Gotti Italiano @ Amoy Street - A Refreshed Menu Rooted In Italian Culinary Tradition

Gotti Italiano at Amoy Street is now led by newly appointed Executive Chef Alessandro Giustetti. Born and trained in Italy and having led kitchens across Singapore and Europe, Chef Alessandro’s cooking is deeply rooted in Italian tradition. Marking a new chapter for Gotti is a refreshed menu featuring more than 20 new dishes, paying homage to native Italian culinary traditions through slow-built sauces, seasonal ingredients, handmade pasta and more.

Tentacolo di Polpo 4.5/5

We started with one of the menu highlights, Tentacolo di Polpo ($36), a dish inspired by summers spent in Calabria, southern Italy, where tomatoes are abundant. The grilled, wild-caught Australian octopus leg had an enticing smoky flavour from its charred surface, which paired particularly well with the fruity sweetness of the cherry tomato coulis. Slow-cooked confit tomatoes were jammy and sweet, building on the dish’s tomato-forward character, while a drizzle of mint oil added a fresh, herbaceous accent. Sprinkles of almond slices provided a pleasant touch of nuttiness and crunch.

Guanciale di Manzo 4.8/5

For pasta, Guanciale di Manzo ($34) brings the slow-cooked comfort of a 12-hour Wagyu beef cheek ragù. Deep, savoury and richly flavoured, the tender, melt-in-the-mouth beef clung beautifully to the homemade fusilli, which was al dente with a satisfying bite. The pizzas didn’t disappoint either.

Crudo e Rucola 4.8/5

Crudo e Rucola ($38) features luscious ribbons of Parma ham that were so tender they were almost creamy when eaten together with the milky burrata. The dough was well-aerated, with a lightness that balanced the generous toppings without losing its satisfying bite.

Pere e Cioccolato 2.8/5

Millefoglie alla Ciliegia 4.2/5

For desserts, we found Pere e Cioccolato ($16) slightly disappointing. The warm Valrhona chocolate and pear cake was moist but lacked the chocolate intensity we expected. Millefoglie alla Ciliegia ($16), however, delighted us with buttery layers of puff pastry, tart mascarpone-cherry custard and macerated strawberries.

With Chef Alessandro at the helm, Gotti Italiano’s refreshed menu focuses on the fundamentals of Italian cooking, from slow-built sauces and handmade pasta to quality seasonal ingredients.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Gotti Italiano
78 Amoy Street
Singapore 069897
Tel +65 3129 0321
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Tue, Thu: 11:30am - 3pm, 6pm - 11pm
Wed & Fri: 11:30am - 3pm, 6pm - 1am
Sat-Sun: 11:30 - 4pm, 6pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 8 minutes. [Map]

Kimpson's Table @ Far East Square - From Home-Based Delivery to Full-fledged Restaurant

Ten years after arriving in Singapore from Korea, Chef Patrick Kim is embarking on a new chapter with the opening of Kimpson’s Table at Far East Square. What started as a humble home-based delivery business has now evolved into Chef Kim’s first permanent restaurant, bringing his take on comforting Korean home-style cooking to the heart of the CBD. Drawing inspiration from the convivial atmosphere of traditional Korean eateries and the contemporary energy of Seoul’s Seongsu district, Kimpson’s Table centres on Hansang dining — a Korean tradition where rice, nourishing mains, and an assortment of freshly prepared banchan come together as a complete, satisfying meal. The menu is rooted in familiar Korean flavours, but what stood out to me was Chef Kim’s focus on dishes that are comforting, wholesome and made with plenty of care. Here are some of the dishes we tried.

Dak Kalguksu 4.2/5

One dish I enjoyed was the Dak Kalguksu ($15), which makes its debut at Kimpson’s Table. For those unfamiliar, Kalguksu is a traditional Korean noodle dish featuring hand-cut wheat noodles served in a comforting broth. Chef Kim describes it as the Korean cousin of Singapore’s ban mee, and I can see why. The noodles have that pleasant, chewy bite, while the warm chicken broth makes the dish especially comforting. The broth itself gives Dak Kalguksu more depth. It is made using the same signature chicken broth as Chef Kim’s Samgyetang, simmered for up to five hours with a combination of ingredients to extract a rich, savoury flavour. The noodles are served with shredded chicken and leeks, keeping the bowl relatively simple and letting the broth take centre stage. Despite its simplicity, it has a satisfying depth, with the tender chicken adding texture and substance to every mouthful. It is the sort of bowl that feels particularly comforting on a rainy day — warm, nourishing and uncomplicated.

