1.0Luxe Food & Travelhttp://travelrestauranthotel.com/blogadminhttp://travelrestauranthotel.com/blog/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="evmNKAiyh0"><a href="http://travelrestauranthotel.com/blog/capri-licious-capri-by-fraser-singapore/">Capri-licious, Capri by Fraser, Singapore</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="http://travelrestauranthotel.com/blog/capri-licious-capri-by-fraser-singapore/embed/#?secret=evmNKAiyh0" width="600" height="338" title="“Capri-licious, Capri by Fraser, Singapore” — Luxe Food & Travel" data-secret="evmNKAiyh0" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=http://travelrestauranthotel.com/blog/wp-includes/js/wp-embed.min.js /* ]]> */ </script> http://travelrestauranthotel.com/blog/wp-content/uploads/2013/08/Caprilicious-cover1.jpg1152768Capri-licious is the only restaurant on Capri by Fraser, Singapore hotel (excluding Delite, Singapore which is more of a deli/ café). As such, Capri-licious has to be many things—it is the default breakfast place that every hotel has; by lunch time, it serves the working professionals from nearby MNCs.  At night, it has to be the hotel coffee house. In other words, this is not a fine-dining establishment.  This is a workhorse restaurant and it looks it.  The surroundings are simple and no-frills. During my stay at Capri by Fraser, I dined at Capri-licious for lunch and dinner. For lunch, I started with a lobster bisque (S$12).  Not too bad.  The highlight was that the shrimp that came with the bisque was huge and very fresh.  I was pleased. I had the Filet Mignon (S$28), served with seasonal mushrooms, vegetables, parsley fondant potatoes and thyme juice.  OK, not too bad.  The filet mignon was suitably tender and the quantity was reasonable and satisfying. I had the De Bortoli Family Selection Shiraz Cabernet (S$9 per glass) to go with my steak.  The wine was a suitable accompaniment but it was warm.  The management really needs to train the staff on the appropriate chilling of wine.  Seriously.  To offer wine but not to know how to chill it appropriately is laughable at best or a travesty at worst. Despite the wine, I was reasonably happy with my meal.  My dessert, the cappuccino cake, arrived.  The cake was carefully arranged with berries and chocolate sauce, and for that I was thankful.  The dessert definitely scored top marks for presentation.  However, the taste did not match up to the presentation.  The problem is the wafer in the cake.  It tasted very cheap.  Also, the cake was too busy—too many flavours and textures fighting in a small piece.  Whoever made the cake definitely needs to think about how the cake is intended to “assault” the diner and simplify the cake accordingly.  Overall, the cake felt very cheap. My dinner started with Sauteed Spinach Gnocchi (Bilboa chorizo, virgin olive oil, asparagus and spicy tomato sauce—S$10).  Good, competent. Then I had the Spaghetti Cartoccio (Pasta with mussels, tiger prawns, squids and clams in basil tomato sauce—S$18).  Excellent! The al dente was done just right.  The seafood was unexpectedly (considering that this is a workhorse coffee house) very, very fresh.  Delish!  Great value for money. I had the De Bortoli Family Selection Semillion Chardonnay (S$9 per glass).   Again, it was warm.  The management really needs to do something about it.  It’s a real pity not to be able to complete a satisfying experience for the diner simply because one step was not properly executed. After my pasta, I had the Grilled Lamb Cutlets (marinated prime lamb rack, served with mashed potato, vegetable melange and port wine reduction—S$30).  Again, competent.  As lamb is quite fatty, wine is highly recommended to go with it.  Again, I had the De Bortoli Family Selection Shiraz Cabernet. The wait staff here is prompt and unobtrusive.  In particular, Wen Zhi and Shers provide great service.  With 8 years of F&B experience, Wen Zhi takes instructions from diners well and executes service intelligently.  He remembers your dining preferences such as a glass of ice water and brings it to you without asking.  Shers also provide quiet unobtrusive service. All the dishes here have been carefully presented, which I appreciate greatly.  The restaurant is extremely quiet.  I will come back simply because it is very quiet (and I like the quiet dining environments) and for the Spaghetti Cartoccio and quiet service.