Duomo Ristorante @ CHIJMES - Italian Classics, Hearty Italian Flavours, Charming Ambience

Recently opened in January 2024, Duomo Ristorante is an aptly named culinary gem nestled within the beautiful grounds of CHIJMES. The menu offers Italian classics made with fresh ingredients from both the Northern and Southern regions, showcasing the hearty flavours of Italian cuisine.

There is a cosy indoor dining area, but the outdoor terrace is particularly delightful, especially on cool evenings. Here, guests can fully immerse themselves in the vibrant atmosphere while enjoying views of the picturesque CHIJMES hall. The outdoor terrace is thoughtfully accented with Italian decorative touches, creating a charming and inviting ambience that sets the backdrop for a relaxing dining experience.

Bruschetta 4.2/5

We started with a variety of antipasti, the first being a delightful Bruschetta ($21). This classic Italian starter showcased simplicity at its finest. Each slice of rustic bread was perfectly toasted and topped with heirloom Sicilian pizzutello tomatoes and Pecorino cheese shavings. The juicy sweetness of the tomatoes made each bite very enjoyable!

Wagy Carpaccio 4.2/5

The Wagyu Carpaccio ($28) is also delicious. Delicate slivers of wagyu are elevated with a house-made sauce of truffle cream, butter, and parmesan. To add a refreshing contrast, the dish is generously garnished with rocket leaves, which provide a crisp freshness to balance the richness of the wagyu and the creamy sauce.

Seafood Cioppino 4.5/5

For something hearty, opt for their Seafood Cioppino ($28). The base of the Seafood Cioppino is a rich tomato broth infused with aromatic herbs and spices and simmered to perfection. The broth provides a comforting warmth that sets the stage for the seafood medley of calamari, clams, and prawns — a harmonious ensemble that reflects the essence of coastal Italian cuisine.

Bella Duomo 4.2/5

Whilst they are not particularly a pizza speciality restaurant, the pizza we tried here was pretty good! We had the Bella Duomo ($36), where the star of the show is the rich and savoury mortadella cold cut, which comes straight from Bologna. Accompanying it are crunchy pistachios, adding a delightful texture and nutty flavour, as well as creamy stracciatella cheese generously spread across the pizza.

Tagliolini Gamberi & Lemon 4.5/5

Next up were two plates of pasta, both of which I thoroughly relished and savoured. The Tagliolini Gamberi & Lemon ($38) is a dish inspired by the chef's childhood and beautifully captures the essence of an Italian summer with its bright and zesty flavours. Some of my dining companions found it slightly too tangy, but I enjoyed the refreshing acidity imparted by the lemons and capers. Regarding flavour profile, this dish stands out as one of the more distinctive pastas I've had in Singapore. If you opt for this pasta, I recommend mixing it thoroughly with the sauce right away to prevent clumping and to ensure every bite is as delightful as the last.

Gnocchi Funghi & Salsiccia 4.5/5

The Gnocchi Funghi & Salsiccia ($28) is another comforting dish that satisfies my palate. The gnocchi, mushrooms, and Italian sausage are enveloped in a luxurious, savoury sauce. The sausage is slow-cooked with a medley of onions, celery, and white wine, infusing the dish with hearty flavours that linger on the taste buds.

Polipo Arrosto 3.8/5

Polipo Arrosto ($38) celebrates the ocean's bounty with grilled octopus, which offers a slightly crispy exterior with a smoky char while maintaining a firm but not rubbery texture. Accompanying the octopus is a citrusy sauce infused with diced tomatoes and olives, adding a vibrant and tangy contrast to the seafood. Silky smooth potato and rocket salad accompany the dish.

Nodino di Maiale 3.8/5

The Nodino di Maiale ($38) features a pork chop marinated for 24 hours in a fragrant blend of rosemary and thyme and grilled to perfection. It is complemented by a smooth house-made apple mustard that adds a hint of sweetness. The flavours are good, but our pork cut was pretty lean, and I would have preferred the meat to be juicier.

