Nouvelle cuisine at Michelangelo’s

Salmon Confit on bed of Fennel

Salmon Confit on bed of Fennel – Fennel never tasted to good!

It all started when Janice thought the luncheon at my home was a dinner. She had ordered short ribs and a huge bowl of Tiramisu to bring to my potluck. As it would be a waste to chuck it so we had it for next-day lunch instead. She was telling me about how Chef Victor was now cooking dinner at Michelangelo’s.

Since Dave was in town with Mary for Christmas, a dinner was planned…

We’ve known Chef Victor since his days at 8 On The Bay which, alas, was a restaurant ahead of its time. I still remember his Duck Confit fondly as one of the best I’ve tasted in Singapore. So it was without hesitation that I made reservations at Michelangelo’s.


It’s been a while since I’ve been back, but they’ve undergone a restaurant makeover to look like a generic fine-dining restaurant, which more or less tells you what I think of the result. However, since I’m a foodie and not an interior designer, I’m not really picky with the decor as long as I’m comfortable. After all, I’m here to reacquaint myself with Chef Victor’s cooking.

It was a full night that Christmas week but Chef Victor seemed pleased to see us. Of course, that may have to do with Janice’s help too. It was almost unreal but we basically told Chef Victor, “Omakase”. To which he grinned broadly.


After an all-too-brief amuse bouche, the first course started with Escargot and Prawns. I was happy when I saw it wasn’t the usual heavy garlic-laced oily concoction. Instead it was a very light sauce quite similar to a bouillabaisse but slightly reduced and more intense. I was torn between drinking the sauce or using it as a dip for the wonton skin. Fortunately, there was enough for both. 🙂

Escargot & Prawns (I had the prawns left off)

Perfect with the Bruno Paillard Champagne, of which Jeff announced he bought up the entire stock of the 2006/2007 magnums in Singapore. Bastard… 🙂


Dave’s mum is of Italian descent and he grew up on hearty Italian fare. One of the biggest challenges in Italian cuisine is Gnocchi. It’s a simple dish but like all simple dishes, it’s a difficult to master, so much so that Dave’s mum never served Gnocchi at home because she felt that, according to Dave, she couldn’t get it right.

Truth be told, I was a little apprehensive when Dave ordered it. While I know it’s a good test of any Italian Chef’s skill, I usually cannot do more than 2-3 pieces of Gnocchi before I am too stuffed for anything else.

Gnocchi da Roma

It came in a simple roasted tomato sauce with Basil and crispy bacon bits. It was so light that it almost floated and, for the first time in my life, I finished the whole plate of Gnocchi. More surprisingly, I actually felt I had room for more good things.

With the Primo home-run socked away, Secondo was a combination of two dishes on their regular menu: the Butter lobster and Veal medallions.

Surf & Turf! Veal Medallions with Butter Lobster(?) and Roasted Potatoes

Both were perfectly light and surprisingly flavorful (I tend to find veal and lobster bland). But I felt that the best part were the thinly sliced tomatoes which absorbed the flavors from the jus and butter sauce. Magnifico.

And the meal was rounded off by a simple but very satisfying dessert of caramelized mango and Christmas pudding.

Caramelized Mango and Christmas Pudding

It is strange to encounter nouvelle cuisine in an Italian restaurant but the principles of lightness and freshness transcend cuisine and what we got was truly sublime. We left sated but not bloated.

Chef Victor is not well-known in Singapore, having spent almost 10 years cooking in Florence and the rest of the time cooking in a private kitchen. However, he’s come and made changes to the menu and I daresay, it’s for the better. Just take the Calamari Fritti, a switch to using fresh instead of frozen Calamari makes all the difference in the world. Food is done a la minute and sauces are jus-based reductions.

Prices are not run-of-the-mill Trattoria Mama Italia especially if you order “Omakase”, but for a treat, put yourself in Chef Victor’s hands and experience simplicity at its best.

Oh yes, here’s the deal clincher: Michelangelo’s is BYOB every day of the week.

Michelangelo’s is at Block 44 Jalan Merah Saga, #01-60 Chip Bee Gardens, Tel: +65 6475 9069. I’d recommend dinner.

I used to have a case of this

A good port in any storm

Foie Gras with Cracker of Wild Rice and Macademia

Foie Gras with Cracker of Wild Rice and Macademia

Calamari Fritti

Calamari Fritti – try freshness for a change

Lamb Rack with Homemade Chicken Liver Pate

Lamb Rack with Homemade Chicken Liver Pate – how can anyone not love sweet sweet liver?

Chicken Liver Pasta

Chicken Liver Pasta

Caramelized Strawberries with Green Peppercorns

Caramelized Strawberries with Green Peppercorns

How do you think we liked dessert?

How do you think we liked dessert?

Posted on 12th Jan 2010 in Dead Cow Society, Food and Drink, Italian, Makankaki


There Are 5 Comments


HungryEpicurean commented on January 13, 2010 at 1:29 pm

Both the photos and the meal looked great!


ivan commented on January 14, 2010 at 6:19 pm

@HungryEpicurean: Thanks! It was a great meal with great company!


ladyironchef commented on January 16, 2010 at 9:35 am

wow, this was the fantastic omakase meal that you told us about right? now you are making me tempted to go Michelangelo


[…] it all started when we were having dinner at Michelangelo’s early this year. We (Yixiao and Cheryl) discovered that the food had moved forward in an […] | 2010 in review commented on February 1, 2011 at 8:52 am

[…] blog decided to do a study of Claypot Beef and discovered the Italian version of Nouvelle cuisine at Michelangelo’s, furthermore an acquaintance turned friend introduced this blog to the joys of Black Avocados but […]

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