https://www-scmp-com.libproxy1.nus.edu.sg/rss/323964/feed en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg Commanding a bird’s-eye view of the city from the 102nd floor of The Ritz-Carlton Hong Kong, the restaurant is stunning, with large chandeliers and two fountains. If that isn’t enough distraction, diners can enjoy looking at the open kitchen where chef Angelo Aglianó and team produce contemporary Italian pasta dishes such as mezzi paccheri with Sicilian red shrimps and basil pesto sauce and guinea fowl tortellini, onion consommé with Parmigiano Reggiano cheese.  Mains are lamb shoulder with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126902/tosca-di-angelo-contemporary-italian-feasts-pasta-cheese?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126902/tosca-di-angelo-contemporary-italian-feasts-pasta-cheese?utm_source=rss_feed Sat, 27 Mar 2021 06:30:05 +0000 Theo Randall was once head chef and partner at the legendary The River Café. At Theo Mistral, he offers some of the best pasta in town. His signature cappelletti di vitello – handmade pasta filled with slow-cooked veal pancetta with porcini mushrooms and Parmesan – takes a few days to make, to delicious results, as is the baked soufflé with Romanesco broccoli, fontina cheese, spinach, cream and Parmesan, and pan-roasted Dover sole with capers and Amalfi lemon.  For dessert, the home-made Amalfi... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126900/theo-mistral-theo-randall-some-best-pasta-town?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126900/theo-mistral-theo-randall-some-best-pasta-town?utm_source=rss_feed Sat, 27 Mar 2021 06:00:09 +0000 Spiga is Enrico Bartolini’s first undertaking outside Italy, where the chef has a total eight Michelin stars across his restaurants. The glamorous Hong Kong eatery, designed by local designer Joyce Wang, is reminiscent of 1950s Hollywood. The cuisine is contemporary Italian, and the tasting menu is a good way to sample the best of Bartolini’s creations. If dining à la carte, we recommend the Sicilian red prawn. Dessert is white chocolate mousse with mandarin compote and orange dacquoise sponge.... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126893/spiga-best-chef-enrico-bartolini-amid-50s-hollywood?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126893/spiga-best-chef-enrico-bartolini-amid-50s-hollywood?utm_source=rss_feed Sat, 27 Mar 2021 05:30:13 +0000 Serving traditional dishes from Rome, Sabatini has been a favourite at The Royal Garden for more than 20 years with its rustic decor and delicious dishes. Guests are entertained by a roving band of musicians who sing diner’s requests in many languages tableside. Try the sumptuous spread of antipasti or choose à la carte starters. The home-made pasta is a must: we recommend the signature linguine with scampi, clams and mussels, and charcoal-grilled lamb chop. Catch the seasonal menus throughout... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126889/sabatini-ristorante-italiano-rome-love-serenading-band-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126889/sabatini-ristorante-italiano-rome-love-serenading-band-and?utm_source=rss_feed Sat, 27 Mar 2021 05:00:18 +0000 Chef Umberto Bombana of 8 ½ Otto e Mezzo opened Octavium Italian Restaurant two years ago, serving seasonal Italian food executed with modern techniques. The spacious 32-seat restaurant is minimalist, with white-clothed tables and city views. On offer are lunch pasta sets of two or three courses, as well as à la carte for leisurely meals. For dinner choose from four or five courses, or the seven-course Octavium Experience tasting menu with wine pairing. Although dishes are modern, rustic... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126887/octavium-italian-restaurant-modern-meets-rustic-minimalist?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126887/octavium-italian-restaurant-modern-meets-rustic-minimalist?utm_source=rss_feed Sat, 27 Mar 2021 04:30:10 +0000 The city skyline is the backdrop here with an interior of muted colours, wood panelling and Venetian murals. Chef Riccardo Catarsi’s menu offers a modern twist on classic Northern Italian dishes. For starters, try the warm lobster salad with baby spinach and caviar or the traditional minestrone soup with pesto and Parmesan. The home-made pasta with red prawns, porcini and black cabbage and the traditional cappelletti pasta with Angus beef, capon consommé and roasted chestnuts are good choices,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126884/nicholinis-chef-riccardo-catarsi-offers-contemporary-take?