Head chef Simone Loisi provides Apulian cuisine at the Waterfall Ristorante Italiano


Waterfall Ristorante Italiano is billed as a love story from southern Italy, and the story has a new romantic lead in chef Simone Loisi, who casts the role through an Apulian lens.

Loisi took on the position of executive chef at the Shangri-La Hotel’s Italian restaurant last month, having previously worked at IO Italian Osteria. Hailing from Puglia (aka Apulia) on the heel of the Italian boot, he focuses on his native dishes along with other neighboring specialties.

“I am excited and look forward to sharing the essence of Southern Italian cuisine with our regulars and new guests at Waterfall Ristorante Italiano,” he said. “A large part of my cooking philosophy is influenced by Puglia, my hometown – it’s a beautiful coastal city, rich in culture and so full of life. I hope that my dishes will take our guests’ taste buds on a trip to Italy.”

Waterfall Chef de Cuisine Simone Loisi (Image credit: Shangri-La Singapore)

Loisi’s roots show up at Orecchiette Broccoli e Salsiccia (S$28). Shaped like a small ear, the pasta is tossed with broccoli and Italian pork sausage and finished with a sprinkling of chili flakes and fennel seed breadcrumbs. A platter of cold cuts presents another gift from Puglia to the world: burrata. The Burrata con Affettati (S$55) serves the iconic cheese with enough Parma ham, mortadella, spicy salami and bacon to feed four people.

Another locally sourced ingredient is stracciatella, and the soft, stretchy cheese appears in a cream-based pizza topped with ham, pistachios and sun-dried tomatoes Mortadella e Stracciatella (S$29).

Burrata con Affettati (left) and Gnocchi Mare e Monti. (Image credit: Shangri-La Singapore)

Puglia is surrounded by the Adriatic and Mediterranean Seas, and Loisi’s cuisine has a similarly heavy seafood focus. Caprese di Mare (S$28) combines light, citrus-marinated salmon with crispy fennel and plenty of buffalo mozzarella. Fresh prawns appear in a comforting Gnocchi Mare e Monti (S$32). Polpo alla plancia (S$42) is a platter of grilled Mediterranean squid with mashed potatoes and mixed salad.

Wines from Loisi’s house are also part of the Waterfall offering. A floral and herbaceous Negroamaro rosé by Rosa Del Golfo plays up the nutty sage butter sauce in the spinach and ricotta-filled ravioli Burro E Salvia ($28). The same winery also makes a red Negroamaro, whose velvety red berry texture frames tender beef with sweet balsamic sauce in tagliata di manzo (S$48).

Tagliata di manzo (left) and tiramisu (Image credit: Shangri-La Singapore)

The dessert menu (S$16 each) reads like the classics. There’s panna cotta with sour cherry coulis and the Sicilian delicacy cannolo filled with ricotta, orange peel, dark chocolate chips and pistachios. The highlight, however, is the tiramisu, a delicious square of dark coffee, smooth mascarpone and fluffy ladyfingers that will make you fall in love with Waterfall.

Waterfall Ristorante Italiano is located at Shangri-La Singapore, 22 Orange Grove Rd, Level One, Garden Wing, Singapore 258350. Book here.


Comments are closed.