With so many Italian restaurants in Singapore, it is becoming increasingly difficult to stand out. As part of a campaign by Small Luxury Hotels of the World, a couple of international influencers (hey you can see some of them in the reflection!) and myself were treated to an evening soirée and a dinner at this charming Italian restaurant along Club Street which is actually nestled within The Scarlet Singapore. Casa Tartufo which literally translates into the House of Truffles, is well-deserving of its name. The restaurant, which honestly feels like an extension of someone's house, has an obsession with the use of quality truffles long before they were commercialised here in Singapore.
Casa Tartufo was first open in 2010 at Forum The Shopping Mall but it has moved to occupy a corner of The Scarlet Singapore. For this specially-arranged dinner, we were graced by the presence of the chef, his wife and their super adorable baby - we got to learn more about the origins of the restaurant as well as the inspiration that goes behind it.
There is a private dining room in Casa Tartufo which sits up to ten adults very comfortably - there is even a stove here so it definitely feels like you are in someone's beautiful kitchen. Leave it to the Small Luxury Hotels of the World team to make us feel special with a beautifully-decorated room and a glass of celebratory Champagne.
The first dish of that evening was a Japanese beef carpaccio with fresh winter black truffles - simple but delicious! Using only the finest black truffles that are in season right now, this dish marked the start of an incredible truffle-filled dinner.
The second course for dinner at Casa Tartufo was a delicious Burratina - in-house smoked burrata with truffle honey and tomatoes.
The third dish is perhaps one of my favourite dishes from that evening - the Capesante features perfectly-executed scallops with Parmigiano and truffle fondue. The scallops would make Gordon Ramsay proud - it was cooked beautifully with a slightly softer center which helps to bring out some of the natural sweetness. The truffle fondue which reminds me of an extremely consistent and creamy mash, really complemented the scallops without drowning it in flavours.
The winning dish for me (and for almost everyone else at the table that night) has got to be the Tajarin - Piedmont thin egg-noodles with fresh winter black truffles. The pasta is thinner version of a typical tagliatelle and the greater surface area ensures a great sauce to pasta ratio. I absolutely loved the flavours in this dish but it is definitely on the heavier side so I would recommend sharing this dish with your dining partner.
If you are looking for a source of protein, the Maiale here at Casa Tartufo will not disappoint - this was the only dish that I have sampled that night that did not in one way or another, contain truffle. This grilled Iberico pork collar features a contrast of flavours - saltiness from the pork and sweetness from the dark cherries.
Finally for dessert, a homemade Italian gelato - the only caveat here is that the gelato is actually truffle-flavoured. While it may come as a shock to most people, this truffle-flavoured gelato has got to be one of the most interesting desserts I have had in a while. While truffle is not commonly associated to desserts, this gelato worked exceedingly well - in fact, we heard from the chef himself that there are diners who come to Casa Tartufo just for this very dish.
This was an invited Media Tasting session, though all views expressed are my own.