Braci - Restaurant Review, Singapore

Location: Boat Quay, Singapore
Price: £££
Value for Money: 5/5
Overall: 5/5
Perfect for: Special Occasions, Fine Dining, Italian Classics with a twist

Having been in Singapore for over a week and eating almost exclusively at Hawker stalls up and down the country, I felt it was the right time to try something a little bit more refined.

So we headed to Braci, located on the fifth floor of an assuming shophouse nestled between the bustling bar scene of Boat Quay that adorns the Singapore River.

A rooftop bar and open-kitchen concept serving progressive modern Italian cuisine, Braci was awarded a Michelin star in 2017 and has maintained it every year since under the helm of Chef-Restaurateur Beppe De Vito and Chef de Cuisine Matteo Ponti.

It is safe to say that my guest and I were excited for what was in store for the evening ahead and eagerly took our seats in full view of the kitchen behind which talented chefs were primed and ready to start the show.

Chef Matteo greeted us warmly and spoke with a sincere passion for Italian food, emphasising to us that Braci was a restaurant that aimed to showcase modern Italian cuisine whilst honouring the authentic flavours of Italy.

The restaurant itself is stylish yet casual, with a minimalist design and low ambient lighting to allow the open kitchen to take centre stage.

Tasting Menu:

We were sampling the seasonal seven course tasting menu which highlights autumnal flavours using the finest ingredients, including Toma Montfleury - a semi fat cheese produced in the Valle D'Aosta region of Italy, Free Range Cervena Venison from New Zealand, Beef Bresaola from the Lombardy region of Northern Italy, and Nashi Pear from Japan.

Every dish has a narrative, an ingredient which is special to the chef and honours the cuisine of Northern Italy. Chef Matteo himself described each dish to us and our fellow diners as they appeared in front of us, which added to the experience and allowed us to see the passion with which each dish was conjured up.

Hearing the chef regale the stories of the inspiration behind each dish and how he sourced particular ingredients from his homeland himself was certainly a highlight and I looked forward to hearing from him with each new dish that was served.

The Ossobuco, made with Parmigiano Bone Beef Tartare, Smoked Bone Marrow and topped with Saffron and Ossobucco Jus was definitely a standout dish. The hardened parmigiano crust made to look like a hollowed out bone was deliciously moreish and when eaten with the delicate yet flavourful jus soaked beef tartare was a pure delight. The floral sweetness of saffron cut through the meaty flavour and left a fragrant note on the palette. A stellar dish.

Another highlight was the handmade Ravioli with Burnt Roscoff Onion, Chanterelle Mushrooms, Pickled Myoga, Crispy Guanciale doused in Buckwheat Tea. Upon seeing Chef Matteo pour buckwheat tea on the ravioli, I was taken aback by such an unusual concoction. I’ve had ravioli countless times, including in Italy, but never with buckwheat tea. I was eager to try it and, my goodness, what a delight!

The tea perfectly complemented the dish and provided an unmistakable umami flavour with each bite. The crispy guanciale added some much needed texture and the pickled myoga, or Japanese ginger, provided a subtle sour note. A very sumptuous dish that introduced me to the wonderful flavour of buckwheat tea.

I won’t go through all the dishes and spoil all the fun but another favourite was the Spaghettone made with the ancient grain Khorasan flavoured with Parmigiano Rind, Fermented Black Lime Dashi, and topped with Charcoal Grilled Scampi.

To end the triumphant tasting, we moved upstairs to the rooftop bar where chef Matteo brought out a selection of delightful Petit Fours which tasted as delectable as they looked. I particularly liked the Maritozzi, a little-known Roman breakfast pastry bun that was filled with Orange Marmalade and lathered with Fresh Cream.

Washed down with a shot of Braulio, a sweet herbal digestif from the Italian Alpine region, it was a perfect end to a night of savouring old flavours and exploring new flavours alike.

As well as the signature degustation set menu there is also a lighter 4-course lunch degustation menu on offer too.

Cocktails & Wine List:

There is also of course an extensive wine list, featuring fine wines from around the globe, and diners can opt for a wine pairing alongside the tasting menu.

The rooftop bar is the perfect place to sample some of the Braci’s signature cocktails including Banoffee Negroni, made with banana-infused Campari, and Tiramisu, an homage to the great Italian desert and made with Mozart chocolate liqueur, frangelico, and homemade coffee liqueur.

The Price:

Both of the available set menus available have a pricey but well-justified set price. The signature degustation costs from $258 and 4-course lunch degustation menu is $118.

Braci also caters for gluten-free and vegetarian options when noted during booking.

Overall?

We had a lovely time sampling the tasting menu at Braci. I particularly liked that for a Michelin star restaurant, Braci didn’t come across as pompous or flashy, in fact it makes a point not to.

Diners come in shorts and t-shirts and no one bats an eye. There’s no worry in not looking the part or speaking the culinary lingo. You feel relaxed as soon as you walk in the door. I do wish more Michelin restaurants were like this, instead of appearing untouchable and elusive to the average diner.

Braci is the perfect restaurant for a special occasion sampling the finest of Italian produce in Singapore. I’d highly recommend it to anyone looking for an extra special fine dining experience.