Altro Zafferano @ Ocean Financial Centre - A New Chapter With A New Interior & Menu

In the blink of an eye, Zafferano has opened in Singapore for ten years. To mark its tenth year, the restaurant underwent a renovation, spotting a brighter and more spacious interior. It has also been renamed as Altro Zafferano.

Italian Aperitivo 4/5

I have the 4-course Experience Menu ($148++), which comprises a starter, pasta, a main course and a dessert. In addition, every diner will be welcomed with a complimentary Italian Aperitivo. It is a vibrant amuse bouche of Castelvetrano olive foam, martini gel, diced red capsicum, tarallo cube, Toritto almond, and tuna cream.

Hokkaido Scallop 4/5

For my starter, I picked the Hokkaido Scallop paired with smoked pear, potato mousse and guanciale. A light starter freshened up by the smoked Comice pear for that lift in sweetness.

Wild Red Bream Crudo 4.2/5

My dining partner had the Wild Red Bream Crudo with Tomato, Basil, and Frisella Bread. A beautiful sashimi-grade white fish complemented with vibrant flavours.

House-made Ravioli 4/5

For my pasta dish, I decided to go for House-made Ravioli, which has a unique shape that I have not seen or eaten before. It is stuffed with minced wagyu beef genovese and served with anchovy colatura, grana padano fondue, and beef and onion consomme. It is then finished with anchovy slices to add depth to the flavour.

Tagliolini with Langoustine Carpaccio 4.5/5

While I had the ravioli, my friend went for the house-made Tagliolini with Langoustine Carpaccio marinated with Amalfi lemon Garum and topped with sea grape. It was an excellent choice, and I would highly recommend it too. The pasta was cooked to a delightful bite and tossed in a refreshing zesty sauce.

Roaring Forties Lamb 4.2/5

Moving to our mains, I opted for the Roaring Forties Lamb. It comes in two cuts - lamb rack and lamb neck. The lamb rack is grilled over charcoal while the lamb neck is braised in Aglianico. They are paired with potatoes, sheep ricotta sfogliatella, green peas and finished with lamb jus.

Silver Cod 4/5

While I had the lamb, my friend went for the Silver Cod with Peperone Crusco and Mussels Veloute. The huge piece of Chilean seabass fillet was perfectly cooked. It was chunky yet moist, with cruso pepper puree in between. The silver cod is served in a creamy mussels veloute paired with yellow capsicum cream and mini red pepper stuffed with cod filling.

Amalfi Lemon Sponge Cake 4.2/5

I had the Amalfi Lemon Sponge Cake with Amalfi lemon curd, Amalfi lemon pulp, and white chocolate chantilly for dessert. I love sour, so this is to my liking for its light and tangy finish, served with limoncello granita.

Giffoni Hazelnut 4.5/5

Espresso 4.2/5

Other dessert options include the Giffoni Hazelnut and Espresso. The Giffoni Hazelnut comes in the form of a multi-textured sphere with Valrhona Guanaja 70% chocolate and fresh raspberry to cut through the richness. For the coffee drinker, you will enjoy the Espresso Mousse resting on top of an espresso sponge cake paired with Clementine sorbet to give it a touch of acidity.

Petit Four 3.5/5

Our 4-course dinner ended with a trio of Petit Four for a sweet ending. There is an interesting fact when dining at Altro Zafferano. It is cheaper to order the set menu than the a la carte item. I also checked that they would be serving the same portion, be it a set menu or a la carte.

Note: This is an invited tasting.


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

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm)
(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]

Redhill Pork Porridge @ Redhill Food Centre - Chef Cao Yong & Misstamchiak Opens Hawker Stall Selling Hainanese Pork Porridge

Finally, the shutter of Redhill Pork Porridge at Redhill Food Centre is drawn up again but with new owners. The previous owner, Mr Han has retired, and new owners have taken over the stall. The new owners are non-other than Chef Cao Yong, Maureen Ow (aka Misstamchiak) and Chef Kenny.

Why pork porridge? I understand from Misstamchiak that her family used to sell Hainanese pork porridge, and she helped at the stall on weekends. So when she learned about Mr Han's retirement plan, it was like a higher calling for her to start a new venture close to her heart.

Together with Chef Cao Yong and Chef Kenny, they took over the stall. While they retained Mr Han's recipe, they incorporated better quality ingredients into the bowl of porridge, such as the handmade mushroom meatball and thick-cut pig's liver.

Their bowl of Hainanese Pork Porridge ($3.50/ $4.50) comes with tender pork slices, thickly-cut pig's livers, handmade meatballs and crisp deep-fried youtiao. You can add an egg for additional fifty cents. The porridge is thick and smooth, where you still get the grain's texture. The highlight for me is the soft and bouncy, thick-cut pig's liver, a texture that you probably will not expect or have eaten before. I understand this is from the famous noodle stall known for its pig's liver. No wonder it is so good.

Currently, the stall only opens from 6am to around 9am or till sold out, selling about 250 bowls each day. Why the short hour? Actually, the previous owner also operates for about 3 hours each day only. The new owners are considering extending the opening hours, but they would prefer to take one step at a time to smooth out the operations. Staffing probably is another consideration if they plan to extend the opening hours.


Redhill Pork Porridge
Redhill Food Centre
85 Redhill Lane
#01-90
Singapore 150085
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue-Sun: 6am - 9am (or till sold out)
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn left towards the taxi stand. Continue walk down Tiong Bahru Road until the traffic light junction. Cross the road onto Redhill Close. Walk to destination. Journey time about 5 minutes. [Map]