One of the most distinguishing features of Italian cuisine is its simplicity, with many dishes containing only a few components. As a result, Italian chefs in Gary’s Italian Restaurant frequently focus on the quality of the ingredients rather than the intricacy of the preparation. Italian cuisine is responsible for a global turnover of more than €200 billion.
Influenced by Chef Ronald’s intensive training in the Le Cordon Bleu in Paris, He is known for whipping up European favorites with new interpretations. His kitchen is famed for bringing together fresh produce and unique flavors to spruce up traditional meat dishes. For the past years, Chef Ronald built his experience and culinary skills in high-profile places like Four Seasons Hotel, ANDRE, The White Rabbit, Salt and Tapas. He continues to spread his love for fine food and appreciation for European cuisines with his newest project, Francesca’s. Chef Ronald insists on using simple and fresh ingredients for every dish as he believes that the goodness of the dishes should be appreciated in the richness of their ingredients. He is constantly researching and creating new dishes and gastronomic experiences through research.
𝑇ℎ𝑒 𝐸𝑥𝑐𝑙𝑢𝑠𝑖𝑣𝑒 𝑁𝑒𝑤 𝐷𝑖𝑠ℎ𝑒𝑠 𝑡ℎ𝑎𝑡 𝐼’𝑣𝑒 𝑡𝑟𝑖𝑒𝑑:
Francesca’s Special Clam Chowder – With fresh vegetables added into the soup, sweeten its soup base, and a combination of white wine, cream, and fresh clams makes it a perfect soup you can’t miss. Especially if you are one seafood lover, this is recommended.
Aragosta Lobster Piadini – This is my favourite of the day, and it’s a MUST-TRY! It’s an affordable luxe luncheon that is both rich, savoury, and satisfying. It’s with a good generous amount of Mozzarella cheese and fresh lobsters, making it very tasty and enjoyable for me.
Francesca adds a touch of local home cooking charm to transform classic Italian dishes into something that’s new and exciting to all Singaporeans. Serving unpretentious Italian cuisine at affordable prices, Francesca’s aims to satisfy all pasta cravings. Continue reaading
