Basilico @ Regent Singapore: Flavours of Northern and Southern Italy

 Whenever I am asked to recommend a good Italian restaurant in Singapore, the first place that came to mind is always Basilico at the Regent hotel as I have never forgotten the wonderful dining experience with my mother here several years ago. Featuring an antipasti and dessert buffet that comes along with ala carte main course options, this award-winning restaurant continues to captivate the taste buds with its latest installation "Viaggio Italiano", a unique year-long gastronomical journey through Northern and Southern Italy!

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 Cicconetraces 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.

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.

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.

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

Pierre Marcolini : Pierre Herme of the Chocolate World

If you know Pierre Herme very well, then you should know the Pierre Herme of the chocolate world, Pierre Marcolini. This former disciple of Pierre Herme had rose up the ranks to become of the most coveted chocolatier in the world and one need not be surprised at the enduring popularity of his flagship shop in Ginza.

Many, ladies especially, flocked to his cafe on 2F for the signature parfaits and waffles. But those with an extra budget to indulge would buy some of the exquisite pralines in his retail shop at 1F. 

To kill two birds (waffles and ice cream) in one stone, I instinctively picked the waffles.There are two categories here: one is Marcolini Waffles and Simple Waffles. The menu did not explicitly explain the differences but it seems like the Marcolini Waffles is blended with some extra ingredient X.

Anyway, I was relief that the quality of the waffles justify the hefty price tag. True to a classic Brussel waffle, it was light, yeasty and made into perfect regular square. It was music to the ears as the delicate crunchy sound echoes through the air. 

It is topped with fresh whipped cream that is not sweet at all. So most of the flavours emerged from the vanilla ice cream, caramel ice cream and the to-die-for salted caramel sauce. Somehow, I can feel that my waffles attracted envy looks from other tables as no one else was ordering this except me (they had parfaits). 

But the waffles come in a set, implying that one has to choose a drink no matter what. I highly recommend the Marcolini cacao tea because I guessed it is the only place in the world that one can taste chocolate in tea. Sounds illogical but the cacao flavour is highly pronounced in the pot of tea. 

While the waffles are heavenly, I think nothing beats the wickedly rich and bitter Belgium Soft Serve (see below) at his takeaway booth in Shibuya Hikarie. Despite being a bigwig in the chocolate industry, Pierre Marcolini personally searches for the cacao bean and create everything from scratch. Good to know that he has stocked up some skinny eclairs exclusively available only at this store. 

For the true gelato without incurring the dine-in cost, head to his outlet inside Tokyo station which is easily distinguished from the rest with its chic minimalist black interior. Buy the rich chocolate drink to sip on your Shinkansen ride. I bet that will attract the envy eyes of other passengers. 

Pierre Marcolini 

Ginza Outlet

〒104-0061 Ginza 5-5-8 Chuo-ku, Tokyo
TEL：03-5537-0015
OPEN：11am-8pm ※(Sun/PH)11am-7pm

For more details about the outlets and menu, visit here

Crown Bakery & Cafe: Every Crumb, Every Sip, Soul Good

 [Hainanese Chicken bread and Kaori Ciabatta]

Next time when you are craving for a plate of chicken rice, why not head to Crown Bakery to try its signature Hainanese Chicken Bread? Made with chicken soup, skinless chicken thigh, garlic, ginger, shallots and lemongrass and French mill wheat flour, this loaf is truly a brilliant rendition of our local dish especially when you dip some into the garlicky chilli sauce.

Devoting its heart and soul into sourdough and natural leaven bread without any artificial preservatives, coloring or additives, Crown Bakery is committed to crafting artisanal loaves that caters to customers who are treated as royalty at its French-inspired retail shop. 

[Elegant Earl Grey Brioche, Mellow Matcha Brioche and Sweet Macaron Croissant but the New Zealand Cheese Danish was the apple of my eye]

 

One of my favourites is the Kaori Ciabatta ($4), a masterful hybrid of European and Japanese bread with its light, crusty facet yet highly stretchable mochi-like interior. Created by Niigata-born Master Baker Katsugei Shiga, owner-chef of Signifiant Signifie in Tokyo with more than 40 years of baking experience, the Kaori Ciabatta counts as one of the "Japanese" breads including Soy Kinako Loaf ($4.80 for full/$2.70 for half), Shizuoka Matcha Brioche ($3.20), Earl Grey Cashew Brioche ($3). You can spot ingredients on the label tag such as Hokkaido Kitanokaori flour, Japan wheat flour and Shizuoka matcha powder.

That said, it is unfair to label them as "Japanese" bread because every creation here is a cross-infusion of the best ingredients sourced from the world. For instance, the Knights of the Round Table ($15) is a gorgeous bake of French butter and Japanese flour, ornamented with roasted walnuts, 50% cocoa dark chocolate and Crown's handcrafted raisin yeast. Even their Sourdough Buttermilk Waffle ($6 for maple and butter/$9 with ice cream and fruits) is another hybrid that leverages on German Sourdough, producing a wonderfully crisp yet tender treat that tickled my fancy. 

Another selling point is their Ekmeks, a Turkish sourdough bread made with cold-pressed extra virgin oil, natural leaven, French mill wheat flour. While there is Earl Grey, Honey and Red Wine Fig versions, I was drawn to Black Ekmek ($4.50),  which concealed a fluffy subtly sweet interior beneath the nutty yet brittle crust. 

On their dine-in menu are hot mains such Egg Bens($18) and the Crown Platter($29) a scrumptious Royal platter of red wine-braised oxtail, Canadian back bacon, chicken sausage, sautéed mushrooms and baked tomatoes. Everything was done in a prim and proper way, but what stole the limelight was the Crown Puff Pastry that surrounds a sunny side up egg. It was the BEST puff pastry I've ever had in Singapore; a buttery, flaky crisp golden jewel that leaves you craving for more.

The Earl Grey Tea Bread Pudding ($12) is a classic hot British pud made of Earl-grey poached pears whose fragrance is truly enlivening. Perfect if there was a pour of chilled creme anglaise. 

Good to know that there is no service charge for dine-in but customers would not be short-changed as I noticed how the staff would heat up any bread orders and slice them into smaller portions before serving. With more goodies to be introduced when they are officially opened, there are plenty of reasons to be back for more.

Crown Bakery & Cafe

557 Bukit Timah Road Crown Center, #01-03 

Sun-Thurs 7.30am-9.30pm

Fri/Sat 7.30am-10.30pm

(Dine-in menu from 9.30am onwards)

Tel: 6463-3066

www.crownbakery.com.sg

Facebook crownbakerysg

Instagram @crownbakery

#crownbakerysg #crownbakerycafe