LaBrezza at The St. Regis Singapore is a treasured gem that promises diners a delectable experience of a cuisine loved the world over. Featuring an all-new a la carte menu specially crafted by Chef de Cuisine Stefano Arrigoni who brings with him exceptional culinary expertise from Italy, diners can indulge in the refreshing new and authentic trattoria-style Italian creations.
Chef Stefano has more than 15 years of experience in crafting fine Italian cuisine, bringing with him exceptional culinary expertise from various regions of Italy. He has skilfully managed Italian restaurants at top hotel properties and Kitchen Language in Singapore. At LaBrezza, chef offers fine trattoria-styled Italian cuisine that includes authentic specialties, from perennial favourites to contemporary interpretations.
Our dinner began with this ribbons of Truffled Angel Hair Pasta and Caviar Sauce ($32) that twirled around the plate. Perfumed with truffle oil, the pasta was served with pan-seared Hokkaido scallops wrapped in pancetta. A light beginning which made it a joy to eat.
Tuscany style Tomato Soup is one of the best thing here. It is really the embodiment of a perfect, old fashioned bisque – thick, full-bodied served with king crab and basil foam. It was obviously a crowd favourite that night.
Here is an attractive plate of hearty Homemade Whole Grain Papparadelle ($40). It was adorned by ragout of slow-cooked venison and pecorino.
Although I am not a fan of risotto, I enjoyed the version here – Barolo Wine and Pecorino Risotto ($38). It came with sous vide oxtail and sweet saba reduction, a good mixture of sweet and savoury flavour. It had good bite, indicating it was not overcooked.
And if you aren’t satiated after all that, the Tagliolini with Boston Lobster ($48) is a worthy venture. The thin noodles are made from scratch in the restaurant, cooked with a white wine and tomato sauce, featuring fleshy lobster and sun dried tomatoes. The meat was plump and juicy, and the freshly cooked tagliolini soaked up all the flavours.
After so many pasta dishes, my main course finally arrived! Slow-cooked Australian Lamb Rack crusted with Kalamata Olives ($48) was served with vegetable caponata, potatoes poached in milk and smoked pork, chianti-mustard and vincotto sauce. No smelly lamb taste all thanks to the Kalamata Olives, but I thought it was slightly tough for my liking.
The night when we visited LaBrezza, I remembered our PSI hit 190. The conversation around our dinner table was all about the haze. While constantly tracking the PSI reading from NEA website, I was served a soft slice of Tiramisu. Satisfying but not too sweet, the tiers of flimsy liqueur-soaked cake and wispy mascarpone cheese really did melt in the mouth. I said to myself, “Not too bad, at least I have a piece of cake to keep me company on this hazy night.”
LaBrezza has raised its game – and we’re sure Chef Stefano is up to the task. These dishes were created with some thought behind it to bring to diners something special and unique, making it all the more worthy of your time. The restaurant also offers Procecco brunch every Sunday.
Address: 29 Tanglin Road, The St. Regis
For enquiries and dining reservations, please contact LaBrezza at (65) 6506 6884 or email [email protected]