One of Italy’s smallest regions, Liguria stretches west in a narrow ribbon along the coast from France. It is well known for its beautiful beaches, picturesque towns and good food. OTTO Ristorante launches new menu inspired by Liguria, featuring seafood entrees – a main staple of the region. Using only seasonal ingredients imported directly from Italy and its surrounding neighbours, the dishes on the new menu are simple yet indulgent at the same time.
OTTO’s Italian maestro Michele Pavanello is a very humorous chef. His fun and spirited personality is communicated through his dishes, where he creatively experiments with native Italian foods and places the utmost importance on perfect ingredients.
Using premium tuna imported from Indonesia and Italian tomatoes, Tuna Carpaccio ($26) comes with tuna sauce and arugula. This classic recipe of veal tonnato is refined to make it lighter and more jelly like.
The Pan Roasted Foie Gras ($28) is the ultimate gourmet starter. Paired with grilled pineapple and vincotto, this dish is sinfully delicious.
If you are a fan of Vongole, how about trying the Carnaroli Rice Risotto with Clams in White Wine and Taggia Olives Pesto ($28)? The Carnaroli rice is cooked with fresh clams and the special pesto sauce is made from black olives sourced from Taggia. The dish is too salty for me.
I enjoyed Squid Ink Spatzli ($28) more because spatzli is not common in Singapore. Spatzli is actually made of a batter of flour, eggs and water or milk and dropped into boiling water until they’re cooked. They are then tossed with squid ink, roasted bell pepper, anchovies and mascarpone.
The Ligurians are seafarers and their fish dishes are superb. The Slow Cooked Loch Duart Salmon Fillet ($36) is almost like raw and it is so moist and literally melts in your mouth.
Suckling Pig is not only common among Chinese, you can find it in OTTO Ristorante too! When Chef Michele Pavanello came to Otto Ristorante two years ago, he’s the first chef to introduce suckling pig — a piglet slaughtered when it is two to six weeks old — to an Italian restaurant’s menu in Singapore. The Crispy Suckling Pig lacquered with acacia honey and balsamic vinegar ($48) is a true delicacy. The meat is tender and the skin is very flavourful.
Valrhona 60% hazelnut praline is beaten with eggs and cream to create a rich and nutty Hazelnut Parfait ($14). It is served with crispy biscuit and frangelico sauce, giving it very rich and creamy taste.
28 Maxwell Road, Red Dot Traffic Building
Tel: +65 6227 6819