Pietrasanta @ Connexis Tower, Fusionpolis - Returning To Its Tuscan Roots

Pietrasanta at Fusionopolis is returning to its Tuscan roots. Drawing inspiration from Pietrasanta in Tuscany, the hometown of founders Niccolò and Chef Loris, the restaurant has created a selection of dishes that captures the rustic flavours, traditions and warm hospitality of Tuscany.

Crudo Di Ricciola 4.2/5

We started with two cold appetisers that showcased the simplicity and elegance of Tuscan cuisine. Crudo Di Ricciola ($28.90) featured firm, meaty amberjack paired with sweet-tart tomato confit, lightly dressed with lemon and extra-virgin olive oil, and accented with delicate floral notes from pink peppercorns.

Battuta Di Manzo Con Pecorino Toscano 4/5

Battuta Di Manzo Con Pecorino Toscano ($27.90) highlighted the sharp, intensely savoury character of aged Pecorino Toscano, which was incorporated into the beef tartare alongside lemon and capers, resulting in a bright, balanced finish.

Fritto Viareggino 4/5

Fritto Viareggino ($26.90) was a moreish medley of battered squid, prawns, sardines and vegetables inspired by the coastal town of Viareggio, served with a marinara mayo dipping sauce.

Coccoli Ricotta e Finocchiona 4.2/5

The highlight for me among the appetisers was Coccoli Ricotta e Finocchiona ($24.90), a nostalgic Tuscan street food featuring warm deep-fried dough served with burrata cream and Finocchiona salami. Stuffing the fluffy dough with the milky burrata and herbaceous, garlicky salami created a mouthwatering combination of flavours and textures that left me wanting more.

Pici all’Aglione 4.5/5

Moving on to the mains, Pici all’Aglione ($24.90), the signature Tuscan thick hand-rolled pasta was skilfully executed, delivering a delightful bounce with every bite. The dish embraces the Tuscan philosophy of simplicity, tossing the pasta with just tomato, garlic, and olive oil to let the ingredients’ quality shine.

Risotto Gamberi e Zucchine 4/5

We also tried two risotto dishes. Cooked with lobster bisque, the Risotto Gamberi e Zucchine ($32.90) was crowd-pleasing, with creamy, flavourful Carnaroli risotto studded with chunky prawns, creating textural enjoyment in every bite.

Peposo Di Manzo Con Risotto Al Porri 4.2/5

The Peposo Di Manzo Con Risotto Al Porri ($37.90) featured a firmer, more al dente risotto that I personally preferred, paired with satisfyingly tender braised beef cheek. The renewed menu also embraces regional Tuscan flavours through its artisanal pizzas.

Salsiccia e Cavolo Nero 4.5/5

Among all the mains, the Salsiccia e Cavolo Nero ($28.90) was my absolute favourite and worth returning for. The dough had an excellent structure, providing the perfect foundation for the toppings of mozzarella fior di latte, Tuscan black kale (cavolo nero), flavourful Italian pork sausage, and aged pecorino. Finished with a drizzle of extra virgin olive oil and black pepper, every bite was remarkably balanced, delivering a little of everything at once. It was particularly impressive how the wilted kale contributed so much texture and character to the pizza.

Tiramisu 4/5

Zuccotto alla Fiorentina 4.2/5

For dessert, while the Tiramisu ($14.90) was undeniably delectable, the Zuccotto alla Fiorentina ($14.90) offered a rare glimpse into a traditional Florentine sweet. Originating from Florence, this classic dessert is typically crafted in a distinctive pumpkin-shaped mould. Beneath its cake exterior lies a creamy ricotta ice cream filling, complemented by a contrasting sweet-tart berry sauce.

Pietrasanta has long been a staple in the area, and it’s no surprise given its rustic flavours and traditional recipes executed with finesse. While the dishes embrace simplicity, they are rich in character, with the Salsiccia e Cavolo Nero pizza and Pici all’Aglione standing out as highlights worth returning for.

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.


