February 07, 2017

Basilico @ Regent Singapore ~ Scrumptious Italian Buffet! Do Check Out The Basilissimo Winter & Spring Menu Too!

Hotel buffets are aplenty in Singapore, but one that emphasizes on fresh, seasonal and authentic Italian cuisine?

Located on level two of Regent Singapore, Basilico offers all of these and is truly a standout. Besides the eat-all-you-want line-up of antipasti, mains and desserts, there are semi-buffet and ala-carte options as well.

For the coming year, its Head Chef Luca Beccalli will be taking us through seasonal eating in Italy, showcasing delightful Italian fare according to the astronomical seasons of Spring, Summer, Autumn and Winter.

First, a little background on Chef Luca: Born and raised in Italy, his culinary career began at the age of 15.

He has worked at various fine dining and casual restaurants across Europe and North Amercia, before making his foray into Asia as head chef of Basilico.

Chef Luca's style is said to retain the traditional essence of a dish, home-style cooking delivered with modern flair.

As in any typical Italian meal, we started off with antipasti.

It may be just the appetizer course but Basilico makes it most indulging with a scrumptious spread of cured meats, olives, salads, and freshly-baked bread, just to name a few!

The variety of cheese alone is staggering, and I helped myself happily to the truffle ricotta and gorgonzola. Simply adored the blue cheese with a drizzle of truffle honey.

Gluttonous me must admit I was carried away by the dazzling spread that I almost forgot that my visit was mainly to check out Chef Luca's 3-course Basilissimo Dinner ($88++ inclusive of appetizer and dessert buffet with a main course selection).

Highlights from the Winter and Spring menu includes some crustacean freshness with the likes of Haddock Fillet wrapped in Smoked Pancetta, as well as Grilled Live Lobster, Octopus, Prawns and Steamed Spring Zucchini Flowers filled with Salmon & Dell.

Rejoice, rejoice! The pasta lover in me was with bouncing with happiness as we had not one, but two pasta dishes. Both were excellent!

Although the Purple Potato Gnocchi did not appear to be that interesting at initial glance, all it took was a bite of that soft, doughy morsel to convert any jaded tastebud into a fan.

The sea bass ragu coated the pasta with some savory seafood goodness, while sundried tomatoes not only added a dash of vibrancy in color, but also a zesty note as well. Broad beans and green peas completed the dish.

Persimmon Carnaroli Risotto? It sounds like an odd combination until we tasted it for ourselves and fell in love.

The fruit pleasantly accented the grains with a subtle refreshing touch, providing some respite from the heavy creaminess of the mascarpone cheese.

Accompanied with pan-seared foie gras, each spoonful was rich and full of flavors. It was carbolicious!

Desserts hit all the right spots as well.

The Winter platter of Tangerine Almond Tart with Red Ruby Grapefruit Sorbet, and Spring platter of Pineapple Jelly with Fennel Confit & Lychee Sorbet were ideally light and lovely on all senses.

It would have rounded off our dinner on a sweetest note, but to give that tantalizing dessert buffet a miss? Never! Lol!

Overall, it was an impressive dinner at Basilico.

Food was of delectable quality, and service was attentive. Besides the main dining hall and semi-private area where we were seated, there is also a rotisserie, espresso bar, and walk-in cellar which enlivens the entire restaurant with buzzes of activity.

The al-fresco dining area on the terrace overlooking the pool may be a good choice if you want some quieter moments under the stars.

Address: Regent Singapore, 1 Cuscaden Road, Level 2, Singapore 249715
Contact: +65 6725 3232
Website: http://www.regenthotels.com/regent-singapore/dining/basilico
Opening Hours: Breakfast Mon-Sat 6.30am-10.30am & Sun 7am-10.30am / Lunch Mon-Sat 12pm-2.30pm & Sun 12pm-3pm / Dinner Daily 6.30pm-10pm

Prices are (1) Stated in Singapore dollars (2) Subject to 10% service charge & 7% GST (3) Correct at point of published date.

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