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126884/nicholinis-chef-riccardo-catarsi-offers-contemporary-take?utm_source=rss_feed Sat, 27 Mar 2021 04:30:07 +0000 Grissini means breadsticks in Italian – apt, as the restaurant offers them fresh from the oven, and they are delicious. The eatery has a two-storey wine cellar, Tony Delapp paintings on the walls and harbour views. Chef de cuisine Marcello Scognamiglio presents authentic food from across Italy, including Campania, where he is from, and rediscovers recipes from regions such as Piedmont, Naples, Sicily and Rome. The main menu features veal cutlet with sage, lemon and mustard, Roman clay pot with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126883/grissini-rediscovering-recipes-piedmont-naples-sicily-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126883/grissini-rediscovering-recipes-piedmont-naples-sicily-and?utm_source=rss_feed Sat, 27 Mar 2021 03:30:13 +0000 With an entrance on Stanley Street, Gradini Ristorante Italiano has a bar and fine dining area. The decor is elegant with large windows, pastel hues and subtle Italian design. The white-clothed tables are perfectly spaced and service is friendly. Start with a classic cocktail from the bar. The authentic Italian dishes are made with seasonal ingredients. There is an à la carte menu and a three- to five-course tasting menu with dishes such as pan-fried foie gras terrine, home-made tagliolini with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126882/gradini-ristorante-e-bar-italiano-classic-cocktails?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126882/gradini-ristorante-e-bar-italiano-classic-cocktails?utm_source=rss_feed Sat, 27 Mar 2021 03:00:17 +0000 Castellana offers authentic Piedmont cuisine in collaboration with two-Michelin-starred chef Marco Sacco and his restaurant Piccolo Lago. The interior is in muted tones of gold and blue with white linen tablecloths. One of the private rooms has a terrace. There is a traditional Piedmont tasting menu or à la carte dishes such as veal with tuna sauce and Pantelleria capers, Piedmont thistle soup with foie gras, wild turbot with almond and black garlic and slow-cooked aubergine Parmigiana. For... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126879/castellana-restaurant-authentic-dishes-and-more-300-wines?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126879/castellana-restaurant-authentic-dishes-and-more-300-wines?utm_source=rss_feed Sat, 27 Mar 2021 02:30:12 +0000 Inspired by opera and artisanal produce, Aria by executive chef Andrea Zamboni serves contemporary and authentic Italian cuisine using top seasonal ingredients. The restaurant has stunning views of the city and offers alfresco dining. Recent dishes feature Mazara red prawn with caviar, burrata and salmorejo, pasta, tagliatelle zarda with spicy tomato sauce, blue lobster and bagna càuda fondue and foie gras scampi. Grill favourites include Ranger Valley Black Angus M3 strip loin and Miyazaki A4... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126877/aria-enjoy-awe-inspiring-views-and-alfresco-dining-opera?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126877/aria-enjoy-awe-inspiring-views-and-alfresco-dining-opera?utm_source=rss_feed Sat, 27 Mar 2021 02:00:11 +0000 This elegant fine dining restaurant is understated in wine and earth tones and white tablecloths, but the focal point is the superb harbour view. Chef Andrea Burzio’s cooking style reflects his Piedmont roots, and the menu offers seasonal Italian cuisine. The à la carte menu has home-made pastas, and soups such as cream of lobster bisque with rum. Mains include line-caught fish of the day, black Angus Florentina steak, and vegan dishes like burrata with cherry tomato confit and Genovese pesto.... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126875/angelini-chef-andrea-burzios-piedmont-roots-influence?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126875/angelini-chef-andrea-burzios-piedmont-roots-influence?utm_source=rss_feed Sat, 27 Mar 2021 01:30:16 +0000 This three-Michelin-starred restaurant is a nod to Federico Fellini’s movie of the same name. The entrance pays homage to Fellini and various movies, with pictures of famous film stars by the bar. The interior is contemporary, with a mirrored ceiling, banquette seating and chic chandeliers. There is an ageing room and wine cellar, too. Chef Umberto Bombana, whose cooking style is distinctly Italian, sources top ingredients from around the world. On offer are a two-course lunch set and evening à... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126871/8-1/2-otto-e-mezzo-bombana-glorious-menu-informed-chef?