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Explore Dubai’s Astonishing 2019 Must-Visit Newest Additions

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Taste Nikkei Cuisine From the 67th Floor With Special Promotions at Henshin Jakarta

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Forbes Travel Guide Reveals 2019 Star Rating Winners

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Hotel Tugu Bali Offers a Beautiful Oceanfront Nyepi Experience

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2019 Nautilus Take Over Series Kicks Off With Yeonghwi Yun From Renowned Charles H.

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Bringing New Italian Delights to Guests at Dolce Vita

Fall head over heels with over 10 new creations at Dolce Vita at Mandarin Oriental, Singapore all helmed by Monza-born Chef de Cuisine Giorgio Maggioni.

Dolce Vita at Mandarin Oriental, Singapore is bringing in new Italian delights that guests will love to try all helmed by Monza-born Chef de Cuisine Giorgio Maggioni. Start this epicurean journey with Barbabietola, a vibrant refreshing salad of baked heirloom beetroot, goat cheese mousse, walnuts and aged balsamic or Pan-seared Octopuswith creamy potatoes, confit datterino and taggiasca olives.

From Northern Italy comes the classic Pappardelle– ribbons of homemade pasta with lamb ragout and crispy artichoke for a textural contrast and topped with a drizzle of Pecorino cheese sauce. Mantova’s Risottois diced pumpkin pureed until smooth and mixed in with the rice, butter, parmesan and a splash of white wine to achieve a delicious staple of velvety consistency.

Chef Giorgio is bringing a taste of his hometown creations to Singapore for people to enjoy.

On a lighter note Fregola Sardais is where succulent poached red shrimps rest on bead shaped pasta, elevated with basil and garlic emulsion that reflects Chef Giorgio’s finesse in balancing flavours.

Chef Giorgio’s personal favourite is the Rombo, where he uses high quality turbot that is pan seared and accompanied by endives, citrus and cauliflower textures, which complement the inherent sweetness of the fish. Another highlight beautifully assembled on a plate is wagyu beef tenderloin hailing from Tajima, Japan, best savoured with salt baked shallot, chick peas and finished off with red wine jus.

Fregola Sardais is where succulent poached red shrimps rest on bead shaped pasta, elevated with basil and garlic emulsion

The dining experience will be concluded with delicious contemporary desserts, including a refreshing treat of Mangowith mousse, exotic coulis and a quenelle of passionfruit sorbet while Millefoglieis layered with custard and yield zesty notes from red fruit compote and verbena ice cream.

Come taste the burst of Italian flavour all the way in Singapore with the help from Chef Giorgio. For restaurant reservations and enquiries, email them at or call at +65 6885 3500.

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