LaBrezza at The St. Regis Singapore introduces new Italian menu
LaBrezza at The St. Regis Singapore introduces a new menu which Chef de Cuisine, Luca Moioli’s creative flair on Italian cuisine, combining traditional culinary techniques with modern inspirations, complete with exceptional seasonal ingredients and fresh product originated from Italy. Guests can partake in an ensemble of a la carte delicacies and wines from varius regions of Italy, complete with handcrafted menus for lunch and dinner.
Begin with the decadent indulgence with a selection of antipastis like Insalata di mare, which features a delightful seafood spread of prawns, octopus, scallops, mussels, clams and calamari salad. Zuppa di porcini e pollo is also a delicious treat. Served in a bottle, it is a heartwarming porcini mushrooms soup with mushrooms espuma and hazelnut powder. The earthy flavours from the mushrooms complemented well with the slow-roasted chicken breast, giving it a contrast of texture.
I have tried quite a few pasta dishes from Chef Luca (see my previous post here) and I really enjoy all of them. The most memorable one for me was Tagliolini all’astice, combining homemade tagliolini pasta with pan-seared Boston lobster and Costolette di vitello. This time round, we tried the Ravioli Del Plin. Like pockets of wanton, the traditional Piemontese Agnolotti is filled with chicken, pork and tender veal. The dish is surprisingly light in flavours because of their natural braising sauce. The additonal of baked Parmesan chips makes this dish fun to eat!
Not in our menu that day, but we got Chef’s Luca’s saffron-infused creamy Risotto alla Milanese because our friends wanted to try it for the longest time. Taking inspiration from Milan, this traditional Italian cuisine features a creamy rice cooked in cheerful saffron yellow and served with sweet tender bone marrow.
Coming to the mains, seafood aficionados can partake in an assortment of seafood selection like the Baccala in due maniere – which consists of cod fish done in two ways. First, there is an oven-stewed cod fish with braised onions and milk reduction. Something more interesting is the pan-seared cod fillet with organic polenta and charcoal radicchio which gives a fuller flavour.
Costoletta di Vitello is a good choice, especially for big eaters. Look at this thick piece of golden brown breaded veal chop that weighs 450g. Served with buttered kipfler potatoes and shaved Parmigiano Reggiano, cut open the veal meat and you get real tender and juicy flesh.
Conclude the Italian gastronomy experience with Sicilian cassata which was a little too sweet for my liking. The dessert comes with ricotta cheese, candied fruit terrine with citrus coulis and pistacchio gelato.
LaBrezza business set lunch is available from Monday to Friday in 3-course ($43++) or 4-course ($53++). It will be refreshed with new quaterly surprises. Don’t forget the Weekend Prosecco Brunch (from $118++) with free flow of Prosecco wine and a buffet of gourmet antipasti, imported cheeses, handmade pastas and tempting dishes of grilled meats, seafood, pastas and desserts.