- The Shop
Celebrity Chef Peter Neo has opened a new semi-fine dining Italian Restaurant off Yio Chu Kang Road on 28 May 2012. Well-known for his superb culinary skills, witty and innovative creations for fusion Italian food, Pietro also has a luxurious touch to its interior decor, with a beautiful feature wall that blends into the alfresco, making you feel that you are in Italy!

- The Food
Garlic Bread, Garlic Sauce
Garlic bread will be served complimentary with any order. Nice garlic flavour sauce that was noticeable but not overpowering.

Prosciutto & Melone @ $18The parma ham wrapped with rock melon was a beautiful combination of salty and sweetness. Fancy appetize that pleases both the eye and the palate.

Zuppa di Mare @ $12A seafood feast of delicious tomato broth concocted with a variety of fresh succulent seafood such as prawns, clams, mussels, squids with white wine, basil leaves and chilli. Solid flavourful soup!

Funghi Portobello @ $20Large portobello mushroom basked with crab meat, ebiko and prawn was superbly succulent and the extra oomph from the rich gorgonzola sauce, mmmm...

Gnocchi alla Marinara @ $22
This was the first time I had tasted the gnocchi (potato dumplings) sauteed with seafood in creamy marinara (Italian tomato sauce) and topped with deep fried baby octopus. The flavors melded nicely with the seafood but I thought it was a little starchy to my liking.

Pancetta Arrosto @ $26A steamed-roasted pork belly that gives you beautiful succulent moist tender pork with crisp crackling skin served with smooth apple sauce, porcini and kidney beans. Every texture, flavour and aroma worked together perfectly. Plenty of meat and bags of flavour.

Spaghetti alle Vongole @ $18
The briny juices from the fresh clams flavor the brothy white wine sauce. I will love to bits if there was a stronger taste of white wine and a little bit more of chilli.

Costolette di Agnello @ $42
Grilled Australian lamb rack accompanied with broccoli pudding and gorgonzola sauce was unique. The lamb was tender and my friends think it was grilled to perfection, I felt it was a little dry thou. Note that the chef may replace the broccoli pudding (was tasty) to carrot or mushroom pudding (may be a tad rich) depend on stock availability.

Calamari Fritti @ $18The squid dredged in self made battered was chewy and delectable on its own. Not greasy, fried to perfection, slightly salty and definitely one of the most delicious seafood delicacies.

Pizza Pietro @ $26
Thin crust with homemade pork sausage with cream, porcini, rocket and mozzarella cheese.

Tortino di Lava con Rum @ $15Digging into this rich and moist molten chocolate lava cake was awesome! Cue the ooey-gooey center leaving you want more... and more. Warning, this goodness is for chocolate lover only!

Tortino alla Frutta @ $14.80Another new creative creation of Chef Peter. This frutti lava not only look impressive but also have the "wow" factor!

Decadent rivers of passion fruit encased in soft fragrant cake waiting for me to indulge into a creamy pool of deliciousness, mmm....

Tiramisu @ $12We finally (finally!!) wrapped up our meal with tiramisu which I thought was delectably delicious. Soft layer of cake, light mascarpone, with a right balance of espresso and cream liqueur.

- My Opinion
In my opinion, this could be one of the best Italian Restaurant I had visited so far. Maybe I don't know how to appreciate the favor in my past visit, but over here the taste are well liked to my palate.

Don't let the remoteness of this place scare you. You will definitely find a sumptuous spread of dishes that uses original homemade sauce and fresh top quality ingredients. Not forgetting the exquisite desserts and wine.

- The Shop
Flor Pâtisserie is set up by Chef Yamashita that was previously from the popular Patisserie Glace.

The little cosy place is located in a shophouse along Duxton Hill. They have few small tables indoor & outdoor that is not able to serve a crowd.

Their Japanese-Styled Patisserie are entirely made of natural and fresh ingredients. They emphasis on using only the freshest and best quality ingredients without any preservatives/raising agents/stabilisers in their patries.

‘Flor’ is a Portuguese word for flower, and is pronounced in Japanese as ‘fu-ro-ru’. Widely recognised and accepted as a symbolic representation of love, passion, and beauty, the flower embodies the delicate balance of nature and beauty. All their cakes look very pretty and are mostly filled with tropical delights.

- The Food
BEST SELLER Waguri Millefeuille @ $6.80Delicate strands of French chestnut cream piped over a sandwich of crisp, flaky puff pastry and pastry cream, topped with sweetened Japanese chestnuts.

BEST SELLER Napoleon @ $6.50Traditional Napoleon, made with Chef's signature puff pastry, the strawberry version.

SIGNATURE Berry Berries @ $5.50Using traditional French method of aeration which does not use any chemical leavening, Chef Yamashita creates his signature strawberry shortcake, which consists of naturally soft sponge filled with fresh strawberries and luscious cream, topped with summer berries.

