After a month-long renovation, Mandarin Oriental is proud to present Dolce Vita’s new interior. The Italian restaurant now spots sophisticated decor, accentuated with browns, subtle grey and neutral tones.
Sink into the comfy mahogany chairs in the spacious dining area, whilst watching the chefs at work through the vertical slit windows.
Guests can also opt to dine alfresco by the poolside and take in the stunning views of the city’s vibrant skyline.
Dolce Vita serves exquisite Italian cuisine, befitting of the handsome interiors. At first glance, the menu may seem traditional, but upon a closer look, Chef Marco Manocchio’s creative execution is clearly evident.
We commenced the meal in the classic Italian fashion, with Parma Ham that literally disintegrated in the mouth.
Whet your appetite with the Vitello Tonnato ($32) a classic summer dish of razor thin milk-fed veal loin blanketed with tuna sauce. Love the array of hues in this ensemble!
If you prefer a refreshing start to your meal, I recommend the Insalata di astice ($36), a salad of lightly smoked lobster, endives and citrus fruits, swimming in a pool of miso consommé. An apt appetizer for Singapore perennially warm and humid climate!
Chef Marco and his team embarked on a challenge to elevate the humble lasagna. The result? A 25-layer stack of pasta sheets alternating with Neapolitan ragout and smoked Scarmorza fondue. Because of the imposing height, the Lasagna Dolce Vita ($32) is served lying on its side, instead of upright. I appreciate the silky smooth texture of the pasta, and the fact that they are made from scratch.
Carbonara is a very common pasta in many Italian restaurants and when done right, it can create a different dining experience. I usually avoid ordering it, as most of the time, it’s disappointing (too rich or soggy). Chef Marco’s Carbonara ($28) changed my perception. Although creamy, the homemade spaghetti was thankfully firm. Plus, the pancetta, percorino sabayon and sprinkles of black pepper added dimension and depth. There’s more sauce on the side, served in an eggshell (how cute), if you’d like that extra oomph.
Get your meat fix with Tagliata di manzo ($98), a hearty main course of grilled US Prime beef bone-in ribeye, on Gueridon service. The tender and juicy beef, is accompanied with a smear of mash and vegetables cooked with their skin intact, for more flavor and nutrients.
We concluded with sumptuous meal with enticing Panna Cotta ($16), a visual treat that we hesitated poking our forks into. It’s so pretty, don’t you think? Two thumbs up for the textural play, and harmoniums combination of flavors of the various ingredients- silky smooth cream custard, pistachio sponge, crumble, berries and burnt milk ice cream.
The Tiramisu($16) is a tempting symphony of luscious mascarpone mousse and espresso, liven up with chocolate textures. Personally, it hits the right zippy notes for me- an excellent balance of the chocolate and coffee flavours.
For an elevated dining experience, guests can complement the meal with fine wines meticulously curated by an award-winning sommelier.
Many thanks to Mandarin Oriental for the invite.
5 Raffles Avenue
Tel: 6885 3500