Food and Travel (Singapore) - - Reviews -

THE BUZZ Strate­gi­cally lo­cated in the heart of the city within Maxwell Cham­bers, Otto Ris­torante serves amaz­ing Ital­ian fare with a new-age in­flu­ence.

AM­BI­ENCE Metic­u­lously de­signed and out­fit­ted to re­sem­ble a bespoke Ital­ian suit, the restau­rant, which fea­tures a good mix of warm light­ing, wall­pa­per cladded walls, wine bot­tles dis­play and dark woods, com­prises two din­ing rooms, three pri­vate rooms, a cigar bar and an alfresco din­ing area.

Helmed by Chef Michele Pa­vanello, this classy, un­pre­ten­tious es­tab­lish­ment is a great place for cor­po­rates to busi­ness lunches, and for fam­i­lies to bond with their loved ones over a good meal.

Ser­vice is great, with wait­ers and the restau­rant man­ager reg­u­larly check­ing in with din­ers on their ex­pe­ri­ence. The wait­staff are also very in­formed about the menu, the in­gre­di­ents used in the dishes as well as the cook­ing meth­ods used for each dish.

FOOD & DRINK Our meal started on a high note with two ap­pe­tis­ers – smoked monk­fish carpac­cio with bread cros­tini and light cae­sar’s dress­ing (S$32), and crispy lan­gous­tine tails and zuc­chini served with chilled pachino coulis (S$38). The lat­ter turned out to be one of our favourite dishes – the chilled pachino coulis was flavour­ful and rich with­out be­ing overly in­dul­gent, and com­pli­mented the per­fectly cooked crus­tacean. We also liked how the fried zuc­chini of­fered a nice crunch to the over­all dish.

Be­fore we moved on to our mains, we or­dered a With its con­cise menu of an­tipasti, pas­tas, mains and desserts, Otto Ris­torante is the place to be when the crav­ing for sim­ple, hearty and au­then­tic Ital­ian food hits. pasta dish to share. Chef Michele Pa­vanello sure has a way with pasta; we were ab­so­lutely im­pressed with his sig­na­ture spaghetti with sea urchin and grey mul­let bot­targa (S$32) com­pris­ing per­fectly al dente pasta strands tossed with sea urchin and grey mul­let bot­targa – bot­targa is the dried roe sac of the mul­let fish. All el­e­ments of the dish came to­gether nicely: the creamy, briny goodness of the sea urchin, and the salti­ness from the gen­er­ous shav­ings of grey mul­let bot­targa. An­other must-try from the pasta se­lec­tion is the home­made tagli­atelle with wagyu beef and foie gras ragout (S$46).

For mains, we tried two seafood dishes – parma ham wrapped cod fish fil­let served with lan­gous­tine sauce (S$44), as well as the fen­nel scented hal­ibut fil­let served with saf­fron and cau­li­flower mash (S$42).

The for­mer was a clear win­ner – the cod was de­light­fully ten­der and suc­cu­lent, and was off­set beau­ti­fully by the parma ham’s salty tang.

For din­ers who can spare the time, the suck­ling pig glazed with aca­cia honey and bal­samic vine­gar that’s de­light­fully crisp on the out­side and all juicy ten­der­ness in­side, is a def­i­nite must-try.

Desserts are an­other high­point here. We had the Neapoli­tan rum baba with berries salad and or­ange gran­ite (S$16), as well as OTTO’S tiramisu (S$16). The lat­ter was de­li­ciously dense and moist, and each bite filled our mouths with a heav­enly and bal­anced ex­plo­sion of cof­fee, choco­late and cream flavours.

A two-course a la carte meal with dessert and a glass of wine av­er­ages $110. There’s also a lunch set menu at $38, a five-course degustation menu for $98 and a six-course gourmet menu at $138. AD­DRESS #01-03, Maxwell Cham­bers, 32 Maxwell Road

TEL 65/6227-6819


Mon-fri: noon to 2.30pm (lunch) Mon-fri: 6.30 to 10.30pm (din­ner) Sat: 6.30pm-10.30pm

PRICE An­tipasti from S$15 Pasta from S$28 Main from S$42 Dessert from S$14

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