Another new restaurant has opened in the vibrant Singapore F&B scene, bringing the traditions of Italian summer outdoor grill cook-out to Craig Road in a casual dine-in setting. The restaurant named Griglia is conceptualised by Chef Andrea De Paola and executed by Head Chef Federico Schiraldi, showcasing the culinary essence of grigliata.
Burratina 4/5
We started with a couple of appetisers, beginning with the Burratina ($16++). It is a modern take on the traditional Neapolitan appetiser. Thinly slices of marinated zucchini are served on a thin and crispy tart with a fresh burratina, garnished with herbs and olive oil.
Eggplant 4/5
The other appetiser we tried is the Eggplant ($15++), a lighter rendition of the Neapolitan parmigiana. The layers of grilled eggplants, tomato and basil, are tangy and succulent.
Hiika Squid 4.2/5
From the sea, we tried the Hiika Squid ($18++) and Hokkaido Scallops Crudo ($22++). Best showcasing how Italians like to combine different appetisers on a plate is the Hiika Squid. I like the pairing of the light nduja foam, complementing the savouriness of the smoked calamari.
Hokkaido Scallops Crudo 4.5/5
The other seafood item we had was the Hokkaido Scallop Crudo ($22++). The combination of scallop, corn and lemon is classic grigliata. I adored the sweetness from the caramelised corn, brightening the enjoyment of the briny and tangy scallops.
House-Made Pappardelle 4.8/5
Not to be missed at Griglia is their pasta dishes. The House-made Pappardelle ($20++) has a delightful texture bite, paired with tender pork jowl cooked over long hours in a rich Chianti reduction.
Spaghetti di Martino 4.2/5
Simple but yet deliciously good is the Spaghetti di Martino ($18++). I understand the Datterino tomatoes are brined in seawater from Italy to maintain the freshness of the produce. But, frankly, I can't taste the difference. The star goes to the tomatoes and tomato sauce, elevating the simplicity of the staple pasta dish in Italian cuisine.
Whole Spanish Turbot 3.8/5
A selection of beef, lamb, pork and fish on the menu highlights the open fire grill. We tried the Whole Spanish Turbot ($58++ 400grams/ $98++ 800grams) served with romaine lettuce and almalfi lemon dressing. Nothing fancy, just lightly seasoned with olive oil and sea salt, grilled over the open fire to showcase the natural flavour of the fresh wild-caught turbot from Spain.
Grass Fed Wagyu Striploin 4.5/5
The other mains we had is the Grass Fed Wagyu Striploin MBS 3/4 ($68++ 200 grams) served with pickled mustard, red wine jus, garlic sauce and pickled lettuce dressed with balsamic vinegar and extra virgin olive oil. I don't feel any need for the condiments as the wagyu is already so flavoursome on its own. All you need is to sprinkle some sea salt to appreciate the tender and juicy striploin fully.
Potatoes Puree 4.5/5
An enticing selection of refreshing sides complements the main course. Some notable small plates include Gratinated Bone Marrow with rosemary and wild garlic crumbs, Cherry Tomatoes with cucumber, Olives and Rocket Salad and Potatoes Puree ($10++) with horseradish and smoked caciocavallo.
Capri in a Cake 4.2/5
We wrapped up the dinner on a sweet note with the Capri in a Cake ($12++). The classic limoncello caprese is served with Amalfi lemon cream and extra virgin olive oil ice cream.
Note: This is an invited tasting.
Griglia Open Fire Italian Kitchen
37 Craig Road
Singapore 089675
Tel: +65 89497011
Website
Nearest MRT: Tanjong Pagar (EW Line), Outram Park (EW Line, NE Line)
Opening Hours;
Mon-Fri: 12pm - 3pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)
Direction:
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]
2) Alight at Outram Park MRT station. Take Exit H. Walk to Duxton Plain Park. Turn right and walk to Neil Road. Cross the road using the underpass. Take the staircase and walk to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]
