Gourmands already familiar with Italian fine dining venue Zafferano, perched atop the 43^rd floor of the Ocean Financial Centre, now have another reason for a return visit other than the spectacular views of the surrounding Marina Bay.

Head Chef Andrea De Paola

Young he may be, yet new head chef Andrea De Paola’s culinary experience and flair for presentation belies his years, having honed his craft in big-name kitchens such as the Michelin-starred Braci. To Chef Andrea, his food is his art and the expression of his soul. Plates are his canvas upon which he illustrates his thoughts, experiences, memories, emotions.

Dedicated to providing an unforgettable gastronomic experience by incorporating innovative flavours and modern techniques to time-honoured classics, Chef Andrea has unveiled an inspired new chef’s menu in addition to an exciting a la carte repertoire that artfully conveys his contemporary interpretations of traditional Italian cuisine.

The elegant presentation and complex balance of flavours present in each dish on the a la carte menu is testament to the depth of Chef Andrea’s international culinary experience and his refined palate. He skilfully combines different Japanese elements to create the refreshing starter of Tonno, bluefin tuna belly crudo slices coated in ponzu yuzu gel, served with nori mayonnaise and pickled daikon.

Fegato D’oca, delicate orange-cured foie gras, comes from his familiarity with the French cuisine attributed to having lived near the French border growing up. This work of art on the plate highlights visually appealing variations of beetroot to contrast the vibrant raspberry vincotto.

Scampi is a starter of charcoal grilled langoustine, romanesco, white miso sauce blended with sesame, and Bagna Cauda; a colourful play of flavours on the palate that will leave you craving more. Numerous such requests have thankfully rendered that option available.

A contemporary touch to Chef Andreas’s Italian cuisine is evident in the house-made tagliolini with confit lobster, Datterini tomatoes, and Amalfi lemon zest.

Traditional pasta with bottarga is uniquely interpreted by showcasing Spaghetti with razor clams done in two ways – a velouté, and then smoked, dressed in aromatics and finished in the charcoal oven. Served with Russian oscietra caviar and scented with bergamot, this dish is decadent.

The robustly flavoured mains of Agnello, is New Zealand lamb rack coated in a fine crumble of Bronte pistachios from Sicily is roasted in the charcoal oven for a brilliant smoky finish. This dish is creatively adapted for more cosmopolitan palates by pairing the lamb with the earthiness of cured heirloom pink, yellow, and red beetroots with the sweet and tangy borrettane onion; instead of the customary pairing of lampascioni and sweet onion.

Named ‘Rising Chef of the Year’ at the World Gourmet Summit Awards of Excellence in 2018, Chef Andrea’s colourful contemporary culinary creations anchored in the traditional Italian do credit to Zafferano, and is almost reason enough to climb the 43 flights of stairs for a taste of the beautiful and the extraordinary.