The kitchen dips liberally into a larder of luxury ingredients from scallops and caviar to Bresse pigeon and Alaskan king crab, but they also do wonderful things with relatively humble ingredients like zucchini, pecorino and girolles. The secret is their deft use of a Josper oven and shichirin grill, which means chargilling here is second to none.Try the scallops with miso and pinenuts or the wagyu beef tortellini with pumpkin and Castelmagno fondue. While there are Chiantis, Barolos and SuperTuscans to inveigle the tastebuds, there’s also Saint Emillion and Napa Valley to widen the offering.
Occupying the top two floors of a charming heritage shophouse overlooking the river, Braci is the standout in bustling Boat Quay neighbourhood.
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