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加坡香格里拉大酒店裡的Waterfall從今年(2015)三月起正式轉變為義大利餐館,由來自那不勒斯的主廚Marco de Vincentis掌舵。生長於廚師家庭的他,利用自己擅長的海鮮鍋與千層麵,給餐廳帶來了充滿了豔陽的義大利南部氛圍,以及如家庭般溫馨的用餐感覺。(內含HD影音)

 

海鮮鍋中布滿小龍蝦、大蝦、旗魚、貝類、蛤蜊,海鮮周圍排出一片片烤成金黃色的麵包,再融入西西里番茄,並以香蒜及香菜來提味。特別的是濃稠的紅色湯汁,上面漂浮著薄薄的一層橄欖油入口濃郁香甜,帶著海的氣味。

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貝和蛤蜊都是特別從東南部義大利Taranto進口的,大蝦則是來自義大利西北部的San Remo,這一鍋不用上湯,因為海鮮極為新鮮於是將裡頭的海水,與番茄一起烹煮,便會呈現出鮮美濃郁的滋味”Chef Marco表示

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Marco來自義大利南部那不勒斯,祖父也是一名廚師,從小跟著祖父耳濡目染。當上廚師以後曾在世界各地多家著名餐館工作,今年則決定來到新加坡。Marco喜歡根據食材每季更換菜單,力求以優質新鮮食材,特別還重視地道的義大利家常美味。

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Waterfall裡所有的義大利麵食,都是由自家廚房裡由師傅們親手製作。Spaghettoni ai Ricci di Mare是海鮮口味的義大利麵,以海膽、番茄、橄欖油、各種香料做成的義麵。

 

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Chef拿手的其中一道菜,便是海鮮鍋(Stufato di Pesce$68)。上桌時,熱煙嫋嫋,撲鼻的海鮮味,它讓你感受到廚師多年的烹飪經驗和幻化出來的美味。

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比較特別的是Paccheri All'AsticePaccheri源自坎帕尼亞及卡拉布裡亞,是一種管狀義大利麵,外形寬且大,因此也有將食材填充入裡面的做法。主廚將麵處理得甚有嚼勁,再與龍蝦醬、一點白蘭地、櫻桃番茄、辣椒、羅勒、香料一起烹調,讓色澤鮮豔,味道更有層次。另一道前菜是Parmigiana Di Melanzane,口感與賣相像義式千層麵(lagsana),選用來自義大利西西里島的茄子,搭配乳酪與番茄層層交疊,帶來豐富口感。

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Waterfall的裝潢原本就很有居家風格,有沙發、書架、擺設櫃、開放式廚房、戶外花園等等,而搭配了主廚的家常義大利料理,更有到朋友家作客吃飯的感覺。

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The Waterfall餐廳坐擁15公頃蔥郁的熱帶花園,供應正宗獨特的義大利南部美食、最生猛的海鮮和手工義面以及主廚Marco De Vincentis的祖傳食譜。餐廳內飾不拘一格,充滿殖民色彩設計,不啻為一個新鮮時令食材的寶庫。

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餐廳的酒單獨一無二精選各種豐富的窖藏,帶領旅客展開穿越義大利的葡萄酒之旅。品酌Waterfall的精選葡萄酒 - 黑達沃拉,西西里最重要的紅酒產區。逐一細賞一系列珍藏的雪利酒和果渣白蘭地。

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佐餐的葡萄酒不以高腳酒杯呈現,而是把house wine裝在大酒桶裡,倒在義式家庭用的陶瓷杯子飲用,別有一番風味。此外,高雅私密的用餐包房與開放式廚房相得益彰,是舉辦輕鬆的晚餐派對、非正式聚會或cooking class的理想之選。

 

 

建議菜色

 

 

 

PARMIGIANA DI MELANZANE(素食)$20

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口感與賣相像意式千層麵(lagsana),選用來自義大利西西里島的茄子,搭配乳酪與番茄層層交疊,帶來豐富口感。

 

 

Pasta Della Casa

 

LINGUINE ALLO SCOGLIO(南義海鮮麵佐大蝦扇貝螃蟹及櫻桃番茄)

An authentic Southern Italian seafood pasta with prawn, scallop, mussel,

clam and cherry tomatoes.$28 

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DOPPIO RAVIOLI ALLA PARMIGIANA(義式焗烤千層番茄)

Inspired by the classic Parmigiana starter, the ravioli dish comprises of eggplant,

sun-dried tomato, mozzarella cheese, parmesan cheese and basil butter sauce.

