Monte Risaia is a contemporary Italian-Japanese Omakase restaurant located on Duxton Road, helmed by Chef Taizo Yamada, whose forte lies in Japanese-inspired Italian cuisine prepared using premium and seasonal ingredients from Japan. We had a $98 Omakase Course consisting of 2 antipasti, 1 pasta, 1 meat and a dessert.
Wagyu Ham with Burrata Cheese 5/5
The first appetiser was Wagyu Ham with Burrata Cheese, whose rich mouthfeel and luscious texture bowled me over. The fats of the wagyu ham bind the ham and the cheese together as it melts away, with shredded parmesan cheese lending some sharp saltiness to the dish. I'm genuinely surprised by how well these ingredients harmonise with one another.
Lobster Bisque Cartoccio Style 4.8/5
The 2nd appetiser did not disappoint as well. The Lobster Bisque Cartoccio Style was rich and intensely flavoured, but it wasn't overly creamy or buttery.
Japanese Chiayu Confit 3/5
The 3rd appetiser is a seasonal dish - Japanese Chiayu Confit. I didn't quite know how to approach this dish as there wasn't any side dish I could use with the flavoured oil. The Chiayu had a hint of bitterness, but it wasn't unpleasant. Interestingly, that bitter nuance brought out the sweetness of the corn and tomatoes.
Signature Triple Dashi with Shiso Leaves Pasta 4/5
Chef Taizo's pasta left an impression when I had it a couple of years back. I love the addition of shiso leaves that permeates the pasta with this distinctive herbaceous scent and the intensity of the tomato pasta sauce. The Signature Triple Dashi with Shiso Leaves Pasta (hamaguri dashi, Kani dashi, konbu dashi) was just as delicious this time round.
Roasted Beef Tenderloin 4/5
For main, we had Roasted Beef Tenderloin. The meat was simply prepared, but Chef Taizo layered it with small touches of ingredients such as horseradish, parmesan cheese, balsamic and tomato sauce, seasoning the meat with tiny bursts of acidity, sweetness and some sharp saltiness. Even bits of chicken soft bones were added to give it a textural crunch.
Genmaicha Gelato 4/5
Dessert was a refreshing Genmaicha Gelato, which I thought was a deviation from the usual Matcha ice cream. There were even bits of roasted brown rice that had become chewy in its current form, giving an additional texture to the ice cream.
Photos and words 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.
Monte Risaia
59 Duxton Road
Singapore 089523
Tel: +65 69700067
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)
Opening Hours:
Mon-Sat: 12pm – 230pm, 5pm - 1030pm
(Closed on Sun)
Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel. Walk to Tanjong Pagar Road, cross the road. Walk to Craig Road. Turn left onto Craig Road. Walk down Craig Road. Turn right onto Duxton Road. Walk to destination. Journey time about 6 minutes. [Map]
2) Alight at Maxwell MRT station. Take Exit 3. Turn left and walk to Neil Road. Cross the road. Walk to Duxton Road. Walk down Duxton Road. WAlk to destinaton. Journey time about 5 minutes. [Map]
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