Restaurant Overview
Fiamma represents the essence of Italian family cuisine, where the flame’s warmth symbolizes gathering and celebration. Located within the prestigious Capella Singapore resort, this establishment embodies authentic Neapolitan heritage through the culinary vision of Executive Sous Chef Antonio Corsaro.
Ambience & Setting
Location
- Venue: Capella Singapore, 1 The Knolls, Sentosa Island
- Setting: Nestled within lush, tropical grounds providing an exclusive, secluded atmosphere
- Accessibility: Harbourfront MRT (CC/NE Line), followed by Sentosa Express to Imbiah Station
Atmosphere
The dining environment at Fiamma exudes intimacy and exclusivity. The restaurant’s ambience balances refined elegance with welcoming warmth, creating an ideal setting for special occasions and celebrations. The interior design complements the natural beauty of its Sentosa location while maintaining the sophisticated character expected of fine Italian dining.
Key Ambience Features:
- Intimate, exclusive setting
- Warm, inviting atmosphere conducive to celebration
- Friendly, attentive service
- Premium fine dining environment
- Secluded resort location enhancing the special occasion feel
Culinary Philosophy & Style
Heritage & Approach
Chef Antonio Corsaro brings his Neapolitan roots to every creation, emphasizing:
- Authenticity: Traditional Italian cooking techniques and flavor profiles
- Seasonality: Showcasing fresh, seasonal ingredients at their peak
- Visual Artistry: Flamboyantly colorful presentations that celebrate natural ingredient beauty
- Generosity: Hearty portions reflecting Italian family dining traditions
- Craftsmanship: Hand-finished plates and house-made components
Cooking Techniques
- Wood-fired cooking: Traditional flame cooking for meats
- Fresh pasta making: Hand-made tagliatelle and gnocchi
- Risotto mastery: Al dente rice with perfect creaminess
- Grilling: Charred preparations for fish and vegetables
- Sauce work: Rich reductions and emulsions (Albufera sauce, wine reductions)
- Layered baking: Classic Italian baked preparations
The Festive Menu Experience
ANTIPASTI (Appetizers)
1. Carpaccio di Verdure e Frutti Invernali
Rating: 4.5/5
Composition:
- Finely sliced Italian winter fruits
- Seasonal winter vegetables
- Aged balsamic vinegar
- Toasted walnuts
- Pomegranate seeds
- Black truffle shavings
- Edible flowers
- Fresh herbs
Flavor Profile:
- Delicate, layered complexity
- Gentle tang from aged balsamic
- Earthy truffle aroma
- Sweet-tart contrast from pomegranate
- Nutty crunch from walnuts
Presentation: Artistically arranged with intricate plating, bursting with color
Dish Characteristics:
- Light, refreshing opener
- Vegetarian-friendly
- Emphasis on natural ingredient beauty
- Multiple textural elements
- Seasonal celebration of winter produce
2. Carpaccio di Ricciola Marinata
Rating: 4.2/5
Composition:
- Marinated kingfish (ricciola)
- Sweet pumpkin
- Fresh orange segments
- Spaghetti seaweed
- Tangy oxalis (wood sorrel)
- Savoury bottarga (cured fish roe)
Flavor Profile:
- Fresh, clean seafood taste
- Sweet-savory balance
- Citrus brightness
- Umami depth from bottarga
- Oceanic notes from seaweed
Presentation: Well-presented with diverse elements and contrasting textures
Dish Traits:
- Raw fish preparation showcasing ingredient quality
- Contrast between sweet, sour, and umami elements
- Mediterranean influence with Asian seaweed addition
- Light yet satisfying
- Multiple textural layers
PRIMI PIATTI (First Courses – Pasta/Risotto)
3. Gnocchi Fegato Grasso e Funghi ⭐ TOP RATED
Rating: 4.8/5
Composition:
- House-made potato gnocchi
- Velvety Albufera sauce (enriched velouté)
- Assorted mushrooms
- Cacao nibs
- Foie gras
- Finishing sauce
Flavor Profile:
- Deeply indulgent and earthy
- Rich umami from mushrooms and foie gras
- Subtle bitterness from cacao balancing richness
- Luxurious, velvety mouthfeel
- Comforting yet refined
Texture:
- Pillowy, tender gnocchi
- Silky sauce coating
- Soft foie gras melting into sauce
Cooking Technique:
- Gnocchi made in-house from scratch
- Classical French Albufera sauce preparation
- Careful balance to avoid excessive heaviness
Dish Essence: This is the pinnacle of comfort-meets-luxury dining. The house-made gnocchi provides the perfect vehicle for the decadent sauce, while the addition of cacao adds unexpected depth and prevents the dish from becoming cloying. Despite its richness (foie gras, cream sauce), it remains balanced and doesn’t feel overly heavy—a testament to Chef Corsaro’s finesse.
