Valentino Ristorante

Don’t try walking into the five-year old Valentino Ristorante without a reservation.

This 45-seater restaurant –- by chef proprietor, Valtulina Valentino –- may be squirreled away in a shop house at the Riffle Range residential enclave off Bukit Timah but it has full reservation on most nights. Yes, even during the second seating at 9 p.m.

The buzz?

Definitely the rustic and convivial setting totally reminiscent of a local trattoria in rural Italy: crimson walls adorned with family photos and pretty windows framed by lacey curtains decorated with potted plants. Even Papa Gianpiero, Valentino’s father, is on hand to usher guests in with a ready smile.

But the greater draw is probably the lush and homey Northern Italian classics by Valentino, and his affable mother, Mama Alma. Choosing favourites here is impossible but you should not miss the carpaccio-style air-dried beef resting on a bed of pungent rocket leaves and topped with thick shavings of Parmesan cheese; farm cow’s cheese wrapped with Parma ham and pan-fried until utterly crispy; Valentino’s signature squid ink futtucine crowned with hunks of crab meat in a dense, bisque-like sauce; and Mama Alma’s pancetta-wrapped roast chicken lounging in a cast iron pot of herby chicken broth perfumed with rosemary and olives.

And for desserts, pick a lovely chantily cake from the dessert trolley or simply hop over next door to Perla’s Pastry Boutique, where all chocolates and pastries are lovingly baked by Perla, Valentino’s sister.