Duomo Tiramisu 4/5

For dessert, the Duomo Tiramisu ($16) is a crowd pleaser. Layers of delicate ladyfinger biscuits soaked in espresso impart a robust coffee flavour. Sandwiched between these espresso-soaked layers is a velvety mascarpone cream. The dessert is elegantly finished with a dusting of cocoa powder, balancing the sweetness with a hint of bittersweet cocoa notes. For inclusivity, the Tiramisu is served alcohol-free.

Panna Cotta Alla Vaniglia 3.5/5

Another option is the Panna Cotta Alla Vaniglia (3.5/5), a creamy and light dessert made from a traditional recipe without gelatin. It's infused with vanilla bean specks and served with some fruits and nuts.

Duomo Ristorante presents a delightful array of dishes to satisfy diverse tastes, complemented by refreshing drinks and a great ambience perfect for enjoying time with loved ones and friends. Immerse yourself in the essence of la dolce vita whilst savouring a slice of Italy in this cheerful communal dining setting!

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Duomo Ristorante
CHIJMES
30 Victoria Street
#01-32
Singapore 187996
Tel: +65 89114874
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 530pm - 11pm
Sat: 12pm - 11pm
Sun: 12pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Morsels @ Dempsey Hill - Chef Petrina Launches new Menu 3.0 showcasing Skilful Blend of Eastern and Western Influences

I recently returned to Morsels to experience its new Menu 3.0. The innovative new creations will delight fans of Chef Petrina's cooking style, which seamlessly incorporates East and West influences with fermented sauces.

Aka Ebi Tartare 4.2/5

We started our dinner with the Aka Ebi Tartare ($18). The red shrimp is tossed in a mixture of green grape raisin and raspberry gochujang, paired with a crispy nori cracker. This dish offers a multi-textural enjoyment, with each bite bursting with vibrant flavours.

Hokkaido Scallop Carpaccio 4.2/5

Next up was the Hokkaido Scallop Carpaccio ($28). Light, bright, and vibrant, the scallops are tossed in aguachile and paired with a smooth cannellini bean puree, making for a refreshing and delightful appetiser.

Whipped Burrata 4/5

The Whipped Burrata ($22) comes with glazed baby carrots, Brazil nuts, and a kale salad. The burrata is creamy and luxurious, while the glazed baby carrots add a nice sweetness and crunch. The fresh kale provides a crunchy bite, making this dish a well-balanced starter.

Duck Dumplings 4/5

We then had the Duck Dumplings ($30), served in brodo stock, paired with fermented garlic mash, and finished with juniper kombu oil. The dumplings were flavourful and satisfying, and the brodo added depth to the dish.

Galician Octopus 3/5

The Galician Octopus ($42) is grilled to a perfect char, resulting in a tender and bouncy texture. It comes with farfalle pasta tossed in squid ink assam sauce. While each component is delightful on its own, the combination did not quite gel together for me.

Mangalica Pork Loin 4.5/5

For the mains, we had the Mangalica Pork Loin ($44). The clean-tasting pork was tender and succulent. However, the accompanying pulled pork tortellini felt a bit unnecessary, with the skin being slightly dry from sitting too long. It seemed the chef wanted to showcase different ways to enjoy the beautiful pork or offer a replacement for the usual carbs like mash and fries.

BVP Quail 5/5

The BVP Quail ($50) was a standout dish. I thoroughly enjoyed the rub, which gave the tender quail a delicious flavour coat. It was paired with smoked corn miso cream and lacto-fermented baby corn, adding complexity to the dish.

Morsels Signature Milo Tiramiso 5/5

We ended our meal with a must-try dessert, Morsels Signature Milo Tiramiso ($17). This unique take on the classic tiramisu incorporates Saratoga dark rum and shiro miso for a deliciously sweet ending that left us thoroughly satisfied.

Morsels' new Menu 3.0 continues to impress with its creative and flavourful dishes. Highlights include the Aka Ebi Tartare, Hokkaido Scallop Carpaccio, Mangalica Pork Loin, BVP Quail, and the delightful Milo Tiramiso. Chef Petrina's skilful blend of Eastern and Western influences and her innovative use of fermented sauces make dining at Morsels a memorable experience.

