The Italian summer truffles are back in season, so trust chef Diego Chiarini to create an exquisite menu to savour until early September. Choose from five dishes, ranging from light appetisers to filling mains.
Opt for a simple pairing of soft and creamy burrata filled with black truffle puree. Or, go big on the classics and have the homemade tagliatelle with a three-year vintage parmigiano cheese. There's also potato dumpling gnocchi with light cheese fondue; and wagyu beef ribeye with mixed mushrooms. One thing is sure though, every order will be generously crowned with 10g of shaved truffle.
A decade in this volatile restaurant business is a feat. So, when Basilico turned 10 years old this July, chef Luca Beccalli celebrated this milestone the best way he knew how—by recreating 10 of the restaurant's best dishes since it opened, served as part of its three-course semi-buffet dinner available everyday throughout the month.
Going through the main course menu is like walking down memory lane for fans of this stalwart, and filled with childhood favourites. There's even the 2008 signature wagyu beef roll filled with smoked scamorza cheese; the 2013 crispy porchetta; and the 2014 seafood stew of salmon, mussels, prawns and scallops in a tangy tomato broth with olives and capers. The meal deserves a toast, so have the sommelier suggest tipples to start.
Planning a food-filled Mexican night with your amigos? Take advantage of Blue Potato’s latest enchiladas menu, which you can have all day until July 29. Start with the smoky steak enchiladas, which is a huge platter of beef strips mixed with red onion and cilantro, and topped with gooey cheddar and mozzarella.
Order more for everyone to share, and you’ll do well to include the smoked chicken version with its fiery hot salsa, and the roast veggie enchiladas.
Lunch is a treat with executive chef Shinichi Nakatake’s wagyu bento menu, which you can have until July 29. It’s a balanced yet indulgent meal to power you through the rest of the day, starting with an assortment of ocean-fresh sashimi and scrumptious and grilled wagyu beef topped with onsen egg.
Take time and savour the exquisite wagyu beef cooked over charcoal and sliced for your convenience, seared beef salad prepared tataki-style, tossed with fresh, crunchy greens, and seasonal fruits to finish.
Tucked in a corner of Shaw Centre is this Italian restaurant with so much to offer, especially after head chef Dalton Fong overhauled its contemporary Italian offerings. He had spent a good amount of time in Italy, immersing himself in its rich culture and cuisine before coming back with a more ingredients-focused menu.
The burrata here is as fresh as you can get, enlivened with vibrant Sicilian green tomatoes and a shower of fruity olive oil that are best lapped up with focaccia. And the carpaccio comprises slivers of lightly seared wagyu beef rump topped with parmigiano reggiano shavings, whole grain mustard, and portobello mushrooms, and lightly dressed with zesty lemon juice.
But the real star of the show is the filetto, or 250 grams of Australian beef tenderloin grilled until juicy and tender, with an aromatic finish that will make your mouth water. Fong serves it with a piquant peppercorn sauce, but it’s already good on its own.