Introducing Fiamma at Capella Singapore

Acclaimed chef Mauro Colagreco’s second restaurant in Southeast Asia nods to his roots and the Italian spirit of family dining.

Left to right: Chef Mauro Colagreco; Fiamma’s signature bistecca alla Fiorentina. (Photo: ©Matteo Carassale; all others courtesy of Fiamma)

For Singapore-based foodies, a meal at the Capella’s newest restaurant will be reason enough to cross the causeway to Sentosa. The ultra-luxe retreat has tapped Italian-Argentine chef Mauro Colagreco — the man behind three-Michelin-starred restaurant Mirazur on the French Riviera — to open Fiamma, literally “flame.” Inspired by his grandmother’s cooking, the menu presents an array of traditional dishes that would make any Italian nonna proud.

Fiamma’s antipasti selection includes carpaccio di pomodoro e pesca, comprising thinly sliced heirloom tomatoes and yellow peach topped with chives. A signature of the chef, this zesty appetizer recalls some of his earliest memories in the vegetable garden with his grandfather. Meanwhile, the crudo Siciliano features fresh sea bream marinated in olive oil and orange, finished with capers, fresh mint, fennel, and Sicilian pistachios.

Polpette describes classic handmade meatballs of beef, veal, and pork in a mildly spiced sauce of stewed cherry tomatoes. It transports diners to the kitchen of Colagreco’s own grandmother, who was the catalyst for his culinary journey. Another house specialty is the trofie al pesto, a twisted Ligurian pasta prepared with housemade pesto, dried tomatoes, and grilled calamari. Patrons with a soft spot for seafood will love the linguine alle vongole e bottarga, as it balances the flavor of clams with lime, tomato sauce, and the umami of cured fish roe.

Ligurian pasta dish trofie al pesto features grilled calamari.

The Living Room is Fiamma’s main dining area.

Left to right: Seating at Fiamma; a plate of pescato del giorno (fresh fish of the day).

Left to right: Making pizza with homemade dough; tomato and peach carpaccio.

Pizza-lovers will not be disappointed by the large, crispy pies with a honeycombed crust that emerge from the wood-fired oven. The diavola, a favorite of Colagreco, has toppings of spicy salami, mozzarella, pecorino, and basil. Simplicity is key for the Genovese, which melds melted mozzarella and parmesan cheese with fresh pesto.

A must-try for the second course is pescato del giorno (fish of the day), prepared in the Ligurian style with fresh vegetables dressed in a tangy lemon-infused butter sauce. Specialties from the wood-fire grill include gamberoni aglio e prezzomolo, or prawns in a garlic and parsley sauce made with olive oil and red chili. Carnivores will want to order the generously sized bistecca alla Fiorentina served with grilled eggplant and baby potatoes. It’s best shared between two. Those with a sweet tooth should leave room for Fiamma’s desserts: don’t miss the tiramisu and meringa cotta — light, airy meringue topped with gold flakes, berries, fresh fruits, and vanilla ice cream.

Designed by André Fu Studio to serve as Capella Singapore’s living room, the 138-seat restaurant spans six different spaces including a greenery-filled alfresco terrace, an “oven salon” centered on the wood-fired pizza oven, and a private dining room that accommodates up to 16 guests. Fiamma is open every day from 7 a.m. to 11 a.m. for breakfast, and 12 p.m. to 10 p.m. for lunch and dinner.

capellahotels.com/en/capella-singapore

The Oven Salon at Fiamma is laid out around a wood-fired pizza oven.

A freshly baked diavola pizza.

Fiamma’s linguine alle vongole e bottarga.

The restaurant’s private dining room accommodates up to 16 guests.

Meringa cotta is a meringue-based signature dessert at Fiamma.

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