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126871/8-1/2-otto-e-mezzo-bombana-glorious-menu-informed-chef?utm_source=rss_feed Sat, 27 Mar 2021 01:00:19 +0000 Commanding an impressive bird’s-eye view from the 102nd floor of The Ritz-Carlton Hong Kong, the restaurant’s interior is equally stunning, with large chandeliers and two fountain sculptures. And if that isn’t enough distraction, diners can enjoy seeing chef Angelo Agliano and his team in the open kitchen as they work their magic on contemporary dishes such as sea cappuccino, Hokkaido scallops with Jerusalem artichokes with black truffle, guinea fowl tortellini and onion consomme with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074259/grand-design-and-gastronomy-ritz-carlton-hong-kongs-tosca?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074259/grand-design-and-gastronomy-ritz-carlton-hong-kongs-tosca?utm_source=rss_feed Sat, 21 Mar 2020 03:00:05 +0000 Known in the industry, and to television food show viewers, Randall was once head chef and partner at London’s legendary River Café. At Theo Mistral, he offers some of the best pasta in town. His signature Cappelletti di Vitello – handmade pasta filled with slow-cooked veal pancetta with porcini mushrooms and Parmesan – takes days to make, and the result is delicious. Ditto the fish stew of lobster, tiger prawn, sea bass, scallops, mussels, clams, saffron potatoes, red chilli, parsley and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074255/pasta-perfect-top-italian-signatures-theo-randalls?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074255/pasta-perfect-top-italian-signatures-theo-randalls?utm_source=rss_feed Sat, 21 Mar 2020 02:45:12 +0000 When chef Umberto Bombana of 8½ Otto e Mezzo opened Octavium two years ago as more of a private dining room to try out new ideas, he did not even release the phone number, which created something of a buzz. The spacious 32-seat restaurant with its minimalist decor, white-clothed tables and city views is now easier to book, and reservations are required. The menu offers contemporary Italian fare with rustic touches such as freshly baked soft and crusty bread, and handmade pasta dishes such as... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074251/why-reservations-are-must-if-you-want-dine-chef-umberto?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074251/why-reservations-are-must-if-you-want-dine-chef-umberto?utm_source=rss_feed Sat, 21 Mar 2020 02:30:09 +0000 The city skyline is the backdrop to an interior of muted colours, bronze tones, wood panelling and Venetian murals. Chef Riccardo Catarsi offers a twist on Northern Italian fare. For starters, try traditional minestrone soup with Parmesan or pan-fried Hokkaido scallops with potato, white radish, black garlic and rosemary. Mains include home-made pastas such as tortellini with Wagyu beef cheek ragout and spaghetti with red prawns and smoked Stracciatella cheese. There is beef tenderloin with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074249/why-nicholinis-does-northern-italian-fare-no-other?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074249/why-nicholinis-does-northern-italian-fare-no-other?utm_source=rss_feed Sat, 21 Mar 2020 02:15:05 +0000 “Grissini” means “breadsticks” in Italian, which is apt as the restaurant offers them fresh from the oven, and they are delicious. There are views of the bay and gardens, a two-storey wine cellar and Tony DeLap paintings on the walls. Chef de cuisine Marcello Scognamiglio presents authentic food from Italy, including Campania, his hometown. The menu rediscovers forgotten recipes from places such as Piedmont, Naples, Sicily and Rome. The main menu features steamed langoustine with artichoke and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074248/forgotten-italian-recipes-are-menu-incomparable-grissini?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074248/forgotten-italian-recipes-are-menu-incomparable-grissini?utm_source=rss_feed Sat, 21 Mar 2020 02:00:12 +0000 With the entrance on Stanley Street, Gradini has a bar and fine dining area. The decor is elegant with large windows and pastel hues. The tables are perfectly spaced and the service is friendly. Start with a classic cocktail from the bar. The authentic Italian dishes are made with seasonal ingredients. The à la carte menu has specials such as linguine clams and Australian Wagyu beef tomahawk steak, or there is a four-course menu with dishes such as pan-fried foie gras, slow-roasted pigeon and a... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074247/foie-gras-slow-roasted-pigeon-gradini-ristorante-does?