Located at the trendy Red Dot Traffic Building along Maxwell Road, Otto Ristorante is hidden on the ground level amongst the coffee joints and hip bars. This sophisticated eatery certainly adds to the atmosphere of history that surrounds the building with its ambience and décor blending into the old traffic police building.

It’s not just history that adds itself to the restaurant, it’s also one of the philosophies behind the food it serves. Italian food is often based not on a culinary journey of exploration but on memories of home cooked food and what came out of the kitchen daily. Chef Michele Pavanello professes that he brought all his own favorites from home in Treviso to serve to Singaporeans with his new spring menu.

He admits he's added his own local touches like in the tagliolini pasta with live prawn which features a bit of heat in the lemon zest and chili sauce. One of the must-try pastas is the hand-made gnocchi, paired with green pea and blue swimmer crab and saffron. The succulent morsels of crab with the saffron sauce make it a delight to eat, while the gnocchis are soft and delectable.

Other new additions to the menu include the langoustine tartare with chive and sesame crisp lemon dressing, the homemade chickpea tagliatelle with potato, rosemary and crispy bacon alongside the tagliolini and gnocchi. A new dessert – the vanilla pannacota with raspberry coulis and chocolate soil – is another one to try. Its creamy smooth but still-light texture that simply melts in your mouth and the quality of the vanilla ensure this dish truly bursts with flavour.

Otto is not quite the place for intimate dinners. While the service staff are politely attentive, the noise level in the restaurant can quickly escalate once the eatery starts to fill up. There are two private dining areas (which both seat up to 10) and a function room that can seat up to 26, for those who need a bit more privacy.

OTTO Ristorante is at 28 Maxwell Road, Red Dot Traffic Building. Tel: 6227 6819.

Email to a friend

Recipient email address:


From:


Your email address:


Message: