Having worked in some of the world’s leading restaurants such as the Four Seasons Hotels in Tokyo & Milan, the Royal Monceau Hotel in Paris & Hotel de Paris in Monaco, Chef Chiarini has also taught at Bice Cooking School in Tokyo & even written his own book. Now, the int'l acclaimed Chef is serving at OSO Ristorante, one of the best Italian restaurants in Singapore.
Chef Chiarini hand selects the finest ingredients, many of which are being sourced direct from Italy using his personal contacts & associates throughout the country. Diego remarks, “If I cannot find exactly the ingredient that I am looking for, the dish will not feature on the menu, there is no point in me providing cuisine that is not authentic.”
So let's spellbind in Chef Diego’s signature Italian cuisine rooted in culinary traditions from various Italian regions, using high quality fresh ingredients, putting them together via simple cooking methods to create divine combinations.
Prawns Coated With Celery, paired with Casal Garcia White from the Vinho Verde region. This is a smooth & fresh wine with a delicate & fruity aroma. This wine is ideal as an appetizer, light fish dishes or fresh salads. Due to its freshness, it's particularly pleasant in a relaxed & informal atmosphere.
I love Celery, though I must admit that it's an acquired taste. The Chef cleverly paired the Prawns Coated With Celery with a rich Tomato Sabayon dressing, taking away the raw taste of the celery, making it easy for those who do not fancy the vegetables. What if you really don't like Celery, & what can you substitute it with? Give it some thoughts. I'll be touching more on this when I share the Chef's recipe with you at a later date.
Slow Poached Beef Cheek With Herbs was paired with Bons Ventos, a Portuguese red from the Lisbon region. Aromatic with notes of ripe black & red fruits. A fruity attack In the palate, very smooth with concentrated red fruit flavours, well balanced with oak notes & an agreeable pronounced acidity.
Dark Chocolate Soup With Cardamom & Expresso Coffee, paired with Niepoort White was just too perfect! Serve chilled as an aperitif, but it also goes down a treat as a dessert wine. Dazzling gold with a fresh nutty aroma & delicate subdued fruit. Medium sweet on the palate, interacting perfectly with the spirit which in turn gives a superb structure to the wine. I love it & drank up my glass unabashedly! I could've finished my friend's glass too if not for the alcohol content of 20%! The dessert wine was a brilliant match with the super rich chocolate which was drowned in two cups of Espresso!
OSO Ristorante at only S$68++/pax (UP: S$98++).
DBS & the Asian Food Channel, with wine pairings from VivaVino. Masterclass Series by Renowned DBS Indulge Chefs; the cooking demonstration with food sampling are priced at:
• S$180 per 2 pax (POSB / DBS card members)
• S$100 nett per person (for DBS/POSB Cardmembers)
• S$120 nett per person (for non-DBS/POSB Cardmembers)
DBS Masterclass With Chef Julien Bompard At AFC Cooking Studio!
If Yan Can Cook, So Can You?
AFC Cooking Studio
181 Orchard Road
#07-02 Orchard Central