4. Risotto Di Barbabietola E Ricci Di Mare
Rating: 4.5/5
Composition:
- Carnaroli or Arborio risotto rice
- Fresh beetroot puree
- Sea urchin (ricci di mare/uni)
- Butter and Parmigiano for mantecatura
- Finishing oils
Flavor Profile:
- Sweet earthiness from beetroot
- Briny, oceanic richness from uni
- Creamy, luxurious texture
- Sweet-savory harmony
- Delicate yet impactful
Visual Appeal:
- Striking jewel-like pink color
- Beautiful contrast with orange uni
- Instagram-worthy presentation
Texture:
- Al dente rice with slight bite
- Creamy, flowing consistency
- Delicate uni melting on the palate
Cooking Technique:
- Traditional risotto method with constant stirring
- Beetroot incorporated for color and flavor
- Proper mantecatura (final butter/cheese emulsion)
- Careful timing to achieve al dente texture
Dish Character: A visually stunning dish that delivers substance beyond aesthetics. The earthy sweetness of beetroot creates an unexpected but harmonious pairing with the delicate, briny uni. Each spoonful offers textural pleasure and a balance between land and sea.
5. Tagliatelle Fatte A Mano Allo Scoglio
Rating: 4.2/5
Composition:
- Hand-made fresh tagliatelle
- Manila clams
- Plump mussels
- Tender squid
- Striking red Mazara del Vallo prawn (Sicilian red prawn)
- Rich seafood sauce base
- White wine, tomato, garlic, parsley
Flavor Profile:
- Ocean-fresh seafood medley
- Rich, concentrated seafood broth
- Garlic and herb aromatics
- Subtle wine acidity
- Clean, briny finish
Texture:
- Fresh pasta with perfect tooth
- Tender seafood with varying textures
- Sauce clinging to pasta strands
Presentation:
- Generous seafood portions heaped on pasta
- Dramatic red prawn as centerpiece
- Rustic yet elegant plating
Cooking Technique:
- Fresh pasta rolled and cut by hand
- Seafood cooked precisely to avoid rubberiness
- Sauce built from seafood shells and aromatics
- Pasta finished in sauce for integration
Dish Appeal: A seafood lover’s dream that celebrates the Mediterranean coast. The variety of shellfish and cephalopods provides textural interest, while the hand-made pasta demonstrates traditional craftsmanship. The Mazara del Vallo prawn—prized for its sweet, delicate flesh—serves as the luxurious crown jewel.
SECONDI PIATTI (Main Courses)
6. Filetto Di Wagyu Cotto A Legna Alla Rossini ⭐ TOP RATED
Rating: 4.8/5
Composition:
- Wood-fired Wagyu beef fillet
- Seared foie gras
- Generous black truffle shavings
- Rich red wine reduction sauce
- Accompaniments
Flavor Profile:
- Sumptuous, intensely rich
- Buttery Wagyu with excellent marbling
- Earthy truffle aroma
- Silky foie gras
- Deep, complex wine sauce
Cooking Method:
- Wood-fired (cotto a legna) for smoky depth
- Precise temperature control for perfect doneness
- Pan-seared foie gras for caramelization
Presentation:
- Classic French Rossini preparation
- Elegant plating befitting fine dining
- Truffle shaved tableside (traditional service)
Dish Essence: The epitome of indulgent fine dining and the ultimate special occasion treat. This dish represents the pinnacle of luxury ingredients—premium Wagyu beef, foie gras, black truffle—executed with classical French technique (Rossini preparation). The wood-firing adds rustic authenticity while the rich sauce ties everything together. This is celebratory dining at its finest, justifying the premium price point for milestone occasions.
