Altro Zafferano - Italian Delights with the Most Beautiful View

Back at Altro Zafferano to enjoy truly Italian delights and NDP Fireworks 🎆 What a glorious experience!

Tip: Be on standby early at al fresco area before 7:30pm and 8:15pm to get the best view. Lots of people will gather at there way before these timings.

Capesante, Cavolfiore e Zafferano features pan-seared Hokkaido Scallops that is perfectly cooked to retain the bouncy texture at the core with a thin layer of char on the top. The Lobster and Saffron Bisque is packed with light umami with bc a touch of zest to complement the briny sweetness of the scallops. Cauliflower Cous Cous adds extra texture to the dish and absorbs the essence of the bisque so well that biting into it with the scallop is bliss.

Pomodoro e Basilico is a must-try here. Super fluffy and soft with thin crispy exterior, the Focaccina here showcases the perfect texture for a bread. Goes perfectly with the sweet Neopolitan Tomatoes with a hint of tangy taste. The herbal bitterness of olive oil adds layer of muted excitement to the taste. Tastes so good with the lobster bisque of Scallops.

LTagliatelle all'Astice Blu is light yet incredibly flavourful. I love the nuanced briny sweetness of the perfectly cooked European Lobster. The flat and smooth house-made Tagaliatelle has such a good bite. Datterini Tomatoes and Fresh Basil add that lovely authentic Italian flair to the dish.

Burrata Cheesecake with strawberry and extra virgin olive oil features light, creamy mousse with an iota of cheese flavour. Awesome dessert.

A trip to Zafferano leading up to NDP must include a video of the beautiful Fireworks

Thoughts: Delightful Italian Cuisine, Beautiful View, Exciting Fireworks

10 Collyer Quay Level 43

Altro Zafferano - So Italian and so Awesome

Back here again after so many years since my last experience at Zafferano, before the “Altro”. It was great and so I had been wanting to come back. So I finally able to do so, and this time, the good sentiments are even stronger because of the pronounced distinctive taste of Italy in the dishes, the tour of rooftop bar overlooking Marina Bay and the awesome service.

The southern Italian cuisine here tells stories about the sunny coastal region of Italy. I can actually taste it in dishes, which has this lovely rustic italian tang, infused with fine, delicate savour of modern fine dining. So Italian, so delicious, so satisfying. The food here is such a delight for the palates.

The view, yes, the view from Altro Zafferano is breathtaking. The bird’s eye view of Marina Bay from level 43 is one of a kind experience. In fact, patrons can freely transverse between the main dining hall and the rooftop bar to enjoy the view every now and then. And this place is a must-visit during NDP rehearsals since seeing the fireworks from here is simply glorious. I’m already planning my subsequent visits till next year already! The interior is of modern, relaxing with a touch of class, perfect for dates, great for gatherings and personal indulgence, like in my case.

The service here is splendid, taking very good care of us patrons despite being really busy with the full house. They make the effort on check in on me to see if I want to take breaks between dishes. Also, very good recommendation made on red wine. And they have this warm personality that reflects the sunny vibe of Southern Italy.

Update: Back here again the next year!

Oscietra Caviar, Sea Urchin Ice Cream, Seaweed Waffle is so creamy and luxurious. The sea urchin is uniquely made into ice-cream to create a softer taste of umami that goes perfectly with the sweet clear brininess of the caviar. The waffle adds a nice crunchy texture and sweetness to making it more exciting.

Amuse bouche of Tomato Foam with Dried Olive bits wows me over at first spoonful. It tastes simply so Italian! I immediately think of the sunny fields of tomatoes in Italy when I savour this. I love this so much.

Homemade Sourdough Bread with sweet tangy tomato sauce and olive bits is so rustic and unique. This tomato dip is a must-try because there is no other dip like this. The taste reminds me of sunny sweetness. And best of all, the bread is served piping hot. I go, “wow!” when I am plying a piece of the bread to see the steady stream of wisps of steam escaping from the bread.

Canadian Lobster here is most probably the best lobster I ever have. The lobster is tender with a touch of springiness and packed with briny sweetness. Its texture and taste is perfect match with the crunchiness and clean vegetal taste of the accompanying vegtables, especially the turnip-like Kohirabi. Sanbaizu and White Peach Emulsion adds the tang and sweetness to make the taste even more exciting.

House-made Tagliolini is oh-so-smooth in texture, I love it! With Alaska King Crab and Sea grape, this pasta is packed with lots of nuanced flavours that I totally appreciate. And milky brininess amazingly develops with more bites of this dish.

Acquerello Risotto with Red Prawn Tartare immediately fills me with this feeling of happiness at the first bite. The taste of risotto soaked with the savoury sweet broth of tomato, perked by by Sweet Pppers and Black Olives, is so comforting. And this rice is perfectly cooked to feature that starchiness and a good bite at teh core of each grain. The sweetness of Red Prawn Tartare can amazingly come through the flavour of tomato to make risotto taste heavenly good.

Bangalow Pork Chop is so tender and juicy, featuring a good bite and that lovely char to accentuate the meaty sweetness. 'Reggiana', braised lee and fennel pollen add the extra dimension and excitement to the taste.

Jac Wagyu MBS7 + Striploin is so succulent and rich in taste. Black Shallot, Smoked Marrow Jus cuts through the rich meaty flavours to elevate the taste to awesomely good. Baby Corn is great for between the bites to refresh the palates.

Apple Sorbet is very refreshing.

