La Brezza

Story & photos by Dr. Michael Lim The Travelling GourmetTM

All rights reserved

All food photos are of real food with NO photoshop

Friday 10 May, 2013

It was getting late. Dinner Rush was over. I was hungry. I went to La Brezza which means ‘the breeze’ if you do not speak Italian. It is next to the pool on level 2 of the St. Regis Hotel.

2120 The Manager, Mr. Nathan showed me to my table by the wall with a view of the pool. “Would you like still or sparkling water?”

“I’ll have regular water…with ice” Regular water is tap water but Singapore’s tap water is eminently drinkable. I’m fine with it.

2126 No water was served and no order taken…although the menu as big as a small billboard had been given to me.

2127 Order taken and water served…

The Manager, Nathan was running around serving wine and serving pizza while another waiter and another waitress seemed to be not doing much,

2132 Foccaccia Bread and home made breadsticks arrived but they were cold,

2141 Pizza Fruitti di Mare arrived, Mussels, prawns, squid on a thin crust about 3mm thick. Not bad.

2143 Pappadelle with Venison Ragout was served, Rich, flavoursome dark sauce, slightly sweet, and the pasta was al dente. Quite nice!

2153 I am enjoying the food but my water goblet is empty and no serving staff has refilled it…The staff are not alert. They are not pro-active. They need training…

Nathan is setting up the next table with glasses.

2156 Nathan notices my empty glass and fills up my glass with ice water.

At least he noticed…finally.

Yes, my friends, this is one of my reviews a la  “Anton “Ratatouille” Ego”…

2158 I had to ask the waitress for more bread,

2159 Bread arrived, now it is hot! Well, good!

2209 Plates are cleared.

2215 Dessert order is taken. An unusual dessert…Poached Peaches and Polenta Cake with Merlot Wine Sorbet


Dessert arrived but the chocolate sauce was runny and the whole plating was a mess!

2221 The waitress brought it back to do a new plating.

I find out that Chef Stefano Arrigoni previously from Ochre in Orchard Central from Italy is off tonight, and it is his Indian Sous Chef.

2225 The new dessert arrives. Good news! The Merlot Wine Sorbet is very nice, and so was the Peach tart with a crumbly velvety texture but it needs more peaches. The plating and garnish is better but there is room for improvement…

I have learned from reliable sources that Nathan will be replaced. C’est la vie…

Life goes on…

About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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