath is like granolas sprinkled on yogurt, providing that satisfying crunch in every bite.
The revamped Dolce Vita is now even more in sync with its surrounding - its vast alfresco dining and drinking area that overlooks the skylight, the relax vibe of the entire space, the swimming pool at the side etc, dining here is simply a retreat from the city. The above are available ala carte, which you could enjoy with a range of fine wines curated by its award-winning sommelier. Lunch set menu is available as well, with a two course menu starting from $36++.
Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
Mandarin Oriental Singapore
5 Raffles Avenue
Tel: +65 68853500
Nearest MRT: Promenade (CC Line), Esplanade (CC Line)
Weekday Lunch: 12pm - 230pm
Weekend Brunch: 12pm - 3pm
Daily Dinner: 630pm - 1030pm
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]
2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]