Cover Chef de cuisine Francesco Di Marzio
Chef de cuisine Francesco Di Marzio
1 / 1
The best seasonal ingredients and produce star in Di Marzio's tasting menus, available for lunch and dinner
A meal at La Dame De Pic, Raffles Singapore is always a sumptuous treat, even more so now that autumn has brought about a bounty of seasonal ingredients and produce that star in the autumnal menu of chef de cuisine Francesco Di Marzio.
The newly-appointed chef took over the kitchen in June of this year, but he has been working closely with chef Anne-Sophie Pic since 2017—first as a chef for Pic’s private members’ club and until recently, as acting chef de cuisine for the Pic Group. That said, the restaurant is in his capable hands as he whips up dishes injected with his own culinary influences.
In case you missed it: 7 Restaurants and Bars to Check Out at Raffles Hotel Singapore, Including Long Bar and La Dame De Pic
Above Anne-Sophie Pic
Anne-Sophie Pic
1 / 1
That was what we discovered when we visited the restaurant for a three-hour-long Elegance dinner feast that started with a glass of Billecart-Salmon Champagne recommended by the affable sommelier Justin Wee. Crisp and refreshing, it kickstarted our appetite for the parade of dishes to come—sweet Hokkaido scallops glazed with a citrusy mikan sauce; an elevated version of our kuih pai tee stuffed with meaty prawns, and crisp tapioca rice crackers.
The flavours of autumn were served to our table with the arrival of the matsukake mushroom; it’s cooked “en papillote” in a Bourbon Pointu coffee sabayon to enhance the mushroom’s earthiness before it was bathed in a savoury consommé, heightened with the infusion of juniper and young ginger.
Above Berlingots
Berlingots
1 / 1
Pic’s signature Berlingots—or pasta parcels stuffed with cheese fondue and whatever harvest the seasons brings—also made an appearance. Di Marzio’s updated version came with an herby leek dashi mingled with matcha and green cardamom, whose minty-woody flavours overpowered the dish. It had us reaching for Wee’s wine recommendation—the vibrant and juicy 2019 Pierre Gaillard Condrieu Rhone, France which served as a palate cleanser before the main courses.
Don't miss: What the Signature Dishes of Singapore’s Favourite Restaurants Say About Them
Above Scallop from Hokkaido
Above The Pigeon from Bresse
Scallop from Hokkaido
1 / 2
We opted for the Blue Lobster from Brittany; the lobster was cooked over charcoal to draw out the sweetness of the meat and was served with sushi rice with sencha leaves and yuzu, as well as a rich crustacean bisque with genmaicha and Madras curry. A tad overwhelming (we prefer the lobster’s natural sweetness to shine), the Organic Welsh lamb was a much better option, as the meat was simply marinated with fig and Sakura leaves to offset its gaminess before it was roasted to a smoky and succulent finish.
With little space left in our stomachs, we took advantage of the eye-popping cheese trolley with over 15 varieties, as well as a shot of the Remi Landier XO Artisanal Cognac as digestif to close the meal on a delicious note.
NOW READ
What to Drink This Month: The Balvenie, Penfolds, Hendrick’s Gin, Telmont Champagne, Martell Cognac
Osteria BBR by Alain Ducasse Re-Opens at Raffles Hotel Singapore
La Dame de Pic, Raffles Singapore
Permanently closed
1 Beach Road, Raffles Hotel Singapore, Grand Lobby, S(189673)
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
