Il Cielo, the rooftop Italian restaurant at Hilton Singapore, celebrates its 9th anniversary this March by launching the first of a series of seasonal menus. Aimed to be refreshed every two months, the set menus showcase the finest seasonal produce in Japan and Italy. Resident Chef Yohhei Sasaki transforms these ingredients into authentic Italian dishes that come with his trademark Japanese sensibilities.
I was recently invited to Il Cielo to check out the first of their seasonal menus. For this period, Chef Sasaki has gathered the likes of Toyama-Japan firefly squid, Kyoto amadai fish, fresh spring Japanese cabbages, Italian white asparagus and premium Japanese Shorthorn Wagyu beef for the set menus which range from 4 to 7 courses.
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