In midst of relocation
The food at Braci is truly in a league of its own. While distinctively Italian due to its rustic yet sophisticated nature and the fact that its premium ingredients sourced mainly from Italy, the different cooking methods incorporated into preparation, in addition to the huge variety of herbs used, yield very unique dishes that take one on a new sensuous experience. And the setting of the restaurant is so rustic and cosy, completed with dark wooden walls, an open kitchen from where one catches whiffs of the aroma of charcoal, that it sets up the perfect mood to enjoy hearty, meticulously prepared Italian food. If it is possible, head up to sixth floor to enjoy some cocktails, the beautiful scenery of Singapore River—it looks great in the noon and amazing at night, and the cool breeze made possible due to the place being the highest point along Boat Quay. It is perfect for chilling out.
Talking about highest point, to get to Braci, just look for the tallest building among the row of three storey-high shophouses. It is white with blue pillars. There is an entrance on first floor that leads straight to a lift. When on fifth floor, the lift door on the right—not the one that opens on first floor—will open and lead one right onto the aisle in Braci.
I have arrived too early, before they officially open for the afternoon, and thus I am shown to the bar on sixth floor to relax. I am glad about it because I love the view there while sipping on the cocktail Honeytrap, a refreshing, addictive and sweet concoction of gin, vermouth, honey, rosemary, citrus and lavender. And this cocktail is billed as one of the best Martinis in Singapore by
Timeout Singapore.
When I am ready for lunch, I am escorted to the main dining hall, with the friendly and attentive Man behind the Bar bringing my martini along to fifth floor. Somehow, I feel right at home there, a posh, classy home that is. Its ambience makes me feel at ease, being able to relax and just enjoy the good food.
The fresh plump Brittany oyster is bursting with lots of flavours that work in harmony to spellbind the diner. Nutty tones in the centre of the oyster, with briny flavour of the sea concentrating at the edges, caviar for the bursts of essence of the sea, fennel added for the subtle zest—all these make this creation a winner. Subtlety and excitement condensed within a shell.
Even the bread here is very unique, called Pane Toscano in Italian, Tuscan Bread in English. This bread is given D.O.P rating, meaning its name is protected by EU law—a status that guarantees authenticity of specialty food from specific geographical origin. What make this bread, made with only yeast as leavening agent, unique are its golden standard of 3mm thick crust and no use of salt. It is a real surprise to find that in the absence of salt, the bread is still so flavourful, full of goodness of baked wheat. Recommend to tear off bite sized pieces from the loaf, sometimes with crust, sometimes only the soft, fluffy centre to experience the different textures, and then dip them in the olive oil before savouring. The olive oil is made from olives grown in a family-owned farm in Italy, and it tastes so pure.
The amuse bouche here showcase different kinds of interesting, earthly flavours of Italian produce through pretty, dainty, unique, bite-sized treats. The mildest in taste: sun-dried tomato has the sweetness accentuated by the vanilla and has a bit of tangy flavour. Next is bottarga, which is salted, cured mullet fish roe. Roe is this form is like having its essence distilled to have the flavours of the sea packed tightly into one tiny slice. It is very flavourful, and I like the layer of jelly on top that imparts a smoothness onto the bottarga and separates the saffron from the bottarga, allowing the delicate taste of the herb to shine through the intense flavours. The last one, made with a kind of root in Italy, is the best of the trio. The root is crunchy and juicy. When paired with a bit of truffle, it is oh-so-good. It is like the Song of Mother Earth transformed into edible form.
Hokkaido Scallop, which I order as ala carte dish, is an interesting dish since the plump, succulent scallop is presented in a very unique way due to the sweet, earthy taste of the accompanying sauce. Usually scallop is paired with sauces that have more zest. But the chef here decides to take things in a different direction, and surprisingly, it works. What I like about this dish is the different textures present through the addition of many ingredients such as the runny egg york, the firm, juicy, tangy but also sweet micro tomatoes to complement the springy flesh of the scallop.
The Tagliolini here is a must order, period. If it is not in the set menu, I recommend to order it from the ala carte menu. This is incredibly good. The ribbon pasta is of the exact right texture: smooth, firm yet easy to bite. And it thoroughly absorbs the flavours of the creamy seafood sauce it was cooked in. The sweetness and intense umami of the tantalizing-looking raw prawns from Sicily complements the tagliolini so well, cutting through the creaminess of the sauce to add doses of kicks to the taste. I love the texture and taste of these prawns, remind me of botan ebi that I relish so much.
Roasted pigeon is cooked in Moscato red wine for the sweetness and is grilled over shichirin charcoal grill to yield that beloved smoky flavour on the skin of the pigeon. Meat grilled over charcoal simply tastes better. The smoky flavours is distinctive and more pronounced. The succulent meat is very flavourful and cooked to perfection in terms of firmness. Nashi pear slices do not hit the right notes for me though. I just find that its floral sweetness distracting. Another accompanying part of the dish is a winner though. The pigeon liver, which has gold leaves decked onto it, has this rich taste to complement the gamey flavours of the pigeon.
Giandiutto is a traditional Italian dessert made with 5 types of chocolate and frangelico cream. This is a very decadent, luxurious dessert due to the rich taste of the chocolates and the slight hint of liqueur from frangelico. The hazelnuts coated with herbs make for nice crunchy bites and add a earthy tone to the overall taste of the dessert. It is very rich, but I have no problem finishing it up within minutes since it is so good. A very sinful treat.
The petite fours is interestingly served in ... and on a porcelain pot. Okay, this is really cool, but the best part is this trio of petit fours is among the best I have tried. Lemon meringue is a nice, refreshing treat to end the meal because of the zest from the lemon. Next is fig vincotto in a small chocolate bowl. A nice contrast from the lemon meringue due to its sweetness and earthy flavours—you probably see me using this adjective countless of times in this post. The last one, hidden in the pot and surrounded by hay—I like this rustic presentation, is exactly what is needed to seal the deal: Amaretto mixed with egg yolk. The creaminess of the egg instantly turn the sweet strong liqueur into a dessert that packs a punch. Fans of alcoholic desserts will definitely love this.
The service here is exceptional. They are friendly, very professional, alert and attentive. And I appreciate them going the extra mile to clear the table of crumbs and such after each course. The chef also makes the effort to serve up each and every course and explain in details what goes into making of the food presented. I am totally impressed.
This restaurant is a must visit. Yes, the experience of savouring unique Italian cuisine made with Italian produce, completed with an open kitchen and a beautiful view of the riverfront, is worth it.
My Thoughts: So many Surprises! Excellent!
