I can’t even remember the last time I ventured out to Boat Quay, but I was surprised to know that in the middle of all the dodgy massage parlors and karaoke bars was a gem of a restaurant – L’Operetta. This Italian restaurant is owned by a Japanese ex-investment banker who moved to Italy to learn to sing opera (hence the restaurant’s name) and decided to open his own restaurant in Singapore. The owner, Katsumi-san, was a great host, pouring us wine on the house and telling us all about his time in Italy. The meal was of course utterly delicious from start to finish.
Entrance to L'Operetta
The best way to order at L’Operetta is to share everything. There are so many great dishes that you’d want to try them all AND save some space for pizza.
The first appetizer we had was burrata cheese with Parma ham, rocket leaves and cherry tomatoes, drizzled with olive oil.
The cheese was extremely creamy and fresh. It was the perfect combination to the Parma ham. Check out the cheese oozing out…
The next appetizer we had was the Hokkaido scallop gratin made with almond oil and herbs, served in a super adorable mini Le Creuset. This was quite an indulgent appetizer but worth all the calories!
Moving on the pasta…
One of the dishes on the menu that we really looked forward to trying was the uni spaghetti. Unfortunately they had run out of this for the day, so we settled on 2 pasta dishes. The first one was the ama ebi capellini served cold. I’ve only had raw ama ebi and was surprised that when cooked, it still retains that really sweet flavor. This dish was really light and refreshing.
The next pasta we had also had a very strong Japanese influence – the house signature pasta with tomatoes and prawns in a light curry based sauce. This one was definitely interesting and memorable. The curry was just right, not too overpowering.
The pizza we were told was the star of the show. Each pizza is baked for 60 seconds in a 2.3 ton wood-fire oven imported from Tuscany. If you happen to meet Katsumi-san, do ask him to tell you the story of how they managed to get the oven into the restaurant. It will definitely make you appreciate the pizza so much more. Not that you’ll need much encouragement to like the pizza because it really is damn good. The crust is hearty, puffy and soft.
There are about 2 dozen types of pizza on the menu. The one we had was topped with tomatoes, bacon, mushrooms, egg and of course cheese.
Lots and lots of melting cheese…
Katsumi-san also served us Parmesan risotto on the house. While the risotto is hot, it’s placed in a half-round Parmesan to really soak up the flavor . Parmesan is one of my favorite cheeses and this dish was really incredible. I could eat this for breakfast, lunch, dinner and not to mention supper.
The giant parmesan round being wheeled over to our table
Risotto inside the Parmesan
I know the risotto doesn’t look very appetizing inside the Parmesan round, but trust me, it was really really good.
For dessert, we had tiramisu (again, on the house). This was easily the best tiramisu I’ve had in Singapore. The lady fingers was homemade and the cream was made fresh upon ordering. The Japanese chef who created this had learnt the recipe from an Italian grandmother. Nyum.
See what I mean when I say that this meal was great from start to finish?
78 Boat Quay
+65 6438 2482