The Place Literally translating to “the room” in Italian, La Stanza is not quite the typical dining restaurant concept in Singapore. For one, its location is quite a secret one, where it is a concept by Scarpetta, though a totally separate one. Stepping into La Stanza is like entering someone’s very masculine and sleek dining room, as the space is decked in dark tones – yet it is still very elegant and welcoming.

And here’s the concept behind La Stanza – it is a private space created for friends and family of the team, and I was lucky to be considered a friend of Scarpetta, and hence I had the chance to dine here. That aside, it is also a space for the chefs to go big on their creative juices and not be bounded by cuisine types and what’s not. It is helmed by Chef Danny Ng, previously the head chef at The Cicheti Group.

In terms of capacity, the space of La Stanza can accommodate about twenty pax, with three tables.

The Food In terms of the menu, there are some of Scarpetta’s signature dishes at La Stanza, and of course a whole range of dishes exclusive to La Stanza only.

I started with the Sicilian Red Prawn Carpaccio with Nori Vinaigrette (S$45), which showcases the clean and fresh flavours of the red prawn.

If you had the Uni toast at Scarpetta before, then this JPN Air-Flown Uni on Shokupan with Shiso Leaf Butter (S$28) is a must try here. As opposed to Scarpetta’s version, the sea urchin used here is auction-grade so you can expect it so be even more luscious in flavour. It comes with caviar too, so you can imagine the umami in one bite. So good!

The other cold starter I had was the Cold Cappellini tossed with Abalone Liver Sauce and Oscietra Caviar (S$50). It is not a norm to have pasta tossed in the rich Japanese abalone liver sauce and this is definitely one of those creative plays of ingredients by the team.

I love sando, and I love beef sando even more. While this is easy to replicate, it is not easy to get it right. Suffice to say, The Wagyu Sando (S$75) at La Stanza is awesomely delish. Tender and flavourful beef patty along with a soft brioche bread spread with shiso leaf butter, I can definitely do with another serving myself.

On to pastas, the Agnolotti / Veal Ragu with Browned Bordier Butter & Sage (S$45) is a safe option if you like something more buttery and al dente.

The Risotto / Carabineros brushed with Wagyu Fat and Socarrat (Crispy Part of the Rice) (S$75) is an interesting take on risotto as it also incorporates the socarrat of a Spanish paella. Needless to say, I love the crispy bits the most.

For meats, I had the Filet-O-Fish with a Herb Bordier Butter Meunière Sauce (MP) which uses an amadai fish where the scales are flash-fried to a crisp texture. Topped with caviar, the overall flavour reminds me of an ultra-luxe version of a filet-o-fish.

For dessert, I ended my meal with the Hokkaido Milk Gelato (S$28) drizzled with Umbrian extra virgin olive oil & Oscietra caviar. The milk used here is less fatty than the version at Scarpetta, and caviar is also added to give it a luxurious touch. I like how balanced each component comes together here even though milk gelato and olive oil sound so incongruous.

Rants Of course, you can’t walk in to La Stanza which is probably one of the challenges of getting a table here.

Will I Return Again? I have been thinking about how the dining landscape in Singapore has evolved over the years and La Stanza is at the forefront of creating a “private dining club” where being a regular diner has its perks. Diners can be very fickle in Singapore, in terms of checking out new restaurants whenever something opens, and it can be challenging to attract repeat diners over time. In that aspect, La Stanza is an ingenious concept by Scarpetta’s team in forging a community and from how I view it, this community will only get stronger over time.

Save me a seat.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5 

La Stanza
Secret Location
Contact Scarpetta for information on address

Ranted by The Ranter