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074247/foie-gras-slow-roasted-pigeon-gradini-ristorante-does?utm_source=rss_feed Sat, 21 Mar 2020 01:45:08 +0000 This restaurant offers alfresco dining reminiscent of an Italian piazza, surrounded by tiered fountains and greenery. Inside, the tables are well spaced and the private room can seat 60 people. The menu offers regional Italian classics presented with contemporary flair. Start with Italian soft-boiled eggs with potato cream, salmon roe, lemon and capers, or Wagyu beef carpaccio with Parmesan foam and rocket pesto. Mains include Roman-style pizzas and pastas such as classic linguine with clams,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074246/fountains-greenery-and-alfresco-dining?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074246/fountains-greenery-and-alfresco-dining?utm_source=rss_feed Sat, 21 Mar 2020 01:30:15 +0000 Castellana offers authentic Piedmont cuisine in collaboration with two-Michelin star chef Marco Sacco and his restaurant, Piccolo Lago. The interior is in muted tones of gold and deep blue with white linen table cloths. Choose from a traditional Piedmont tasting menu or à la carte, with dishes such as rigatoni pasta in Alpine butter and Aristocrat Caviar or Bettelmatt cheese flan, followed by black garlic risotto with river prawn and Salmerino trout with radish and mushroom mayonnaise. End with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074243/castellana-piedmont-affair-two-michelin-star-chef-marco?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074243/castellana-piedmont-affair-two-michelin-star-chef-marco?utm_source=rss_feed Sat, 21 Mar 2020 01:15:11 +0000 The interior at Angelini is elegant and understated in wine and earth tones, but the focal point is the superb harbour view. This stylish Italian eatery serves authentic and seasonal cuisine from chef Andrea Burzio, whose cooking style reflects his roots in the Piedmont region. The à la carte menu offers home-made pastas, soups such as lobster bisque, wild black cod, black Angus fiorentina steak and vegetarian dishes such as tagliatelle with black truffle and Apennines pecorino cheese sauce.... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074241/angelini-offers-discerning-diners-piedmontese-classics?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074241/angelini-offers-discerning-diners-piedmontese-classics?utm_source=rss_feed Sat, 21 Mar 2020 01:00:07 +0000 This three-Michelin star restaurant is a nod to Federico Fellini’s titular movie. The entrance pays homage to Fellini and various movies, with pictures of famous film stars by the bar. The interior is contemporary with a mirrored ceiling, banquette seating and chandeliers. There is an ageing room and wine cellar, too. Chef Umberto Bombana’s cooking style is distinctly Italian. On offer are a two-course lunch set, and in the evening à la carte or a degustation menu; dishes change according to the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064936/degustation-menus-and-silver-screen-sparkle-three-michelin?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064936/degustation-menus-and-silver-screen-sparkle-three-michelin?utm_source=rss_feed Wed, 18 Mar 2020 03:15:12 +0000 Spiga is chef Enrico Bartolini’s first restaurant venture outside Italy. Bartolini has collected four Michelin stars across his restaurants in his home country. The glam interior, by local designer Joyce Wang, is reminiscent of 1950s Hollywood. The eatery offers Italian favourites with a contemporary twist – modern cuisine as Italians would have it back at home. The tasting menu is a good way to sample the best of Bartolini’s creations. If dining à la carte, try the Sicilian red prawns. The... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064918/spiga-chef-enrico-bartolini-does-italian-favourites-1950s?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064918/spiga-chef-enrico-bartolini-does-italian-favourites-1950s?utm_source=rss_feed Wed, 18 Mar 2020 02:45:10 +0000 Serving traditional Roman dishes, Sabatini has been a favourite at The Royal Garden for more than 20 years, with its charming rustic decor and delicious dishes. Guests are entertained each night by a roving band of musicians who come to each table and sing requests in many languages. Try a sumptuous spread of antipasti or choose starters à la carte. The home-made pasta is a must, and we recommend the signature linguine with scampi, clams and mussels and charcoal-grilled lamb chop. Catch the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064926/sabatini-plates-traditional-roman-dishes-amid-rustic-decor?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064926/sabatini-plates-traditional-roman-dishes-amid-rustic-decor?utm_source=rss_feed Wed, 18 Mar 2020 02:31:26 +0000 The impressive bird’s eye view of the city is matched by the equally stunning decor, with large chandeliers and two water fountain sculptures. If that isn’t enough distraction, diners can enjoy the view of the open kitchen. Chef de cuisine Nicola Russo and his team work their magic producing contemporary Italian dishes such as sea cappuccino and Hokkaido scallops with Jerusalem artichokes with black truffle. as well as pastas like guinea fowl tortellini, onion, and consommé... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001299/ornamental-italian?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001299/ornamental-italian?utm_source=rss_feed Mon, 18 Mar 2019 03:45:11 +0000 Serving traditional dishes from Rome, Sabatini has been a favourite at the Royal Garden for more than 22 years. With its charming rustic decor and delicious dishes, guests are entertained by a roving band of musicians who come to each table and sing requests in many languages. Diners can try a sumptuous spread of antipasti or choose starters from the à la carte menu. The home-made pasta is a must. We recommend the signature linguine with scampi, clams and mussels and... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001293/enjoy-being?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001293/enjoy-being?utm_source=rss_feed Mon, 18 Mar 2019 03:30:08 +0000 Spiga is chef Enrico Bartolini’s first restaurant venture outside of Italy. Bartolini has garnered four Michelin stars for his restaurants in Italy. The interior, designed by Joyce Wang, is glamorous and reminiscent of 1950s Hollywood. The cuisine has a contemporary twist, offering Hong Kong modern Italian cuisine as Italians would enjoy it back home. The tasting menu is a good way to sample the best of Bartolini’s creations. If dining à la carte, we recommend the Sicilian red... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001298/revel-homestyle?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001298/revel-homestyle?utm_source=rss_feed Mon, 18 Mar 2019 03:15:14 +0000 The Fleming Hong Kong’s transformation from business hotel to boutique property has created a buzz as has its southern coastal Italian eatery, Osteria Marzia. The menu is inspired by the Campania, Amalfi and Puglia regions. We love the wrought-iron windows and high ceilings. Our recommendations are the fire-roasted seafood tower and a crudo of hamachi with cherry tomatoes, olives and basil, served carpaccio style, and beef sirloin with anchovy butter topped with crispy... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001292/dig-southern?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001292/dig-southern?utm_source=rss_feed Mon, 18 Mar 2019 03:15:12 +0000 Chef Umberto Bombana of 8 ½ Otto e Mezzo opened Octavium earlier last year as a private dining room, trying out new ideas and not even releasing the phone number, which created a buzz. The spacious 32-seat restaurant, with its minimalist decor, with wood features, white-clothed tables and city views, is now easier to book. The menu offers contemporary Italian fare with rustic touches such as freshly baked bread and handmade pasta such as pumpkin ravioli and truffle taglioline,... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001290/rustic-minimalist?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001290/rustic-minimalist?utm_source=rss_feed Mon, 18 Mar 2019 03:00:10 +0000 The view of the city skyline is the backdrop here with an interior of muted colours, bronze tones and wood panelling and a Venetian mural on the wall. The menu offers a modern twist on classic northern Italian dishes. For starters, there is traditional soup with pesto and Parmesan, and poached lobster with cacciucco sauce, French bean, celery root cream and caviar. For mains, home-made pastas such as angel hair Boston lobster and tortellini with oxtail, porcini mushrooms and... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001289/nicholinis-serves?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001289/nicholinis-serves?utm_source=rss_feed Mon, 18 Mar 2019 02:30:12 +0000 Grissini means breadsticks in Italian which is apt as the restaurant offers them fresh from the oven, and they are delicious. With views of the harbour and gardens, there is a two-storey wine cellar and Tony DeLapp paintings on the walls. Chef de cuisine Alessandro Cozzolino presents a modern take on Italian fare and offers an à la carte and tasting menu which features seared sea scallops with guanciale and vanilla cauliflower and stewed veal shank with saffron risotto.... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001286/its-win-win?