IL Giardino @ The Garage (Singapore Botanic Gardens) - Italian Cicchetti Dining with Asian Twists

il Giardino is the newest addition to The Garage at Level 2 of the Singapore Botanic Gardens, introducing an Italian dining concept served cicchetti-style, perfect for sharing among groups. Opening in time to celebrate the 10th anniversary of the Gardens' UNESCO World Heritage status this month, the restaurant offers a lush, garden-side setting with Italian creations elevated by fragrant local herbs and subtle Asian touches. It's an inviting spot for couples, families, and friends to gather over good food and conversation.

Beer Bread 'Gnoco Fritto' with Ginger Flower Salsa Verde 4/5

We began with the Beer Bread ‘Gnoco Fritto’, served warm with a ginger flower salsa verde. The bread had a pleasant chew, reminiscent of our local ‘butterfly’ snack, with an airy pocket inside. The salsa verde added brightness and a subtle floral lift.

Artigiana Burratina 4.2/5

The Artigiana Burratina ($19) was luxuriously soft and creamy, paired with sour plum tomatoes, carrot purée, and trapanese & mint pesto for a vibrant punch of flavour. Almond nuts added a nutty crunch to contrast the creaminess.

Panzanella 'Singapura' 3.5/5

Panzanella 'Singapura' ($16) reimagines the rustic Italian dish with local twists comprising green mango, croutons, cashew nuts, and "ugly" heirloom tomatoes that might otherwise be discarded. The smoked tamarind vinaigrette tied it together with bright, tropical acidity.

il Giardino Hand-Cut Pressed Potatoes 4.2/5

These il Giardino Hand-Cut Pressed Potatoes ($16) delivered a crispy exterior with a soft, fluffy interior. Scallion and kelp lent an aromatic lift, while the roasted garlic aioli dip added a creamy, savoury depth.

il Giardino Slow Cooked Venetian Octopus 4.2/5

Seafood lovers can savour il Giardino's signature Slow-Cooked Venetian Octopus ($22 S / $32 L), tender and delicately infused with fresh lemon and Laudemio extra virgin olive oil (a premium blend from 21 historic estates in Tuscany). The dish is further elevated with housemade gremolata and ginger flower salsa verde, served alongside warm house bread. Adding to its charm, the octopus is plated tableside from a large pot, exuding a rustic elegance.

Spaghetti alle Vongole 4.2/5

Cooked to an al dente bite, the Spaghetti alle Vongole ($19 S / $28 L) was perfumed with fresh clams, garlic, white wine, and parsley. Herb crumbs on top added extra texture and savouriness.

Porcini & Ricotta Cheese Ravioli 4/5

The Porcini & Ricotta Cheese Ravioli ($16 S / $24 L) was rich with a five-cheese sauce, enhanced by fried sage and hazelnut for fragrance and crunch. The pear compote offered a refreshing contrast to the cheese’s richness.

Parma Pizza 3.8/5

From the Ciabatta Romana Pizza selection, the Parma Ham ($19 S/ $28 L) version came topped with parma ham, mushrooms, arugula, honey, and truffle cream. It offered a lively mix of sweet, savoury, and earthy flavours on a satisfying dough base.

Pan Roasted King Salmon 3.8/5

The Pan Roasted King Salmon ($28) was crowned with a crisp parsley and pine nut crust. The ginger flower salsa verde and Chef Felix's eggplant caponata, which was tangy and flavour-packed, made for a bright pairing.

Half Roasted Corn-fed Chicken 3/5

The Half Roasted Corn-fed Chicken ($18 half / $28 whole) was moist and succulent from brining and roasting, finished with a light Amalfi lemon caper sauce. A deeper char or punchier seasoning could elevate it further.

Slow Braised Osso Bucco 4/5

The Slow-Braised Osso Bucco ($28 S / $38 L) presents fork-tender veal bathed in a luxurious Barolo wine jus, paired with silky whipped potatoes and brightened by a zesty kaffir lime gremolata. This refreshing Asian twist cuts through the richness. Of the three mains, this was easily my favourite.

il Giardino Affogato 3.8/5

A decadent finale, the il Giardino Affogato ($14) featured gelato on a crunchy buttered base of almond and upcycled ground coffee. A hot espresso pour melted the Valrhona chocolate shell, revealing berries and mint — aromatic, dramatic, and delicious.

Crispy, Fried Italian Pastries 'Chiacchiere' 3/5

Choose from vanilla, hazelnut, honey ginger, or blood orange sorbet/gelato with these airy, crispy Fried Italian Pastries 'Chiacchiere' ($16). Dusted generously with powdered sugar, they were light and sweet, though more memorable for texture than flavour.