Ristorante Pietrasanta
1 Fusionpolis Way
#01-08
Singapore 138632
Tel: +65 98639253
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Nearest MRT: One-North (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at One-North MRT station. Take Exit C. Turn right and walk out of the building. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

Tina’s Kitchen Private Dining – A Refined Showcase of Technique and Ingredients

Tina's Kitchen Private Dining is helmed by Chef Tina, a Taiwanese chef trained at Le Cordon Bleu. She does not host private dining sessions regularly, usually opening her cosy home kitchen only a couple of times each month, so securing a dining slot felt especially fortunate. Priced at $188 per pax, we were treated to a thoughtfully curated 10-course dinner that showcased her culinary skills and training.

While the menu does not strictly focus on Taiwanese cuisine, it felt more like a personal culinary résumé — highlighting refined techniques, quality ingredients and elegant presentations, with subtle Taiwanese influences woven through the courses.

Filo Pastry Cone, Cream with Kaffir Lime Zest, Caviar by Nomad, Chives 4.2/5

Dinner began with a series of bite-sized snacks, starting with the Filo Pastry Cone topped with Kaffir Lime Zest Cream, Caviar by Nomad and Chives. Crisp and delicate, the filo pastry delivered a satisfying contrast of textures, while the citrusy cream and briny caviar came together harmoniously for a multi-sensory opening bite.

Amaebi Tartare, Avocado Cream, Ponzu Cured Egg Yolk, Microgreen 4.2/5

The Amaebi Tartare was paired with Avocado Cream, Ponzu Cured Egg Yolk and Microgreens. The natural sweetness of the amaebi was allowed to shine, complemented rather than overshadowed by the creamy avocado and savoury egg yolk.

Salmon Tartare, Cured Yolk Shredded, Tobiko, Edible Flower 4/5

Served atop toasted bread, the Salmon Tartare was finished with Cured Yolk Shredded, Tobiko and Edible Flowers. Each bite delivered a burst of oceanic flavours, with the tobiko adding pops of salinity and texture.

Foie Gras Chawanmushi, Truffle Sauce, Squid Ink Tuile 4.5/5

One of the standout dishes of the night was the Foie Gras Chawanmushi with Truffle Sauce, which reminded me of the excellent version at Shisen Hanten. The egg custard was smooth and silky, enriched by the luxurious truffle sauce. A Squid Ink Tuile accompanied the dish, providing a welcome textural contrast when broken and eaten together.

Edible Oyster Shell, Oyster, Champagne Sauce Foam, Green Oil, Edible Flower 4.5/5

Creativity shone through in the oyster course. A plump, briny Oyster was presented in an Edible Oyster Shell, topped with Champagne Sauce Foam, Green Oil and Edible Flowers. Visually striking and thoughtfully composed, the flavours were elegant and well-balanced.

King Crab Bisque, Torched King Crab, Saffron, Edible Flower 4.2/5

The King Crab Bisque was comforting and deeply flavourful, packed with robust crustacean sweetness. Infused with Saffron and garnished with Edible Flowers, the bisque was further elevated by a generous portion of Torched King Crab on the side for a fuller appreciation of the prized ingredient.

Beef Consomme, Slow-Cooked 4 Hour Beef Shin, Homemade Chilli Oil 4.2/5

Inspired by Taiwanese beef noodle soup, this course featured Slow-Cooked Beef Shin, braised for four hours until fork-tender. The accompanying Beef Consomme was light yet richly flavoured, and a few dollops of Homemade Chilli Oil added depth and warmth to the dish.

Uni Risotto, Torched Scallop, Smoked Cherry Chips 4/5

Next came the Uni Risotto, paired with a torched scallop, lightly smoked with cherry chips for a subtle smoky finish. While the dish was enjoyable, the uni flavour could have come through more prominently in the risotto itself.

Watermelon, Granita

A refreshing Watermelon with Granita was served as a palate cleanser, effectively refreshing and resetting the palate before the main course.

Wagyu Beef Cheek, Truffle Sauce, Glazed Veg Assortment 4/5

The main course featured Wagyu Beef Cheek, cooked until meltingly tender and served with truffle sauce and glazed vegetables. Rich, comforting, and well-executed, it was a satisfying centrepiece to the meal.

