IL CIELO

Hilton Singapore, Level 24, 581 Orchard Road, S(238883) TEL: 6730 3395

The Japanese chef who has trained in Italy serves up creative and stunning fare using locally sourced ingredients, as well as speciality produce from Italy and Japan. The kinmedai carpaccio appetiser, for example, features fresh, thinly sliced fish, a salad of greens tossed in Madeira wine dressing and crispy seaweed tuiles. Adding freshness and theatricality to the dish, nitrofrozen pink grapefruit snow is sprinkled upon serving. The Hokkaido sea urchin spaghetti is served perfectly al dente, tossed in a creamy sauce made with grated bottarga from Sardinia and finished with a touch of yuzu. The main course of Miyazaki Wagyu short rib is so tender, it literally falls apart.

It’s accompanied with sautéed saffron risotto, zesty lemon gel and Italian parsley sauce. For dessert, the yuzu sphere features a delicate yuzu-flavoured shell encasing creamy ricotta cheese espuma, refreshing lemon sorbet and acacia honey gel. The imaginatively complex meal and the service were impeccable.