Twice as nice

Epicure - - EPICURE NEWS -

When Il Cielo's chef de cui­sine Yo­hhei Sasaki of­fers omakase, he goes to two cor­ners of the earth. The sea­sonal ex­pe­ri­ence (from $158 for 7 cour­ses) spans his ex­per­tise in Ja­pan and Italy, with the fresh­est in­gre­di­ents jux­ta­posed against each other. In a Ja­panese starter, deep-fried Ja­panese scampi is wrapped in capellini pasta, with a sauce in­spired by Tus­can seafood broth. For au­tumn, Ital­ian chest­nut is used in a twist on Mont Blanc, with a gen­er­ous hit of white truf­fle gelato and shaved black truf­fles to bring the in­gre­di­ents to­gether. Guests are en­cour­aged to col­lab­o­rate with Sasaki to sug­gest par­tic­u­lar in­gre­di­ents or drinks that evoke a spe­cial mem­ory. (A three-day ad­vance reser­va­tion is re­quired.) The rec­om­mended wines are fault­less; Donna Olga Brunello Di Mon­tal­cino 2011 silk­ily paired with a char­coal crust Ta­jima Wagyu cut­let and wasabi pesto sauce – where the two coun­tries again prove their un­canny affin­ity. 24/F Hil­ton Sin­ga­pore, 581 Or­chard 6730 3395

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