The Pizza Bar on 38th |
"From Tokyo to Hong Kong to Abu Dhabi and now coming up in Singapore, I am thrilled to debut this exciting pop-up in Singapore, taking diners on a gastronomic journey of pizza alla pala, a unique Roman-style pizza, and served omakase-style which embraces a culinary philosophy I value which is serving the best to diners in the moment of time," says Chef Daniele.
Crafted with Italian organic flour with a perfect ratio of a gram of yeast to 80 per cent water and 48-hour fermentation, diners can look forward to classic and seasonal gourmet pizzas, perfected by Chef Daniele's dedication to pizza artistry, his craftmanship and handpicked ingredients. A mainstay on his menu, Bufala celebrates the essence of traditional flavours with buffalo mozzarella, San Marzano Solania tomatoes and basil. A double-baked creation, the Pizzino is one of chef's signature favourite, featuring a 'sandwich' style pizza with crisp on the outside, encasing a soft and fluffy layer of mascarpone and olives, and topped with the robust notes of fresh Alba white truffle shavings. The indulgent meal ensues with the Porcini, a refreshing yet creamy blend of fresh porcini mushroom and Fontina cheese, further accentuated with the rich sweetness of in season Kyoho grape and the delicate, earthy hint of marjoram. A sweet finale to the degustation menu, the Affogato & Velvet Di Saronno presents chef's innovative spin on the traditional Italian dessert, Affogato, ending the meal on a smooth, lingering finish with added fragrant touch of almond flavoured liqueur, Amaretto.
The Pizza Bar on 38th |
View 8-Course Lunch Menu
View 9-Course Dinner Menu
For lunch reservations, book here. For dinner reservations, book here.
For more information, please visit https://www.mandarinoriental.com/en/singapore/marina-bay/dine/embu. For enquiries, please contact +65 6885 3500 or email mosin-dining@mohg.com
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