The Waterfall @ Shangri-La Hotel, Singapore

Located at the newly renovated Garden Wing of Shangri-La Hotel is The Waterfall- a dining concept which focuses on Southern Italian fare. Helmed by Sicilian native, Chef de Cuisine Marco De Vincentis, The Waterfall introduces diners to this bountiful region through hearty creations that feature the freshest of seafood produce, handmade pastas and rich flavourful tomato sauces.

The menu at The Waterfall was recently given an overhaul and along with it came 26 new à la carte dishes, accompanied by a variety of gloriously sharp artisanal cheese options at the display counter and cured meats from the charcuterie specialty show kitchen. Guests who opt for the Antipasti Semi-Lunch buffet to compliment their entrée can enjoy unlimited servings of the cheeses and cold cuts.

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We started with the Insalata di Granchio Arance e Finocchi $22, a tropical fruity salad with a cheery attitude. Made luxurious with chunks of real sweet delicate crab meat and delightful with a burst of citrus from the orange fruit segments, this was a lovely refreshing light preview to our heavier and more indulgent main courses.

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The first of the handmade pasta dishes that we tried was the Ravioli con Ricotta di Bufala e Pomodori $25 featuring homemade ravioli pockets stuffed with firm textured bufala ricotta and bathed in a rustic basil sauce which added a beautiful vibrance to its overall flavour. Seemingly simple but pleasantly satisfying.

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Next up was the Spaghetti alla Chitarra al Ragú di Crostacei $29 which had me beaming with the generous serving of plump juicy prawns and random punches of heat from the chilli in between bites. Absolutely adored the distinct olive flavour and garlicky finish in this one.

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For the more weight conscious who are avoiding carbs, the Spigola all`Acqua Pazza $36 would be ideal. Two fillets of Neapolitan-style sea bass sautéed in a broth of cherry tomatoes, olives, capers and wine, this was almost too hard to fault.

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My personal favourite was the Suprema di Pollo Farcita Agli Asparagi $36, a charming roast of chicken breast with a spinach stuffing and finished with a full-bodied pesto sauce. The meat itself was tender and moist while the spinach added to the dish an element of creaminess. Paired with golden fried potato wedges, this was both savoury and substantial.

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Not forgetting the grand finale to our meal, the Bigne Al Limone $15 has us truly floored. This was presented as an unassuming chocolate dome on a plate before Chef proceeded to crack open the dome and poured warm chocolate fudge over it. The chocolate dome melted under the heat while the crack revealed pieces of choux pastry puffs piped with lemon cream. Tastefully done and plain decadent, conventional profiteroles have nothing on Chef’s rendition at all.

Coffee aficionados must not leave The Waterfall without getting a shot of Illy brew pulled by their specially trained baristas. Smooth and thick without being too bitter, the cuppa brought us quite effortlessly to the end of our Southern Italian gastronomic journey.

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Shangri-la Hotel
Garden Wing, Level One
22 Orange Grove Road
Tel: 6213 4138

Opening hrs:
6.30am to 10.30pm daily

Singapore

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