Last updated on December 1st, 2023 at 03:12 am
When it comes to gastronomy at National Gallery Singapore, you’re likely to think of the French restaurant, Odette. But have you discovered the hidden gem waiting on the 6th floor of the gallery? Art di Daniele Sperindio is the latest one Michelin star Italian restaurant that offers a new Italian fine dining experience.
This restaurant is previously known as Art by former chef-owner Beppe de Vito. Today, Art di Daniele Sperindio is led by Daniele Sperindio who is formerly the group executive chef of ilLido.
Daniele Sperindio is not only a Michelin-star chef. He is also a certified sommelier, a lifelong learner of gastronomic sciences and and MBA holder who is passionate about sharing his knowledge and insights.
This new chef-owner brings his Italian roots as well as global experience and expertise to the table that delivers a fresh and refined culinary experience to delight even the most discerning of diners.
“The ‘Art’ in our name is commonly interpreted as a reference to food as an art form. But it actually alludes to Pellegrino Artusi — the author of La scienza in cucina e l’arte di mangiar bene (The Science of Cooking and Art of Eating), which was published in 1891 and regarded as the most significant Italian cookbook of modern times.”
At Art di Daniele Sperindio, you’ll enjoy a breathtaking panoramic view of Marina Bay, as the restaurant is located at the rooftop of the National Gallery Singapore.
Indulge in one of Daniele Sperindo’s episodic lunch tasting menus, with three, four, or five courses priced at S$158++, S$188++, and S$208++ per person respectively.
For those seeking the ultimate gastronomic journey, the seven-course tasting menu (S$328++ per person) available for both lunch and dinner is a must-try at Art di Daniele Sperindio.
“Rather than a platform to showcase my ‘art’, Art di Daniele Sperindio is a space where I emotionally connect with my guests, telling tales of my land and experiences, expressed through food, from an Italian point of view.”Daniele Sperindio
Art di Daniele Sperindio showcases Chef-owner Daniele Sperindio’s Italian heritage with the bread course, Pane e Poesia, which elevates humble bread to an art form.
The restaurant serves rustic sourdough and high hydration ciabatta made from artisanal flour from Mulino Sorbino in Piedmont along with premium Italian extra virgin olive oils and butter from Beppino Occelli. The butter is made with milk from cows raised on the Langhe and Piedmontese Alpine pastures.
Chef Sperindio is a newly ordained Knight of Alba. He is dedicated to preserving and promoting the rich culinary traditions of his homelan with this signature vitel tonnè and black onion pearls.
Art di Daniele Sperindio reimagines the traditional meat-free Cappon Magro. Here you get a delicate starter that evokes a sense of festivity with its elaborate quality.
The course features Alaskan King Crab layered with Royal Oscietra caviar. Topped with dots of smoked egg yolk, black mint, and petals of salt-baked white beetroot. And completed at the table with a snow composed of pear cooked in rose wine. The snow adds a subtle yet sweet complement to the dish, filling it with umami.
Experience the warmth and hospitality of Genova in La Superba. This is a pasta course that showcases the rich bounties of Chef Sperindio’s homeland.
Using 32-yolks for every kilogram of flour, this taglierini is served in a infusion made of clams and air-dried cod. With a touch of parsley butter, taggiasche olive purée, and a zesting of yellowfin tuna bottarga that complete the dish. This is also one of my favorite courses.
The part 2 of this course includes Giradito – a long flat noodle. It is stuffed aged Challans duck ragout, aromatic herbs paste, and Boscaiola consommé completed with roasted chestnut mousse.
Finally, the Scarpetta course is a chef’s signature. You get artisanal Ligurian focaccia with traditional sauces, braised meat Tocco, basil pesto, and parmigiano.
Tourists on Mount Vesuvio dessert is a humorous twist on the classic Mont Blanc. It features buffalo milk gelato, a deconstructed classic Napolitan biscotto all’amarena, a whisky-laced toffee, and a bitter cocoa nib tuille.
The chef finishes the incredibly delicious dessert with 40-year-old balsamic vinegar. While this is an unusual addition for a Napolitan dessert, it is a tradition of Italians from the South. Dive deeper into the Italian history as the Southern Italian bring their own ingredients to restaurants in the North.
Whether you’re looking for a classy spot for business lunch or a romantic dinner with the iconic view of Marina Bay, this new Italian fine dining destination that should be at the top of your list. Experience a personal touch of attention and exclusivity at Art di Daniele Sperindio for yourself.
Art di Daniele Sperindio
Address: 1 St Andrew’s Road #06-02, National Gallery, Singapore 178957
Reservation: +65 6866 1977