LUCE by Davide Giacomelli @ InterContinental Singapore - launches new Italian Bistronomic Champagne Brunch

LUCE by Davide Giacomelli at InterContinental Singapore recently launched a new Italian Bistronomic Champagne Brunch, featuring an extensive buffet line of Cold Starters, Hot Specialities, Pinsas, desserts and live stations, jazzed up with the accompaniment of live music.

Charcuterie Room

One may start off from the Charcuterie Room, located right beside the main entrance of Luce. It impresses with a wide selection of imported cheese and cold cuts from Italy such as Grana Padano, Mozzarella, Taleggio, Mortadella and Cured Ham, all lined up with a slab of honeycomb as a centerpiece. Alongside the cheeses and cold cuts you will also find Bread and Condiments such as Focaccia, Baguettes, as well as interesting spreads Grissini Sundried Tomato Butter and Basil Pesto Butter.

Aged Parma Ham Wrapped Rock Melon

One of my favourite Cold starters is this Aged Parma Ham Wrapped Rock Melon - The parma ham had such a luscious bite to it, and its savouriness was well paired with the sweetness of the juicy rock melon.

One of the main drawn of the Champagne Brunch is the Seafood and Sashimi on Ice. Perfect with champagne, you will have your freshly- shucked oysters, Boston lobster, snow crab leg, tiger prawns, and sashimi.

Cheese Wheel Pasta Cacio e Pepe

Moving on to the Live Stations, Cheese Wheel Pasta Cacio e Pepe is also one of the highlights - made ala minute, you will have your freshly-prepared Mafaldine Pasta tossed inside a Parmesan Cheese Wheel. Best enjoy when its hot from the wheel!

And no brunch buffet is complete without a good roasted meat. At the Meat Carving station, enjoy Slow Oven Roasted Angus Beef Striploin, served with condiments such as caramelised onions and Dijon Mustard.

Orecchia di Elefante

Hot stations give you a taste of Italy, such as this specialty of Lombardy, the Orecchia di Elefante– a bone-in, thinly sliced tender veal meat that is breaded and fried. Known as the “elephant ear”, Chef Davide has his fried in clarified butter for richer flavours.

One of my favourites is the Eggs a l’ Amatriciana. Lovers of baked eggs dishes and runny yolk will definitely be awed by this brunch item. The golden yolks of the Cage Free Eggs were satisfyingly unctuous, and the tomato sauce which is loaded with with pancetta and perfectly cooked-down red onions was vibrant with flavours.

Spezzatino di Manzo is another hearty hot dish - Italian Beef Stew with Mediterranean Vegetables such as capsicums and mushrooms. Both the softened beef and vegetables were beautifully flavoured.

Hand-tossed Italian Pinsas

Pinsas station is a hot favourite with its variety of hand-tossed Italian Pinsas freshly made once each flavour runs out. There are classic flavours such as the Margherita and Four Cheese, but I quite fancy the fancier creation Rustica Pinsa, topped with Scamorza – an Italian cow’s milk cheese layered with Bacon, Zucchini and Potato.

Salad Bar

Club Salmon Norwegian

The Salad Bar is wholesome and vibrant with organic Vegetable from local farms. There is also a selection of finger food such as Club Sandwich Smoked Turkey, Club Salmon Norwegian and Chilled Marinated Heirloom Tomato Soup.

Bread & Butter Pudding

Crostata Pistachio Strawberry Frangipane

Crunchy Choux Pastries

The Dessert station allures you with a plethora of desserts handcrafted by Executive Pastry Chef Desmond Lee - The Crostata Pistachio Strawberry Frangipane is stunning with green pistachio hues and gorgeous red strawberries, Bread & Butter Pudding with Baileys Vanilla Sauce beckons with its beautiful golden crust and the petite Crunchy Choux Pastries look simply irresistible. And many more awaits.