Amalfi Lemon with Pink Pepper and Limoncello Granita is refreshing, mildly tangy and creamy. And it has white chocolate in substitute of pastry base. I love this change. The perfect dessert to indulge in after the very filling pasta dish and meat.

Cheese Selection with Artisanal Onion Jam is an amazing marriage of pungency of cheese and pungency of onion. It works beautiful to create this robust, exciting, well-rounded taste. Crispy Bread is good for adding the crispy texture.

Lovely petit fours

My absolute favourite Red Wine because of its light fruity tones and smoothness.

Love the Dessert Wine full of floral sweetness.

Complimentary sweet hard liquor 👍🏻

Incredibly Beautiful Fireworks. Yes, I take this awesome photo with my Pixel from roof terrace of Altro Zafferano.

Thoughts: Beautiful Rustic Italian food and Beautiful Place

10 Collyer Quay

Ocean Financial Centre Level 43

Lolla - Exciting, Amazing Surprises

I had dined at Lolla before many years ago, and I was impressed by the food there. So yes, I have been contemplating on coming back again, especially since this quaint lovely restaurant has a new chef on board, with the tasting menu looking very promising.

This time, I’m totally amazed by how good and unique the food is. Ingredients are reinterpreted to yield tastes and textures never experienced before. It’s beautiful surprises decked out one after another. Throughout the dinner, I’m always at the state of anticipation, eagerly looking forward to the next surprise after spellbound by the current surprise. I absolutely love it that seafood are regularly featured in the tasting menu here, which reflects Chef Jo’s childhood by the seaside.

The interior around the open kitchen counter has this rustic industrial chic theme while the basement area feels like a lovely home with a huge wooden table for communal dining, completed with huge bouquets of white dried flowers hanging overhead.

Service here is great, being friendly, helpful and efficient. I was expecting some kind of nostalgia here, but this place exceeds my expectations to get me excited and indulged.

After the balmy, herbal freshness of first appetiser (more on this later), TOMATO, TOMATO, TOMATO comes next to take things in a totally different direction. Yes, I love distinct differences in taste between each successive dish. 

The mozzarella cheese ball with tomato jam and sprinkled with tomato powder creates this warm, sweet feeling at first bite. The stretchy texture is so good. Then comes the next change in taste profile with the refreshing, simulating tomato jus, two cute juicy tomatoes and dots of basil oil.

First appetiser of PARMESAN CRISP HERBS, WEEDS, FLOWERS speaks of freshness, mild herbal pungency lifted up by hints of nutty savoury flavours and sweetness. I’m astounded by how clean tasting and herbal yet so savoury and delicious at the same time. I had never tasted something like this and it is so good.

STURGEON, DRIED CAVIAR, EGG YOLK is a brilliant creation that is packed with an unbelievable level of briny, creamy goodness, which is really an eye opener.

CHUTORO, CHICHARON, CALAMANSI is a welcome switch to light, uplifting taste profile from the intense creaminess of the previous dish. Briny sweet, rich, clean, refreshing, this also spellbinds my palates.

AVOCADO, SMOKED EEL, EEL CONSOMME, YUZU, completed with jalāpeno granita is … shockingly good. It feels like my mind is swirling in gastronomic amazement as I take my first bite of this. The multitude of bold yet harmonious flavours: spiciness, tanginess, savoury sweetness, richness, smokiness, creaminess, tastes like an exhilarating dream. The textures is of soft creamy avocado, jelly-like eel consommé and cubes of smoked eel make it even better. One of my favourites.

KIRISHIMA TROUT is pretty good on its own and its taste is elevated to amazing when paired with charcoal grilled AGRETTI and FAVA BEAN. The crunchiness and the hint of vegetal bitterness of the vegetables do wonders to the dish.

I opt for UNI, SQUID INK, LIME in part due to nostalgia since Uni Squid Ink Pudding was what brought me to Lolla long time ago. I have to admit that when I see the chefs use huge chucks of crab meat to prepare CRAB RENELLO, I feel like changing my mind.

Anyway, this dish impresses nonetheless. This is pure creamy umami lux. This has everything I love about Uni Squid Ink Pudding: the intense complex flavours, with additional texture from the pasta soaked in squid ink.

Flame GRILLED CARABINERO from Spain, with the intense umami packed PRAWN JUS is one of the best prawn dishes, no doubt about it. I’m astounded by how smooth and silky the flesh of the prawn is. Coupled with the complex flavours of deep briny sweetness, an iota of clean fresh bitterness from the herbs and laces of smokiness, I am swooning with delight at each bite of the prawn.

POTATO BREAD has an interesting texture: being fluffy and starchy. It makes for such wholesome snd satisfying treat when drenched with the prawn jus.

Desserts continue to wow me over with the refreshing BLOOD ORANGE sorbet, BEETROOT cubes and creamy CITRUS SABAYON. The taste is so interesting, featuring different distinctive flavours and textures that complement each other so beautifully.

CAVIAR, SMOKED HAY, SESAME OIL has this unique smoky taste, oceanic intensity and earthy taste amid the creamy sweetness ,making deliciously different. The taste, amazingly, develops in the mouth. It is lovely milky sweetness at first, then the myriad of flavours manifests, making me go, “Oh my, what is that? It’s so complex and so good!”

I love the MIGANARDISES here too since they are very unique too.

Refreshing Yuzu Miganardise with white chocolate to round up this exciting dinner full of surprises.

Refreshing Rose wine

Thoughts: Unique, Exciting, Amazing, Out of this World

22 Ann Siang Road