Dak Bibim Kalguksu 4/5

If you prefer something with more punch, the Dak Bibim Kalguksu ($15) offers a dry and more intensely flavoured take on the dish. The same hand-cut wheat noodles are tossed in Chef Kim’s house-made sauce, which includes gochujang and a blend of other ingredients. The noodles are then topped with shredded chicken, cucumber and sesame seeds. Compared to the soup version, this has a much bolder personality. The sauce brings a savoury and mildly spicy kick, balanced by a touch of sweetness, while the fresh cucumber cuts through the richness and adds a refreshing crunch. The chewy noodles also work particularly well with the sauce, making this a satisfying option for those who enjoy their Korean food with a little more heat and flavour.

Samgyetang 4/5

The Samgyetang ($18) remains the signature dish at Kimpson’s Table and is the very dish that helped build Chef Kim’s following during his home-based days. The bowl comes with half a French chicken immersed in a nourishing broth simmered for up to five hours with ingredients such as red dates, garlic, and ginseng. The chicken is tender and falls easily from the bone, while the broth has a gentle herbal character without being overly heavy or medicinal. Despite the long cooking process and rich ingredients, it remains surprisingly light and easy to drink. Interestingly, this very broth also forms the foundation of the Dak Kalguksu, creating a nice connection between the two dishes. For me, Chef Kim’s Samgyetang appeals because of its simplicity. No excessive seasoning or embellishment, just tender chicken and a deeply flavoured broth that feels wholesome and comforting.

Boneless Fried Chicken 4.2/5

Of course, no Korean meal feels quite complete without fried chicken. Kimpson’s Table offers its Boneless Fried Chicken in four flavours — Original ($15), Yangnyeom ($16), Soy Garlic ($16) and the new Bburinkle Cheese ($17). We tried the Original and Soy Garlic flavours. The bite-sized boneless pieces are fried until golden and crisp on the outside, while staying juicy and tender inside. The Original lets the fried chicken itself take centre stage, with a light, savoury seasoning that makes it dangerously easy to keep reaching for another piece. The Soy Garlic, meanwhile, brings a more pronounced savoury sweetness, with the fragrant garlic complementing the crispy chicken nicely. For those who enjoy more adventurous Korean fried chicken flavours, the Bburinkle Cheese is also worth checking out. Meanwhile, the Yangnyeom should appeal to fans of the classic sweet-and-spicy Korean fried chicken combination.

Potato Pancake 4/5

The Potato Pancake ($12) is a simple but enjoyable addition to the table. Pan-fried to order, it comes with a crisp, golden exterior while retaining a softer, more tender centre. A pleasant potato sweetness peeks out from beneath the savoury crust, making it a good sharing dish alongside the other stronger-flavoured items.

Cheese Potato Pancake 4/5

For something a little more indulgent, the Cheese Potato Pancake ($14) takes the same potato pancake and adds a layer of cheesy richness. The crisp edges and soft potato interior work well with the melted cheese, giving the pancake a moreish quality without making it overly heavy. There is also a Kimchi Pancake ($12) available for those who prefer something with a tangier and more savoury kick. Freshly pan-fried to order, the trio of pancakes makes for easy sharing and rounds out the meal nicely.

What I enjoyed about Kimpson’s Table is that the food does not try too hard to reinvent Korean cuisine. Instead, Chef Patrick Kim focuses on familiar dishes that are comforting, nourishing and rooted in the flavours he grew up with. The introduction of Dak Kalguksu is particularly interesting, especially for diners who may not have tried this Korean staple before. Its broth, made from the same painstakingly prepared stock used for the signature Samgyetang, also gives the menu a sense of continuity. With its Hansang-inspired approach to dining, Kimpson’s Table feels suited for both casual meals and gatherings where dishes are shared around the table. From comforting bowls of noodles and Samgyetang to crispy fried chicken and freshly made pancakes, the menu offers a strong mix of hearty, approachable Korean favourites.

Note: This is an invited tasting.



