Basilico @ The Regent SIngapore

Everyone who loves Italian fine dining should eat at Basilico, found in the Regent Singapore, and this includes vegans who will be amazed by the creative talents of Executive Sous Chef Angelo Ciccone.

The Vegan Food Quest is all about our mission to find, eat and write about the best vegan food in the world and we can tell you, with hand on heart, that you’ll find it here at Basilico, served with an infectious amount of passion.

Enter here for an amazing vegan dining experience.

Visit Basilico for an amazing vegan dining experience.

We love getting our own specially prepared vegan menu but we were more impressed than usual with the menu for our meal at Basilico.

Not only did it have a personal touch ‘Basilico Vegan Menu, Specially Crafted for Caryl and Paul’ but it read like poetry.

Course after course of delightful vegan food awaited us, and we knew we were in for a treat…

And so our culinary adventure began... 

And so our culinary adventure began…

The Vegan Food:

Course One – ‘Mosaico Siciliano’ – the flavours of the sweet 12 year old aged balsamic, the perfectly ripe figs, flaked toasty almonds, fresh herbs and the tomatoes combined to make a delicious light dish.

Cuore di Bue, Camone, Merinda, Datterino and San Marzano Tomatoes with Fresh Basil and Mint, Black Figs, Almonds, Balsamico Perla Nera, Calabrian Dry Oregano and Olive Oil Frantoio Cutrera.

Cuore di Bue, Camone, Merinda, Datterino and San Marzano Tomatoes with Fresh Basil and Mint, Black Figs, Almonds, Balsamico Perla Nera, Calabrian Dry Oregano and Olive Oil Frantoio Cutrera.

Course Two – ‘La Quinoa alla Mediterranea’ – the al dente quinoa tasted nutty, which went perfectly with the sweet grape and orange flavours and the little, salty capers.

This was a dish of wonderful textures as well as flavours.

Organic Quinoa with yellow and Green Zucchini, Bell Peppers, Capers, Eggplant, Baby Carrots, Grape, Baby Cress and Orange Segments.

Organic Quinoa with yellow and Green Zucchini, Bell Peppers, Capers, Eggplant, Baby Carrots, Grape, Baby Cress and Orange Segments.

Course Three – ‘Minestrone Umbro Alle Quattro Lenticchie con Olio alla Salvia’ – oh, if only we could  have another spoonful of this delightful soup…a velvet textured lentil soup with firm, earthy lentils suspended in it.

The crispy sage leaves filled our mouths with a herbal aroma; every warming mouthful was a true pleasure.

Umbria Style Four Lentils Soup with Sage Scented Extra Virgin Olive Oil.

Umbria Style Four Lentils Soup with Sage Scented Extra Virgin Olive Oil.

Course Four – ‘Pizza Napoletana’ – we loved how this delicious pizza was served on a bed of roasted rosemary so we cut into our pizza the aroma rose up and a new flavour was added.

There was a generous amount of fresh tomato sauce underneath an even more generous amount of spinach and broccoletti (which had a lovely peppery kick to it).

This is definitely the way to eat your greens.

Classic Neapolitan Pizza, with San Marzano Tomato Sauce, Baby Spinach, Wild Broccoletti, Red Onion from Acquaviva, Rosemary.

Classic Neapolitan Pizza, with San Marzano Tomato Sauce, Baby Spinach, Wild Broccoletti, Red Onion from Acquaviva, Rosemary.

Course Five – ‘Fregola Sarda di Semolino allo Zafferano con Carciofi, Asparagi, Aneto e Peperoncino’ – this was spicy with chilli and was full of honey-like saffron flavours.

The fresh green asparagus and the slightly tart marinated artichoke, added the perfect flavour balance.

Sardinian Saffron Fregola with Puglia Artichokes, Green Asparagus, Calabrian Peperoncino and Fresh Dill.

Sardinian Saffron Fregola with Puglia Artichokes, Green Asparagus, Calabrian Peperoncino and Fresh Dill.

Course Six – ‘Penne Rigate al Farro con Crema di Zucca, Pistachio di Bronte, Porro Croccante e Cerfoglio’ – there was something autumnal about the presentation of this dish with brown twiglike crispy leeks , the scattered pistachio and the orange colours of the pumpkin cream.

The taste was simply gorgeous with the subtly nutmeg and cinnamon spiced, sweet pumpkin cream being a lovely contrast to the crispy leek flavour, the pistachio crumbs and the nutty wholemeal pasta.

Delicious.

Bronze-drawn Whole Meal Seeds Pennette Pasta with Slow Cooked Pumpkin Cream, Pistachio di bronte, Crispy Leeks and Chervil.

Bronze-drawn Whole Meal Seeds Pennette Pasta with Slow Cooked Pumpkin Cream, Pistachio di bronte, Crispy Leeks and Chervil.

Course Seven – ‘Risotto Carnaroli al Tartufo Bianco di Alba, Funghi Porchini, Barbabieola e Timo’ – delicate slices of earthy white truffle (there aren’t many things in the world that taste as fine as these) giving off that distinctive aroma that always makes us smile.

The tasty risotto sat in a circle of a deep, rich, intense red wine reduction topped off with a lovely beetroot crisp.

Wonderful, really wonderful.

The tasty risotto sat in a circle of a deep, rich, intense red wine reduction topped off with a lovely beetroot crisp. Wonderful, really wonderful.

Bronze-drawn Whole Meal Seeds Pennette Pasta with Slow Cooked Pumpkin Cream, Pistachio di Bronte, Crispy Leeks and Chervil.

Course Eight – ‘Il Sorbetto al Limone’ – the finest Amalfi lemons were used to make this sweet, fresh sorbet which was delightfully refreshing.

Homemade Amalfi Lemon Sorbet.

Homemade Amalfi Lemon Sorbet.

Course Nine –  ‘Millefoglie di Cioccolato e Lamponi con Gelatina al Presecco Bellavista e Fragole’ – discs of fine dark chocolate that cracked when we tapped them to get to the fresh raspberries and decadent pieces of gold leaf on the fruit topped jellies.

But even better than getting a vegan chocolate dessert?

Sitting and chatting to Chef Angelo, the man with the vision behind our menu and someone who has a deep seated passion for great food and top quality seasonal ingredients.

Enjoying chocolate and Raspberries Millefoglie with Prosecco and Strawberries Jelly whilst chatting with Chef Angelo.

Chocolate and Rasberries Millfoglie with Prosecco and Strawberries Jelly.

The Vegan Food Quest Verdict:

Make a reservation at Basilico to go on a vegan Italian culinary adventure.

Eat your way through course after course of perfectly prepared plant-based food, indulging in dishes that will surprise and impress you.

Most importantly, the food tastes amazing. This is a place to celebrate just how wonderful vegan food can be.

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We were guests of Basilico but please rest assured that their generosity in hosting us didn’t influence our views.

Basilico @ The Regent Singapore

1 Cuscaden Road,
Singapore 249715.

Telephone: +65 6733 8888

Email: reservation.rsn@fourseasons.com

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