[2025 Singapore Restaurant] Travel Guide for Art di Daniele Sperindio (Updated Apr)

From his distinct style to his diverse taste in music, Chef Alvaro's @alvclv passion for creating an emotional dining experience shines through, customers of El Chato @elchato_rest feel his personality in every aspect of the dining experience. Having studied at Hofmann Hospitality School in Barcelona and worked at top restaurants like Per Se, L'Atelier de Joël Robuchon, and Noma, Chef Alvaro's culinary expertise is nothing short of impressive. The dishes that Chef Álvaro serves are supported by the four distinct pillars of his cooking philosophy learned during his travels around the world. He delivers flavors that represent Colombia in a diverse, international, comforting, challenging, elegant, and, above all, delicious way. Chef Daniele @chefdanielesperindio is the Chef/Owner & Managing Director of the l'WA Group, which includes two concepts: GEMMA and the one-Michelin-starred Art di Daniele Sperindio @artdidaniele. Art di Daniele Sperindio was recently awarded Gambero Rosso's "Ristorante dell'Anno" for Best Italian Restaurant in the World 2024, where he offers his signature Conversational Cuisine. Chef Daniele received his culinary training from some of the best chefs in the world, including Chef Grant Achatz of the renowned three-Michelin-starred restaurant Alinea in Chicago and Chef Yoshihiro Narisawa of the two-Michelin-starred restaurant Narisawa in Tokyo. #foodies

Restaurant Art di Daniele Sperindio, also previously known as Restaurant Art is one of Singapore’s Michelin Starred Restaurants. With a stunning backdrop and view of the Marina Bay Sands, diners get to enjoy a panoramic review of the city skyline while indulging in top quality dishes. This restaurant is also on Krisflyer, don’t forget to redeem 9 miles per dollar spent when you’re there! Thank me later 🥰 #tripstars #freehotelstay #2024wish

On a charming autumn Sunday evening at around 6 pm, I strolled into the enchanting realm of "Art of Daniele Sperindio." Little did I know that I was about to embark on what would turn out to be my most delightful dining experience in Singapore. Perched on the 6th floor of the National Gallery Singapore, the restaurant offers a panoramic view of the city skyline and Marina Bay through its floor-to-ceiling windows. Being the first guest of the evening, I was greeted with warmth and attention from the entire team. Mr. Pellegrino, the Restaurant Manager, graciously welcomed me and led me to a cozy table by the window. Opting for a bubbly start, I perused a delightful selection of champagnes presented by the sommelier. My choice, the Egly-Ouriet - Les Prémices Brut, proved to be a light-bodied and refreshing champagne with hints of white fruit, citrus, and minerals. The aperitif was a culinary journey in itself. From the "Chutoro tonnato with Japanese strawberry," a tender delight paired with fresh strawberries, to the creative reinterpretation of "Prosciutto e Melone" with swordfish ham and melon, and finally, a tiny puff with stracchino fondue and spring truffle sprinkles — each bite was a revelation of flavors. The official dinner commenced with the intriguing "Cappone Magro," a dish traditionally enjoyed during Lent, skillfully reimagined by Chef Sperindio. The presentation was a work of art, featuring Alpine milk whipped into a cream infused with Alaskan and Sri Lankan king crab, chamomile, pear, and crowned with Majestic Black Caviar. The pasta course, Taglierini with Santa Margherita prawns and Sancho pepper, paired seamlessly with Zyme's "From Black To White, Il Bianco 2019," a rich and complex white wine suggested by Federico, the General Manager. Continuing the culinary voyage, "Estate ad Albenga" brought the taste of Liguria with a Mozambique Langoustine, Sardinian seabass, avocado, and celery pearls, topped with a chic emulsion of Franciacorta wine and beluga caviar. The meat course, accompanied by Quintarelli Giuseppe's Valpolicella Classico Superiore 2016, showcased the chef's expertise with low-temperature cooked New Zealand Maimoa lamb, toasted chicken skin, and a warm Marsala reduction. Desserts were a symphony of flavors, with a pre-dessert of glazed Nashi pear and bergamot Pernod jelly, paired with Marsala Superiore "Old John" Riserva DOC 1998. The grand finale, "Tourists on Mount Vesuvio," featured white chocolate, buffalo milk gelato, and a 40-year aged balsamic vinegar infusion. The Piccola Pasticceria, a delightful array of pastries, concluded the feast, accompanied by Recioto della Valpolicella. In essence, dining at Art is a poetic experience.