Savouring the finest and freshest of Italian cuisine, life is sweet indeed
Located on level 5 of the Mandarin Oriental Singapore, newly renovated Dolce Vita beckons with its large open space, exuding chic and sophisticated vibes. The restaurant’s vertical floor-to-ceiling panelled windows let in plenty of natural light, where diners are treated to picturesque views of the city’s skyline beyond the outdoor alfresco seats, patio and stylish pool area.
The restaurant’s kitchen is helmed by new Chef de Cuisine, Giorgio Maggioni, who presented us with his latest menu offerings during our visit to Dolce Vita.
Chef Giorgio found his love for cooking when he was studying in Italy, and rose from the ranks through hard work and tenacity in notable restaurants at luxurious hotels. His culinary finesse and repertoire of skills are showcased in beautiful and composed plates that remain deeply seated in traditional flavours.
We started off our delectable 4-course meal with the Carpaccio ($28), which featured cured hamachi (Japanese yellowtail) slices, dressed with citrus salsa and aged balsamic, topped with avocado puree and courgette shavings.
This dish was a sight to behold in itself, with the colourful veggies giving the fish slices a delectable pop of colour. The fish itself was cured well with a mixture of herbs, and its taste reminded me of a milder, meatier version of gravlax salmon. Paired with the crunchy veggies and tangy citrus salsa, it was a match made in heaven indeed.
My next dish was the Tortello ($32)—stuffed with braised veal ossobuco, atop a smooth cannelini bean puree, drizzled with parmesan fondue and veal juice, dusted with herb powder. Finished off with fresh truffle shavings that really perfumed the dish and took the experience to the next level.
I loved how the veal stuffing had so much robust depth, coupled with the earthiness of the bean puree and truffle fragrance—making for a hearty, yet delicate flavour burst when you taste everything together.
The Sogliola ($52) was a winning dish for me—consisting of a generous slice of pan-fried Dover sole, topped with pieces of confit lobster meat and caviar, cauliflower and broccoli florets, thin purple sweet potato chips and parsnip puree on the side. The dish was finished off with creamy hollandaise sauce, which complemented well with the meaty fish.
The fish was flaky, dense, and delicious to boot. But the highlight for me was definitely the flavourful parsnip puree, which I wish they served as a side dish on its own.
Dessert came in the literal shape of the Lampone ($20), which means red raspberry in Italian. Raspberry and yogurt mousse moulded to look like a large red raspberry, dressed elegantly with various edible textures and a berry sorbet.
This dish was a great ending to an indulgent lunch and was thankfully not too rich nor too sweet. The edible textures added a subtle crunch to the mousse, and overall, it was definitely a feast for the eyes as much as it tasted great too.
Level 5, Mandarin Oriental Singapore, 5 Raffles Ave, Singapore 039797