Gattopardo Ristorante di Mare

Helmed by Sicilian chef-owner Giovanni Mannino and Singaporean chef Kenneth Oh, Gattopardo is a Sicilian restaurant that focuses on sustainable quality seafood with “simple cooking techniques” to highlight seasonal ingredients, such as Sicilian red prawn, Japanese uni and Manjimup truffles. Signatures include the flavourful tomatobased seafood stew with couscous, a Moorish-influenced dish typical of Trapani where the chef hails from; and Sicilian red prawn ravioli paired with spring black truffle that brings out the sweetness of the prawn.

The crowd pleaser is the salt-baked Mediterranean sea bass where the whole fish is sliced and deboned tableside. The polished yet friendly service commensurates with the white table linen setting without being stuffy. All the wines are Italian— with a large selection from Sicily and a good number can be ordered by the glass. The special shophouse setting, with wide courtyard and olive trees in planters, transport you to a different world as you dine.