Dolce Vita Present New Creations by Chef De Cuisine Giorgio Maggioni

Amuse Bouche at Dolce Vita

Dolce Vita on level 5 of Mandarin Oriental Singapore presents Chef de Cuisine Giorgio Maggioni’s line-up of newly created Italian dishes. I didn’t realise I have not been back at Dolce Vita for so long when I realised that the Chef’s table was no longer around.

Dolce Vita - Asparagi - Marinated blanched white asparagus with frisbee salad, feta cheese, orange, aged balsamic vinegar.
Asparagi – Marinated blanched white asparagus with frisee salad, feta cheese, orange, aged balsamic vinegar.

Spring offers a bountiful harvest of Asparagus. White asparagus is marinated and served with frisee salad, feta cheese, orange and aged balsamic vinegar. The asparagus is sliced into fine pieces. When you bite into these slices, you get the tartness from the marinate which goes so well with the rest of the ingredients. Asparagi is an excellent appetiser that opens up your appetite. Pretty looking and pretty tasty.

Dolce Vita - Fegato d'anatra e Piccione - Foie gras terrine and poached pigeon breast with apricot jam, coffee and oven baked pan brioche.
Fegato d’anatra e Piccione – Foie gras terrine and poached pigeon breast with apricot jam, coffee and oven baked pan brioche.

Chef Giorgio’s unique interplay of textures and temperatures can be experienced through Fegato d’anatra e Piccione. Cold foie gras terrine is paired with warm sous vide pigeon breast and served with oven baked brioche. Coffee powder is sprinkled on the terrine to give it sweetness and colour.

Dolce Vita - Spaghetti Chitarra - Wild pork luganega ragout with yellow datterino coulis, roasting thyme jus
Spaghetti Chitarra – Wild pork luganega ragout with yellow datterino coulis, roasting thyme jus

The Spaghetti Chittara is a pork-based pasta with homemade luganega ragout prepared with a mixture of red wine, herbs and yellow datterino tomato coulis. This has been simmered for six hours giving you a rich and creamy bite with each mouthful.

Dolce Vita - Ricciola - Poached amberjack with sautéed broccolini, candied onion, spicy arrabbiata broth
Ricciola – Poached amberjack with sautéed broccolini, candied onion, spicy arrabbiata broth

The tender and soft white Amberjack meat from Ricciola was one of my favourite dishes. Chef Maggioni poaches the amberjack in special marinated olive oil and infused with citrus jus and herbs. Sweet and piquant candied onions and spicy arrabbiata broth accompany the fish. You got to love the texture of the amberjack.

Dolce Vita - Cannoli - Ricotta cream cheese, with yuzu parfait, earl grey lemon infusion and orange granite
Cannoli – Ricotta cream cheese, with yuzu parfait, earl grey lemon infusion and orange granite

The classic Italian Dessert to end your meal at Dolce Vita has to be the Cannoli. A blend of ricotta cream cheese and yuzu parfait encased in a thin and crispy shell is complemented with the fragrant and tangy notes of earl grey lemon infusion. Have this with some earl grey tea or an espresso. Contrasting flavours and textures makes it sensational in the mouth

For reservations and enquiries, email [email protected] or call +65 6885 3500.

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