Note: This is an invited tasting


Morsels
25 Dempsey Road
#01-04
Singapore 249670
Tel: +65 62663822
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Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sat: 12pm - 3pm, 6pm - 10pm
Sun: 1130am - 3pm
(Closed on Sun dinner and Mon Full Day)

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Opposite Botanic Gardens (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 and 174. Alight 2 stops later. Take the flight of stairs up to Dempsey Hill. At Dempsey Road, turn left and walk to the open-air carpark in front of block 25. Walk to destination. Journey time about 8 minutes. [Map]

Wagyu X @ Club Street - The Rare Wagyu Crossbreed Available Chargrilled and Smoked in New Menu

Returning to Wagyu X on Club Street, I ventured to experience the exquisite Hokkaido wagyu crossbreed, renowned for its harmonious blend of Wagyu's buttery texture and Angus beef's robust flavour. Wagyu X has elevated their offerings with a new menu featuring beef chargrilled over binchotan charcoal and infused with the subtle, fruity essence of Sakura wood smoke, imparting delightful cherry notes to the dish.

Amuse Bouche

I began with the Amuse Bouche — a delicate ensemble of tender Wagyu slices enveloping enoki mushrooms. This prelude offered a tantalising preview of the exceptional quality and flavour awaiting me.

Wagyu Carpaccio 4.5/5

Following suit was the Wagyu Carpaccio ($42) — a sublime creation boasting paper-thin slices of wagyu adorned with a drizzle of truffle oil and garnished with arugula and parmesan chips. Each bite was a symphony of umami flavours, celebrating the purity of Wagyu in its most pristine form.

Chilled Truffle Somen 4/5

Introducing a refreshing starter to the menu, the Chilled Truffle Somen with Scallop ($26) presented a harmonious blend of flavours. Delicately tossed in truffle kombu sauce and garnished with ikura, this dish offered a delightful juxtaposition of textures and an irresistible burst of flavour.

Binchotan Flame Grilled Wagyu X Sirloin 4.5/5

The pièce de résistance arrived in the form of the Binchotan Flame Grilled Wagyu X Sirloin ($180/500g, $335/1kg) and Tenderloin ($135/250g, $245/500g) — showcasing the Wagyu's exquisite flavour profile. Charred to perfection over binchotan charcoal, this dish boasted a crispy exterior, revealing a succulent and flavourful interior.

Binchotan Flame Grilled Wagyu X Tenderloin 4.2/5

Delving into the tenderloin, I was met with bold, rich flavours and a substantial texture that left a lasting impression. However, upon savouring the striploin, I found myself drawn to its abundance of marbling, which contributed to a fuller flavour profile and a remarkably tender texture.

Horenso Gomaae (Spinach Salad) 3.8/5

Wagyu Fat Fries 4.5/5

Accompanying the main course were the Horenso Gomaae ($16) — a simple yet flavourful spinach salad—and the irresistible Wagyu Fat Fries, which proved to be irresistibly addictive with each crispy bite.

Wagyu Fried Rice 3.8/5

Initially conceived as a simple staff meal, the Wagyu Fried Rice ($28) has made its way onto the menu, boasting a unique twist. Cooked with wagyu fat for an added depth of flavour, the fried rice is served atop ooba leaf foam. While the dish offers an interesting concept, I questioned the foam's contribution, as it tended to soak up the rice, detracting from its desired fluffy texture.

Japanese Sweet Potato Croquettes 3.5/5

The Japanese Sweet Potato Croquettes ($16) is a new sides. Japanese sweet potato is used for its starchier texture. Deep fried to golden brown. Crispy on the exterior, sweet and soft inside.

Apple Tart with Ice Cream 4.2/5

For dessert, the Apple Tart with Ice Cream ($18) offered a delightful finale. Slices of Granny Smith apples were served alongside a housemade berry sauce — a perfect balance of tartness and sweetness to end the meal on a satisfying note.

Wagyu X continues to reign supreme as a haven for discerning diners seeking the ultimate Wagyu experience.

Note: This is an invited tasting.


Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
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Nearest MRT: Chinatown (DT, NE Line), Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Salut Private Dining @ Grange Heights - A New Private Dining Concept By Chef Karl Dobler

Celebrate and entertain your friends and loved ones in this beautiful, intimate space. Welcome to Salut Private Dining, a new dining concept helmed by Karl and Jessica - one with excellent culinary skills, the other with impeccable taste.

Austrian Chef Karl Dobler's culinary repertoire spans from Michelin-starred restaurants to luxury hotels across Europe and Australia. You might also remember him from Flutes Restaurant or then Restaurant Salut Private Dining in Dempsey. With great respect for classic flavours and culinary techniques, Chef Karl personally sources fresh seasonal ingredients and carefully prepares them. While contemporary European cuisine is his speciality, he is adept at Asian and Peranakan cooking and whips up a very popular Prawn Noodles. Meanwhile, Jessica works her magic to create the perfect ambience for your dinner event and can set the table for personalised themes. Tonight, we're enjoying a romantic candlelit table set with white roses and artfully strewn crystals.

As guests stream in, smartly dressed wait staff warmly welcome them with flutes of champagne and canapés of the most luxurious degree - smoked salmon with cream cheese & caviar, beef cheeks mini puffs and burrata & tomato mini toasts. Feel free to bring your own wines and spirits. There is no corkage charge. A generous policy!

A dish of Hokkaido Scallop Carpaccio appears in front of us. It's delicately sliced and draped like a flower, drizzled with truffle soy dressing and some olive pearls.

As White Asparagus is in season, the Chef prepares it as a warm appetiser served with a soft hen egg, truffle hollandaise and bellota ham, which is the finest grade of Jamón ibérico with a smooth texture and a rich, savoury taste.

Next comes a pan-seared NZ Bass Grouper prepared with artichoke mash, edamame, and scampi glaze. The fish's flesh is firm, white, and flaky. Delicious!

We got to try the Chef's signature Crispy Roasted Suckling Pig, which had a crackling skin. It is served with smoked pancetta cabbage, rosemary potatoes, and star anise jus.

The dessert was well-timed. We caught an aromatic whiff of the soufflés baking as we were about to finish our main course. Out from the kitchen came those piping hot ramekins of Passionfruit Soufflé, baked with real fruit bits. It was delightfully melty and absolutely enjoyable.

We thought dinner had come to an end but were presented with Hand-rolled Hazelnut Chocolate Truffles. As a chocolate lover, I can only say that I wished I had the whole tray to myself.

Afterwards, a fine selection of Cheese, Dried Fruits, and Crackers accompanied the post-dinner wine and conversation.

Although newly opened, Salut Private Dining has already received strong interest from regulars, who invite Chef Karl to their homes for private catering. A minimum party of 6 persons is required, and the dining room can accommodate up to 20. Typically, a 5-course menu starts from $198 per pax, with no service charge or GST. If interested, do reserve at least 2 weeks to 1 month in advance.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavors and experiences. Note: This is an invited tasting.


Salut Private Dining
Grange Heights
15 Saint Thomas Walk
Singapore 238145
Tel: +65 9831 3067
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Nearest MRT: Great World (TE Line)

Direction:
1) Alight at Great World MRT station. Take Exit 5. Walk to bus stop at Riva Lodge (Stop ID 13071). Take bus number 32, 54, 139 or 195. Alight 1 stop later. Walk to Saint Thomas Walk street. Turn right onto Saint Thomas Walk street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Great World MRT station. Take Exit 5. Walk down River Valley Road towards Saint Thomas Walk. Turn left onto Saint Thomas Walk. Walk to destination. Journey time about 8 minutes. [Map]

Abura Kappo by Hashida @ Amoy Street - A Restaurant Within the Restaurant Concept

Abura Kappo, nestled within Hashida Singapore, unveils a new and more casual dining experience with its restaurant-in-restaurant concept, centred around the essence of oil. The term "Abura," translating to oil, aptly captures the spirit of this casual and playful menu housed within Hashida. Our journey through Abura Kappo's Vol. 1 menu, priced at $200++ per diner, unfolded as a revelation of 13 bites, each a masterpiece of textures and flavours.