Italian Bistronomic Champagne Brunch is available every Sunday 12 to 3pm. For a complete experience, get free flow Taittinger Champagne or Italian Franciacorta, Aperol Spritz and selected Cocktails and Wines at $158 or with free flow Prosecco, Peroni Beer, Aperol Spritz and soft drinks at $138.

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.


LUCE by Davide Giacomelli
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Wed-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon-Tue)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Cowaramup Roadhouse @ Telok Blangah Road - Australian Roadhouse Style Family Restaurant & Bar

Newly opened along Telok Blangah Road is Cowaramup Roadhouse, an Australian roadhouse style family restaurant and bar by Mooloolabar and Kitchen by JT. It replaces the now-defunct San Laksa Steamboat. Customers can look forward to an extensive menu featuring a wide variety of starters, grilled skewers, gourmet meats, sharing platters, kids and weekend breakfast. It even has a dog-friendly alfresco dining area.

Since Cowaramup is an Australian roadhouse-style restaurant, I just have to kick start the dinner with a few beer glasses.

Veal Sweetbread 3.5/5

From the starters, we had the Veal Sweetbread ($18) to kickstart our dinner. The deep-fried breaded veal nuggets are incredibly tender, an ideal munch to go with a few drinks. It is a change from the usual fries and chicken wings.

Seafood Skewer 3.8/5

A delightful starter is the Seafood Skewer ($25 for 2pc), comprising of tiger prawn wrapped with fish skin, squid, scallop and baby octopus. If you are not a seafood person, there are other skewers such as chicken, beef, lamb, and vegetarian.

Oven-baked Barramundi 3.8/5

We started with the Oven-baked Barramundi ($22) for the mains. The huge fillet of barramundi comes wrapped in bacon, resting on a bed of creamy spinach, crowned with smoke onion rings. It is indeed value for money.

Beef Wellington 4.2/5

Suppose you have tried the western fare at Meet 4 Meat at East Coast Road by Chef Jimmy Teo for its affordable gourmet meat. In that case, you will be delighted to know that Chef Jimmy Teo curates the menu at Cowaramup. I have tried his beef wellington before, so I am glad that he had brought the dish to the West. Now, I need not travel to East Coast to savour it anymore.

Beef Wellington 4.2/5

The Beef Wellington ($34/$100/$180) comes in three weights - 200g, 500g and 1kg. The charcoal-grilled Australian beef tenderloin and mushroom duxelles are wrapped in puff pastry paired with a brown sauce and fresh herb salad. Customers who want to perk up the enjoyment further have a choice of adding foie gras.

Cowaramup is a new exciting addition to the F&B scene in the west. I am glad that there is a new place near my home for me to grab a drink complemented with affordable Western fares. I am looking forward to my next visit to try more of the dishes curated by Chef Jimmy Teo, especially his Duck Wellington and Chicken Parmigiana.

Note: This is an invited tasting.


Cowaramup
404 Telok Blangah Road
Singapore 098840
Tel: +65 85001111
Facebook
Website
Nearest: Telok Blangah (CC Line)

Opening Hours:
Mon-Fri:3pm - 12midnight
Sat-Sun & PH: 9am - 12midnight

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Turn right and walk down Telok Blangah Road. Journey time about 8 minutes. [Map]

LINO Restaurant and Cafe @ Forum The Shopping Mall - Hearty Italian Favourites, Outlet-exclusive Dishes And Cafe Bites

LINO, the casual dining brand by Les Amis Group, has recently opened its second outlet LINO Restaurant and Cafe, at Forum The Shopping Mall. Lino is known for its repertoire of hearty Italian favourites such as pizza and pasta. The second outlet offers a holistic dining experience with an extensive menu comprising exclusive dishes and café bites accompanied by specially designed cocktail selections. A kid-friendly menu is available as well.

