Basilico remains one of my favourite establishments on the island.
Their sublime antipasti selection itself return-worthy enough—personal favs include their medley of tomatoes and cheeses, they’ve even got a vegan and dairy-free version made from almond milk—making every visit both a surprise and comfort.
For 2016, Executive Sous-chef Angelo Ciccone and Basilico Head Chef Luca Beccalli introduces a new seasonal Basilissimo dinner menu that updates every quarter.
The three-course Basilissimo Dinner ($88 per person) includes an appetiser and dessert buffet, and an à la carte main course. You can also ask the staff for some spot-on wine pairing options.
The line-up for this second half year presents dishes influenced by both the Mediterranean Sea and Alps.
Mediterraneo – Mediterranean Sea (5 July to 3 October 2016)
From 5 July to 3 October 2016, the menu showcases delicacies from southern Italy and Mediterranean islands such as Sicily and Sardinia, as well as creations influenced by the regions along the Italian boot’s heel – Calabria, Basilicata and Puglia.
Go for the classic Cavatielli Pasta (tasting portion pictured), a traditional Naples dish with lentils and Bottarga of salted, cured fish roe, and a robust selection of baby cuttlefish and mussels that seems to get more flavourful with each mouthful.
What I found most interesting was that intriguing hint of spice that lingers on the palate.
Also good is the Swordfish with Vegetable Pinzimonio, Beetroot Purée and Fresh Herbs (tasting portion pictured). A typical Sicilian dish from Palermo, the capital of Sicily, swordfish is rolled then stuffed with anchovies, garlic, capers and bread crumbs.
Desserts include the Toscano Black Chocolate Tart with Marsala Chantilly, and a deliciously velvety, homemade Pistachio Gelato balanced with olive oil and sea salt.
Alpi - Alps (4 October to 31 December 2016)
Basilissimo’s last installation for the year, 4 October to 31 December 2016, brings to the table flavours from the Alps (Northern Italy).
I love the succulent Sweet Chilli-dusted Lamb Loin (tasting portion pictured). Excellently executed meat, enjoyed with artichokes, hearty rosemary potatoes and red onions and a mellow Barolo wine sauce to match.
A definitely must-try is chef's Braised Beef Cheeks Cannelloni (tasting portion pictured). A homely recipe passed down by his mum, tube pasta is stuffed with meltingly tender, full-flavoured beef cheeks, then served in rich Parmesan cheese fondue with beef jus, and even more Parmesan.
The three-course Basilissimo Dinner ($88 per person) includes an appetiser and dessert buffet, and an à la carte main course. Or top-up to $128 for Basilissimo with 2 glasses of premium wine pairing, or $135 for Basilissimo Dolce Vita (available Sun-Thurs, until 8.30pm) with free-flow of white and red wines.
Address: Level 2, Regent Singapore, 1 Cuscaden Road, Singapore 249715 Tel: +65 6725 3232/3 Operating hours: Breakfast 6.30am-10.30am (Monday to Saturday) 7am-10.30am (Sunday) Lunch 12pm-2.30pm (Monday to Saturday) 12pm-3pm (Sunday) Dinner 6.30pm-10pm (Daily)