Da Paolo’s recent overhaul features minimalist décor and a menu boasting more seafood offerings.
By Yong Yung Shin
Something fishy’s going on at Da Paolo, and we mean it in the most positive way. The stalwart 23-year-old Italian restaurant has been through an overhaul of its interior, taking on a classic white theme, and updating its menu to offer more seafood-based dishes.
For starters, the tantalizingly aromatic Crema di Crostacei (S$22) with lobster, crab, langoustine, cream as well as a quick dash of cognac and truffle oil is a soup that’s good enough to be a meal itself if you’re in the mood for a light lunch.
Diners who want to pile on the protein can go for the Baked Sea Bass (S$40), served with celery, cherry tomatoes and olives. Highly reminiscent of our signature Teochew steamed fish with sour plums and vegetables, it is nevertheless a quintessential Italian dish that will go down well with fish-lovers; the fish is filleted whole. Of course, red-meat diehards may want to try the Agnello dell’Aquila (S$38), a dish of roasted lamb tenderized in Galliano liquor and served with ricotta cheese and herbs.
If you want to fall back on safe options, Da Paolo’s fresh pasta is always a palate-pleaser. The Tagliatelle Bellavista (S$36) showcased the restaurant’s homemade egg pasta to great effect, each springy strand of tagliatelle coated in a lobster sauce accentuated with tangy notes from the cherry tomatoes.
Longtime patrons will find it hard to resist Da Paolo’s famous tiramisu, but the Delizie ai Tre Cioccolati (S$18) is worth breaking tradition. A special creation of Chef Morelli, it is a creamy pile-up of Venezuelan dark chocolate mousse atop Piedmont hazelnut milk chocolate mousse and Madagascar vanilla white chocolate, served in a tall dessert glass. Indulgent but not overwhelmingly sweet.
Lunch sets are available at S$28.
Da Paolo Ristorante
80 Club Street,
+65 6224 7081