Kimpson’s Table
Far East Square
134 Amoy Street
#01-01
Singapore 049963
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5:30pm - 9pm
Sat: 12pm - 7pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to The Clan Hotel. Go around the corner of the hotel and walk to the lane behind. Walk to the destination. Journey time is about 5 minutes. [Map]

Heartland by Enjoy @ Tampines - Introduces New Dishes With Familiar Flavours That Comes With Creative Twists

Tucked away in the heartlands, Heartland by Enjoy has expanded its menu with new dishes that blend familiar local flavours with modern café-style influences. From crispy sharing bites and fusion mee pok creations to hearty rice sets, comforting fish curry, and indulgent desserts, we dropped by to see whether these latest additions are worth the trip.

Block Party Mac & Cheese 2/5

New on the menu is the Block Party Mac & Cheese ($6.90), a fun little sharing dish made with breaded and deep-fried mac and cheese bites. They were nicely fried with a crisp exterior; however, we were expecting the centre to be much creamier and gooier. Instead, the filling was a little dry for our liking, so it unfortunately didn’t quite hit the spot for us.

Ultimate Garlic Mee Pok 3/5

Mee Pok Carbonara 2/5

Out of curiosity, we tried both fusion mee pok dishes on the menu. The Ultimate Garlic Mee Pok ($15.90) comes with smoked duck and has a pleasant garlicky aroma, though we were hoping for a bolder garlic flavour. The Mee Pok Carbonara ($14.90), on the other hand, is topped with an egg that adds richness and creaminess, giving it a flavour profile closer to an authentic carbonara.

While both dishes offer an interesting fusion twist, we found the mee pok a little too soft, with the alkaline taste coming through more than we’d like. Cooking the noodles to a firmer, more al dente texture would greatly improve the overall experience.

Ayam Gepuk Berempah Set 4/5

Another new addition is the Ayam Gepuk Berempah Set ($13.90), which we found to be really good value for money. The set comes with BBQ chicken thigh, fragrant coconut rice, a fried egg, peanuts, ikan bilis and three different sauces on the side.

Our chicken portion was a little dry that evening, although we were assured this is not usually the case. We really enjoyed the rice. It had a lovely coconut fragrance, and the use of basmati rice kept every grain nicely separated instead of clumping together. A hearty and satisfying option for the price.

Kampung Barra Fish Curry 4/5

One of our favourite dishes from the evening was the Kampung Barra Fish Curry ($27.90). A whole piece of barramundi fillet is used, which means you get to enjoy the fish without having to deal with bones. The curry was rich and comforting, with a nice balance between sweetness and spice without being overly heavy. It also comes with tofu, tofu puffs and vegetables that soak up the curry beautifully. We also liked the crispy tofu skin served separately on the side. It added a nice crunchy contrast and was especially good dipped into the curry.

Drinks 4/5

We tried three drinks — the Coconut Smoothie ($7.90), Avocado Gula Melaka Smoothie ($7.90) and Coconut Coffee Ice Blend ($7.90). All three were enjoyable, with rich flavours and just the right amount of sweetness. A refreshing option which made them easy to drink alongside the heavier dishes.

Sago Gula Melaka 5/5

The Real Chendol 5/5

We ended our meal with two desserts — the Sago Gula Melaka ($5.90), which is new to the menu, and The Real Chendol ($6.90). Both were excellent and easily our favourite sweet treats of the evening. The standout was undoubtedly the gula melaka, which was rich, fragrant and tasted authentic without being overly sweet. These are definitely worth saving some room for.

Heartland by Enjoy’s newest menu offerings are a mix of hits and misses, but there are certainly dishes worth returning for, like the Kampung Barra Fish Curry and desserts.

The restaurant itself has a cosy neighbourhood charm, although the dining area is quite compact with tables placed close together. It also gets very busy during peak meal hours, so be prepared for a short wait if you’re dropping by. Overall, it’s a worthwhile spot for comforting local flavours, especially if you’re in the area and looking to try something new.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Heartland by Enjoy
Blk 481 Tampines Street 44
#01-267
Singapore 520481
Tel: +65 87766757
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Nearest MRT: Tampines East (DT Line)

Opening Hours:
Daily: 10:30am - 12midnight

Direction:
1) Alight at Tampines East MRT station. Take Exit A. Cut across the HDB blocks and walk to Tampines Street 42. Cross the road and walk down Tampines Street 44. Walk to the destination. Journey time about 10 minutes. [Map]

NOOR @ Mohamed Sultan Road - Mediterranean Flavours With A Japanese Flair

Located along Mohamed Sultan Road, NOOR is a new dining destination showcasing Mediterranean flavours with subtle Japanese influences. Designed for communal dining, the menu starts with mezze and cold plates before moving on to larger dishes and desserts.

