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Located on the rooftop on level 24 of Hilton Singapore is a cozy and intimate pool side Italian restaurant that serves nostalgic flavours of the days past presented in a contemporary style. Il Cielo Restaurant (means "The Sky") is helm by Italian Chef Omar Bernardi using natural, organic and sustainable sources.
For the best of both world, the chef made us a half half pizza. The distinct and aromatic truffle from can be smelled from a distance when the pizza was served. It came from the Bosco ($45 for whole) that is topped with porcini, home cured Italian sausage and truffle. The other Il Cielo ($50 for whole) is a Neapolitan pizza topped with Maine lobster and caviar. Both Rome style pizzas are made with flour from Vesuviana that were thin and crispy.
A first in Singapore where the Burrata Mozzarella ($38) is freshly made 'a la minute' and paired with heirloom tomatoes. The homemade buffalo milk burrata surprisingly has a nice bite to it from the outer layer with a nice contrasting soft and moist filled bufala inside.
The Capesante ($32) comes with a trio of scallops done 3 ways. We have the pancetta and truffle, foie gras and wine reduction and Saffron sauce with caviar. A delightful trio to sample the different flavours and execution from the chef.
The Spaghetti ($36) at Il Cielo is made from the rare kamut flour. Kamut is not the name of the wheat but a trademark. The Khorasan wheat is an ancient type of grain organically grown, believed to have originated from Egypt. The al dente spaghetti was cooked with sicilian red prawn, zucchini and caviar. It was hearty and homely but yet with a modernised execution.
The Branzino ($75) comes with a whole sea bass flash roasted on olive wood. The fish is served whole and deboned at table side by the waiter. The sea bass was moist and came with a hint of earthy aroma.
The Agnello ($50) is cooked to medium exactly what we have ordered. The beautiful olive crusted colorado rack of lamb was beautiful and paired with excellently with the truffle mustard.
The Tortino Al Cioccolata ($18) was rather misleading. The Amadel Dark Chocolate Souffle was more like a molten lava chocolate cake rather than a souffle. The accompanying spicy vanilla ice cream on the other was rather unique, creamy and smooth with a nice tad of spiciness.
Full review and photos at www.sgfoodonfoot.com
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