Higher than the Apennine Mountains, Deeper than the Adriatic Sea
Jalan Kayu has prata, Sembawang has white beehoon, and Balestier has tau sar piah. Just like how different districts in Singapore have their own distinct dishes, so does Italy.
Drawing inspiration from the mountains and seas of Italy, Basilico’s Basilico Head Chef Luca Beccalli and Executive Sous-Chef Angelo Ciccone, have designed a year-long experience for diners – with a specially curated menu that features dishes unique to Italy’s twenty regions every quarter.
We tried out the new Basilissimo dinner menus that Basilico has to offer for the first 2 quarters of 2016 – the Appennini menu, and the Adriatico. The Appennini menu focuses on its namesake, the Apennine Mountain’s fresh produce and wild poultry, while you can expect an emphasis on Ariel’s aquatic friends for Adriatic Sea.
And whether your heart is set up in the skies, or out in the ocean; each 3-course set meal promises a buffet of classic, and modern Italian appetisers and sweet treats to end the night on a high. Indulging in a meal at Basilico will set you back by $88 per person ($123 if you feel like having a glass, or two), but it’s more than worth its weight in gold.
If you’re looking for a buffet to sate your Italian food cravings – you’re staring at one of the best in Singapore.
Appetiser Buffet – Meat and Cheese Galore
Basilico’s appetiser buffet was so extensive, it was almost to the point of exhaustive. From cold cuts to cheeses to salads, Basilico had it all. Even for a buffet, this spread more than exceeds expectations.
Upon entering the restaurant, I was immediately drawn to the mountain of cured meats. Hunks of salami, parma ham, and more – this expansive spread of meat is enough to awaken the carnivore in anyone.
Basilico’s exceptional array of cheese – the ones on the far left such as caciotta sarda are for after the main course, while the ones are the right like smoked burrata are to be eaten before
For all those carbohydrate fans out there, do try the Lilicchio (Squid Ink Bread). The addition of the squid ink adds a light briny flavouring to this fluffy bread. Named in an Italian dialect after the Executive Sous-Chef himself, you know this loaf must be something special.
An array of salts and oils infused with different flavours, placed in front of the antipasti selection
What I really appreciated about the spread, was the assortment of salts and oils you could choose from to calibrate the food to your tastebuds for that extra oomph. More interesting options included truffle sea salt and squid ink sea salt, my favourite being the truffle sea salt, because what doesn’t go well with truffles?
Rating: 9/10
The 3-Course Set Meal
Appetiser: Primitivo-infused Burrata with Truffle / Squid Ink Burrata with Smoked Salmon and Caviar / Beetroot Burrata
This soft, creamy Italian cheese was already up there with my all-time favourites, so I didn’t need much convincing when it came to trying this dish. We were served three variants of Burrata – Primitivo-infused Burrata with Truffle, Beetroot Burrata and Squid Ink Burrata with Smoked Salmon and Caviar.
Despite the base being the same rich milky cheese, each version had a distinct taste – a refreshing change from other restaurants which normally serve burrata plain.
The Primitivo-infused Burrata with Truffle was undeniably my favourite out of the three – and is also one of the reasons why I’ll be returning to Basilico in the future. The earthy flavour and aroma of the cheese was unmistakable. This truffle cheese be bringing all the pigs to the yard.
Although I preferred the Primitivo-infused Burrata with Truffle, the other two variations weren’t too far behind.
When it came to the beetroot burrata, my mouth was pervaded with the milky taste of the cheese, before it faded and gave way to the slightly sweet tang of beetroot. The Squid Ink Burrata with Smoked Salmon and Caviar was an amalgamation of different textures and flavours – savoury one moment, and sweet the other, with occasional bursts of caviar complementing the buttery burrata marvellously.
You’ll be glad to know that these three different renditions of burrata will be available at the Sunday Brunch buffet and Basilico’s appetiser buffet during dinner.
Rating: 9.5/10
The Appennini Menu
Entrée: Risotto Carnaroli al Nero con Ragout di Seppie e Piselli in Salsa di Scalogno (Squid Ink Risotto with Cuttlefish and Green Pea Ragout with Shallot Sauce)
The presentation of this dish was on point – a smidgen of red, a pop of green, and a perfect balance of yin and yang; with plenty of gold dust sprinkled on the sides of the dish. The chefs must really like gold – I noticed that it was a recurring theme throughout the entire dinner.
The risotto was very flavourful, although it got a tad salty after two or three spoons. Even though there was room for some improvement taste-wise, the texture of the rice was cooked to al dente perfection.
Rating: 7.5/10
Main: Piccione Arrosto in Cartoccio con Rosmarino e Vegetali al Forno (Roasted Pigeon in Parchment Paper with Seasonal Roast-baked Vegetable)
The roasted pigeon was a mixed bag – I liked the taste and loved the presentation, but was disappointed that my pigeon was slightly overcooked and leaned on the tough side. The assortment of roasted vegetables paired excellently with the pigeon, helping to offset the richness of its flavour and preventing the dish from getting too jelat.