Shok Bread 5/5

We began with the Shok Bread ($15), NOOR’s take on Japanese shokupan. With many restaurants now offering their own signature house breads, NOOR has certainly delivered one worth returning for. Soft, fluffy and lightly buttery, it was served alongside Tahini and Matbucha, a slow-cooked pepper and tomato condiment with flavours that had been beautifully concentrated over hours of cooking.

Trio of Housemade Dips 4/5

The bread also served as the perfect vehicle for the Trio of Housemade Dips ($13): Ikra, Muhammara, and Yaki Feta. Each brought a distinct personality to the table. The taramasalata-inspired Ikra offered an addictive savoury brininess enriched with mentaiko, while the Muhammara Miso delivered deep, smoky flavours from roasted peppers. The Yaki Feta, a reinterpretation of babaganoush that blends feta with roasted eggplant, carried an intriguing funk tempered by its bruleed top.

Aka Beet Salad 3/5

From the Cold Plates, the Aka Beet Salad ($22) paired roasted beetroot with a zesty blood orange vinaigrette and citrus cream cheese. While we enjoyed the bright acidity of the dressing, the sweetness of the cream cheese tipped the dish slightly off balance, especially alongside the naturally sweet beetroot. A sharper, more savoury cheese would have complemented the other elements better.

Ebi Freekeh Risotto 2.8/5

Among the larger plates, the Ebi Freekeh Risotto ($38) featured freekeh cooked in dashi, accompanied by grilled tiger prawns and caramelised onion cream. We loved the freekeh’s satisfying bite and the nutty, earthy flavours that came through in every mouthful. The herbaceous shatta, the restaurant’s housemade green chilli sauce, folded through the grain, further elevating those flavours. However, an underlying sweetness, further amplified by the caramelised onion cream, became rather dominant after a few bites. The tiger prawns were also slightly overcooked, leaving them a touch dry.

Miso Butter Fish 3/5

The Miso Butter Fish ($39) paired Mediterranean snapper with smoked corn miso beurre blanc and was accompanied by robata-grilled cabbage. The beurre blanc was smooth and well executed, though it leaned noticeably sweet, likely due to the corn. While the fish had an appealingly caramelised exterior, it was unfortunately a little dry.

Mia Zaki 3/5

For a more indulgent option, the Mia Zaki ($68) featured Miyazaki Wagyu served with a black truffle and foie gras sauce. The menu describes it as A6-grade, though, based on my understanding, Japanese Wagyu is officially graded only up to A5. Regardless of the terminology, the beef was exceptionally unctuous, though an accompanying starch would have rounded out the dish nicely.

Sticky Goma 4/5

Desserts here are worth a try. The Sticky Goma ($19) featured a black sesame financier baked into a tart shell, topped with white chocolate yoghurt cream and finished with lime zest. The financier had a satisfyingly chewy texture, while the yoghurt cream added a welcome tang that balanced its sweetness.

Kuro Shokolata 4.5/5

Equally memorable was the Kuro Shokolata ($19), a velvety chocolate mousse encased in delicate cocoa tuile tubes atop an umami truffle toffee. The bitterness of the flaky, crisp cocoa tuile was spot on, complementing the silky mousse that flowed out with every bite. We thoroughly enjoyed every element of the dessert, save for the truffle note in the toffee, which was out of place and disrupted an otherwise harmonious flavour profile.

The drinks menu is equally extensive. We tried one of the signature cocktails, Master Mind ($25), a spirit-forward concoction that paired well with the richer dishes on the menu. For a non-alcoholic option, the First Light ($16) was bright and refreshing, offering a crowd-pleasing combination of lychee and pink grapefruit that made for an easy, palate-cleansing sip between courses.

NOOR offers a fresh take on Mediterranean cuisine with touches of Japanese influences. While the house bread and dips were excellent, some of the savoury dishes could have been better balanced and more consistently executed.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


NOOR
17 Mohamed Sultan Road
Singapore 238966
Tel: +65 8805 8075
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sun: 5pm - 12am
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT Station. Take Exit A. Walk to the traffic junction between River Valley Road and Clemenceau Ave. Cross the road and walk down Clemenceau Ave towards Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Walk down Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]

Mimmo Bakery @ Asia Square Tower 1 - One of the Best Egg Tarts in Singapore?

