Nestled in the heart Singapore’s 200-year-old Chinatown heritage enclave of Amoy Street is a classic yet trendy Italian restaurant. With its cosy space and built-in floor-to-ceiling glass cellar of over 120 Italian wines, Burlamacco Ristorante is quite the space and known for its Tuscan specialties whipped up by owner and executive chef Gabriele Piegaia.

Piegaia started his career working in one-Michelin star restaurants in Italy, before beginning his journey in Singapore, where he joined restaurants such as Senso Risorante and Resorts World Sentosa, Hotel Michael.

Burlamacco’s Ultimate Recovery Brunch showcases Piegaia’s classic specialties alongside two hours of free-flow Bloody Mary cocktails, espresso martinis, prosecco and wines.

When we visited, the brunch menu included appetisers such as poached egg with salmon, and charcuterie, aglio olio and beef ragout pastas, alongside with turkey paired with cranberry sauce, and a seabass served with potato wedges. For desserts, chocolate tart, tiramisu, and panettone were served.

The standout dishes were the pastas. The aglio olio was served with some fish slices, the al-dente pasta satisfying without being surfeit, while the beef ragu was cooked to the right texture.

Unfortunately, the turkey was a little too dry and the seabass had a strong “fishy” odour although we reckon it’s because of the pure volume of dishes the kitchen had to serve that day.

The restaurant’s brunch menu is not fixed and the dishes we had on that not available on the ala carte menu. This is because Piegaia comes up with the day’s dishes based on the ingredients he has in the kitchen that day, so you might just be in for a surprise.

If are looking for good, solid and dependable Italian comfort food, this is the restaurant to go to with your friends for a catch-up brunch over the weekend.

$78++ at 77 Amoy Street, Singapore 069896. The brunch is only available on Sundays from 11.30am to 2.30pm

written by.

Subscribe to the magazine

Subscribe Now
Never miss an update

Subscribe to our newsletter to get the latest updates.

No Thanks
You’re all set

Thank you for your subscription.