Rating: 6.5/10
Dessert: Bignè Croccante al Primo Miele di Castagne (Crispy Chestnut Honey Bignè)
Small, crisp, hollow rounds of choux pastry paired with fluffy cream and dusted with gold. The berry on top introduced a nice fruity punch to balance the sweetness of the cream. This chestnut honey bignèis is so light, it probably contains more air than matter.
If your stomach is this close to bursting but you still want dessert – because who doesn’t ever not want dessert – opt for this. Oh so tasty and fulfilling, yet it’ll take less than a cubic centimeter of your stomach space.
Rating: 9/10
The Adriatico Menu
Entrée: Gnocchetti di Barbabietola con Astice e Crema di Asparagi Verdi (Homemade Beetroot Gnocchi with Boston Lobster and Asparagus Cream)
The gnocchi I know of and love, is made of solely potatoes. So when I found out that this dish had somehow incorporated beetroot into its gnocchi formula, the anticipation I felt was akin to meeting a cute guy on a blind date.
And it didn’t fall short of my expectations – I was met with fluffiness and lightness, the trademarks of a good gnocchi. This was paired with sweet, succulent chunks of lobster, and fleshy green spears of asparagus. All in all, an excellent rendezvous.
Rating: 8.5/10
Main: Branzino e Polipo Grigliati con Crostone di Riso al Nero di Seppia, Olive Verdi Arrosto e Salsa Piccante ai Datterini (Grilled Sea Bass and Octopus with Crispy Squid Ink Risotto Cake, Roasted Green Olive and Spicy Datterini Tomato Sauce)
Great seafood often doesn’t need much more than a squeeze of lemon. Likewise, this sea bass was grilled to perfection and didn’t need any sauce, which would’ve just masked its delicate flavour. I normally don’t fancy fish, but I’d eat this any day!
The octopus tentacle on the side was firm, and satisfyingly chewy – not an easy feat, given that if you overcook this cephalopod, it’ll taste like a rubber tire. If you like mild, subtle flavours, this is the dish for you.
The crispy squid ink risotto cake was an interesting element – its texture reminded me of rice krispies that have been left out in the open for too long, but in this case, it wasn’t a bad thing. While I’m not sure I liked it, it was definitely a very unique experience.
Rating: 8.5/10
Dessert: Tartelletta alle Mandorle, Ciliegie Sciroppate in Casa, Limone e Meringa (Almond Tartlet with Homemade Cherry Compote and Lemon Meringue)
The chefs at Basilico have achieved a perfect equilibrium with this almond tartlet. Sweet one moment, then tart and tangy the next, with hints of pistachio and almond, it was a flawless attempt at balancing the different flavours.
Rating: 9/10
Dessert Buffet – Sweet Treats to Cap Off The Night
It’s not often that you find a dessert buffet that is both comprehensive and of high calibre. But when you do, it’s a treasure worth keeping – especially when classic Italian desserts like tiramisu are involved.
A tip for anyone dining at Basilico – don’t make the same mistake that I did. Before gorging yourself silly on the appetisers, remember to save some space for the dessert. You’ll thank me later.
The most noteworthy of the desserts was the creme brulee. I’m not a sucker for sweet things, but I had a whopping four servings here. Each serving isn’t very large, but coming from someone who normally would pass on creme brulee, that’s quite something.
From left to right: Basilico’s Chocolate Gelato and Lime and Basil Sorbet
Another notable highlight – be sure to taste Basilico’s selection of gelatos, or you’ll regret it when you reflect on your night of overindulgence. It’s very hard for a restaurant to stand out for their ice cream, because there’s just so many places serving up the same old flavours – but somehow, Basilico manages to do just that.
My favourite of the lot was the Lime and Basil Sorbet. I could taste both the citrus and the herb distinctly, and boy did they complement each other well. There’s nothing quite like ending off your dinner with a refreshingly icy treat!
Coming close in second place, was the chocolate gelato which was so rich and thick, it was almost to the point of being chewy. Their gelato menu undergoes a change every once in awhile, but you can be assured that whatever the flavour, it won’t just be simply good. It’ll be GREAT.
Choux pastries filled with different creams such as lavender and caramel
An assortment of chocolate truffles and biscotti
Rating: 9/10
The Verdict
Basilico – possibly the best Italian buffet in Singapore. Great variety and the quality of the food isn’t compromised the least bit. I’ve already been to Basilico once before, and the food blew me away. With this new menu, they have effectively upped their game.
The dining experience is further enhanced by the great service – the staff are responsive and friendly, and even the chefs are affable and ever-ready to answer queries about their food.
For a taste of Italy’s rich culture and produce, this is the place to visit. You can find out more about what Basilico has to offer here.
Overall Rating: 8.5/10
Getting There
Address: Level 2, The Regent Singapore, 1 Cuscaden Road, 249715
Opening Hours:
Breakfast: 6:30am – 10:30am (Monday to Saturday); 7:00am – 10:30am (Sunday)
Lunch: 12:00pm – 2:30pm (Monday to Saturday); 12:00pm – 3:00pm (Sunday)
Dinner: 6:30pm – 10:00pm
Contact: 67253232
This post was brought to you by The Regent Singapore.
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