Now nestled into Osvaldo’s former nook at Maxwell Chambers is this updated ‘corner’ (‘l’angolo’ in English). The owner of this suit-frequented, 70-seater restaurant tiled in Tuscan yellow remains the same, but the kitchen is now helmed by chef-partner Giuliano Dacasto (an alumnus of three-Michelin-starred Ristorante Le Calandra in Padova and London’s Boxwood Café, London). Sauces and pastas are the chef’s strong suits: both the home-made tagliatelle with chantrelles and summer truffle shavings ($30) and the Parma ham ravioli with buffalo mozzarella cream and sweet pea ($27) are simple but perfectly balanced dishes that highlight the freshness of their ingredients.
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