Da Paolo Ristorante, Club Street

With a refreshed new look and a new addition to the kitchen in the form of Executive Chef Silvio Morelli, Da Paolo at Club Street is set to remain as one of Singapore's stalwarts in Italian dining. Hailing from Florence, Chef Morelli has crafted a seafood-focused menu inspired by his years of culinary training in restaurants around Europe.

Paired with the bright and airy interiors of the restaurant, the new additions to the menu are colourful and full of fresh flavours. Dishes such as the crema di crostacei, a starter of lobster, langoustine and crab-infused stock with just a hint of cream and a touch of cognac.

Their signature homemade fresh pastas are still available, with new additions such as the tagliatelle bellavista, which pairs fresh tagliatelle with lobster-infused olive oil-based sauce and the juiciest cherry tomatoes. Those who love squid ink pasta will delight in their ravioli al nero di sepia, a cuttle-fish stuffed squid ink ravioli with toasted Parma ham, raisins Asiago cheese and shallots.

Delight in main courses with a rustic home-style flavour such as the branzino all'aquapazza, a whole deboned fresh sea bass baked in foil and celery, cherry tomatoes and herbs, which yields a very flavourful broth. The agnello dell'Aquila, is a wonderful serve of succulent roasted lamb cutlets marinated in Galliano liquor and rosemary paired with baked potatoes, tomatoes and ricotta cheese.

End any meal with the indulgent delizie ai tre cioccolati, made from three different mousses - Venezuelan dark chocolate, Piedmont Gianduja hazelnut milk chocolate and Madagascar vanilla white chocolate with Sambuca caramel bits.

You'll also find a range of exclusive Italian wines at Da Paolo, with more than 100 regional labels and a selection of champagnes, some of which are bottles and labeled just for the restaurant's use.

Da Paolo Ristorante, 80 Club Street, 6224 7081.