$138+ FOR A FIVE COURSE LUNCH/ DINNER
Il Cielo Level 24, Hilton Singapore
Cuisine: Michelin-plate Japanese-Italian
Food and Vibe: Il Cielo is best experienced in the evening, when the outdoor pool is illuminated by the warm flood lights, with the surrounding townscape brightly lit up. Though the eatery has a separate Italian and Japanese tasting menu, each dish tastefully balances Japanese and Italian ingredients.
Il Cielo’s chef Yohhei Sasaki, who is behind the culinary creations, says:
“We present diners with a contemporary version of Italian cuisine, recreated with a Japanese flair. Every dish is made with the finest seasonal gourmet produce sourced from Italy and Japan.”
Yohhei worked in top Italian restaurants in Japan, and later trained in Michelin-starred restaurants in Italy before joining Il Cielo in 2017.
A fine example of his creation is the Spaghetti Ai Ricci Di Mare, a rich, creamy yet light pasta dish served with Hokkaido sea urchin, Sardinian bottarga and yuzu.
The dish packs a punch, while delivering the subtle flavours of the fish roe, and tangy yuzu.
The other is the Carpaccio Di Kinmedai, a starter that looks like a sashimi dish. It’s lightly sprinkled with pink grapefruit snow created by nitro-freezing the fruit mix into powder. The tuile wafer is made with seaweed and rice, giving the dish a crisp texture.
This story is from the April 2020 edition of Her World Singapore.
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This story is from the April 2020 edition of Her World Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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