Smoked Scamorza 4/5

Our dinner began with a couple of Cold and Hot Antipasti. The Smoked Scamorza ($22) is weighty with chunks of warm lightly-torched smoked Scamorza (South Italian cow's milk cheese) served on a bed of fresh rockets. It is topped with ribbons of luscious parma ham and finished with a slightly sweet balsamic glaze drizzle. Rich in texture and flavour, this dish is perfect if you have a drink on hand.

Octopus 4.2/5

Alongside is a stunning Octopus ($34) - Beautifully chargrilled tentacles, served with smokey and fruity Palermo sweet pepper, punctuated with piquant capers and parsley.

Lamb Ragu Garganelli 4.5/5

For Mains, we had Lamb Ragu Garganelli ($29). Australian lamb shoulder is slow-braised for three hours with eggplant caviar, rosemary and fresh tomatoes. The resulting lamb ragu was meaty yet tender, rich with flavours and aromatics. The choice of pasta is Garganelli pasta done al dente– small cylindrical-shaped tubes with points at both ends and ribbed sides ideal for soaking up and catching on the vibrant and luscious sauce.

Pan-fried Veal Escalope 4/5

Pan-fried Veal Escalope ($44) is outlet-exclusive. This classic secondi features Dutch milk-fed veal fillet lightly pounded till flattened and pan-fried. As the meat was tender and offered a much delicate flavour, the accompanying creamy and chunky mushroom sauce sweetened with a splash of Marsala wine complemented excellently.

Profiteroles 4.5/5

Our dessert was just as hearty as all the courses. The Profiteroles ($14) gave us two generous scoops of vanilla bean ice cream sandwiched between light house-made choux pastry, drizzled with warm, velvety melted dark chocolate and toasted almond slices.

To celebrate the opening of the restaurant, a line-up of promotions are available:
1) From 18 October to 31 October 2021, diners can enjoy 20% off Café menu with minimum spend of $60 daily between 11am and 5.30pm.

2)From 27 September to 31 October 2021, guests can also enjoy Select Cocktails at only $14++ daily from 11.30am to 2.30pm and 6pm to 9.30pm.

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.


LINO Restaurant and Cafe
The Forum Shopping Mall
583 Orchard Road
#01-01/04
Singapore 238884
Tel: +65 62358690
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hour:
Restaurant Daily: 1130am - 230pm, 6pm - 930pm
Cafe Daily: 11am - 530pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

Zafferano @ Ocean Financial Centre - The Revitalised Menu Comes With A Touch of Finesse

I visited Zafferano when it first opened its door back in 2012. Six great years have passed and the restaurant located on level 43 of the Ocean Financial Centre, revitalised its menu with a new chef on board. The new Executive Chef, Chef Emanuele Faggi has bags of experience under his belts, with his last stint helming the kitchen of Gaia Ristorante.

Rice Cracker 3/5

Before starting our meal, we are served complimentary Rice Crackers and Homemade Bread. The colourful rice crakers looks like coral in the sea. The coloring comes from natural ingredients such as beetroot, saffron, spinach and squid ink.

Homemade Bread 4.2/5

The warm and fluffy homemade bread is not to be missed too. My favourite is the Cheese and Onion Bread which gives it an added bonus in aroma.

Salmone 3.8/5

The slices of Salmon is marinated in beetroot juice for 3 days. I find it a bit on the salty side when having it on its own. Hence it is better to pair it with the salsa verde, beetroot lime salad and quinoa chips, to get that balance.

Raw Red Prawns 4.5/5

I didn't know Italian cuisine serves raw food too. The Raw Red Prawns ($32) from Mazara is drizzled with olive oil and crowned with a cocktail sauce. The sweetness of the raw red prawns goes really well with the cocktail sauce. I think the Japanese chefs can learn a thing or two from Chef Faggi.

Raw Hokkaido Scallops 4/5

I am suspecting that Chef Faggi has worked in a Japanese restaurant with his next dish, the Raw Hokkaido Scallops ($32) which is sprinkled with dried capers powder and topped with avruga caviar, served with saffron sauce. It is another beautiful dish with excellent pairing but not stealing the limelight of the ingredient.

