Wonderful blend of Japanese and Italian cuisine. We had the Bagne Cauda, very tasteful and original, while remaining a healthy starter! It reminded me the Mediterranean tastes.
If you like truffle, you should order the Truffle Hokkaido scallop, cooked perfectly.
We also ordered the Japanese Snow Crab Fedelini, very interesting. Pasta a served cold and you place them in a hot broth before eating. Full of Flavor!
Wine was also nice and affordable. However the portions would be considered “small” for standards in Singapore.
I definitely recommend and will be back
Aida Qistina
5
La D’oro offers a fascinating fusion of Japanese and Italian flavors, and once again, we had the best time here. This is my second submission While we can add additional photos, unfortunately we can’t write multiple reviews under 1 account on Google so here’s an overwrite.
Stuffed Baby Squid: Tasty, but not something I’d order again. While it wasn’t bad by any means, I just didn’t connect with it as much as other dishes. That being said, it’s worth trying if you like squid.
Hokkaido Uni Scrambled Eggs: Wow. I usually don’t like creamy scrambled eggs (perhaps odd, but I like my simple home-style rubbery scrambled eggs with soy sauce lol), so I was surprised that I found this absolutely divine. The flavours of the uni and ikura paired with the velvety scrambled eggs was just sublime. Served with thin brioche, it was briny, eggy, and so satisfying. We shared our starters—but it’s too good that next time I’m not sharing this!
Hokkaido Uni Pasta: This is our repeat order! If there’s one thing to try at La D’oro, it’s this. The pasta has the perfect texture, and the unique sauce is absolutely delicious. It’s a repeat order for a reason—just phenomenal.
Japanese Snow Crab Fedelini: I wanted to have the Aglio Olio but Gastin informed me that they’re out of one of the key ingredients (was it the garlic? I can’t remember) so they’ve changed it to a different variation of that ingredient. Hence, he recommended that I have the fedelini this time and the aglio olio next time. I appreciate the transparency and went with his recommendation. The dish presentation was fun, and I was amused by the crab shell! The pasta was served with a generous amount of sweet crab flesh and a flavorful crab bisque. It’s served tsukemen-style, where you dip the pasta into the bisque, which was a refreshing and interesting twist to pasta. The crab bisque was slightly tangy and sweet, and it went perfectly with the crab flesh and pasta.
A4 Kagoshima Wagyu Tenderloin: I’m not usually into steaks, but I’m so glad I decided to try this. The beef was tender, with just the right balance of fat. It was served with pomme puree (or mashed potstoes I don’t know) and a delicious wasabi green apple sauce which elevated the flavour of the meat. The meat itself was a standout. We were informed that it’s flown in from Kagoshima and the chef personally knows the farmer, which makes it even more special.
Dessert: We let Gastin choose for us, and he picked a pistachio cake with mousse. The nut flavor wasn’t overpowering, and the texture was perfect—dense yet soft, with a balanced sweetness. We loved it! We also couldn’t resist ordering a tiramisu after (this has become my favourite!).
The bread service is always a nice touch here. Their balsamic and olive oil pairing is always fruity and delicious. We’ve previously had Paris Brest, Truffle Fries and A5 Beef Bolognese which were all good too.
A special thanks to Gastin again who so warmly welcomed us back for another fantastic experience. He’s always warm and attentive without being overbearing. We had just met Celeste also took care of us and her friendly demeanor added to the evening. This time we also had the pleasure of being attended to by Kenさん who shared his knowledge of each dish with us and really helped us appreciate the special touches. (And just to add, sorry if it’s irrelevant to the food, but we really think Kenさん has great hair lol. Just had to mention it!)
Overall, another memorable visit with incredible food and exceptional service. I was stuck in traffic due to the rain and the team was so accommodating and managed to push back my reservation, which I greatly appreciated. Big thanks to the team who were champs juggling each and every table without compromising on good service despite the challenge! And of course thank you to the team in the kitchen who prepared such delectable food for us, すごく美味しかった！ご馳走さまでした。 I look forward to my next visit and in the meantime, I wish everyone in the team a happy upcoming new year, may 2025 bring all things great to your team!
Aivonne Chong
5
My husband and I popped in without any knowledge of the restaurant and left the place feeling superbly contented. It lives up to its promise of small bites, big flavors.
The portions were just right and the well-seasoned food complemented one dish to another. While the restaurant carries a modest wine list on their happy hour selection, they were delectable.
We would enthusiastically return and can be assured to be attended by their attentive and personable staff.
Sarah Soong
4
Nice decor and environment, especially the leather chair and yellow dome in the ceiling. Beef Ragu pasta is nice, but I don’t really like the Signature Aglio Olio…there is a stronger taste of bonito or anchovies, and the yuzu sauce, while unique, is not really to my preference. I do like the Al dente pasta though and also the San Martino Pinot Nero (well rounded with a red plum taste) and Prosecco (peach and pear taste) is really good.
Brandon Au Yong
5
Though I’ve only been a few times but I can say from the bottom of my heart that it’s the best restaurant in Singapore, with the hustle and bustle of everything, I could always count on la d’oro to have a table even on most usual busy days. Their food, especially the snow beef bolognese has always been my go to and has never disappointed in portion size, taste, and quality. I’m very saddened to hear that they would be closing down in a few days. But one thing that really amazed me was that even without anyone from my party letting them know of my birthday, they knew from my profile, and gave me a cake. And for that I honestly feel if anyone should survive SG’s horrible fnb industry scape, it should be la d’oro. All the best to the team, chefs and people behind la doro.