Chef de cuisine Marco De Vincentis of Waterfall Ristorante Italiano at Shangri-La Hotel, Singapore rustles up traditional southern Italian fare, complete with an antipasti station featuring cheeses, breads and cured meats. Order off the menu printed in the chef’s own handwriting. The Parmigiana Di Melanzane ($20) is packed with eggplants and tomatoes and covered in melted parmigiana cheese; a must-try in our book. Served with juicy prawns, scallops, mussels, clams and cherry tomatoes, the Linguine Allo Scoglio ($28) is full of textural contrasts provided by the al dente pasta and the crunch from the fresh seafood. Meat lovers will find joy in the Tagliata Di Manzo Rucola E Grana ($56). A slab of Wagyu Rib Eye 5+ is marinated with capsicum and served with rocket leaves and parmesan cheese. Cooked to medium rare perfection, the meat is tender and flavourful. Order the gluten-free Torta Caprese ($16), a flourless chocolate cake, for a sweet and guilt-free indulgence.

22 Orange Grove Road, Shangri-La Hotel, Singapore. Tel: 6213 4138

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