Hazelnut Tiramisu, Crumbs, Cacao Tuile 4/5

To conclude, dessert was a Hazelnut Tiramisu paired with Cacao Tuile for added crunch. Simple yet satisfying, it wrapped up the dinner on a pleasant and sweet note.

Tina's Kitchen Private Dining offers an intimate and refined dining experience that highlights Chef Tina's training and culinary finesse. With thoughtfully composed dishes, quality ingredients and elegant execution, it is a memorable experience — especially for those who appreciate technique-driven cuisine in a cosy home setting.


Tina's Kitchen Private Dining
Upper Bukit Timah Road Area
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Nearest MRT: Cashew (DT Line)

Po Restaurant @ The Warehouse Hotel - A Refined Modern Singaporean Concept

Known for its modern interpretations of Singaporean and Chinese classics, Po Restaurant is the flagship restaurant of The Warehouse Hotel, where people gather and bond over its famous popiah and other signature dishes.

Popiah with Fresh Flower Crab 4.8/5

Naturally, Popiah was the first course of our evening. We had the Fresh Flower Crab ($52) popiah, with plump flower crab meat as a topping. All options, including the Classic ($32) and Prawns ($42), come with 4 skins, classic toppings, and condiments, serving 1-2 persons. Seeing the platter of popiah ingredients laid out on our table was just as exciting as wrapping our own and tucking them in. All the popiah platters include fresh handmade wheat skins, specially sourced for their desired stretchy and chewy texture, stewed pork and vegetable filling, lettuce, beansprouts, as well as all the toppings and sauces. A vegetarian option ($32) is available as well.

The popiah filling, which includes jicama, carrots, and Holland peas, is hand-cut, resulting in a tender but not mushy texture despite being stewed and caramelized over four hours. There was a rich and savoury depth to it and a textural enjoyment thanks to the addition of pork, dried shrimp, and bamboo shoots. Lettuce and beansprouts provided freshness, served alongside a condiment platter that included crispy flatfish, giving the popiah an extra moreishness. The sweet sauce had a subtle honey-malt sugar taste, binding the savoury elements with the skin harmoniously. By the time I was done putting all the ingredients, my popiah was the size of a burrito and deeply satisfying.

Nyonya Prawn Salad 4/5

Next, we had some starters from the menu: Nyonya Prawn Salad ($24) and Gobi 65 ($20). The Nyonya Prawn Salad was mouthwatering with a piquant dressing concocted with sambal, plum sauce, and calamansi. Alongside fresh and crisp organic lettuce, succulent tiger prawns, and crunchy cucumber cubes, tomatoes pickled with plum sauce were thrown in, adding to the delectable texture and flavour. Crispy shallots and sakura ebi accented the salad with umaminess.

Gobi 65 3/5

Gobi 65 consisted of nuggets of fried cauliflower marinated with spices and curry leaves. The flavour was more curry-forward than expected, and while a side salad was provided to lift the flavours, the dish would have been more exciting with a creamy dip or something similar.

Beef Cheek Rendang 4.5/5

For mains, the Beef Cheek Rendang ($40) is a taste of a century-old recipe, and the execution definitely did the recipe justice. The Angus beef cheek was succulent and fork-tender, intensely flavoured with a concoction of 11 different spices. Served with sago chips and coconut milk crumbs, the latter added an enjoyable sweetness akin to crushed coconut candy.

Stir-Fried Brinjal 4.2/5

Stir-Fried Brinjal ($22) felt homely. The generous dose of stir-fried minced pork and dried shrimps, coupled with thinly sliced crunchy ladyfingers, gave this brinjal dish a considerable amount of texture. There was also basil in it, but it was too mild to impart any noticeable flavours.

Nasi Lemak 4/5

We also had the privilege of trying an off-menu item known among Po's regulars: Nasi Lemak, served with sambal telur buried in a reasonable amount of sweet-spicy sambal. The rice was aromatic and not overly rich with coconut, with a comforting soft bite. Served alongside are the quintessential crunchy peanuts and refreshing cucumber slices.

