Chef Andrea Scarpa’s parents Paolo and Judie opened Da Paolo in 1989 as a modest trattoria serving authentic Italian fare. Currently, the group is led by the second generation, with Andrea working closely with his sister Francesca (Head of Marketing & Product Management) and a team of chefs to roll out new menus for the group and curate their extensive variety of food offerings.
WHAT ARE SOME OF DA PAOLO’S FESTIVE ITEMS THIS YEAR?
As well as our signature stuffed and deboned roast turkey, we also offer a chicken version and a classic honeybaked ham. The braised beef roulade is a new addition to the roast menu; beef brisket is rolled with truffled mushrooms and then braised in red wine. We also have three new log cake flavours including a gluten-and nut-free Flourless Chocolate Log Cake. Panettone, of course, is a must-have for an Italian Christmas, and Da Paolo’s are crafted by our artisanal bakers in Italy and flown in. This year’s new flavour is pistachio.
HOW DOES YOUR FAMILY CELEBRATE CHRISTMAS?
The festive season is the busiest time of the year for my family, so we are all in Singapore most of the time. Growing up, I spent most Christmases at work. I started helping out and working at the restaurant at a young age. After all the work was done on Christmas Day, we would all gather late at night to share pandoro or panettone and prosecco.
WHAT ABOUT OUTSIDE OF FAMILY AND WORK?
This story is from the December 2022 edition of The PEAK Singapore.
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This story is from the December 2022 edition of The PEAK Singapore.
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