When in Singapore: Dining Italian by a Michelin-star Chef at Dolce Vita of Mandarin Oriental Singapore

“As if the glowing candlelight and the twinkling stars were not romantic enough, he had to light up the night sky with glowing bursts of colors.” 

Romance was in the air, and the setting was ideal to get on one knee, pop the question, and live happily ever after. If you’re not ready to take the leap, your bella will still love the exquisite, wholesome, and down-to-earth Italian cuisine created by Michelin-starred Chef Marco Pedrelli.

Everyone must know by now what awaits at the Mandarin Oriental, Singapore’s signature restaurant Dolce Vita. All the ingredients of a "storia di amore" to romance the senses, yours and hers, are for the taking. 

Over brunch a couple years back, I was wooed into the sweet life by Mandarin Oriental Singapore's chic Italian restaurant. Has it been that long? The decadent silkiness of that foie gras from a couple years ago still lingered on the palate, and I have returned to Dolce Vita for a second serving. This time, over dinner.

Just like love, everything about Dolce Vita is sweeter the second time around. 

The Mandarin Oriental Singapore's outdoor pool setting can be likened to a romantic Italian scene. Imagine dining under the stars in an Italian mountain countryside. The Italian glass mosaic embellished pool is a lake, and the private cabanas surrounding it are rustic Italian villas, all set against a lush verdant forest. A breathtaking panoramic view of the city glowing in the dark. With the city rehearsing for its big day, rehearsal fireworks light up the night sky. Is it for the city? Why not claim it as yours?

Making the visit quite special was the company of good friends and the Mandarin Oriental Singapore Dolce Vita’s amazing team: Michael Groll, Food and Beverage Manager, Alex Huel, Beverage & Operations Manager & Olivier Durand, Sommelier.

For dinner, I requested the chef to surprise me with what Dolce Vita dining is all about. And he did. He whipped up a tasting course that allowed me to sample the selected specials on the menu. The sommelier paired each dish with handpicked vintages from a cellar that holds over a hundred labels of fine wine. The specialist was our special guide to the wine collection of Mandarin Oriental Singapore.

For the starters, we had the Millefeuille de Granchio Roiale (Millefeuille of crab, avocado mousse, mango salsa with lemon-olive dressing) with the Mount Riley Sauvignon Blanc 2010 from Marlborough, New Zealand; the Burrata Tradizionale (traditional Apulia burratea mozzarella cheese, served with vine-ripened cherry tomatoes with Esclan) with Chateau d’Esclan 2007 from Cotes de Provence, France; and (my favorite) Terrina di Fegato Grasso (Foie Gras terrine with dried fruits and cranberry coulis) with Muscat de Beaume de Venise, Domaine Durban 2007 from Rhone Valley, France.

The decadent dinner was filled with stories of food and travel. Like how superb meals should end, the chef presented an array of desserts as indulgent. The Torta di Mele (slow-baked golden apple with puff pastry, calvados ice cream, and Tahitian vanilla sauce) paired best with Limoncello; the Crème Brulee (Caramelized Tahitian vanilla crème brulee with morello cherry confit) with the Amaretto; and the Tiramisu (Glazed mascarpone mousse and white coffee cream with rum) and Marsala wine with the Grappa di Ciocolate.

Applause for a superb meal truly deserving of the Michelin star and the accolades it was bestowed with. The visit marked another Dolce Vita episode to cherish. Should I be back in the Lion City, expect to find me dining under the stars and WITH the star of Dolce Vita at Mandarin Oriental Singapore again.