Looking for Mediterranean places?

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.

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.

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.

[Balestier, Singapore 🇸🇬]

Ramadan Buffet Dinner
Team Bonding Night
By UWF Committee

21 on Rajah
Address 🛖 : 1 Jln Rajah, Aloft Singapore East Wing, Singapore 🇸🇬 329133

Nestled within the serene beauty of the Flower Dome at Gardens by the Bay, Hortus offers a truly relaxing dining experience surrounded by an abundance of vibrant blooms. Perfect for a special dinner, the ambiance alone is worth a visit, as it blends tranquility with elegance.

The standout dishes of our visit included the Black Angus sirloin, which was impeccably tender and juicy, delivering satisfaction with every bite. Paired with crispy, flavorful potatoes, the dish was a testament to the chef’s mastery. The orecchiette, cooked to a perfect al dente, was equally delightful and a joy to savor.

As an added bonus, dining at Hortus comes with complimentary entrance to the Flower Dome, where the Christmas Train Show floral display is currently in full swing. This enchanting showcase, a collaboration between Gardens by the Bay and the Embassy of the United States in Singapore, brings a century-old American Christmas tradition to life. Miniature model trains traverse intricate setups featuring iconic landmarks such as the Statue of Liberty, Grand Central Terminal, and the Empire State Building.

A warm, comforting brew of black tea with a rich, robust flavour that’s soothing to the soul. Served with sugar for a touch of sweetness.

A small but intensely strong, rich, and aromatic cup of high-acidity coffee. It’s served with a glass of water and a piece of Lokum, aka Turkish delight, a soft, chewy confection made from sugar and starch, often flavoured with rosewater, lemon, or pistachios.

A must-try Turkish dessert, künefe is made with tel kadayf aka shredded phyllo dough, cheese, and syrup. Layers of shredded phyllo dough and buttery, melty soft cheese are topped with pistachios, baked to a golden, crispy finish, and finally soaked in a sweet syrup. The result is a dessert with a crispy, sweet exterior and a warm, savoury, melty interior. Pouring the heavy cream on top adds extra richness. I’m glad the sweetness is just right for local tastes, as traditional Turkish desserts can often be very sweet.

This freshly made Turkish thin flatbread is topped with savoury cheese, minced chicken, vegetables, and spices, then baked in a traditional stone oven to achieve a flaky, crispy crust. The outer edges of the bread taste plain but have a tastisfying, crusty texture. Moving toward the center, where the toppings are concentrated, each ingredient adds a unique savoury profile. However, the flavours felt a bit subtle, with the plain bread flavour slightly overwhelming the toppings.

This generous platter features a medley of marinated lamb, lamb chop, and chicken, all grilled over charcoal fire, and is served with buttery, fluffy Turkish-style rice and a refreshing, citrusy salad. The kebabs had a balanced marinade, light spices, a mild smoky flavour, and a savoury, meaty taste. Each piece was soft and easy to chew, while the boneless chicken was cut into large, moist chunks, lightly marinated, and perfectly tender that was not too dry or overcooked. The lamb chop, though flavourful, smoky, and juicy upon biting, was somewhat dry, firm, slightly gamey, and very chewy. Fortunately, the spicy, tangy Turkish chilli sauce and the thick, savoury brown sauce helped to counterbalance the dryness of the meat.