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?
Bu hikaye The PEAK Singapore dergisinin December 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye The PEAK Singapore dergisinin December 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
SECRET FUN
Behind imposing angular structures lies a portal to the family's very own clubhouse, complete with a pool and basketball court.
RATTAN REIMAGINED
From chance discovery to mastery, Ng Si Ying’s journey into rattan weaving bridges tradition and modernity with every piece she creates.
AN APPETITE FOR ADVENTURE
Forget the pampering body wraps and hot stone massages. Andrew Leci discovers that adventure is the best path to a spiritual awakening.
PARADISE, PRESERVED
Luxury and purpose are embraced at this idyllic retreat tucked away in Indonesia’s Anambas Archipelago.
GRAPES OF CHANGE
The time is ripe to explore the burgeoning potential of Asia's wine regions, where innovative winemakers are cultivating distinct flavours and putting their mark on the global wine scene.
VESSELS OF THE HEART
Daisuke Shibuya, head sommelier at one-Michelin-starred Terra, shares his penchant for collecting cups and glasses, and how his eclectic collection mirrors his approach to wine.
ONE OF ONE
At the by-appointment-only Rolls-Royce Private Office Seoul, where clients can commission bespoke, one-of-a-kind Rolls-Royce creations, nothing is too complex or unattainable.
WATCH HIS WORLD
Radiologist and self-professed watch addict Dominic Liew, who began collecting at 15, shares what makes him tick.
PERFECTION PERSONIFIED
Swiss master artisan Agnes Paul-Depasse, who makes straw, feather, and silk thread marquetry dials for Hermes, reveals eight fascinating truths about such rare historical crafts.
FACES OF CHANGE
These days, it's not unusual for watch brands to have exclusive boutiques.