With its cicchetti-style Italian menu infused with local and Asian touches, il Giardino makes for a charming dining experience in one of Singapore’s most scenic settings. While some dishes could use a little more punch, most plates hit a satisfying balance between creativity and comfort, making it a welcome addition to the Botanic Gardens dining scene.

Note: This is an invited tasting.


IL Giardino
The Garage (Singapore Botanic Gardens)
Level 2
50 Cluny Park Road
Singapore 257488
Tel: +65 9831 1106
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Nearest MRT: Botanic Gardens (CC, DT Line)

Opening Hours:
Wed-Fri: 6pm - 10pm
Sat-Sun: 5pm - 10pm

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Turn left and walk to Cluny Park Road. Turn left onto Cluny Park Road and continue walking down the road. At Cluny Park Gate, walk in and walk to destination. Journey time about 8 minutes. [Map]

Gwangjang GAON @ Jewel Changi Airport - Bringing The Authentic Taste of Traditional Korean Recipes to The Lion City

Gwangjang GAON, by renowned Korean culinary Professor Hyo Soon Park, brings a slice of traditional Korean heritage to Singapore with its first overseas outpost at Jewel Changi Airport. With two well-established outlets in South Korea, the restaurant is highly regarded for its time-honoured Korean recipes, so much so that it has been frequented by Korean celebrities like Han So-hee, Lee Jung-jae of Squid Game fame, and actress Choi Myung-gil, who became such a fan that she opened a franchise herself.

Helmed by a fourth-generation culinary philosophy, Gwangjang GAON presents dishes rooted in Korean royal and household traditions, now refined and served in a modern dining environment.

Modm-Jeon 4.2/5

A classic starter that sets the tone is the Modm-Jeon ($29.90), an assorted platter of Korean-style pancakes or fritters made from shrimp, pollack, zucchini, ground pork, and crab surimi. Handmade fresh daily using Professor Park's family recipe, the jeon are pan-fried to a golden crisp and served with a soy-vinegar dip that enhances their light, eggy fragrance. It's a dish steeped in heritage, dating back to the Joseon Dynasty and a rarity in restaurants today due to its labour-intensive preparation.

Chogye-Nangche 4/5

A refreshing cold appetiser, Chogye-Nangche ($18.90) features chilled chicken salad tossed in a tangy vinegar and mustard dressing. It's light yet punchy, a perfect palate awakener in Singapore's tropical heat.

Deulgireum Maguksu 4/5

For noodle lovers, the Deulgireum Makguksu ($21.90) is a standout. This cold buckwheat noodle dish is coated with nutty perilla oil and sprinkled with crunchy perilla seeds, while subtle heat from cheongyang red pepper adds an unexpected yet welcome depth. The fresh perilla leaves elevate the dish with their herbal brightness.

Classic Bibimbap 4/5

No Korean meal is complete without Bibimbap ($22.90), and GAON’s version delivers with over 13 ingredients, including egg, meat, and vibrant vegetables served atop warm rice. Diners can choose between gochujang (red pepper paste), doenjang (soybean paste), or a blended sauce for added complexity. Mix it all together for a hearty, textural medley of flavours.

Bossam 4.8/5

The Bossam ($43.90) is a must-order. Slices of tender pork belly are gently simmered in a prized 15-year-old mother stock flown in from Korea. The meat is rich and aromatic, pairing beautifully with fresh cabbage, homemade kimchi, saeujeot (fermented shrimp sauce), and ssamjang. It's a dish that exemplifies depth, balance, and tradition, all presented on a Hojokban, a traditional Korean tray.

Gaon Galbi 4.8/5

Another signature, the GAON Galbi ($69.90), features premium beef short ribs sous-vide for over 24 hours in a blend of 20 herbs and spices. Finished with a light torch for smoky depth, the ribs retain a satisfying bite while being exceptionally tender. Served ceremoniously on a Hojokban tray, this dish pays homage to Korea’s royal culinary heritage while embracing modern technique.

Gwangjang GAON offers a rare opportunity to experience the finesse of traditional Korean cuisine crafted with generational wisdom and elevated techniques. With a deep respect for ingredients and authenticity, this Jewel Changi gem is more than just a restaurant. It is a cultural showcase on a plate.

Note: This is an invited tasting.


Gwangjang GAON
Jewel Changi Airport
78 Airport Boulevard
#02-243
Singapore 819666
Tel: +65 8279 3101
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 11am -10pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]