Chefs, past and present

Epicure - - EPICURE NEWS -

Zaf­fer­ano Ital­ian Restau­rant & Lounge has hired a new head chef, Emanuele Faggi from Tus­cany. Prior to join­ing Zaf­fer­ano, Faggi cut his teeth at two Miche­lin-starred Cracco’s in Mi­lan, and was the ex­ec­u­tive chef at Sin­ga­pore’s Gaia Ris­torante in 2013.

An em­pha­sis on re­gional pro­duce and zero food wastage un­der­pins most of his dishes. We rec­om­mend the del­i­cate raw red prawns from Mazara, which is served with warm ri­cotta, overnight-cooked tomato con­fit, cock­tail sauce es­puma and driz­zled with basil oil ($32). A re­fresh­ing dish is Sal­mone-barba­bi­etola-limetta-salsa Verde-quinoa ($28): sal­mon mar­i­nated in beet­root juice for three days, ac­com­pa­nied with salsa verde from Pied­mont and fin­ished with crispy, deep-fried quinoa chips.

Faggi’s Ri­cotta and Spinach Gnudo Calamerett­i ($26) with baby squid in but­ter and sage makes for an in­no­va­tive choice of dumplings in the Primi course. He also pays trib­ute to Gualtiero March­esi, the founder of mod­ern Ital­ian cui­sine, with a dish of Carnaroli Ac­querello risotto with Ver­celli saf­fron and bone mar­row ($32) (March­esi was known for his sig­na­ture Mi­lanese saf­fron risotto dish.) An­other dish with an in­ter­est­ing flavour pro­file is the Pic­cione-frutti di Bosco-rape Bianche ($68), which con­sists of roasted Bresse pi­geon, mixed berries and rose­mary smoked white turnips, driz­zled with pi­geon jus and sprin­kled with hazel­nut prali­nate. Level 43, Ocean Fi­nan­cial Cen­tre, 10 Col­lyer Quay. Tel: 6509 1488

An alum­nus of Zaf­fer­ano, head chef Marco Guc­cio is now the proud chef-owner of his epony­mous Guc­cio Ris­torante on Gem­mill Lane. Guc­cio of­fers sea­sonal menus to show­case the burst­ing va­ri­ety of qual­ity pro­duce. In­dulge in an­tipasti like Pic­cione-sedano Rapa-vaniglia ($44), which sees a tortelli stuffed with smooth braised pi­geon, com­ple­mented with cel­ery root purée, seared wild pi­geon breast and lash­ings of vanilla essence. The Gam­beri-piselli-ri­cotta di Bu­fala-limone ($32) is an ideal light starter, where raw Si­cil­ian red prawns from Mazara sit atop green pea coulis, split peas and lemon-scented buf­falo ri­cotta. For some­thing heartier, try the Manzo-pasti­naca-fondo ($44), where fall-off-the-bone ten­der U.S. prime beef short ribs have been sous-vide for 48 hours, be­fore be­ing served with parsnip purée, sea­sonal veg­eta­bles and veal jus. 20 Gem­mill Lane. Tel: 6224 1684

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