Basil­ico

Food and Travel (Singapore) - - Out And About -

At Re­gent Sin­ga­pore’s Basil­ico, head chef Luca Bec­ca­lli leads din­ers on a gas­tro­nom­i­cal jour­ney through Italy. All through 2016, he in­tro­duces a quartet of ge­o­graph­i­cal-themed din­ner menus from the Ital­ian Re­pub­lic’s moun­tain­ous re­gions to the sea. Named the Mari e Monti Basilis­simo Din­ner, the three-course meal fea­tures an à la carte main course menu and, of course, the restau­rant’s famed ap­pe­tiser and dessert buf­fet spread (S$88; S$128 with two glasses of wine; and S$138 for free-flow red and white wines till 8.30pm).

From July to end year, the Mari e Monti din­ner dives to­wards the Mediter­ranean Sea (July to Septem­ber) and hikes up to the Alps (Oc­to­ber to De­cem­ber). Mediter­ra­neo mains are dis­cern­ably lighter on the palate as one would ex­pect from food in coastal towns; the cui­sine high­lights fresh seafood and light sauces such as ev­i­denced in the Palermo-style Sword­fish stuffed with veg­etable flavoured in olive oil, pep­per and salt. The Ca­vatielli Pasta is served with small curled strips of cut­tle­fish and lentils, giv­ing it an al­most ad­dic­tive com­bi­na­tion of tex­tures. The Alpsin­spired mains, on the other hand, seem like po­lar opposites. The Braised Braised Beef Cheeks Can­nel­loni is a lus­cious pair­ing of the nat­u­ral fat­ti­ness of the cheeks with creamy parme­san velouté, trib­ute to Alpine cui­sine’s sta­ple of cheeses and cured meats. ◆ 1 Cus­ca­den Road. Tel: 65/6732-8838 www.foursea­sons.com

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