Zafferano @ Ocean Financial Centre - Elevating The Italian Dining Experience

It has been a year since I last visited Zafferano at Ocean Financial Centre. During the year, the restaurant has welcomed new Head Chef, Andrea De Paola. Previously from ilLido Group, Chef Andrea incorporates innovative flavours and modern techniques to time-honoured classics, bring finesse to the plate.

Our dinner started with some amuse-bouche. The delicate bite-size snacks gave me a glimpse of the chef's culinary philosophy, balancing complex flavours in an elegant touch.

Scampi 4.8/5

I was impressed with what Chef Andrea is bringing to Zafferano right from the start of the first dish, the Scampi ($32++). The plating is more elegant and refines now. The langoustine is simply char-grilled with extra virgin olive oil till medium rare, and given a coat of sesame. Complementing the natural sweetness of the crustacean's flesh is the white miso and mirin sauce. The result is a plate of complex flavours but coming harmoniously together.

Carciofo 3.8/5

Next, I tried the Carciofo ($28++). The artichoke is poached and grilled over almond wood. Hence the tender texture with a hint of smokiness. This is paired with Caciocavallo cheese foam that has a smoky flavour, with a smoked Yamanashi egg yolk in the middle. I am not a big fan of artichoke, but I love the caciocavallo cheese foam, and I think it can go well with a lot of ingredients too.

Spaghetti 4.2/5

The Spaghetti ($30++ starter/ $42++ main) is Chef Andrea's interpretation of traditional spaghetti with bottarga, replacing the cured fish roe with razor clams and Oscietra caviar. It is a unique combination that I have not tried before. What blew me away is the sauce that brings the whole dish together, for a slurping good time.

Branzino 4.5/5

The dishes so far showcase how Chef Andrea combines different flavours to elevate the main ingredient. On the contrary, the Branzino ($48++) is bare naked to highlight the freshness of the seabass sourced from an open farm in the Mediterranean Sea off the Sardinian coast. The seabass fillet is lightly seasoned with just salt, and extra virgin oil finished in the oven and brushed with tarragon salmoriglio before serving. It is paired with young zucchini, spring herbs salad and zucchini cream on the side. Nothing fancy, just straight forward appreciation of the beautiful seabass.

Manzo 4.5/5

Besides the a la carte menu, Chef Andrea has also put together a 4-course Chef menu ($118++) and 5-course Chef menu ($148++). From the chef menu, I had the beef striploin grilled in the charcoal oven, paired with blue foot mushrooms which is a classic Italian combination. The Sanchoku wagyu striploin was cooked beautifully, locking in all the lovely jus with crispy chars at the edge.

Cioccolato 4.5/5

Also, from the Chef menu, I had the Cioccolato to wrap up dinner. It is a vegan dessert that comprises variations of chocolate forms. You may think this is going to be a very rich and heavy dessert, but it turns out otherwise. It is light, well-balanced harmony of flavours and textures.

I am glad that I have the opportunity to try Chef Andrea's food. With the new chef on board, I feel that it has elevated the food at Zafferano a notch. If the kitchen team maintains its consistency, and the chef's culinary philosophy, the star may not be far away.

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 (last Sat of the month)
Dinner
Mon-Fri: 530pm till late
Sat: 630pm till late
(Closed on Sun)

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

Outram Park Fried Kway Teow Mee @ Hong Lim Food Centre - A Messy Plate Of Goodness That Is Worth The Long Queue

What is your favourite local street food? Mine is Char Kway Teow among the many. Where is the best in Singapore then? I feel that everyone has their own best since local street food is something that one grown up with. However, there are also those popular ones that have gotten the recognition from fellow Singaporean. This can be seen from the daily long queue at the stalls. One such stall is Outram Park Fried Kway Teow Mee at Hong Lim Food Centre which is also recognised in Michelin Bib Gourmand Singapore 2018 and 2019 edition.

Char Kway Teow 4.8/5

Due to the coronavirus outbreak, people are going out less, and hence I took the opportunity to check out Outram Park Fried Kway Teow Mee since the queue is not as long as usual. By the way, I was really looking forward to the plate of hot piping fried rice noodles, as this is my first time trying it. Yes, I have been put off by the long queues all these years, and this is my first time having it.

I was blown away when I took the first mouthful. First, you get the wok hei smokiness, follow by the perfect balance of sweet and savoury. What I like most is the coat of beaten egg that is still a bit runny, and the noodle is cooked to a delicious semi-wet texture. For $5, this portion is quite generous too. It comes with bean sprouts, fish cakes and cockles. You can also add extra cockles for additional $2. If I am to be particular, I feel that the addition of Chinese sausage will further elevate the delicious plate of rice noodle. Nevertheless, this is still my top 3 char kway teow in Singapore.

Outram Park Fried Kway Teow Mee
Hong Lim Food Centre
Blk 531A Cross Street
#02-17
Singapore 051531
Nearest MRT: Chinatown (NE Line, DT Line)

Opening Hours:
Mon-Sat: 6am - 330pm
(Closed on Sun & PH)

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Cut cross Chinatown Point. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Journey time about 5 minutes. Cut across Hong Lim Complex. Walk to destination. Journey time about 3 minutes. [Map]