Zambuca

The press release gushingly refers to Zambuca ‘as one of Singapore’s most celebrated modern Italian restaurants’. We’re not so sure about that, but you gotta love them for the hyperbole. Part of the Michelangelo group (Holland V’s Michelangelo and Original Sin), the 80-seater Zambuca recently revamped its menu. Of the 40-plus items, about 18 are new. But we’re disappointed to see that executive chef Dennis Sim’s offerings continue the restaurant’s penchant for dishes that look decidedly more French and fusion than Italian, such as foie gras on brioche with braised apple and a port and fig reduction, and coconut panna cotta. Even the house special of porcini risotto is deglazed with Chardonnay, while the di Cappesante is a trio of scallops cooked three ways. One of which is tempura.