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001286/its-win-win?utm_source=rss_feed Mon, 18 Mar 2019 02:15:06 +0000 Gradini Ristorante E Bar Italiano has a bar and fine-dining area. The decor is elegant with large windows, pastel hues and subtle Italian designs. The service is friendly. Start your dinner with a Negroni or classic cocktail from the bar. The authentic Italian dishes are made with seasonal ingredients. We recommend the burrata with marinated heirloom tomatoes and fresh basil and grilled octopus with baby spinach to start. The foamed porcini mushroom cappuccino is a must-try.... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001284/home-made-pasta?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001284/home-made-pasta?utm_source=rss_feed Mon, 18 Mar 2019 02:00:14 +0000 This restaurant offers alfresco dining reminiscent of a piazza, surrounded by tiered fountains and greenery. Inside, the white-clothed tables are well spaced, and there are two private rooms. The menu offers regional Italian classics done with contemporary flair. Start with Italian eggs soft boiled with potato cream, salmon roe, lemon and capers, or spicy tuna tartare with roasted artichokes and gem lettuce. The mains include Roman-style pizza and pastas such as pappardelle... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001282/dine-alfresco?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001282/dine-alfresco?utm_source=rss_feed Mon, 18 Mar 2019 01:45:08 +0000 For a piece of retro New York-Italian 1950s ambience, Carbone is the real deal with its black and red chequered floor tiles, white tablecloths, plush leather chairs, brass chandeliers and Frank Sinatra classics playing in the background. Vintage Tiffany stained-glass lamps and a wooden drinks trolley filled with premium rums add a luxury element. The menu is classic New York-Italian with signatures such as veal Parmesan and meatballs. Also worth trying is the Caesar salad... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001279/new-york-new-york?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001279/new-york-new-york?utm_source=rss_feed Mon, 18 Mar 2019 01:30:04 +0000 The interior at Angelini is elegantly understated in wine and earth tones, but the focal point is the superb harbour view. This stylish eatery serves authentic and seasonal Italian cuisine from chef Alessandro Angelini. There is a four- to six-course degustation menu or à la carte with items such as home-made pasta dishes. Especially enticing are the ravioli filled with zucchini, sage and Parmesan cheese, braised lamb shank with lavender honey sauce and slow-cooked salmon with... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001277/hong-kongs?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001277/hong-kongs?utm_source=rss_feed Mon, 18 Mar 2019 01:15:10 +0000 This centrally located restaurant is named after Federico Fellini’s movie of the same name. The entrance pays homage to Fellini and the movies, with photos of film stars. The interior is contemporary chic, with a mirrored ceiling, banquette seating with nooks for privacy, and chandeliers. There is an ageing room and wine cellar too. Chef Umberto Bombana’s cooking style is distinctly Italian, sourcing high-quality ingredients worldwide to create marvellous flavours. The... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001276/8-1/2-otto-e-mezzo?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-italian/article/3001276/8-1/2-otto-e-mezzo?utm_source=rss_feed Mon, 18 Mar 2019 01:00:06 +0000 When we think of Italian fare – pizza, pasta and risotto come to mind. Yet as the country is surround by four seas – the Ligurian, the Tyrrhenian, Ionian and Adriatic – it is not surprising that Italy is also famous for its coastal cuisine. Most menus in Italian restaurants include a good selection of seafood. Osteria Marzia celebrates the taste of Italy’s coastal regions Because the boot-shaped country is surrounded on three sides by these seas, each region is influenced by ingredients from... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/travel-food/article/2177275/osteria-marzia-dishes-unique-southern-italian-coastal?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/travel-food/article/2177275/osteria-marzia-dishes-unique-southern-italian-coastal?utm_source=rss_feed Thu, 13 Dec 2018 02:00:20 +0000 Mercato is perfect for executive lunches and dinners. Simple Italian dishes are elegantly plated and  made with the freshest ingredients. There is a bar with unique cocktails made from Italian spirits.  We recommend the house-made ricotta with cranberry compote, olive oil and grilled bread as a starter with your drink. Starter dishes are made for sharing and feature spicy tuna tartare with black olives, cucumber, avocado and mint, and burrata with Clementine jam and basil.  For mains, spaghetti... