$100Gourmet at Gattopardo - Experience The Best of The Culinary World at S$100++

Thanks to $100Gourmet, a Singapore culinary program, we get to experience the dishes coming from one of the finest chefs around the world, including those within our home ground. Every month, an award-winning overseas chef will pair up with two top Singapore-based restaurants to create a collaborative 6-course meal. For the month of May, Chef Lino Sauro of Gattopardo at Tras Street, the restaurant team that scored #1 at SAVOUR Gourmet, collaborates with the King of Carbonara, Luciano Monosilio from Rome.

Oyster by Chef Luciano 3/5

The seating was communal, started at 7 30pm. We started with Oyster, boldly paired with Uni, Lard and Sea Asparagus. All together it formed a rather acquired taste.

Sicilian Red Prawns by Chef Lino 3.8/5

Just as elegant as the Oyster, next we had Sicilian Red Prawn, with Coffee & Milk. Like Japanese sweet prawn, it was succulent and packed with sweetness. The coffee jam was in the right portion and did not overwhelm its delicate flavour.

Squid Ink Spaghetti by Chef Lino 3/5

For mains, we had Squid Ink Spaghetti. The added rough texture of the spaghetti helps to hold the pistachio pesto, hence every bite of it has a sweet, nutty flavour to the briny, savoury pasta. I enjoy its firmness, and that it is gentler and lighter than regular spaghetti.

Roasted Monkfish filet by Chef Lino 3.5/5

Roasted Monkfish Filet formed a compact cylindrical shape, which I thought added to its natural firmness. Nicknamed “the poor man's lobster”, I do see a little resemblance to lobster from its texture. The green peas cream elevated its sweetness, with the beets confit giving some tangy punctuation at intervals to the creaminess.

Grilled Lamb Chop by Luciano 4/5

Our final main ended with Grilled Lamb Chop, that was surprisingly tender, and almost attaining a melt-in-your-mouth texture. I could hardly taste any gaminess. The tart raspberry sauce helped to cut the richness of the meat, and also enhanced the smoky flavour of the meat.

Almost Serious Cannolo Siciliano 3/5

Our dessert was created by both chefs, a deconstructed version of the traditional Cannolo, hence it is an Almost Serious Cannolo Siciliano. What's still traditional is the cream in between the crisped pastry, which is dotted with candied citrus peel. The coffee sorbet on top was an interesting contrast to the citrusy flavour.

For June, Chef Kentaro Torii, the Executive Chef of Bella Cosa will be collaborating with IKYU and Lewin Terrace. At $100++, tickets to $100Gourmet are available at the start of every month.


Gattopardo
34 Tras Street
Singapore 079026
Tel: +65 68846884
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel via Wallich Street. Turn right onto Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

UsQuBa Scottish Restaurant & Bar @ One Fullerton - Bringing The Best ofScotland To The Lion City

A new and exciting restaurant, UsQuBa Scottish Restaurant & Bar opens its door at One Fullerton offering new Scottish cuisine specially created by Executive Chef Guven Uyanik using produces sourced from Scotland's highlands, skies and waters. Chef Guven Uyanik has worked in Michelin-starred restaurants and mentored under Thomas Keller (three Michelin-starred The French Laundry) before moving to Asia to take up the role of Group Executive Chef of Kee Club in Shanghai and Hong Kong. Eventually helping the group to a one Michelin star in 2013 which is his second under his belt.

Besides the 120 seater dining area, the 40 seater bar and adjacent den serves a curated whisky list that will satisfy both the novice and aficionado with familiar favourites and up to 30 reworked classic cocktails. It also carries an impressive list of rare and exclusive whiskies, Scotland's finest craft gins and beers that have received worldwide acclaim.

Focaccia with Truffle and Cherry Tomatoes 4.2/5

Our dinner at UsQuBa started with some Focaccia with Truffle and Cherry Tomatoes. Slightly toasted to an exterior crispiness while still fluffy inside. The warm and comforting focaccia is further perfumed and accentuated by the truffle and cherry tomatoes.

Amuse Bouche 4/5

Chef Guven Uyanik definitely arouse my interests of his cuisine when he paired the Fresh Oyster with Strawberry for the amuse bouche. I didn't expect both ingredients to work harmoniously together. It definitely created a new experience on my food journey.

Orkney Islands Scallop Ceviche 4.5/5

Following that we have the Orkney Islands Scallop Ceviche ($25) which showcases the plump and sweet scallop. The sea urchin that is topped on the scallop further elevated the sweetness of the scallop. The clever used of the horseradish snow, compressed cucumber and apple provided the balance and extra texture for the dish.

Ravioli of Pork Cheeks 4.2/5

The huge Ravioli of Pork Cheeks ($21) is stuffed with delectable pork cheeks and topped with confit onion and red radish. The highlight in this dish has to be the porcini sauce and port wine reduction that crowned the delicious ravioli wrapped in thin pasta sheet. I was told that no water was used in making the pasta sheet and it has been rolled 21 times to achieve the thin texture.

Baked Pigeon 4.5/5

The Baked Pigeon ($32 half/$46 whole) is cooked in two ways. The pigeon is pan seared perfectly to pink. What intrigued me is the pairing of squid ink sauce, calamari and peas. This combination has never crossed my path. Chef Guven Uyanik impressed me once again with his unique combination that strikes a harmony approach to the dimension of the dish.

Butter Poached Lobster 4.5/5

The Butter Poached Lobster ($58) is cooked to an enjoyable bouncy texture complemented with the lobster jus. The rich and beautiful flavour of the crustacean is paired with peaches, beetroot and fennel salad for needed balance and texture.

Tastings of Strawberry 4/5

Wrapping up our dinner is the Tastings of Strawberry ($15). The sourish of the strawberry from the strawberry juice and strawberry sorbet forms a beautiful marriage with the nutty pistachio biscuit and cream. Unknowingly, the addictive dessert disappeared from my plate.

Cheese Platter 4.2/5

UsQuBa also offers some fine Scottish cheeses on the menu. We have the Cheese Platter ($24/pax for choice of any 3 cheeses). My favourite is the Arran Cheddar Cheese, a fine medium cheddar cheese comes from the beautiful isle of Aaran. For the Caboc, said to be Scotland's oldest cheese, I would recommend asking for some warm bread to go with the rich double cream cheese.

UsQuBa is probably the first Scottish fine dining restaurant in Singapore with a extensive selection of whiskies, handcrafted gin and beef. With Chef Guven Uyanik at the helm and after tasting his food, I have great hope that the restaurant will be the next shining star in the scene.


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UsQuBa Scottish Restaurant & Bar
One Fullerton
1 Fullerton Road
#02-03B & 04
Singapore 049213
Tel: +65 87236378
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Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction:
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes. [Map]