T. Dining by Singapore Tatler - - Indian -

Clas­sic dishes with a con­tem­po­rary twist make for a sump­tu­ous din­ner, be­gin­ning with the Si­cil­ian red prawns. The plump seafood is ex­tremely fresh, and the con­trast­ing flavours of the salty cured fish roe and sweet pas­sion­fruit and man­goes make it worth or­der­ing. The risotto, a sta­ple in any Italian restau­rant, is di­vine, with the creamy al dente rice topped with suc­cu­lent scal­lops. If you’re crav­ing meat, the lamb loin is a good bet with its on-point sea­son­ing and juicy, pink­ish flesh.

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