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136284/rustic-italian-fare-mercato-jean-georges-simple-fresh-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136284/rustic-italian-fare-mercato-jean-georges-simple-fresh-and?utm_source=rss_feed Fri, 16 Mar 2018 07:02:26 +0000 With its bird’s eye view of the city, and its stunning décor with large chandeliers and fountain sculptures, Tosca is heaven for foodies. Chef Pino Lavarra works his magic at the open kitchen, producing innovative dishes such as spiny lobster with beetroot and carbonara dressing and chef Pino’s beef carpaccio. The tasting menu with wine pairing is recommended, with seasonal dishes such as beetroot broth with oxtail and goat cheese and beef agnolotti with 24-month aged Parmigiano reggiano. The à... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136283/innovative-italian-dishes-tosca-have-magical-quality?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136283/innovative-italian-dishes-tosca-have-magical-quality?utm_source=rss_feed Fri, 16 Mar 2018 07:02:24 +0000 Spiga is chef Enrico Bartolini’s first restaurant venture outside Italy. Bartolini has culminated four Michelin stars across his restaurants in Italy. The interior, designed by Joyce Wang, is glamorous and reminiscent of 1950s Hollywood.  The menu features favourites but with a modern twist. The tasting menu is a good way to sample the best of Bartolini’s creations. If you are dining à la carte, we recommend the Sicilian red prawns or citrus risotto with seafood. Diners can’t leave before... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136282/spiga-adds-touch-glamour-homestyle-italian-cuisine?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136282/spiga-adds-touch-glamour-homestyle-italian-cuisine?utm_source=rss_feed Fri, 16 Mar 2018 07:02:22 +0000 Serving traditional dishes from Rome, Sabatini has been going strong for more than 20 years. With its charming rustic décor and delicious dishes, guests are entertained each night by a roving band of musicians who visit each table and sing song requests in many languages.  Diners can try a sumptuous spread of antipasti or choose starters from the à la carte menu. The home-made pasta is a must. We recommend the signature linguine with scampi, clams and mussels, or the charcoal grilled lamb chop... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136281/roving-musicians-and-roman-specialities-make-sabatini?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136281/roving-musicians-and-roman-specialities-make-sabatini?utm_source=rss_feed Fri, 16 Mar 2018 07:02:20 +0000 The Fleming Hong Kong’s transformation from business hotel to slick boutique property has created a buzz. Osteria Marzia, the hotel’s restaurant, has big wrought-iron windows and high ceilings. The menu is inspired by the Campania, Amalfi and Puglia coastal Italian regions. We recommend the fire-roasted seafood tower and a crudo of hamachi with cherry tomatoes, olives and basil served carpaccio style and beef sirloin with anchovy butter, topped with crispy deep-fried shallot slices. For... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136279/osteria-marzia-celebrates-taste-italys-coastal-regions?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136279/osteria-marzia-celebrates-taste-italys-coastal-regions?utm_source=rss_feed Fri, 16 Mar 2018 07:02:18 +0000 The city skyline provides the backdrop to an interior of muted colours, bronze tones, wood panelling and a Venetian mural.  There is a tasting menu, and the à la carte option offers classic and modern Italian dishes.  A classic starter includes a traditional minestrone with pesto, Parma ham and Parmesan cheese. Home-made pastas can be starters or mains; try the Little Nicholini’s with black truffle sauce. For mains, black cod with celery root cream and vegetables with rosemary dressing, and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136278/nicholinis-plates-northern-italian-cuisine-perfection?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136278/nicholinis-plates-northern-italian-cuisine-perfection?utm_source=rss_feed Fri, 16 Mar 2018 07:02:16 +0000 This eatery has a bar and a fine dining area. The décor is elegant with large windows and subtle Italian designs. The tables are perfectly spaced and the service is friendly. Start your dinner with a negroni or classic cocktail from the bar. The authentic Italian dishes are made with seasonal ingredients. We recommend the smoked burrata with heirloom tomatoes and basil or octopus with citrus baby spinach salad to start. The foamed porcini mushroom cappuccino is a must-try. The home-made pasta... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136277/enjoy-authentic-flavours-italy-gradini-ristorante?