Diners can look forward to a unique selection of ala carte
main courses, which will add on to the existing ala carte menu alongside the
buffet of delicious antipasti and desserts for $88++. Keeping in line with the
changing theme every quarter of the year, Executive Sous Chef Angelo Ciccone
traces back to the roots of his birth town, Puglia, by showcasing the authentic
flavours of Southern Italy for the period of July 1st to September 30th.
Priced at $88 ++ for both lunch and dinner, Basilico
continue to stay true to its Italian heritage, offering an authentic and
excellent experience that one will never forget. Good to know that the dessert
buffet is also available at only $24++ ,
a very wallet friendly deal considering the premium ingredients used.
You can tell that the chef and his team truly put in a lot
of effort to highlight the best seasonal ingredients. Take for example the
Garlic Orecchiette Pasta, with Anchovies, Chilli Sauce and Tiger Prawns,
Anchovies and Chilli Sauce. While some may associate sea urchin with Japanese
cuisine, do you know these spiny creatures known as ricci de mare are actually
seasonal delicacies in Puglia where families hunt along the beaches? I love how
the chef has balanced the creamy texture with lovely spices and chunky meat
while retaining the subtle sweetness and complex sea taste.
The 12 hours slow-braised beef sirloin roll is yet another
well-executed where you can see the hidden artistic talents of the chef
converge on the plate. Stuffed with Pecorino Pugliese Cheese in tangy tomato
and red wine sauce, the tender beef was cleverly paired with dry fava beans
puree and heirloom carrots, which lent a rustic countryside touch that made me
chuckle unexplainably in sheer delight.
The special dessert for the third quarter is a simple yet
elegant Amalfi Limoncello Neopolitan Baba with Amarena Cherry, which was also
by no means, a successful interpretation of the French classic. It was
extraordinarily light and not drenched in too much sugary liquid.
Moving on to the final leg of the voyage from October to
December, Chef Angelo assembles the best of Northern Italy cuisine, which is
characterized by a lesser use of olive oil tomato sauce or pasta and a higher
frequency of using butter and corn. Hence, diners can look forward to the
classic "Milanese style" saffron risotto, served alongside the
braised beef shank Ossobucco with Gremolada oil and Bone Marrow Gratin. Yes, no
one will dispute the fact that bone marrow is utterly rich and creamy but it
was exceptionally soothing to the tastebuds when you have it together with the
risotto.
Meanwhile, there is also the Dry Salted Cod Fillet
"Vicentina Style" served on a bed of soft herbs polenta, roasted
beetroot and turnip. Not all might be used to the fish texture which was
chewier and former on average but I really love this dish. There is an
understated elegance to this "poor man's fish" which makes for an
unforgettably satisfying taste when eaten with the polenta.
Most of the desserts I tried from the dessert table were
undoubtedly but it was the Dark Chocolate Grand Cru Piedmont Binet with
Ameretti almond crumble that got my resounding vote of confidence. Compared to
the luxurious Amedei Chocolate Mousse cake, this superbly decadent chocolate
treat exudes another form of cacao charisma; stronger bittersweet nuances and
less milky. Gorgeous and somewhat magical.
Apart from the seasonal dishes from this "Viaggio
Italiano", the epicurean journey extends to the antipasti and dessert
buffet, where one can savour sweet datterini tomatoes, marinated artichokes and
desserts featuring Bronte pistachio, exotic wild blueberries and my all-time
favourite Amedei chocolate. You will be pleasantly surprised with the gelato and
sorbets as well; all made in-house with interesting combinations such as Orange
and Prosecco Wine.
As I returned home and reflect on the meal filled with
genuinely enjoyable good food, I beamed in delight and looked highly forward to
the next visit.
Basilico
Regent Singapore, 2F
1 Cuscaden Road, Singapore 249714
Lunch 12pm-2.30pm (Mon-Sat) / 12pm-3pm (Sunday)
Dinner 6.30pm to 10pm
Priced at $88++ per person
Tel: +65 6725 3232/3
For email reservations: basilicogrm.rsn@fourseasons.com
Visit https://www.facebook.com/regentsingapore or http://www.regenthotels.com/EN/Singapore/Cuisine/Basilico for the latest updates
Regent Singapore, 2F
1 Cuscaden Road, Singapore 249714
Lunch 12pm-2.30pm (Mon-Sat) / 12pm-3pm (Sunday)
Dinner 6.30pm to 10pm
Priced at $88++ per person
Tel: +65 6725 3232/3
For email reservations: basilicogrm.rsn
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