La Strada

PRESS RELEASE

Iconic Italian restaurant La Strada gets a facelift - and an injection of new life. Unveiled alongside a sleek contemporary look is a classic Italian cuisine distinctly reimagined by head chef Dalton Fong. Here, he recreates quintessential Italian flavours using the best ingred ...More

Iconic Italian restaurant La Strada gets a facelift - and an injection of new life. Unveiled alongside a sleek contemporary look is a classic Italian cuisine distinctly reimagined by head chef Dalton Fong.

Here, he recreates quintessential Italian flavours using the best ingredients from all over the world - from diamond shell clams from New Zealand and organic salmon from Ireland, to Joselito Iberico from Spain and USDA prime ribeye. These are transformed into spreads for sharing and beautifully plated individual portions that allow the premium produce to shine. Some stand-out dishes include a cold seaweed pasta adorned with sea urchin, oscietra caviar, diamond shell clams and lime dressing. A seemingly simple dish of spaghetti all'aragosta puts the spotlight on the natural sweetness of San Marzano tomatoes and Maine lobster, while a hearty treat of Australian Mottainai Omega lamb spare ribs, artichoke hearts, fava beans and potato stew make an elegant tribute to the rustic roots of Italian cuisine. End the meal on a sweet note with La Strada's range of desserts which include Cannoli and the all-time favourite Limoncello Tiramisu. (Nov 2018)

THE BUZZ

"The flavours are not lacking in any way, even if it isn't made by an Italian. It's no less satisfying and hearty, and I'd head back to try other dishes." -Robb Report "Pasta is the chef's strongest suit, as both the squid ink tagliolini and pasta carbonara are the highlights of our lunch. The dark- ...More

"The flavours are not lacking in any way, even if it isn't made by an Italian. It's no less satisfying and hearty, and I'd head back to try other dishes." -Robb Report

"Pasta is the chef's strongest suit, as both the squid ink tagliolini and pasta carbonara are the highlights of our lunch. The dark-as-night thin pasta is coated in an intense, slightly spicy tomato-based sauce with generous nuggets of octopus, spanner crab and salty bacon that add to the diversity of seasoning. The carbonara is as it should be - rich with egg yolk, cream and bacon, but stops just short of weighing you down." -The Business Times

DISHES WE LOVE

Bruschetta E Crostini, Controfilleto, Beef Carpaccio, Ossobuco, Cannoli, Limoncello Tiramisu