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Gradini Welcomes Guest Chef Sandro Falbo Of The Fullerton Hotel Singapore

December 19, 2015 Dining No Comments Email Email

unnamed (11)Gradini Ristorante E Bar Italiano, at The Pottinger Hong Kong, will be welcoming guest Chef Sandro Falbo to the kitchen from 23-30 January 2016. Master of Italian cuisine and Executive Chef at The Fullerton Hotel Singapore, Chef Sandro has created a dinner menu exclusively for Gradini which reflects his passion for authentic Italian flavours.

 Chef Sandro hails from Rome and has a deep understanding and passion for traditional Italian cuisine. Having dedicated his career to studying the art of Italian gastronomy, he has worked across internationally renowned restaurants in Cape Town, London, United States, and Shanghai. Chef Sandro followed in the footsteps of Gradini’s former Italian Chef Giovanni Greggio, leading the kitchen at Nicholini’s at the Conrad Hong Kong.

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Naples Pasta Wagyu Beef Ragout and Ricotta

 Chef’s Sandro’s specially crafted Gradini menu features The Fullerton Hotel Singapore’s favourite antipasti, the Baked Sea Bass Carpaccio with Baby Calamari, Prawns, Olives and Capers (HKD288). A unique dish, the sea bass carpaccio is lightly baked which seals in its delicate flavours and is balanced with an accent of sharpness from the Italian flavours of olives and capers. 

Mains include the hearty and full-flavoured Spaghettoni Baked in Seafood Lobster Sauce (HKD468); the traditional method of baking the dish in a bag cooks the dish in aromatic steam and releases delicious juices. One of Chef Sandro’s personal favourites is a new creation, the Trofie with Homemade Pesto Lemon Scented Sicilian Prawn Tartar (HKD438). Classic Trofie pasta from Genoa is rolled by hand to create short twisted tendrils; typically served with basil pesto, Chef Sandro adds his own take with rich and fresh lemon scented Sicilian prawn tartar.    

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Chef Sandro Falbo, Executive Chef of The Fullerton Hotel Singapore    

The selection of indulgent yet delicate desserts includes the Sabayon Gratin & Wild Mixed Berries (HKD128). A light and creamy dessert, sabayon is a popular dish in Italy with its fresh, slightly warmed berries and delicate, caramelised sugar crust, the dessert provides simple yet indulgent pleasure.

 “I’m very excited to be back in Hong Kong, one of the best cities I’ve worked in where the food and beverage scene is extremely vibrant with so many different cuisines and food connoisseurs,” Chef Sandro says.

 Set on one of Hong Kong’s oldest heritage streets, The Pottinger Hong Kong reflects romantic heritage with elegant interiors offering a sophisticated hideaway and escape from the hustle and bustle of Central. Recently gazetted as Singapore’s 71st National Monument, The Fullerton Hotel Singapore shares this synergy, an iconic hotel that is set in a historic building dating back to 1928. The Pottinger and The Fullerton Hotel Singapore are further connected through their respective restaurants, Gradini and The Lighthouse Restaurant, which honour authentic Italian cuisine and fine dining.

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Gradini Ristorante E Bar Italiano main dining room

 Gradini has a reputation for rich, flavoursome dishes with fresh ingredients and Chef Sandro’s style of cooking marries beautifully with their array of offerings. “My menu features some of my all-time favourite dishes, some of which you can find in The Lighthouse Restaurant at The Fullerton Hotel Singapore along with some new creations. All of the dishes are based on the finest quality and freshest ingredients that Italy has to offer. My philosophy is to prepare dishes simply and beautifully and my menu for Gradini focusses on the fresh flavours of natural Italian ingredients giving diners an authentic experience of Italy.” says Chef Sandro.  

 Opened in September 2014, Gradini Ristorante E Bar Italiano at The Pottinger Hong Kong is a destination dining experience for those with a love for authentic Italian cuisine, fresh produce and seasonal dishes.

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