Monaka 4.5/5

Commencing the evening is the Monaka, where crisp wafers cradle a luxurious blend of creamy egg custard, a duet of blue cheese and comte cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish steeped in kombucha. This dish is a delightful symphony of textures and flavours.

Carpaccio 4.2/5

The Carpaccio course follows, featuring slices of raw Japanese buri (yellowtail) and raw Japanese squid accompanied by green apples and pickled red onions in a zesty pickled dashi sauce. The dish culminates with a touch of gin salt for a refreshing palate experience.

Camembert 4/5

The Camembert, a piece of deep-fried cheese, takes centre stage. Camembert cheese is encased in a kinome leaf, coated in batter, and deep-fried to perfection, revealing a crispy exterior and a molten interior.

Tuna Consomme 4/5

What initially appears as wine turns out to be Tuna Consommé, a delectable broth crafted from Japanese bluefin tuna simmered for four hours with a mirepoix of carrots, onions, celery, leek, and mushrooms. Served cold, the consommé, enriched with drops of spring onion oil, provides a refreshing interlude.

Managatsuo 4.2/5

The Managatsuo, a Japanese silver pomfret, is delicately coated in a thin tempura batter and deep-fried to a light and crispy texture. Served with tempura sauce and housemade onion sauce, it's a delightful seafood indulgence.

Ebi Toast 4.2/5

Ebi Toast's interpretation of the Hong Kong prawn toast consists of angel shrimp paste topped with a spongy and intensely savoury housemade tamagoyaki. A topping of panko gives it an extra crispy bite.

Tebagyoza 4.2/5

Tebagyoza takes a twist with a crisp, deboned chicken wing generously stuffed with glutinous rice and egg, echoing the parent-child combination found in oyakodon. Paired with oyako sauce, it offers an elevated and flavorful finish.

Wagyu Beef Tempura 4.2/5

Wagyu Beef Tempura, adorned with a drizzle of tart balsamic and pomegranate sauce, features Hokkaido Tokachi Wagyu wrapped in green shiso leaf, coated in batter, and deep-fried. Sprinkled with sakura salt and red shiso salt, it's a sensory delight.

Duck Salad 4/5

Duck Salad provides a refreshing interlude with tender duck breast paired with pickled turnip and persimmon vibrancy.

Soft Soba Taco 4.5/5

Soft Soba Taco introduces a housemade soft buckwheat tortilla, mirroring Japanese soba noodles. It's filled with a play on Japanese sukiyaki ingredients — beef, tofu, shungiku, and raw egg yolk — and is a creative twist on a familiar concept.

Oden Tempura - Radish 4.5/5

Oden Tempura - Tomato 4.2/5

Oden undergoes a unique transformation as it is served in tempura form. Sweet Radish and Tomato, stewed in dashi, are deep-fried to golden perfection, offering an intriguing take on enjoying oden.

Donabe - Spicy Tuna, Prawn Tempura, Kimbap

The Donabe is a lavish affair accompanied by an array of toppings. The Donabe Rice takes centre stage, featuring grilled seasonal fish, including seabream and golden eye snapper, harmoniously paired with Nanatsuboshi rice. Cooked with dashi, Hokkaido scallops, and butter shoyu, the rice is a symphony of flavours. A selection of sides awaits to complement the Donabe Rice: a medley of pickles, a savoury soup, zesty spicy tuna, crispy prawn tempura, and flavorful kimbap. The ingenious touch lies in the interactive element: diners can partake in a do-it-yourself maki adventure, crafting their own delectable rolls using seasoned Korean seaweed. This engaging addition adds a playful twist to the dining experience.

Dessert 4.2/5

Dessert unfolds as a two-part curiosity: shavings of shiitake mushroom-infused chocolate paired with housemade vanilla ice cream and a slice of dried persimmon alongside rich, earthy, housemade matcha ice cream.

Abura Kappo offers a casual dining experience that transcends the ordinary, presenting an array of inventive dishes that captivate the senses.

Note: This is an invited tasting.


Abura Kappo
77 Amoy Street
Singapore 069896
Tel: +65 8129 5336
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue: 12pm - 3pm
Wed-Sun: 7pm -1030pm
(Closed on Mon)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]