{"id":13360,"date":"2019-09-09T00:04:48","date_gmt":"2019-09-08T16:04:48","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=13360"},"modified":"2019-09-10T00:05:15","modified_gmt":"2019-09-09T16:05:15","slug":"guccio-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/","title":{"rendered":"Guccio, Singapore"},"content":{"rendered":"\n

Chef Marco’s Laser Focus On Quality Shines Through In Guccio<\/strong><\/p>\n\n\n\n

Guccio is one understated class act.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

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.  <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

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.  <\/p>\n\n\n\n

\"This<\/figure>\n\n\n\n

Such\ntight quality control is definitely worthwhile for Chef Marco and the\ndiner—– the excellence shows in all the dishes.  <\/p>\n\n\n\n

Firstly and unexpectedly, the focaccia was delicious.  I don\u2019t usually like focaccia; for me, it\u2019s 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\u2019s warm.  <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Antipasti<\/strong><\/p>\n\n\n\n

Hokkaido scallops “tartare”, Oscetra caviar, pomegranate broth, gold flakes $38 <\/em><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

With\nthe gold flakes and caviar, this looks and feels so luxurious. On the palette,\nit was an impeccable symphony.  The\nsubtle briny flavour and umami of the scallop blends harmoniously with the\nsweetness and tartness of the pomegranate broth. The acidity of the pomegranate\nbroth adds zest to it and makes a perfect first appetizer.<\/p>\n\n\n\n

Suggested\nwine pairing: to further up the zest of this course, I suggest pairing with\nChampagne Brut, Premiere Cuvee, Bruno Paillard NV ($26 per glass)<\/p>\n\n\n\n

Pan-seared Hokkaido scallops, seasonal green pea cream, raspberry pearl onions, trout roe $34<\/em><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

I\ndeliberately order a second scallop appetizer because I want to see Chef\nMarco\u2019s oeuvre.  This second appetizer is\nperfectly competently.  I am particularly\nimpressed with the way the scallops were seared—— a beautiful golden crust\non top while the insides remain briny, firm and juicy.<\/p>\n\n\n\n

The\ngreen pea cream adds a muted green colour and creaminess.  The roe adds savouriness.  The stroke of genius was the picked pearl\nonions.  They add much needed sourness\nand balance the rest of the plate.<\/p>\n\n\n\n

Pasta<\/strong><\/p>\n\n\n\n

Fettucine with seasonal Girolle mushrooms<\/em><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Like\na true culinary auteur, Chef Marco works with Nature and his menu varies with\nthe availability of seasonal ingredients. \nThe handmade pasta was absolutely delicious.  This dish was slightly creamy and with a hint\nof truffle aroma.<\/p>\n\n\n\n

Suggested\nwine pairing: Nebbiolo DOC, Giacomo Fenocchio 2017 ($18 per glass)<\/p>\n\n\n\n

Carne<\/strong><\/p>\n\n\n\n

Pan-fried US Prime beef strip loin, celery root puree, seasonal vegetables, veal jus $44 <\/em><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Since\nthis is a strip loin, it has a certain chewiness and flavor to it.  Once again, I am very impressed with the chef\u2019s\nsearing ability—– the surface was seared a beautiful, crusty brown.  The inside was a beautiful red.  The celery root puree adds creaminess and\nmuted freshness which balances the meatiness of the meat well.  <\/p>\n\n\n\n

Suggested\nwine pairing: Barolo DOCG, Antiche Cantine dei Marchesi di Barolo 2014 ($30 per\nglass)<\/p>\n\n\n\n

Dessert<\/strong><\/p>\n\n\n\n

Chef Marco’s mom’s signature Tiramisu $16<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Can\u2019t\ngo wrong with this classic.  It hits the\nright spot.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Guccio\nis not a restaurant which relies on the latest culinary fads or molecular\ngastronomy to get attention.  Guccio is\nnot a celebrity chef chain restaurant that sprouts up in city after city.  Rather than opening up outlet after outlet, Chef\nMarcos’s focus is to produce the best quality cuisine instead.  I would say he is already there.   <\/p>\n\n\n\n

Guccio Ristorante<\/strong><\/strong><\/p>\n\n\n\n

20 Gemmill Lane, Singapore 069256<\/p>\n\n\n\n

Tel: +65 6224 1684<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019t usually like focaccia; for me, it\u2019s 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\u2019s 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\u2019s 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\u2019s 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\u2019t 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<\/p>\n","protected":false},"author":1,"featured_media":13361,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[26,410],"tags":[810,1038,118,1039],"class_list":["post-13360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","category-singapore-restaurants","tag-club-street","tag-gemmil-lane","tag-italian","tag-telok-ayer"],"yoast_head":"\nGuccio, Singapore - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guccio, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"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\u2019t usually like focaccia; for me, it\u2019s 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\u2019s 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\u2019s 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\u2019s 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\u2019t 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\" \/>\n<meta property=\"og:url\" content=\"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2019-09-08T16:04:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-09-09T16:05:15+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/09\/01-large.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1356\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/guccio-singapore\\\/#article\",\"isPartOf\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/guccio-singapore\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"Guccio, Singapore\",\"datePublished\":\"2019-09-08T16:04:48+00:00\",\"dateModified\":\"2019-09-09T16:05:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/guccio-singapore\\\/\"},\"wordCount\":770,\"image\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/guccio-singapore\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2019\\\/09\\\/01-large.jpg\",\"keywords\":[\"club street\",\"gemmil lane\",\"italian\",\"telok ayer\"],\"articleSection\":[\"Restaurants\",\"Singapore\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/guccio-singapore\\\/\",\"url\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/guccio-singapore\\\/\",\"name\":\"Guccio, Singapore - 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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\u2019t usually like focaccia; for me, it\u2019s 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\u2019s 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\u2019s 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\u2019s 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\u2019t 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","og_url":"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/","og_site_name":"Luxe Food & Travel","article_published_time":"2019-09-08T16:04:48+00:00","article_modified_time":"2019-09-09T16:05:15+00:00","og_image":[{"width":1356,"height":900,"url":"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/09\/01-large.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/#article","isPartOf":{"@id":"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/"},"author":{"name":"admin","@id":"http:\/\/travelrestauranthotel.com\/blog\/#\/schema\/person\/8c5b39a5a0e966ec3fd5643744562a6c"},"headline":"Guccio, Singapore","datePublished":"2019-09-08T16:04:48+00:00","dateModified":"2019-09-09T16:05:15+00:00","mainEntityOfPage":{"@id":"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/"},"wordCount":770,"image":{"@id":"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/#primaryimage"},"thumbnailUrl":"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/09\/01-large.jpg","keywords":["club street","gemmil lane","italian","telok ayer"],"articleSection":["Restaurants","Singapore"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/","url":"http:\/\/travelrestauranthotel.com\/blog\/guccio-singapore\/","name":"Guccio, Singapore - 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