For the full review with pictures, click http://poachedmag.com/2012/09/28/a-taste-of-adventure-at-da-paolo-bistrobar/

You’ve heard it before. Singaporeans are hard to please. We enter an establishment, and within mere moments, we grade it on our mental report card.
Location. Ambience. Service. Price. Portion. Taste.
Admit it or not, there is this “So You Think You Can Impress?” contest going on in our minds as we put on our skeptical smirks and place the napkins delicately on our laps.
I, too, did all of the above when I tried out Da Paolo BistroBar‘s new menu additions at the beautiful and romantically regal Rochester Park. (Location) The elegant 206-seater is custom-built to host, please and entice with its rustic-chic and mod palatial design dressed in lounge tunes under sleeves of atmosphere. (Ambience)
(Let me now close the report card.)
It is strangely thrilling watching Da Paolo’s head chef – 25 year-old Andrea Scarpa, the son of Da Paolo’s founder Paolo Scarpa – in action. Helming the L-shaped open kitchen at Da Paolo BistroBar, the young and energetic perfectionist exudes nothing less than full-blown dedication from preparation to plating. Having heard that Chef Scarpa’s new menu creations are an adventurous step away from the traditional Italian fare we are used to having, I was keen to see if his gastronomic adventure was worth its while.

Lunch was off to a pleasurably smooth one. Literally. I was bowled over by theGreen Pea Soup ($15) – what I felt was a graceful twist on Snert, the traditional Dutch split-pea soup usually partaken of during the wintry weather. The sweet blend of the peas worked its smooth operation with a light creamy balance, while the slender shards of chorizo gave the ambrosial broth its finishing cape. The result is a gorgeous yet simple classic which is not cloyingly rich and works as a perfect tummy-warmer before the dining starts full-fledged.

The new varicolored Persimmon Salad ($24) will appeal to those who love their leaves with a raw fruity zing. The raspberry vinaigrette dressing was pleasantly tangy and light, adequately marinating the ribbons of Parma ham and fresh persimmon sitting in between the mixed greens. Ladies, say hello to your post-yoga luncheon.

Interestingly enough, Chef Scarpa’s Veal Ravioli ($28) might just convert pasta purists who scoff at reinterpretations. The most challenging part of any ravioli dish is in ensuring its overall consistency. From the thickness of the pasta, to the texture and taste of the filling and the complementary sauce or accompaniments, a great ravioli dish is often a painstaking work of art. 

Having heard about the good reviews about the recent new menu, decided to head out for a try.
For more details and photos, visit : http://dairycream.blogspot.sg/2012/12/da-paolo-bistro-bar.html

the Parma Ham & Packham Pear pizza,  grilled barramundi with the lovely spicy avocado and mango salsa on top of fluffy couscous rice were outstanding but not the Iberico Pork Ribs with potato wedges and garlic alioli

desserts like chocolate caramel bar and the salted caramel pannacotta are not to be missed but the chocolate souffle was slightly disappointing.

I visited them so many times and I still love the food!

They deliver good service as they are very attentive towards our needs. They'll decant the wine we brought, joke at the table, remember us by names and serve food at the person who ordered it.

My personal favorite is the lobster pasta and crab cream pasta! For dessert, please try their tiramisu or the chocolate cake. I didn't like the starters and most of my company doesn't like the soup too.

I have brought many friends and family to this place and I hope Da Paolo will try their best to upkeep the standard.