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2014-03-17
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'Gaia', a derivation from 'Gaea' in Ancient Greek, in itself refers to a primal Greek goddess known as Mother of Nature. Executive Chef Emanuele Faggi makes of the word 'Gaia' his own culinary philosophy. The restaurant offers Italian cuisine and has received great reviews from last restaurant week.We have a rather hard timing of finding the restaurant especially it happens to be raining when we reach the hotel. The entrance of the door is by the right side of the hotel and outside. We are showe
'Gaia', a derivation from 'Gaea' in Ancient Greek, in itself refers to a primal Greek goddess known as Mother of Nature. Executive Chef Emanuele Faggi makes of the word 'Gaia' his own culinary philosophy. The restaurant offers Italian cuisine and has received great reviews from last restaurant week.
We have a rather hard timing of finding the restaurant especially it happens to be raining when we reach the hotel. The entrance of the door is by the right side of the hotel and outside. We are showed to a table in the main dining area. There is plush leather booth seats for 3 to 5 people.
A small metal handle is hanged on the shoulder of the elegant and comfortable armchair for me to hang my bag. Simple and useful.
Today we are having the Restaurant Week Lunch Menu which costs $40++ per person. We start the meal with some crackers and bread, with a brief introduction of the crackers. Olive oil is given upon request. The one of the crackers which is black in color is made with squid ink. The crackers are colourful with its white, yellow, pink, brown and black colors. Taste a bit "lau hong" (stale) in texture. But great that it is not as salty as the usual prawn crackers. The sliced bread has a rather dense texture, although it is soft.Starter
Cappesante All ZafferanoGrilled Hokkaido scallops, saffron cream and coffee powder
The scallops tastes overcooked, and look rather shrink in size. I could barely taste the coffee powder. It is simply a disappointing starter.
Bottoni Di RicottaButton-shaped ravioli filled with ricotta cheese, tomato puree and basil
Nice, but feel the skin of ravioli a bit thick.
Main
Merluzzo ($70/ A La Crate)Roasted Black Cod with Sundried Tomatoes, Basil, Sicilian Capers and “Taggiasche” Olive Sauce and Potato
The fish tastes not bad but is letdown by its presentation.
AgnelloSlow cooked New Zealand spring lamb rack, celeriac puree and sauteed bok-choy
The lamb is quite tender, and huge in serving.
Dessert
Nuvola Al TiramisuTiramisu cloud
The dessert is rather disappointing as it simply whipping cream topped with cocoa powder.
Pera Cotta Al Vino RossoPoached pear in red wine, yoghurt and star anise sauce, ginger bread chocolate ice cream
The star anise sauce is rather out of place in this dish,as it tastes way too strong. Would prefer the pear to have cooked longer as it has not soaked the red wine fully. Half of it looks rather pale.
Overall it is quite a filling 4-course meal in a quite cozy place, served by friendly staffs such as Paolo Colzani the restaurant manager. But the food may need some tuning.
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