Scamorza cheese is added for extra kick of smoky flavour.

$26

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靈感來自於經典的帕瑪森,太陽曬乾的番茄,mozzarella起司, parmesan起司搭配羅勒奶油醬汁,Scamorza起司突出煙燻的口感。

 

LASAGNA CROCCANTE RAGU’ BIANCO E PORCINI

Chef created this crispy lasagna recipe in memory of his childhood cravings for the crispy edges of his mother’s lasagna. This delicious lasagna dish is a passionate variation of of an Italian ever-green!

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另一種意式千層麵這種酥脆的千層麵源自其兒時的回憶師傅形容麵條為媽媽的千層麵,口感扎實Q彈,有濃郁的麵香

$24

 

甜品是義大利經典的提拉米蘇Tiramisu$15),咖啡味濃厚,奶味清淡,甜而不膩。

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Born in Naples, the largest city in southern Italy, Chef Marco spent his childhood immersed in rich culinary heritage.  His birth city is traditionally regarded as the home of pizza.  Growing up with his grandfather, who is a chef, and being exposed to various culinary influences as a result of Naples’ history, it was natural for Chef Marco to apply for the Culinary and Pastry Arts School.  During his apprenticeship, he gained kitchen experience in prestigious restaurants, including Vincent’s Restaurant in California, La Locanda della Tamerice in Italy and Le Doyen in Belgium.

 

Graduating with the highest honours, Chef Marco relocated to Milan and trained under Chef Sergio Mei, who was presiding over Milan’s only Michelin-starred restaurant.  He honed his culinary skills in Italy for four years before moving to Monte Carlo, where he was in charge of the banquet kitchen.

 

With a thirst to enhance his kitchen management experience, Chef Marco went on to obtain his master’s degree in food and beverage management from Sciaky Europe Business School.  He was heavily involved in the partnership between Saporbio and MSC Cruises, where he served as executive chef, to craft menus for luxury events catering to discerning palates.

 

In 2012, Chef Marco embarked on his journey to Asia when he joined modern Italian restaurant La Cucina at Al Faisaliah Hotel, Saudi Arabia.  He was responsible for directing all food preparation for the a la carte menu, room service kitchen and breakfast service.  Joining Waterfall Ristorante Italiano as its new chef de cuisine, Chef Marco will conceptualise its menu every season, source for gourmet merchandising and provide leadership to the restaurant’s culinary operations team.  He hopes to introduce a diverse menu that retains the tradition of authentic and classic Italian favourites for all diners.

 

Chef Marco’s signatures include Zuppa di Pesce (traditional Italian seafood stew) and Linguine Allo Scoglio (classic seafood pasta).

 

The Waterfall新加坡瀑布餐廳

地址:Garden Wing, Level One, Shangri-La Hotel, 22 Orange Grove Road

電話:+65 62134138

http://www.shangri-la.com/singapore/shangrila/dining/restaurants/waterfall/

價格:單點菜式定價由15新元起

to 10% service charge and government tax 7% (以上為新幣)

 

營業時間:

早餐06:30~11:00

午餐 12:00~15:00

晚餐18:00~22:30

 

良好印象food &HOTEL

責任編輯:Jacky Yang(Taipei)

 

Editor-in-ChiefJadon Lin(HK)

Full Senior EditorLathan Wu (HK)

Associate Senior Editor:Jacky Yang (TW)

Manager Editor: Cathy Chao (TW)

Senior ReporterGabbana(TW)

 

※良好印象美食免責聲明※

 

【本篇文章是由記者前往實地試吃,非商業廣告稿,純新聞發佈,享受美食純粹個人觀感,為表公正不做美食評論與幫餐廳背書,本圖片是良好印象實地採訪拍攝】

 

 

採訪協力:新加坡香格里拉大酒店Shangri -La Hotel Singapore

 

文章採訪2015 Singapore 新加坡

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