One year after taking over the kitchen of Forlino, chef Kentaro Torii has launched a new menu. His creations are based on classic Italian cooking but his Japanese sensibilities also come into play, especially in the way he plates his food.
Colours are important, as can be seen in the vibrant hues in the cured ocean trout with burrata cheese ($48, above) - where the brilliant red of the fish contrasts with the white cheese, while green salad leaves and black caviar add to the colour palette.
The dish tastes wonderful too, with the different flavours balancing one another well.
There is also the five cheese tortellini with kurobuta pork cheek, saffron cream sauce and beetroot puree ($32) - another complex combination of flavours that appeals to the eyes as well.
Sometimes having too many things on a plate is a recipe for disaster but in chef Torii's case, the different elements just come together beautifully.
Where: Forlino, One Fullerton, 02-06, One Fullerton Road MRT: Raffles Place When: Noon - 2.30pm, 6.30 - 10.30pm daily Tel: 6690-7564