Media Tasting at 8picure
Located along River Valley Road, 8picure is a cozy hole-in-the-wall casual to fine dining restaurant helmed by Chef Gabriel Lee who had a passion for cooking since young. After falling in love with Italian cuisine, he experimented and developed his own cooking style and curated his own recipe based on the freshest seasonal produce he could find.
Chef Lee started operating and hosting degustation dinners with wine pairing at his home since Aug 2014. It was right after pursuing a culinary certificate from Chef Academy in Terni, followed by an internship at Kingham Plough. Due to the increasing demand to host a larger group in recent years, Chef Gabriel finally set up 8picure about 6 months back, offering a similar ambience for his guests.
Upon settling down, the amuse bouche was served with a glass of Ruggeri Valdobbiadene Prosecco Extra Dry.
Featuring the Tuna Salsa with Prawn Crackers, an interesting fusion of Italian and Asian which gave me a sneak preview of Chef Lee’s culinary style, preparing me for the other dishes that have yet to arrive. Loving how the tuna salsa was moderately spicy, with cubes of refreshing tomatoes on the thin crisp prawn crackers.
Tuna Salsa with Prawn Crackers at S$12.
I admit that burrata cheese is definitely one of the tops in my favourite cheese list, not that I had tried many varieties. Its creamy texture blended rather well with the natural sweetness of beetroot gazpacho. The crispy Parma Ham not only provides that textural contrast but also inputs that hint of saltiness.
Burrata cheese at S$16.
Chef’s Signature Red Prawn Pasta would be a dish that could delight any seafood lovers. The thin noodles used was definitely a great choice since every strand seems it soaked up the umami flavor. The raw prawns were really sweet and fresh, topped with crunchy roes. The dish paired with a glass of Masciarelli Linea Classica Trebbino which help to elevate the overall taste.
Chef’s Signature Red Prawn Pasta at S$26.
The fresh slab of codfish was finely done, with the herb crust providing a crunchy texture. The use of broccoli puree and roasted red pepper sauce gave the dish a rather clean and light taste. I had the perception that this dish could satisfy any health conscious individuals.
Pairs with a glass of Giacomo Fenocchio Roero Arneis.
Herb crusted codfish at S$34.
On a bed of cauliflower puree instead of mashed, the slow-cooked Wagyu Beef Cheek was fork tender as it literally melted in my mouth. A well-balanced dish that wasn’t at all heavy with the addition of caramelized onions, mushrooms, and crunchy brussels sprouts.
Pair with a glass of Chateau Boutisse St Emilion Grand Cru that had a faint spicy aftertaste.
Slow-cooked wagyu beef cheek at S$32.
Last but not least would be the Signature Tiramisu. A healthier alternative as compared to traditional ones, Chef Lee’s version uses minimal raw sugar and no cream at all! Just mascarpone lightened with eggs, loaded with espresso and alcohol soaked ladyfingers and tons of almond flakes. The alcohol might be a little strong for some but as long as in dessert, it was fine for me.
8picure’s posh interior might look intimating but in fact, the price tag was worth the value based on the quality of food. A conducive environment to drink, chill, chat and enjoy fusion Italian-Asian food, recommended for corporate, family and friends gathering. Not to forget the range of alcohols is imported directly from Italy.
Signature tiramisu at S$16.
Do remember to make a reservation since limited seatings are available.
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*Service charge(10%) and GST(7%) applicable.
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