Monte Risaia is located at 59 Duxton Road and specializes in Japanese-Italian omakase dinner, meticulously crafted by Chef Taizo and team using premium ingredients and seasonal ingredients.
The counter seats could accommodate about 12 pax and it is where one could watch all the action that goes into each of the dishes served. There are two private rooms as well if you prefer so.
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| Chef Taizo Yamada in action |
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| edible flowers |
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| are we going to get those juicy tomatoes on vine? |
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| first course and it involved torching~ |
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| finishing touches |
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| Mozzarella Al Forno |
For the first course, one could choose between Signature Uni Pudding or the Mozzarella Al Forno. I had the pudding but that wagyu looked so good! Didn't get a taste but it had aged Akagi wagyu, eggplant and avruga caviar ontop of the cheese. It already sounded delicious!
Was comforted by the solid whole pieces of sea urchin beckoning for a taste. So curious about the pudding. Was informed that the ingredients for the pudding were yellow eggs, cream and milk. Texture that was like tofu, creamy and non-funky. Lovey savoury flavours.
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| Signature Uni Pudding |
Then, the kitchen got really busy and there were larger plates laid out for our next dish.
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| assembling in progress |
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| finishing touches on the Antipasto Misto |
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| Antipasto Misto |
The Antipasto Misto looked gorgeous. Like a picture! There were 5 components on the plate and Chef Roy would explain each components. "Have the cold seafood first, then followed by the seabream, the prawn arrabiata, the San Danielle ham with strawberry and finally, the fried gnocchi."
Sakoshi Bay oyster, yay! I lurrrve this oyster because it's so plump and fresh! Want to have this again.
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| Antipasto Misto - Sakoshi Bay oyster with ikura |
Was pleasantly surprised by the seabream in shallot sauce. On first bite, one would have noticed the crunchy texture, which we later learnt is the shark cartilage. I think it was brilliant to use this. The sauce itself was mildly sweet, and tangy. The fish was firm and sweet. So good. This became my favourite piece.
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| Seabream with Shallot Sauce |
The Prawn Arrabiata was also smile inducing. It was decorated with chrysanthemum petals, and what a lovely sauce it had. A tiny bit spicy and a whole lot tomato-ey. I liked this.
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| Prawn Arrabiata |
Ice plant is an interesting plant, with stems that are dotted with tiny crystal lookalike, making it look as if it had been surviving in the Arctic for some time. It is edible and tasted crunchy, with a bit of water and tiny bit salty/acidic. The fried gnocchi was soft and nicely golden. Loved the cheese sauce underneath.
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| Fried Gnocchi with Ice Plant |
After all eating all the gorgeousness, it was time for something more substantial. Chef would be cooking us pasta after the appetisers.
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| plating in progress |
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| stirring the sauce |
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| everything together now |
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| Signature “Shiso and Omaru Dashi” Pasta |
The very first noticeable thing about the pasta was of its lingering fragrance. Loved the taste of shiso that's refreshing in a pasta dish.
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| lovely fragrance |
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| guess what these are |
The final course, was a meat item. Not just one meat but two! Grilled Iberico pork and sirloin beef duo. My goodness. The pork was awesome! This was the first time that I had preferred pork over beef. Such tender texture that was so gentle to chew on, and on-point flavours.
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| Grilled Iberico Pork and Sirloin Beef |
The above 4-course omakase dinner set is priced at $98++ while a 3-course set is priced at $68++. Top-up $12++ to end the meal with a dolce.
Thank you Jennifer from JY Consulting for the invite and Monte Risaia for hosting the dinner. Special thanks to Chef Taizo Yamada, Chef Roy for the delicious food and Patrick for taking care of us.
Monte Risaia
Address: 59 Duxton Rd, Singapore 089523
Contact: 6970 0067
Business Hours:
Mon to Sat : 6pm to 12am
Closed on Sundays.
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