Cinecittà's New Chef
Cinecittà is proud to welcome its new Italian chef, Patrizio Sacchetto. From the shores of Lago Maggiore in Piedmont via Switzerland, France, England, Germany and the US, Chef Patrizio brings with him a wealth of culinary experience.
Some of his signature dishes include Lobster and beef carpaccio, Pumpkin gnocchi with truffle sauce, Bigoletti with duck ragout, Ink risotto with baby squid, Striped bass with guanciale and chanterelle, and Panettone soufflé.
Good news for casserole lovers, Toh Lee is featuring unique casserole specialties starting from November. On the menu are such items as Braised tiger prawns and green bean noodles with homemade XO chilli sauce in casserole, Braised Japanese pork rolls with enoki mushrooms, thick noodles and gravy in casserole and Vegetables simmered with chicken, Matsutake, bamboo pith and conpoy in shark's bone soup.
Other choices include Stewed mutton with bamboo shoots and black mushrooms in casserole and braised white eel with garlic, roast pork and beancurd stick in casserole. For seafood buffs, Steamed rice topped with green crab and minced garlic in casserole, Steamed rice topped with seafood and tomato sauce in casserole and Steamed rice topped with diced abalone, chicken, dried shrimps and conpoy in casserole.
New Chef @ The Mistral
Eugenio Iraci has recently been appointed Chef de Cuisine of The Mistral. A native of Italy, Eugenio has worked around the world including Italy, the US, Dubai, and Beijing. Commenting on his culinary philosophy, Eugenio says, "Food should be a primitive approach and every ingredient should receive the same amount of respect. You should not analyse and try to understand what you are eating. Food should be an enjoyment."
Some of Eugenio's signature dishes including Tuna tartare in balsamic dressing, sea urchin mayonnaise, mixed green and herbs, Pappardelle with oxtail ragu and pecorino cheese, Red wine braised wagyu cheek, golden polenta and porcini mushroom, and Lavender and honey semifreddo with summer fruits and vegetables minestrone.