Original Ice Cheese Tart @ $3.20In a tartlette of an almond cookie and FLOR's signature creamcheese filling, there is a flurry of tastes and textures; featured most prominently is the melt-in-your-mouth lightly salted creamcheese filling, followed by the incredibly fragrant crunch of the almond cookie. Lucky you if you like this cheese tart as it can be kept in the freezer for up to 3weeks!

- My Opinion
The sponge cakes are soft & moist and I believe they use the same sponge cake as the base for all their cakes because they taste alike to me.

Don't be deceive by the thick white cream. You won't get sick of it even you have to finish the whole slice of cake by yourself. I suppose they are made of egg white and sugar instead of whipping cream therefore it's so light.

However the French chestnut cream from Waguri Millefeuille are too sweet after a few mouth, but the overall is still good, infinitely better tasting than those overly sweet, crusty, gritty frosting made with shortening and powdered sugar.

I will definitely be back to try other mouth-watering cake!

Visit http://www.celestialdelish.com/2012/07/singapore-food-festival-2012.html for a detailed review and photos

Riding on the waves of various seafood culinary delights for Singapore Food Festival 2012, Covelli Italian Bistro & Wine Bar present the first ever Seafood Desert dish - a contemporary creation that adds a hint of freshness to sweetness of your dessert.

Dolce di Mare @ $10 for 6 pcs in a boxSquid-Ink Meringue is light, airy and sweet. Sea Urchin-Mango Cheese Mousse has nice fragrant of mango. Its a little weird at first bite, however the after taste got better and has very slight taste of squid ink. You should try this modern invention of an traditional dessert. Definitely tantalizing treat to your palate.

Pack nicely in a clear box for the SFFVisit their booth to to try more signature favorites like the Antipasto Fruitti di Mare and Pasta al Pesto Gamberi.

The dessert will be available in the restaurant after SFF.

Visit http://www.celestialdelish.com/2012/07/singapore-food-festival-2012.html for a detailed review and photos.

I didn't literally order the catering or had any experience with them but I had tried their food during the SFF 2012 at Waterfront Promenade @ Marina Bay.Signature Laksa's Mussel March @ $8.00 To sny with the SFF seafood theme, the team has introduced Mussels to the well loved Laksa gravy, served standing upright in marching stance. The mussels were juicy but the broth was less flavorful and fragrant. Personally, I still prefer the thick and rich Laksa.

Signature Curry Chicken @ $5.50Curry was a crowd-pleaser! Succulent chicken steeped in rich wonderful gravy with a hint of spices.

Home-style Sin Chow Mee Hoon @ $3.00 Less greasy than the usual noodles yet still pack with flavours. Melissa loves it so much that she finish the whole serving herself.

Neo's Original Drumlets
12pcs for $13.00 | 6pcs for $7.70 Deep fried to a golden brown drumlets was crispy.

Drumlets Buffalo-style
12pcs for $13.00 | 6pcs for $7.70 Delicious sweet savory chicken and not too greasy. The sauce coated on the chicken was seductive and addictive.

Founder's Prawn Fritters
5pcs @ $8.00 | 3pcs @ $5.50The fried stuff are typically not oily so its a plus point. And the prawn fritters were quite big.

- The Shop
A very small modern Japanese restaurant that receive top accolades from the international culinary community. They have less than 10 tables and a long counter where you can dine and watch the chef at work.

- The Food
We ordered Mini Kaiseki set @ S$85

Experiment your tempura with chilli salt, sea salt, matcha salt, and curry salt. The sea salt is the highly recommended for tempura yet I love the chilli salt.

AppetizerSome seaweed and vegetable served cold. Pretty tasty.

SashimiSliced sashimi was fresh and sweet. It has a rich taste with flavor, taste so good that I want more!

SaladThe tangy Japanese sauce sets off the vegetables and crisp renkon chips (deep fried lotus roots) perfectly.

Mixed Tempura - 3 SeafoodA perfectly light but crispy fried coating. They are the best tempura I ever tried in Singapore! Heard the deep-frying technique comes from Japan, each Japanese master chef has his or her own secret formula of flour, seasonal ingredients and oil. This tempura is even tastier with the chilli or sea salt.

Mixed Tempura - 3 VeggieThe juicy veggie tempura will be a waste to dip in the radish and tempura sauce. I like the crispy coasting, it still taste awesome by its own thou it's highly recommended to sprinkle a little salt to enhance the flavour. I prefer the chilli salt, the matcha salt is slightly bland and the curry salt don't really go well.

Scattered Tempura RiceHot rice with generous chunks of chopped tempura prawn topped with a dash of sea salt and generous sesame seeds. Sprinkling some chilli powder and its so good! oh, there was the pickles too, but I had it in my tummy too fast, oops.

Yuzu sorbetRefreshingly citrusy sorbet.

- My Opinion
Top quality food, dishes well executed, even the service was beyond satisfactory. I will definitely be back some day for a special occasion with my family!

I only had my iPhone with me, do forgive the poor quality of the pictures, but I can't help to post this because their food are really too good not to be share!