Mimmo Singapore, a Hong Kong-born pop-up concept, has finally found a permanent home at Asia Square, Singapore. Helmed by Le Cordon Bleu–trained Chef Domenico Giammarella, the café-bakery reflects his culinary journey across Montreal, Toronto and beyond, where precision, technique and creativity converge. At Mimmo, pastry-making is approached with both scientific discipline and artistic finesse, resulting in a menu that is thoughtful, refined, and deeply personal.

Egg Tart 5/5

Chef Domenico shared that he has always been on a quest for the perfect egg tart — and when he couldn’t find one that met his expectations, he decided to create his own. The result is nothing short of exceptional. Priced at $4, the Egg Tart features an impeccably crisp and flaky shell that shatters lightly upon bite, revealing a silky, smooth egg custard within. The custard strikes a delicate balance between sweetness and richness without being cloying. It is easily one of the best versions around, and a must-order at Mimmo.

Tigres 3.8/5

The Tigres ($2) is a petite French almond tea cake inspired by the classic financier. Made with browned butter and egg whites, the base is rich yet tender, studded with finely chopped dark chocolate that melts into streaks resembling tiger stripes. At its core lies a luscious caramel filling that adds a luxurious touch. While texturally pleasing, the overall sweetness leans slightly heavy for my palate.

Apple Croissant 4.2/5

The Apple Croissant ($5) is as visually stunning as it is satisfying. Thinly sliced apples are arranged atop the croissant to resemble delicate rosé petals, finished with a glossy glaze. Beneath its elegant exterior lies a flaky, buttery laminated pastry filled with a smooth vanilla and apple custard. The contrast between the slight crunch of the apples and the soft, airy layers creates a delightful multi-textural experience.

Pistachio Bolo Bao 4.2/5

Mimmo’s Pistachio Bolo Bao ($5) offers a modern European interpretation of the beloved Hong Kong classic. Instead of the usual dense bun, this version is lighter and fluffier, paired with a refined cookie crust that is less crumbly yet still delivers a gentle crunch. Inside, a generous filling of mascarpone pistachio cream flows luxuriously, balancing sweetness with a nutty depth that keeps it from becoming overwhelming.

Tiramisu 4.2/5

Chef Domenico’s take on Tiramisu ($12) stays true to tradition while incorporating a thoughtful twist. Served by the scoop from a large tray, it features layers of mascarpone cream and espresso-soaked savoiardi biscuits. The addition of finely chopped hazelnuts introduces a subtle crunch, elevating the dessert with a nutty dimension that complements the rich, velvety cream beautifully.

Strozzapreti alla Gigi 4.5/5

For something savoury, the Strozzapreti alla Gigi offers a hearty and comforting option. The handmade strozzapreti pasta, with its signature twisted shape, is cooked to a firm al dente bite, providing a satisfying chew. It is coated in a rich mushroom and pancetta rosé sauce — a creamy tomato base layered with smoky, savoury notes. The robust sauce clings well to the pasta, making each bite indulgent yet balanced.

Italian Club Sandwich 4/5

The Italian Club Sandwich ($18) is a generously portioned offering built with precision. Toasted slices of bread provide a crisp foundation for layers of Parma ham and mortadella, melted provolone cheese, basil pesto, and a tangy citrus aioli. Fresh tomatoes and a generous handful of alfalfa sprouts add brightness and texture, resulting in a well-rounded sandwich that is both hearty and satisfying.

Mimmo Singapore impresses with its thoughtful execution and clear identity — a space where classic techniques meet modern refinement. The pastries, particularly the Egg Tart, are standout highlights that showcase Chef Domenico’s pursuit of perfection, while the savoury offerings provide a well-balanced complement. Whether you are stopping by for a quick pastry or a more substantial meal, Mimmo delivers a polished and satisfying experience that is well worth a visit.

Note: This is an invited tasting.


Mimmo Bakery
Asia Square Tower 1
8 Marina View
#01-05
Singapore 018960
Tel: +65 80874010
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Nearest MRT: Downtown (DT Line), Shenton Way (TE Line)

Opening Hours:
Mon-Fri: 8am - 7pm
Sat-Sun: 9am - 6pm

Direction:
1) Alight at Shenton Way MRT station. Take Exit 4. Turn right and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit E. Walk to Marina View Road. Turn left onto Marina View Road. Walk down Marina View Road and walk to the destination. Journey time about 5 minutes. [Map]