HazelDiary

Grissini at Grand Copthorne Waterfront Hotel has recently re-crafted the menu to bring diners’ a gastronomic dining by their new Chef Kenny Huang. The interior design of the Italian restaurant remains unchanged but diners can look forward a different dining experience as compared to the past. The new menu featuring classic Italian cuisine with a twist as well as a new creation.

Credit: Press Release

About Chef Kenny Huang
Chef Kenny’s passion in the culinary arts began at a young age where he grew up helping in the kitchen of his father’s restaurant. The joy of seeing satisfied diners at the restaurant motivated him to pursue his passion. Chef Kenny moved to northern Italy, city of Turin, capital of Piedmont in 2013 and spent two years immersing in the authentic culture and cuisine of Italy. Chef Kenny honed his skills in various elite establishments including a Michelin-starred restaurant. This allowed him to learn authentic Italian cooking techniques while giving him room to explore and develop his creativity extraordinary dishes with simple ingredients. Following his stint in Italy, he returned to South East Asia to work in a five-star hotel in Singapore before joining Grand Copthorne Waterfront Hotel. Chef Kenny is the first non-Italian chef to head Grissini since the Italian restaurant opened in 2016.

Moving on are the dishes from the revamped menu and wine pairing for the dinner session, Grissini also has a new pairing team to help diners to select the right wines for their meal. The team will satiate your palate with exquisite culinary creations and fine wines.
Amuse Bouche

We started with prosciutto con tartufo e mascarpone and roselle pomodorino.

Gambero Di Mazara

Next up is the Italian red prawn topped with caviar and green pea puree along with the crispy squid ink cracker. The Italian red prawn is regarded as a prime ingredient in Italian gourmet dishes. Having said that, the prawn has a rich creamy flavour and compact pulp. The vibrant splash of green pea puree adds colour to the plate, gives a midly sweet taste and fantastic accompaniment to the dish.

Polpo Alla Griglia S$38.00++

Featuring Spanish octopus that is meticulously prepared with low temperature cooking for two hours and charcoal grilled to a crisp texture while maintaining the tenderness of the octopus. It is a natural pleaser with the sweetness from the tomato marmalade. Well-executed grilled octopus with a pleasantly chewy but not so tough texture.

Risotto Con Fegato Grasso S$42.00++

Creamy consistency risotto cooked to a warm golden colour with golden capon consommé and sweet onion confit topped with a perfectly seared foie gras and 24K gold leaf that adds a luxe touch. The individual grains are slightly firm with a discernible texture that full of flavour. Hearty main indeed!

Classic Tortelli Di Zucca (Available as part of the Degustation Menu at S$128.00++ per pax)

Handmade pasta dish by Chef Kenny that brings you the authentic taste of the Italian pasta consists of butternut squash,sage and parmigiano is served as one of the dish in the Degustation Menu. With the added parmigiano into the dish, you can taste the strong savoury flavour and slighty gritty cheese texture to enhance the refine take on this dish.

Yuzu Sorbetto

Then, we had the Yuzu sorbet with champagne konnyaku and lemon confit. Refreshing and citrusy flavour before we move on to mains.




Branzino

European seabass served with wild mushroom, spinach and thyme jus. It is a light and midly sweet flavour dish with meaty flavours from the wild mushroom and greens from the spinach.

A4 Wagyu Beef S$68.00++
This is also one of my favourite dish of the night. A4 Wagyu beef served with purple artichoke, celeriac puree and veal bone marrow jus. Complete the experience with a glass of red wine, the tenderness of the beef will leave you wanting for more. We paired it with Cesari Mara Ripasso Valpolicella Magnum RV Tuscany, Italy red wine for this dish. Umami flavour indeed!

Fragole All’aceto Balsamico

As for dessert, we had the strawberries tossed with aged balsamic and a scope of lavender gelato before finishing it with crumble. It is a classic dessert that pairs very well with Chateau dY’quem Sauternes 1987 Bordeaux France.

Lastly, Petit Four to mark the end of the meal. As usual, diners can go for coffee or tea of your choice to enjoy with your sweet bites.

The dishes we tried are listed in the Degustation Menu priced at S$128.00++ and wine pairing is at additional S$70.00++ . Do note that the octopus is not part of the menu and diners can choose either Branzino Or A4 Wagyu Beef for your mains.

Overall, the dining experience was completely different from the past. The newly revamped menu and Chef Kenny Huang onboard along with Sommelier Uzair Yaacob (certified by the Court of Master Sommelier Worldwide, European Chapter) and Mr Mayandi certainly deliver an exquisite culinary creations and fine wines to the table.

For reservations, please call 8168 1539, email dining.gcw@millenniumhotels.com or visit Grissini.sg

Grissini Italian Restaurant
Address: Lobby Level
Grand Copthorne Waterfront Hotel
Opening Hours:
Lunch: 12:00PM-2:30PM
Dinner: 6:00PM-10:00PM
Website: http://www.millenniumhotels.com / www.grandcopthorne.com.sg

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