Guccio, Singapore

Chef Marco’s Laser Focus On Quality Shines Through In Guccio

Guccio is one understated class act.

Located in an unassuming alley connecting Club Street and Amoy Street, Guccio is the first restaurant of Chef Marco.  Guccio is Chef Marco’s family name.  Naming the restaurant after his own family name is a fitting tribute to his family and heritage, which inspired Chef Marco’s cuisine. 

Guccio is housed in a renovated shop house.  The decor is industrial chic and reminiscent of a New York bistro.  Think neutral grey walls, black and white photos and an exposed red-brick feature wall.  The centre piece of the interior is the open kitchen where Chef Marco mentors younger chefs.

Watching the open, pristine kitchen in operation, I felt I was in good hands and certain of quality in the cuisine served.  Chef Marco prefers not to chat with diners but instead calmly and self-assuredly supervises his staff in executing the dishes.  It is a good sign that his chefs seem pretty happy and self-assured working here.  All of the dishes MUST be approved by Chef Marco himself before they are presented to the customer. 

Such tight quality control is definitely worthwhile for Chef Marco and the diner—– the excellence shows in all the dishes. 

Firstly and unexpectedly, the focaccia was delicious.  I don’t usually like focaccia; for me, it’s probably the most detested of bread, but the focaccia here is aromatic and quite addictive.  Also, they are attentive to details and every time the waitress brings me more bread, it’s warm. 

Antipasti

Hokkaido scallops “tartare”, Oscetra caviar, pomegranate broth, gold flakes $38

With the gold flakes and caviar, this looks and feels so luxurious. On the palette, it was an impeccable symphony.  The subtle briny flavour and umami of the scallop blends harmoniously with the sweetness and tartness of the pomegranate broth. The acidity of the pomegranate broth adds zest to it and makes a perfect first appetizer.

Suggested wine pairing: to further up the zest of this course, I suggest pairing with Champagne Brut, Premiere Cuvee, Bruno Paillard NV ($26 per glass)

Pan-seared Hokkaido scallops, seasonal green pea cream, raspberry pearl onions, trout roe $34

I deliberately order a second scallop appetizer because I want to see Chef Marco’s oeuvre.  This second appetizer is perfectly competently.  I am particularly impressed with the way the scallops were seared—— a beautiful golden crust on top while the insides remain briny, firm and juicy.

The green pea cream adds a muted green colour and creaminess.  The roe adds savouriness.  The stroke of genius was the picked pearl onions.  They add much needed sourness and balance the rest of the plate.

Pasta

Fettucine with seasonal Girolle mushrooms

Like a true culinary auteur, Chef Marco works with Nature and his menu varies with the availability of seasonal ingredients.  The handmade pasta was absolutely delicious.  This dish was slightly creamy and with a hint of truffle aroma.

Suggested wine pairing: Nebbiolo DOC, Giacomo Fenocchio 2017 ($18 per glass)

Carne

Pan-fried US Prime beef strip loin, celery root puree, seasonal vegetables, veal jus $44

Since this is a strip loin, it has a certain chewiness and flavor to it.  Once again, I am very impressed with the chef’s searing ability—– the surface was seared a beautiful, crusty brown.  The inside was a beautiful red.  The celery root puree adds creaminess and muted freshness which balances the meatiness of the meat well. 

Suggested wine pairing: Barolo DOCG, Antiche Cantine dei Marchesi di Barolo 2014 ($30 per glass)

Dessert

Chef Marco’s mom’s signature Tiramisu $16

Can’t go wrong with this classic.  It hits the right spot.

Dining here, I am amazed by the service staff’s professionalism.  The service here is definitely comparable to Morton’s Singapore which is the gold standard for service (for me) here in Singapore.  Mr Ganeson, Miss Lucia and the rest of the staff all seem quite happy working here.  They are alert, attentive to you and quick to clear the plates.  Mr Ganeson, in particular, explains the dishes very well.

Guccio is not a restaurant which relies on the latest culinary fads or molecular gastronomy to get attention.  Guccio is not a celebrity chef chain restaurant that sprouts up in city after city.  Rather than opening up outlet after outlet, Chef Marcos’s focus is to produce the best quality cuisine instead.  I would say he is already there.  

Guccio Ristorante

20 Gemmill Lane, Singapore 069256

Tel: +65 6224 1684