With floor-to-ceiling glass windows and a salubrious location right by the pool, LaBrezza at St Regis Singapore has long been one of our choice picks for a breezy mid-week treat.

And with affable chef Armando Aristarco on board since March this year, there is another reason to visit.

Chef Aristarco serves up an inspired menu grounded in Italian traditions, but with a distinct contemporary slant. Simplicity is key, such as in the signature starter of Boston lobster and panzella salad ($45) where sweet juicy medallions of lobster are paired with tangy diced tomatoes and crisp cucumber alongside creamy burrata and crunchy croutons. The careful contrast of ingredients makes for a delicious explosion of flavours and textures. Another hit is the beautifully tender smoked duck breast that’s finely sliced and served with sweet and tangy apple compote and rosemary gastrique ($26).

La Brezza at St Regis Singapore: Carnaroli risotto, sea lettuce, Hokkaido scallop and Baeri caviar

Carnaroli risotto, sea lettuce, Hokkaido scallop and Baeri caviar

For a real dreamy number, order the risotto topped with slivers of Hokkaido scallop and crowned with a generous dollop of caviar ($48). It’s a rich and full-flavoured dish, albeit one most wholesomely prepared without salt, butter, cream—indeed, no dairy of any variety.

La Brezza at St Regis Singapore: Atlantic cod, purple potato mash, anchovy-lemon sauce

Atlantic cod, purple potato mash, anchovy-lemon sauce

Standouts from the mains selection include the classic Angus beef striploin deftly seared and served with pizzaiola sauce ($58) and the Atlantic cod with purple potato mash and anchovy-lemon sauce ($45).

Finish off with a savoiardi, mascarpone e caffè ($16), or what chef calls his DIY tiramisu. To enjoy, pour your desired amount of espresso spiked with Bailey’s Irish Cream over a savoiardi biscuit, then spoon on as much—or as little—mascarpone cream you like.

Level 2 The St. Regis Singapore, 29 Tanglin Road. Tel: 6506 6884


This was first published in Wine & Dine’s November 2017 issue – Restaurants

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