Driving over to Sentosa is really not tedious. From Shenton Way, it’s easily 10 minutes; from East Coast, 20 minutes max. And heading there for a meal at Fratelli Trattoria and Pizzeria, located in Hotel Michael, is definitely worth a ride.

Celebrity chefs Robert and Enrico Cerea pop by their Singaporean outpost Fratelli several times a year to check out the restaurant and revamp the menu

Celebrity chefs Roberto and Enrico Cerea from Michelin-starred restaurant Da Vittorio, Italy

Fratelli’s new menu features exciting, contemporary Italian cuisine well rooted in traditional fundamentals. Backing Fratelli are Enrico and Roberto Cerea, second-generation chef-owners of three-Michelin-starred Da Vittorio in Lombardy. Like most celebrity restaurants here, these luminaries develop the recipes and menu, and lend their personal brand; but it is chef de cuisine Davide Bizzari who helms the kitchen here. And together they do a very good job. There are two dishes at Fratelli that one absolutely must have. The massive 1kg bone-in Milanese veal rack ($148, weekend dinner only), served with crushed potato wedges, roasted tomatoes and lemon, will make a grown man weep. Coated in breadcrumbs and crushed grissini breadsticks, it is then sinfully deep-fried in clarified butter rendering it highly aromatic. From the Fassone cattle, native to Piedmont, the meat is lean yet juicily tender and tasty, while the breaded coating is surprisingly light and delightfully crisp. It is a huge portion, enough to feed six.

part of fratelli's new menu, pizza oro nero is a decadent sight - gold flakes atop a bed to fresh seafood and squid ink

Pizza Oro Nero

Possibly the most glamorous looking pizza ever, the Pizza Oro Nero ($32) sports a squid ink sauce topped with mussels, salted cod fish, clams, baby squid, plump orbs of trout roe, tomatoes and sprinkled generously with gold dust. It tastes as good as it looks.

homemade chitarra pasta from the Cerea's family recipes joins Fratelli's slate of offerings as part of their new menu

Chitarra pasta, served with braised beef short ribs ragout and black truffle shavings

Other good dishes include the chitarra spaghetti ($34), a firm, tight handmade pasta with a squareish cross section, cooked with meltingly tender beef ribs ragout and shards of truffles, and a most elegant, intensely flavoured steamed Boston lobster with avacado wasabi cream and red capsicum mousse ($48).

For a closer look, check out our video below:

#02-144 & 145 Hotel Michael, 26 Sentosa Gateway. Tel: 6577 6688

Cover: Fratelli’s Boston lobster with avocado wasabi cream and red capsicum mousse
This was first published in Wine & Dine’s August 2017 issue – Love Singapore, ‘Restaurants’

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