MARCO GUCCIO, 34 ZAFFERANO ITAL­IAN RESTAU­RANT AND LOUNGE

Wine & Dine - - SINGAPORE’S TOP RESTAURANTS ISSUE FEATURE -

Chef Marco Guccio’s fam­ily hails from Si­cily and Cal­abria in South­ern Italy, but he was raised in Mi­lan. Dur­ing his grow­ing up years, he was able to ex­pe­ri­ence gor­geous Ital­ian pro­duce from North to South. He brings these sen­si­bil­i­ties to his role as head chef at Zafferano Ital­ian Restau­rant and Lounge, a mod­ern Ital­ian restau­rant and rooftop bar perched on the 43rd floor of Ocean Fi­nan­cial Cen­tre.

His style of cui­sine is a blend of tra­di­tion and in­no­va­tion, show­cas­ing sea­sonal pro­duce with clas­sic tech­niques. Dishes you can find on the a la carte, set and Chef’s menus here in­clude sig­na­tures such as poached and panseared Sar­dinian oc­to­pus served with roasted veg­eta­bles with ‘salmoriglio’ dress­ing; and sea­sonal dishes like his cold green pea soup, where he builds lay­ers and tex­tures with blanched and blended peas, adds strac­ciatella or heart of bur­rata for a lus­cious, creamy tex­ture, and pearls of trout roe for bursts of umami.

Chef Guccio’s train­ing un­der il­lus­tri­ous chefs like Al­berico Pe­nati at Harry’s Bar in Lon­don pre­pared him well for his stints in Singapore with ilLido, Garibaldi and Alkaff Mansion, be­fore his cur­rent po­si­tion as head chef at Zafferano. He hopes to open a small restau­rant one day, but for now, he is happy putting up well-loved dishes us­ing his favourite Ital­ian in­gre­di­ents such as Marzano toma­toes, bur­rata, bot­targa, ex­tra vir­gin olive oil, fresh fish and seafood. He is also plan­ning to liven up the Au­tumn menu by play­ing with dif­fer­ent ways to in­cor­po­rate beetroot in var­i­ous dishes.

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