Kueh Kosui 4/5

Summing up our meal was the Kueh of the Day ($18), handmade daily specials from the kitchen (limited portions available), featuring Kueh Kosui. Only rice flour and palm sugar were used, making it gluten-free. They had a wonderful soft texture, though not the usual wobbly kind. The palm sugar is specially sourced from Jawa Timur, which is pure and has no sugar added. That said, we felt the kueh would be even more yummy if it were a little less sweet.

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.


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters

For a limited time from 22 July to 28 July 2024, Min Jiang Goodwood Park presents an exclusive collaboration featuring Michelin-starred chef couple Sam and Forest Leong alongside Min Jiang and Min Jiang at Dempsey's very own Master Chefs. Themed "Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters", this collaboration offers two exclusive set menus for dine-in only at Min Jiang at Goodwood Park Hotel. Here's a closer look at the culinary masterpieces we had the pleasure of experiencing.

Abalone, Sea Cucumber, Wild-caught Eel Maw in Golden Organic Pumpkin Broth 4.8/5

Uni & Jamón Ibérico 4.8/5

We kicked off the dinner with a bowl of golden soup, A Sea of Treasures, by Chef Sam Leong. This dish, featuring Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamón Ibérico, was a luxurious delight. The pumpkin broth's collagen-rich consistency, with its natural sweetness, complemented the delicacies excellently. A dollop of red vinegar enhanced the overall experience, adding a tangy depth to the broth.

King Crabmeat in Light Curry Sauce with Seasonal White Asparagus 4/5

Chef Forest Leong brought a touch of Thai influence with The Ocean's Embrace, a dish comprising King Crabmeat in Light Curry Sauce with Seasonal White Asparagus. This dish skillfully merged her Thai heritage with contemporary French elements. The depth and savoury, spicy kick of the king crabmeat curry complemented the springy white asparagus perfectly, making this dish a standout.

Slow-braised ‘Live’ South African Abalone 4/5

Simply executed to highlight the prized ingredient, A Dream So Deep featured South African Abalone slow-braised for two hours in a full-bodied concoction of abalone jus. Paired with lightly fried okra for extra textural contrast, this dish was a sublime testament to the beauty of simplicity in showcasing premium ingredients.

Typhoon Shelter Turbot Fish Fillet and Soft-shell Crab 4.2/5

The Perfect Calm featured Turbot Fish and Soft-shell Crab done in typhoon shelter-style. A fragrant medley of breadcrumbs, scallions, garlic, curry leaf, dried chillies, and dried shrimp, expertly stir-fried to bring out the aromas, added depth and complexity to the dish. Each bite promised a satisfying explosion of textures and flavours, with a hint of spice that left us craving more.

Slow-braised Wagyu Beef Cheek with Japanese Daikon 4.5/5

From the Prairies to Harmony showcased an innovative creation that seamlessly combined traditional Chinese culinary techniques with subtle Japanese flair. The tender Beef Cheek, slow-braised and paired with juicy Japanese Daikon, soaked up the delicate beef broth beautifully, making for a harmonious and flavourful dish.

Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops 4.2/5

Chef Sam Leong's Smooth as Silk was a silky smooth Congee with celtuce, barley, and handmade shrimp balls cooked in a heady, opaque chicken broth. Topped with crispy dried scallops and served with salted egg salmon skin, this dish offered an irresistible crunch and was a comforting, umami-rich delight.

Crispy Crepes, Meringue and Gold Laced Threads with Assorted Berries Gelato 4/5

We wrapped up the dinner with Chef Forest Leong's dessert creation, Playground in My Mind. This deconstructed version of Khanom Bueang, a traditional Thai street snack, was a visual and culinary treat. Topped with a sprinkle of crumble, fresh strawberries, and blueberries and finished with a scoop of assorted berries ice cream, this dessert was a delightful end to a remarkable dining experience.

"Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters" at Min Jiang Goodwood Park is not to be missed. Each dish, crafted with meticulous attention to detail, brings together the best of East and West, traditional and modern. Whether you are a fan of classic flavours or innovative creations, this limited-time collaboration promises an unforgettable dining experience.

THE SET MENUS (FOR DINE-IN ONLY)
22 to 28 July 2024
6-course lunch menu for min. 2 persons at $148++ per person
7-course dinner menu for min. 2 persons at $188++ per person

Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

VENUE by Sebastian @ Downtown Gallery - New Menu Additions to Chef Sebastian’s Range of Contemporary European Cuisine with Mediterranean and Asian Influences

VENUE by Sebastian at Downtown Gallery, helmed by Chef-Owner Sebastian Ng, has refreshed the menu with new offerings. The casual restaurant's menu highlights contemporary European cuisine with Mediterranean and Asian influences, with items priced very reasonably for its quality.

In conjunction with its 7th anniversary celebrations, diners can look forward to new menu additions and a newly launched three-course dinner menu available from just $58!

Roasted Cauliflower Salad 4.5/5

The Roasted Cauliflower Salad ($18) provided a delightful medley of textures. Combined with toasted almonds and jewelled salad, it was finished with a dollop of mint yoghurt, lending a fresh and minty brightness. The addition of pomegranate added a clever touch of sweetness.

Crispy Potato 4.2/5

A new dish on the menu, this Crispy Potato ($9) was a quick favourite among my dining companions. The crispy, thin shreds of potatoes were paired with toppings of chorizo, sautéed mushroom and a poached egg. We were recommended to break and mix the egg to allow its yolk to coat the dish evenly. It was both slightly earthy and intensely savoury.

Foie Gras Mousse 4.5/5

For a more luxurious starter, go for the Foie Gras Mousse ($19). I loved how it was very simply presented but tasted otherwise. In fact, all that the creamy and rich foie gras mousse needed to be paired with, was their lightly toasted and soft housemade brioche. I would like more bread to make the most of the spread!

Farro & Mushrooms 4.8/5

Calling out to fellow mushroom lovers to try this new Farro & Mushrooms ($26) dish! It was profoundly earthy yet not at all overwhelming, unlike how some similar risotto dishes may be. The bed of farro had a slight chew, done with a generous amount of mushrooms and kombu butter, topped with parmigiano reggiano and a poached egg.

I loved the combination of textures and flavours here. Even though this was meant to be a starter, it would also work perfectly as a main.

Braised 12 Hours Wagyu Beef Cheek Au Jus

While I couldn't take beef, my dining companions sang praises of the Braised 12-hour Wagyu Beef Cheek Au Jus ($38) for its texture. The beef was served with pomme purée and broccolini.

Chilean Seabass 4.5/5

The Chilean Seabass ($42) was tender and flaky. It was served with mushroom-bacon ragout and sat in truffle yuzu butter sauce. The flavours were well-balanced, but the portion of seabass could be slightly bigger.

Iberico Pork Collar 4/5

Our last meat dish was the grilled Iberico Pork Collar ($38). I appreciated the smoky char on the slices, but I found the cuts slightly too chewy. The mint yoghurt lent a refreshing touch.

Pistachio Financier 4/5

Our first dessert featured the nutty Pistachio Financier ($15) paired with a scoop of grand marnier ice cream and tangy raspberry yoghurt dressing. We heard that the dessert components were all homemade.

Pear Tart 4.5/5

Next was the unassuming Pear Tart ($15). It had an impressively light and thin pastry with sweet pear bits within, topped with crumble and paired with Bailey ice cream. The crisp texture was a lovely surprise.

Classic Peach Melba 4/5

Finally, we sampled the new Classic Peach Melba ($15) with vanilla ice cream, chantilly cream and fresh raspberry sauce. This would be a good choice if you're craving for something more sweet to end the meal, although I would have preferred a bit more crunch for texture.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


VENUE by Sebastian
Downtown Gallery
#01-02
6A Shenton Way
Singapore 068815
Tel: +65 6904 9688
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Nearest MRT: Tanjong Pagar MRT (EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]