With Michelin Star Award entering the food scene in Singapore, looks like we are getting more Michelin Star chef starting restaurant here too. And Foo’d By Davide Oldani is one such restaurant. It is a Cucina Pop restaurant, created by Michelin-Star chef Davide Oldani.

 

Located at the ground floor of Victoria Concert Hall, offering both indoor and Al Fresco dinning ambience that contrast too. Former was elegant and formal while the latter was much casual.

 

 

 

At Foo’d By Davide Oldani, they offer 3-course ($45++ per person) or 4-courses ($52++ per person) for lunch while for dinner 5-course ($138++ per person) or 7-course ($168++ per person).

 

I was there for lunch and chose 4-course. Each course has at least 2 items with vegetarian options available. 

 

 

First course, the Starter, was a choice of Baccala mantecato, ginger, crunchy bacon and Iced lardo, honey, roasted polenta. The vegetarian option was Frisella, fruit and vegetable. I opted for the first item consisting of cured cod. Though consisting of ginger, the unpleasant seafood pungent flavour existed. I very much prefer having it without the bacon since it masked the cod flavour totally.

 

 

Second course was a soup with Australian lobster soup, pisarei, roasted pineapple and Mushroom soup, crystaliized pinenuts and Umbrian truffle that is vegetarian option. Being a seafood person, naturally my choice was the former. It has considerably strong lobster flavour. And it seems some spice or herb which tasted familar though I couldn’t identify, was added to mask some pungent seafood scent, somehow it was futile. Interesting, roasted pineapple bits were in the soup. These provided a refreshing dimension. 

 

 

 

Third course was option of Toasted seeds, coffee powder, blueberries, bottarga, year old aged rice with also vegetarian option available and 72º French rts chicken, centrifuged carrots, wild fennel. The second vegetarian option offered was Vegetarian cianfotta cauliflower, pumpkin served 2 ways, oyster mushroom, carrot, apple, celeriac. Lastly, there was a January Special, the Spanish Suckling Pig with $15 supplement. Bingo! I opted for the special.

 

Strangely, Foo’d chose to serve bread during Mains instead of serving it with soup. Anyhow, the Spanish Suckling Pig was outstanding due to ufficient marinate of salt and pepper on the meat. Most importantly, it has a crispy skin. A pity, it was loaded with too much fats. With the same token, most might not complain about this fact.

 

 

The forth course, which is also the last course is the dessert. First is the Zuccotto Foo’d, vegetarian and Lemon curd, meringue, lettuce ice-cream and cocoa crumble which was my choice. As weirdly as the combination seems, but it does pair well without masking the flavour, perhaps only the sourness.

 

 

Coffe and tea were not included. I ordered a Cappuccino ($7) which has low acidity, full body and nuttiness dominates the flavour note.

 

 

NAHMJ Verdict

 

Overall, lunch was enjoyable though there are a handful of misses. In addition, with a Michelin-Star Chef helming Foo’d By Davide Oldani, I am looking forward to see if they will be awarded a Michelin-star soon.

 

 

 

Foo’d By Davide Oldani

 

Website: http://www.foodbydo.com/
FB: https://www.facebook.com/FOODbyDO/

 

Opening Hours

 

Restaurant:  Mondays – Saturdays  1200 to 1500, 1800 to 2300  |  Closed on Sundays

Bar:  Mondays – Saturdays  1800 to 2300  |  Closed on Sundays

 

Getting There

 

By MRT:

• East West or North South line – Raffles Place station

 

By Bus:

• Victoria Concert Hall along Fullerton Road   75, 100, 107, 130, 131, 167

• National Gallery Singapore along Parliament Place   195, 961

• The Treasury along North Bridge Road   51, 61, 63, 80, 124, 145, 166, 174 , 174e, 197, 851, 961

• Opp Singapore Cricket Club along Connaught Road   75. 100, 107, 130, 131, 167

 

Rating: 8/10