Historical Note: The Rossini preparation is named after composer Gioachino Rossini, known for his love of fine food, traditionally featuring beef, foie gras, and truffle.
7. Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo
Rating: 4.5/5
Composition:
- Charred turbot (rombo)
- Sautéed spinach
- Sicilian red prawn from Mazara del Vallo
- Turbot head reduction sauce
- Lemon
- Cream
Flavor Profile:
- Clean, delicate fish flavor
- Charred, smoky notes
- Very intense turbot reduction (noted as perhaps too strong)
- Refreshing citrus lift
- Cream providing balance
Texture:
- Perfectly cooked fish with slight char
- Flaky, moist turbot flesh
- Tender prawn
- Wilted spinach
Cooking Technique:
- Grilled turbot for charred exterior
- Fish head used for concentrated stock/sauce
- Careful not to overcook delicate fish
Critical Notes: The turbot was cooked beautifully, but the reduction sauce from the fish head proved overly intense for the reviewers’ palates. Fortunately, the addition of lemon and cream provided necessary brightness and balance, preventing the dish from becoming one-dimensional.
Dish Character: A sophisticated seafood main that showcases premium Mediterranean ingredients. The Sicilian red prawn is particularly prized for its sweet flavor and firm texture. While the intense sauce may not suit all palates, it demonstrates the chef’s commitment to using every part of the fish and creating deeply flavored preparations.
8. Melanzane Alla Parmigiana
Rating: 4/5
Composition:
- Tender eggplant layers (melanzane)
- Smoky scamorza cheese
- Rich, luscious tomato sauce
- Fresh basil
- Parmigiano-Reggiano
- Breadcrumb topping
Flavor Profile:
- Rich, comforting tomato sweetness
- Smoky cheese depth
- Tender, melt-in-mouth eggplant
- Herbal basil notes
- Satisfying umami
Cooking Technique:
- Eggplant sliced and potentially pre-salted
- Layered assembly like lasagna
- Baked until golden and bubbling
- Resting before service
Dish Purpose: Ideal for vegetarian diners or those seeking a lighter yet satisfying alternative to meat-based secondi. Despite being vegetable-forward, it offers substantial satisfaction through its layered richness and baked comfort-food appeal.
Traditional Context: A classic Southern Italian preparation, particularly associated with Campania and Sicily, though variations exist throughout Italy. The Parmigiana name is debated—some say it references Parma cheese, others claim it’s from the Sicilian “parmiciana” (window shutters, referencing the layered appearance).
DOLCI (Desserts)
9. Amarena al Tiramisu
Rating: 3/5
Composition:
- Mascarpone cheese
- Amarena cherries
- Ladyfinger biscuits (savoiardi)
- Espresso
- Amaretto liqueur
- Cocoa powder
Flavor Profile:
- Strong espresso presence
- Pronounced Amaretto almond sweetness
- Cherry tartness
- Creamy mascarpone
- Overall: overly sweet and soft
Texture Issues:
- Too soft and watery
- Lacked structural integrity
- Overly saturated biscuits
Critical Assessment: While the concept of incorporating Amarena cherries and Amaretto into tiramisu shows creativity, the execution fell short. The generous amounts of espresso and Amaretto resulted in an overly wet dessert that lost the textural contrast that makes tiramisu appealing—the interplay between soft cream and coffee-soaked-but-still-distinct biscuit layers. The sweetness level was also excessive.
Suggested Improvements:
- Reduce liquid components
- Allow biscuits to maintain some structure
- Balance sweetness
- Consider draining Amarena cherries more thoroughly
10. Panna Cotta Citrus Saffron ⭐ TOP RATED DESSERT
Rating: 4.8/5
Composition:
- Fresh cream base
- Real vanilla bean
- Citrus elements (likely orange or lemon)
- Saffron infusion
- Fresh fruit garnish
- Light syrup or compote
Flavor Profile:
- Silky, creamy vanilla richness
- Fragrant vanilla bean
- Bright citrus notes
- