Imagine knocking on your nonna’s door in Italy when it’s time to eat. From the kitchen, the aroma of food being cooked will immediately waft in. And this is the image you imagine when you step foot in Laurus Table. Here, you’ll find the warmth of Italy in the food and atmosphere. Nothing feels contrived.
In Italian cuisine, we often find the strength of flavor in simplicity. Simplicity does not mean producing a lack of flavor; rather, it is quite the opposite. With fewer elements, the focus is increasingly on the quality of the ingredients and the cooking techniques.
This time, there is no need to immediately meet with pizza or pasta to fall in love with the Italian restaurant we visited on Thursday (10/9/2026). That evening, the feast began with a piece of Homemade Rosemary Focaccia dipped in Olio Extra Vergine D’ Oliva. There was nothing complicated about that appetizer.
From the moment you enter Laurus Table at Resorts World Sentosa, Singapore, the fragrant aroma of freshly baked focaccia is captivating. It’s a simple cue to begin a delightful series of flavors. Once torn open, the focaccia releases a rich aroma of wheat and olive oil.
The top surface of the focaccia is crisp and slightly crunchy. The inside is hollow. When dipped in olive oil, the soft, porous texture of the focaccia allows the oil to be absorbed. When chewed, a fresh and savory sensation emerges. Ah, like a mini explosion in your mouth.
Behind the simplicity of Laurus Table’s menu, Fabrizio Ferrari, a one-Michelin-starred chef from Italy, reveals his long journey from a Michelin kitchen. This warm approach didn’t emerge suddenly. It began in his home kitchen and then continued to his family’s restaurant in Lecco, Italy.
His love for food was established at the age of four through his mother’s cooking. Over time, he delved deeper into the culinary world. Eventually, he developed a character that enjoys reinterpreting dishes, introducing new combinations, and creating contemporary presentations. However, he wants his traditional foundation to remain recognizable.
“For me, respecting tradition means understanding the reasons behind a technique before deciding whether and how to reinterpret it. I believe that innovation must always begin with a deep understanding of tradition,” said Chef Ferrari in his written message, Tuesday (22/9/2026).
Simple technique
A key aspect of Chef Ferrari’s culinary philosophy is his use of ingredients sourced from Italy: peeled San Marzano tomatoes and tomato sauce from Campania, extra virgin olive oil (Umbria), balsamic vinegar (Modena), prosciutto (Parma), lemons (Amalfi Coast), pasta (Gragnano, a city in Campania renowned for its pasta-making tradition), cheese, and wholemeal flour. He also combines buffalo mozzarella from Campania, Italy, with local organic dairy cream from Singapore.
“For me, authenticity isn’t just about importing everything from Italy. It’s about understanding which ingredients convey the essential Italian identity and how fresh, high-quality local produce can contribute to the final result,” said the chef, who earned his first Michelin star in 2005.
Elements of burrata cheese, imported from Puglia, Italy, combine in the Salad Verde con Burrata e Pesche Grigliate. This salad is especially special with the addition of grilled peaches. Grilling makes the flesh sweeter, with a smoky aroma and a rich caramel aftertaste.
Yes, soft cheese indeed pairs perfectly with sweet elements like honey, but it is also incredibly delicious with roasted peaches. Wow, truly brilliant. This combination really brings to life the joy of contrasting flavors and textures in each element.
This is how Chef Ferrari appreciates Italian cuisine: when ingredients complement each other so naturally that they don’t need to be complicated. “This is a great example of how simple cooking techniques can transform familiar ingredients and create a completely different dining experience,” said the chef, who speaks fluent Korean.
The sweet and fresh taste of the grilled peach still lingers in the mouth when the Mezze Maniche al Pomodoro is served. Nevertheless, this pasta remains enticing. The initial expectation upon seeing it is that there would not be much variation in flavor. However, that is not the case.
Before eating, crush two confit tomatoes with a fork to enhance the sweetness and umami flavor. Then, mix them thoroughly with pomodoro sauce, ricotta, and pine nuts. Oh, the usually monotonous pomodoro is now bold.
In Mediterranean and Italian cuisine, nuts are a common addition. In this dish, Chef Ferrari adds pine nuts, which add a slightly smoky aroma, savory notes, and a delightfully crunchy texture. The star of the tomato dish is not overshadowed by the pine nuts.
“This dish reflects an important principle in Italian cooking: sophistication doesn’t always come from using expensive ingredients or complicated techniques. Sometimes, sophistication comes from taking a familiar combination, understanding it deeply, and then finding a way to bring out the best in each ingredient,” says Chef Ferrari.
Fish menu
The warm approach felt at Laurus Table may be a reflection of Chef Ferrari’s personality. This warm side is evident through his concern for sustainability issues, which he continuously advocates as a global ambassador for the Marine Stewardship Council (MSC). He consistently encourages the use of seafood sourced responsibly.
It is not surprising that the rich marine energy is evident in the dishes at Laurus Table. Its inspiration comes from the culinary traditions of the Amalfi coast in the Campania region of southern Italy, as well as the seafood of Singapore.
Chef Ferrari uses fresh seafood from The Fish Farmer, a sustainable fish farm near the waters of Singapore. The spices are harvested from gardens in the hotel area. Do not be surprised to see pots of spice plants here and there. As for the organic agricultural products, they are sourced from local farmers and producers.
That night, the principle of sustainability was presented in Branzino Locale in Padella, Pizzaiola Leggera e Risotto alla Stracciatella. This menu is Chef Ferrari’s personal interpretation of the Italian culinary tradition that is ingrained in him. The flavors within it are associated with the warmth and generosity of Italian home cooking.
Chef Ferrari uses local sustainable Seabass fillets cooked in a pan with salt and olive oil seasoning, pizzaiola sauce (a simple Mediterranean sauce made from tomatoes, garlic, and oregano), and Creamy Stracciatella Risotto.
At first, it’s difficult to imagine the combination of fish and cheese in one bite. Moreover, in Italian tradition, pairing seafood and cheese is generally frowned upon. So, why did Chef Ferrari do it?
The answer is that he prefers to cook with curiosity. Then, he studies the characteristics of each ingredient rather than simply accepting every habit as an absolute rule.
“This is actually something that has intrigued me for years. From my experience in a Michelin-starred seafood restaurant, I spent a lot of time experimenting with various combinations of fish and cheese. Not all cheeses pair well with all types of fish. The key is to understand the intensity of flavors, fat content, acidity levels, texture, and overall balance,” he concluded.
Instead of being avoided, who would have thought that in Chef Ferrari’s hands, the soft and fresh fish meat would become close friends with the creamy, savory, and slightly sour stracciatella. If I could stop time, I would want to hold on to this unique taste before I encounter the same menu again.
Imagine knocking on your nonna’s door in Italy when it’s time to eat. From the kitchen, the aroma of food being cooked will immediately waft in. And this is the image you imagine when you step foot in Laurus Table. Here, you’ll find the warmth of Italy in the food and atmosphere. Nothing feels contrived.
In Italian cuisine, we often find the strength of flavor in simplicity. Simplicity does not mean producing a lack of flavor; rather, it is quite the opposite. With fewer elements, the focus is increasingly on the quality of the ingredients and the cooking techniques.
This time, there is no need to immediately meet with pizza or pasta to fall in love with the Italian restaurant we visited on Thursday (10/9/2026). That evening, the feast began with a piece of Homemade Rosemary Focaccia dipped in Olio Extra Vergine D’ Oliva. There was nothing complicated about that appetizer.
From the moment you enter Laurus Table at Resorts World Sentosa, Singapore, the fragrant aroma of freshly baked focaccia is captivating. It’s a simple cue to begin a delightful series of flavors. Once torn open, the focaccia releases a rich aroma of wheat and olive oil.
The top surface of the focaccia is crisp and slightly crunchy. The inside is hollow. When dipped in olive oil, the soft, porous texture of the focaccia allows the oil to be absorbed. When chewed, a fresh and savory sensation emerges. Ah, like a mini explosion in your mouth.
Behind the simplicity of Laurus Table’s menu, Fabrizio Ferrari, a one-Michelin-starred chef from Italy, reveals his long journey from a Michelin kitchen. This warm approach didn’t emerge suddenly. It began in his home kitchen and then continued to his family’s restaurant in Lecco, Italy.
His love for food was established at the age of four through his mother’s cooking. Over time, he delved deeper into the culinary world. Eventually, he developed a character that enjoys reinterpreting dishes, introducing new combinations, and creating contemporary presentations. However, he wants his traditional foundation to remain recognizable.
“For me, respecting tradition means understanding the reasons behind a technique before deciding whether and how to reinterpret it. I believe that innovation must always begin with a deep understanding of tradition,” said Chef Ferrari in his written message, Tuesday (22/9/2026).
Simple technique
A key aspect of Chef Ferrari’s culinary philosophy is his use of ingredients sourced from Italy: peeled San Marzano tomatoes and tomato sauce from Campania, extra virgin olive oil (Umbria), balsamic vinegar (Modena), prosciutto (Parma), lemons (Amalfi Coast), pasta (Gragnano, a city in Campania renowned for its pasta-making tradition), cheese, and wholemeal flour. He also combines buffalo mozzarella from Campania, Italy, with local organic dairy cream from Singapore.
“For me, authenticity isn’t just about importing everything from Italy. It’s about understanding which ingredients convey the essential Italian identity and how fresh, high-quality local produce can contribute to the final result,” said the chef, who earned his first Michelin star in 2005.
Elements of burrata cheese, imported from Puglia, Italy, combine in the Salad Verde con Burrata e Pesche Grigliate. This salad is especially special with the addition of grilled peaches. Grilling makes the flesh sweeter, with a smoky aroma and a rich caramel aftertaste.
Yes, soft cheese indeed pairs perfectly with sweet elements like honey, but it is also incredibly delicious with roasted peaches. Wow, truly brilliant. This combination really brings to life the joy of contrasting flavors and textures in each element.
This is how Chef Ferrari appreciates Italian cuisine: when ingredients complement each other so naturally that they don’t need to be complicated. “This is a great example of how simple cooking techniques can transform familiar ingredients and create a completely different dining experience,” said the chef, who speaks fluent Korean.
The sweet and fresh taste of the grilled peach still lingers in the mouth when the Mezze Maniche al Pomodoro is served. Nevertheless, this pasta remains enticing. The initial expectation upon seeing it is that there would not be much variation in flavor. However, that is not the case.
Before eating, crush two confit tomatoes with a fork to enhance the sweetness and umami flavor. Then, mix them thoroughly with pomodoro sauce, ricotta, and pine nuts. Oh, the usually monotonous pomodoro is now bold.
In Mediterranean and Italian cuisine, nuts are a common addition. In this dish, Chef Ferrari adds pine nuts, which add a slightly smoky aroma, savory notes, and a delightfully crunchy texture. The star of the tomato dish is not overshadowed by the pine nuts.
“This dish reflects an important principle in Italian cooking: sophistication doesn’t always come from using expensive ingredients or complicated techniques. Sometimes, sophistication comes from taking a familiar combination, understanding it deeply, and then finding a way to bring out the best in each ingredient,” says Chef Ferrari.
Fish menu
The warm approach felt at Laurus Table may be a reflection of Chef Ferrari’s personality. This warm side is evident through his concern for sustainability issues, which he continuously advocates as a global ambassador for the Marine Stewardship Council (MSC). He consistently encourages the use of seafood sourced responsibly.
It is not surprising that the rich marine energy is evident in the dishes at Laurus Table. Its inspiration comes from the culinary traditions of the Amalfi coast in the Campania region of southern Italy, as well as the seafood of Singapore.
Chef Ferrari uses fresh seafood from The Fish Farmer, a sustainable fish farm near the waters of Singapore. The spices are harvested from gardens in the hotel area. Do not be surprised to see pots of spice plants here and there. As for the organic agricultural products, they are sourced from local farmers and producers.
That night, the principle of sustainability was presented in Branzino Locale in Padella, Pizzaiola Leggera e Risotto alla Stracciatella. This menu is Chef Ferrari’s personal interpretation of the Italian culinary tradition that is ingrained in him. The flavors within it are associated with the warmth and generosity of Italian home cooking.
Chef Ferrari uses local sustainable Seabass fillets cooked in a pan with salt and olive oil seasoning, pizzaiola sauce (a simple Mediterranean sauce made from tomatoes, garlic, and oregano), and Creamy Stracciatella Risotto.
At first, it’s difficult to imagine the combination of fish and cheese in one bite. Moreover, in Italian tradition, pairing seafood and cheese is generally frowned upon. So, why did Chef Ferrari do it?
The answer is that he prefers to cook with curiosity. Then, he studies the characteristics of each ingredient rather than simply accepting every habit as an absolute rule.
“This is actually something that has intrigued me for years. From my experience in a Michelin-starred seafood restaurant, I spent a lot of time experimenting with various combinations of fish and cheese. Not all cheeses pair well with all types of fish. The key is to understand the intensity of flavors, fat content, acidity levels, texture, and overall balance,” he concluded.
Instead of being avoided, who would have thought that in Chef Ferrari’s hands, the soft and fresh fish meat would become close friends with the creamy, savory, and slightly sour stracciatella. If I could stop time, I would want to hold on to this unique taste before I encounter the same menu again.
Dining and Cooking