Le Brezza is a trattoria style Italian diner ocated on the 3rd floor, overlooking the
swimming pool and the orchard condos on the background. I was there for a HGW food tasting
session one week day evening and here's what we samples:
Pan Seared Hokkaido Scallops wrapped in Pancetta with Truffled Angel Hair Pasta and Caviar
sauce($32) - the scallops are plump and juicy complemented well with the pasta that offers
some bite and chew
Proscuitto Pizza ($38) - crispy crust with tangy tomato sauce and sweetness from the
Tuscany style tomato soup with king crab and basil foam($18) - the lightness of the tomato
soup did not over power the crab
Slow cooked Australian Lamb Rack ($48) - lamb is sous vided before it is grilled which
yield a tender meat with crusty exterior
Taglionlini with Boston Lobster ($48) - well, you can't go wrong with a pricey lobster
cooked just nice
Pappardelle with Ragout of slow cooked Venision and Pecorino ($40) - the sauce from the
slow cooked meat coats and complements the italian "kway tiao" in a way that make you want
more of it
Risotto, sous vide Oxtail and sweet saba reduction ($38) - the risotto is darker in colour
due to the saba reduction, goes well with the fork tender oxtail meat
Tiramisu - the mascarpone cheese seems to have been whipped to give the desert a lightness
compared to the usual tiramisu, not something I will expect for a tiramisu but it is a nice variation since we are full from the dinner feast
“I’m heading to St Regis for a lunch buffet.”
As if part of an enchantment spell, those words elicited a couple of wows and envious coos from my friends. Such reactions are bound to ensue, given the stalwart’s five-star rating and stately grandeur. By association, all its food operations should be equally stellar, right?
Not quite, and LaBrezza at St Regis refutes my (now mistaken) notion that lavish hotels are the go-to addresses for a splendid meal. My friend Phebe —yes, spelt without the ‘o’— and I were there on a Saturday, eager to relish a lovely Italian brunch. So excited we were, thinking about the number of times we would drive our index fingers into our cheeks: the hand gesture for ‘molto buono’ or ‘delicious’!
The restaurant describes its food as ‘fine trattoria-style Italian’. The décor does match the definition of a trattoria, with its interplay of white and brown hues. The kitchen is open concept, allowing you to catch a glimpse of the chefs in action and the busy cadence of woks and frying pans being flipped. Small and intimate, the restaurant is also located right by the pool.
Read more: http://aldenboon.com/bon-vivant-on-the-lamb/2014/3/1/before-you-head-to-labrezza-dont
he Italian classic was not bad for me. Heaving with lush cream (a little less would be good), the ingredients were fortunately well- concocted to bring out the familiar flavours one would take pleasure in. A very generous portion served with aplenty nicely soaked sponge fingers, a comforting after- work dessert choice I would think.
For more dishes reviewed, please view the link above.