Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.
We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.
Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.
For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.
The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.
To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.
The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.
Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.
We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.
Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.
For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.
The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.
To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.
The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.
Din Tai Fung’s new Spicy Sesame dishes hit all the right notes for me. Silky wantons and springy noodles, with the rich and nutty spicy sesame sauce make every bite irresistible. Whether you go for the Shrimp & Pork or Vegetable & Pork version—or just the wantons on their own—you’re in for a spicy, nutty treat!
Pair it with their new Four Seasons Tea with Peach Gum for something light and refreshing, or go all in with the Da Hong Pao Milk Tea with Boba.
Always a satisfying and enjoyable time at Din Tai Fung.
Din Tai Fung’s new Spicy Sesame dishes hit all the right notes for me. Silky wantons and springy noodles, with the rich and nutty spicy sesame sauce make every bite irresistible. Whether you go for the Shrimp & Pork or Vegetable & Pork version—or just the wantons on their own—you’re in for a spicy, nutty treat!
Pair it with their new Four Seasons Tea with Peach Gum for something light and refreshing, or go all in with the Da Hong Pao Milk Tea with Boba.
Always a satisfying and enjoyable time at Din Tai Fung.
Din Tai Fung’s new Spicy Sesame dishes hit all the right notes for me. Silky wantons and springy noodles, with the rich and nutty spicy sesame sauce make every bite irresistible. Whether you go for the Shrimp & Pork or Vegetable & Pork version—or just the wantons on their own—you’re in for a spicy, nutty treat!
Pair it with their new Four Seasons Tea with Peach Gum for something light and refreshing, or go all in with the Da Hong Pao Milk Tea with Boba.
Always a satisfying and enjoyable time at Din Tai Fung.
Another must-order dish for me whenever I’m at DTF
A must order on my every visit to DTF
I have always enjoyed the elegant and intimate ambiance of The Lobby Lounge at the InterContinental Singapore. Now with Chef Charles Nguyen at the helm, the newly introduced menu promises a delightful blend of local flavors and classic European dishes.
Start with the Classic Black Angus Beef Tartare, a delicate pairing with crisp fries and fresh mesclun, or savor the rich and velvety Duck Leg Confit, perfectly complemented by a Puy lentil ragout. For a unique fusion twist, the Beef Hor Fun elevates Singapore’s iconic fried rice noodles with premium Wagyu and a touch of black truffle, offering a luxurious upgrade to a local favorite. Don’t miss the Prawn Paste Chicken, a sophisticated spin on the beloved Har Cheong Gai, packed with flavor and crispy perfection.
Whether you're here for a light bite or a lavish meal, the ambiance sets the perfect tone for indulgence.
I have always enjoyed the elegant and intimate ambiance of The Lobby Lounge at the InterContinental Singapore. Now with Chef Charles Nguyen at the helm, the newly introduced menu promises a delightful blend of local flavors and classic European dishes.
Start with the Classic Black Angus Beef Tartare, a delicate pairing with crisp fries and fresh mesclun, or savor the rich and velvety Duck Leg Confit, perfectly complemented by a Puy lentil ragout. For a unique fusion twist, the Beef Hor Fun elevates Singapore’s iconic fried rice noodles with premium Wagyu and a touch of black truffle, offering a luxurious upgrade to a local favorite. Don’t miss the Prawn Paste Chicken, a sophisticated spin on the beloved Har Cheong Gai, packed with flavor and crispy perfection.
Whether you're here for a light bite or a lavish meal, the ambiance sets the perfect tone for indulgence.
I have always enjoyed the elegant and intimate ambiance of The Lobby Lounge at the InterContinental Singapore. Now with Chef Charles Nguyen at the helm, the newly introduced menu promises a delightful blend of local flavors and classic European dishes.
Start with the Classic Black Angus Beef Tartare, a delicate pairing with crisp fries and fresh mesclun, or savor the rich and velvety Duck Leg Confit, perfectly complemented by a Puy lentil ragout. For a unique fusion twist, the Beef Hor Fun elevates Singapore’s iconic fried rice noodles with premium Wagyu and a touch of black truffle, offering a luxurious upgrade to a local favorite. Don’t miss the Prawn Paste Chicken, a sophisticated spin on the beloved Har Cheong Gai, packed with flavor and crispy perfection.
Whether you're here for a light bite or a lavish meal, the ambiance sets the perfect tone for indulgence.
I have always enjoyed the elegant and intimate ambiance of The Lobby Lounge at the InterContinental Singapore. Now with Chef Charles Nguyen at the helm, the newly introduced menu promises a delightful blend of local flavors and classic European dishes.
Start with the Classic Black Angus Beef Tartare, a delicate pairing with crisp fries and fresh mesclun, or savor the rich and velvety Duck Leg Confit, perfectly complemented by a Puy lentil ragout. For a unique fusion twist, the Beef Hor Fun elevates Singapore’s iconic fried rice noodles with premium Wagyu and a touch of black truffle, offering a luxurious upgrade to a local favorite. Don’t miss the Prawn Paste Chicken, a sophisticated spin on the beloved Har Cheong Gai, packed with flavor and crispy perfection.
Whether you're here for a light bite or a lavish meal, the ambiance sets the perfect tone for indulgence.
Royal Shoji has officially brought Yakiniku Gyubei to Singapore, marking the first overseas expansion of Japan's renowned head-to-tail yakiniku restaurant! With over 25 years of heritage and a zero-waste philosophy, this Wagyu haven serves 24 premium cuts of ethically sourced beef from Kyushu prefecture.
Get ready for a dining experience like no other—Yakiniku Gyubei's "head-to-tail" approach ensures every cut of Wagyu is meticulously prepared to highlight its unique flavor and texture. Whether you’re grabbing a budget-friendly Lunch Set from $13.90 or going all-in with an Omakase Lunch for Two ($100), this place caters to all appetites. For Dinner, expect à la carte delights like Wagyu Sushi, Sashimi, and tempting grill sets with options ranging from $48 to $148.
Joining the launch is Shabu-Shabu Sumire-An, where you can enjoy simmering pots of premium Wagyu cuts starting from $15.90 for lunch and $45 for dinner. The prices include free-flow sides such as vegetables, curry rice, somen and ice cream.
It’s time to indulge in world-class Wagyu in the heart of Singapore’s CBD!