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136277/enjoy-authentic-flavours-italy-gradini-ristorante?utm_source=rss_feed Fri, 16 Mar 2018 07:02:14 +0000 This restaurant offers alfresco dining reminiscent of an Italian piazza, with tiered fountains and greenery. Inside, the tables are well spaced for privacy, and there are two private rooms. The menu offers regional Italian classics done with contemporary flair. Innovative starters include grilled octopus with beetroot, black olives and potato and green pea foam, and red and blue shrimp tartare with prawn cracker and lime sherbet. Other menu items feature pasta – try the pappardelle with rabbit... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136276/gaia-ristorante-adds-touch-modern-flair-regional-italian?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136276/gaia-ristorante-adds-touch-modern-flair-regional-italian?utm_source=rss_feed Fri, 16 Mar 2018 07:02:12 +0000 For 1950s New York Italian ambience, Carbone is the real deal with chequered floor tiles, white table cloths, leather chairs and Frank Sinatra classics playing in the background. Little extras such as the vintage Tiffany stained-glass lamps and a wooden drinks trolley with rums add a luxury element.  The menu is classic New York-Italian with signatures such as veal Parmesan and meatballs. Also worth trying is the Caesar salad served tableside, baked clams, lobster ravioli and the prime... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136273/classic-new-york-italian-dishes-hong-kong-carbone-real-deal?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136273/classic-new-york-italian-dishes-hong-kong-carbone-real-deal?utm_source=rss_feed Fri, 16 Mar 2018 07:02:10 +0000 This stylish eatery overlooking Victoria Harbour serves authentic and seasonal cuisine from chef Alessandro Angelini.  We recommend the degustation menu, and à la carte highlights including home-made pasta dishes, especially the ravioli filled with carbonara sauce, organic vegetables and bacon. Also, the M8 wagyu sirloin with Parmesan cheese, bone marrow and asparagus is delicious.  For something sweet, pair it with a dessert wine such as the cremoso – creamy chocolate and cardamom with Italian... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136167/angelinis-serves-authentic-and-seasonal-italian-cuisine?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136167/angelinis-serves-authentic-and-seasonal-italian-cuisine?utm_source=rss_feed Fri, 16 Mar 2018 07:02:08 +0000 Named after Federico Fellini’s movie of the same name, the restaurant pays homage to the Italian film director. The interior is modern chic, with a mirrored ceiling and banquette seating with private nooks. This is the first Italian restaurant outside Italy to have three Michelin stars. Chef Umberto Bombana sources high- quality ingredients from around the world to create marvellous flavours.  The restaurant offers contemporary Italian fare with dishes such as lobster salad and Oscietra caviar... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136166/81/2-otto-e-mezzo-bombana-homage-fellini-and-fine-food?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136166/81/2-otto-e-mezzo-bombana-homage-fellini-and-fine-food?utm_source=rss_feed Fri, 16 Mar 2018 07:02:06 +0000 Grissini means breadsticks in Italian, and the restaurant has a large baking oven where freshly baked breadsticks are made. There are views of the harbour and gardens, and also a two-storey wine cellar. Chef de cuisine Alessandro Cozzolino presents a modern take on traditional Italian fare. The best way to experience what’s on offer is to select his Italian Itinerary tasting menu featuring seared scallop, guanciale, creamed greens, black olives, pine nut crumble and home-made potato gnocchi,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135735/italian-itinerary-taste-flavours-grissini?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135735/italian-itinerary-taste-flavours-grissini?utm_source=rss_feed Fri, 16 Mar 2018 02:00:00 +0000 For a piece of retro New York Italian ambience, circa 1950s, Carbone is the real deal with its black and red chequered floor tiles, white tablecloths, plush leather chairs, brass chandeliers and Frank Sinatra classics playing in the background. Little extras such as the vintage Tiffany stained glass lamps and a wooden drinks trolley filled with premium rums add a luxury element. The menu is classic New York-Italian with signatures such as veal parmesan and meatballs. Also worth trying is the... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/2074785/carbone-takes-diners-back-time-1950s-style-new-york-italian?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/2074785/carbone-takes-diners-back-time-1950s-style-new-york-italian?utm_source=rss_feed Sat, 18 Mar 2017 01:03:22 +0000