Fiamma (Capella Singapore)

It’s been a while since I had freshly hand made pasta that tasted this good. Whilst a trofie is not (meant to be) al dente, it’s delicate and matt texture absorbs all the wonderful pesto keeps you chomping down more.

The garlic cream, basil, olive, pine nut and sundried tomatoes all comes so well together with the trofie pasta from north Italy. Without a doubt, this would be my pasta of choice for a pesto.

I almost forgotten the Queen calamari which my dinner partner found it interesting, but I was too focused on the pasta.

Traditional meatball in basil-ginger tomato sauce. This was certainly not the item in the antipasti menu that I would have gone for if not for the persistent recommendation by the serving staff at Fiamma. It’s a MUST have! And wow aren’t we glad we took the recommendation. Mopped up so quickly with the plush focaccia 😋 Mamamia!

Char-grilled lamb cutlets, done medium rare, in Taggiasca olive jus was non-greasy but full of succulent flavorful meat and right amount of fats. The olive juice was simply delicious and kept me wondering if this would go as well with what other food. The fried gratinated polenta is a tat disappointing.

Not your regular burrata. This changes my impression of pea! The bean-pea salad with pickled guanciale totally stole the show.

While recovering from a week of good food in Northern Vietnam, we had to still celebrate Dad’s 62nd birthday in Singapore.
This year it was a drive to Sentosa to visit Fiamma for the publicised hearty Italian food from chef Mauro from 3 Michelin starred Mirazur.
You can hardly go wrong with wood fire pizzas but what we were more impressed with was the blue lobster Tagliatelle. The fresh house-made pasta cooked in a tomato confit was classic genius, a richer flavoured crustacean with tangy fresh tomato.
In the interlude between food, we also adored the bottle of 2017 Brunello di Montalcino we had because what is a birthday without wines these days 😶
Ending off I could not miss Dad’s favourite dessert and gratefully the tiramisu here sealed his birthday dinner. Excellent soaked lady finger biscuits that my amateur, though he finds thoughtful, homemade ones can never compete against; and smooth mascarpone with a good taste of Amaretto. Mamma mia~

While recovering from a week of good food in Northern Vietnam, we had to still celebrate Dad’s 62nd birthday in Singapore.
This year it was a drive to Sentosa to visit Fiamma for the publicised hearty Italian food from chef Mauro from 3 Michelin starred Mirazur.
You can hardly go wrong with wood fire pizzas but what we were more impressed with was the blue lobster Tagliatelle. The fresh house-made pasta cooked in a tomato confit was classic genius, a richer flavoured crustacean with tangy fresh tomato.
In the interlude between food, we also adored the bottle of 2017 Brunello di Montalcino we had because what is a birthday without wines these days 😶
Ending off I could not miss Dad’s favourite dessert and gratefully the tiramisu here sealed his birthday dinner. Excellent soaked lady finger biscuits that my amateur, though he finds thoughtful, homemade ones can never compete against; and smooth mascarpone with a good taste of Amaretto. Mamma mia~