Saffron Risotto 5/5

The Saffron Risotto ($32) is Chef Faggi’s tribute to his mentor, the late Chef Gualtiero Marchesi. Putting aside the 24 karats gold leaf which I thought it is not really necessary, scored full marks for me. Cooked in a vegetable stock, with white vinegar, bone marrow and saffron, these yellow gold rice grains are packed with robustness and an enjoyable textural bite to it. This is the most perfect plate of risotto I have ever even.

Ricotta and Spinach Gnudo 3/5

Chef Faggi is from Tuscan and gnudo is a staple there. He has also brought this onto the menu in the Ricotta and Spinach Gnudo ($26). Gnudo is like a gnocchi-like dumplings without the pasta. Ricotta, parmesan, spinach and egg white are mixed in and rolled into a ball, and then boiled in water. The sauteed baby squid provided the needed dimension to the dish or else it will be quite monotonous.

Bottoni 3.8/5

While I was slightly lacked down by the salty veal stock, the Bottoni ($38) has the potential to be one of the signature dishes at Zafferano. The hand crafted bottoni is filled with braised veal tongue which has been slowed cooked in vegetable stock for 4 hours. These little parcels are really delicious. What is even bolder and surprising is the pairing of fresh oyster. An unexpected combination that actually works harmoniously together.

Oven Baked Black Cod 4/5

The Oven Baked Black Cod ($58) is served on a bed of roasted potato puree, with vanilla scented green asparagus on the side. Cooked to perfection is the Alaska black cod which comes with crispy skin, while the fish meat is still moist.

Lamb Loin 4/5

If you are those that is concerned with the gaminess of the lamb, the Lamb Loin ($55) does not have that. This is probably due to the fact hat the lamb loin has been sous vide with thyme and garlic. It is pan fried and finished off on charcoal grill before serving. For the sides, there are the bok choy and eggplant puree to go along with the tender red meat.

Black Angus Beef Tenderloin 3.5/5

Another bold combination by Chef Faggi is the Black Angus Beef Tenderloin ($58) which is gratinated with liquorice and capers. Although the liquorice did not overpowered the beef, I thought it somehow suppresses the flavour, not allowing it to shine. I have to admit I am not a fan of liquorice so I can't speak for those who enjoys it. Completing the dish, the red meat is paired with celery root puree and grilled leeks.

'Bresse' Pigeon 2 Ways 4/5

At Zafferano, the Pigeon ($68) dish is presented in two ways. The legs are braised till tender while the breast meat is roasted and smoked in rosemary before serving. The first plating is a bit shocking after all the previous plating, it felt like the bird has died a tragic death. I personally prefer the roasted breast meat for that acquire taste that is quite close to that of pig liver. This is further accentuate with hints of rosemary aroma.

Mascarpone Cloud 4/5

What an appropriate name for the soft and fluffy as cloud dessert, Mascarpone Cloud ($16). It is made up of mascarpone cheese and cream. The shredded sponge covering the mascarpone cheese and cream is infused with saffron and crafted to look like the mimosa flower.

Chocolate Cremino 4.2/5

Last but not least, the Chocolate Cremino ($16) wraps up the dinner on a sweet note. The chocolately rice mousse is without cream, made using 65% Valrhona cocoa. To balance the bitterness, this is paired with white sable, yoghurt sponge and watermelon sorbet.

Compare to the menu when Zafferano first started which is more traditional and comforting Italian cuisine, the new menu by Chef Faggi has brought finesse and bold flavours to it.

Note: This is an invited tasting.


Zafferano 
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch
Mon-Fri: 1130am - 3pm
Brunch
Sat: 12pm - 3pm (contact restaurant for more info)
Dinner
Mon-Fri: 530pm - till late (last order 10pm)
Sat: 630pm - till late (last order 10pm)
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C or J. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]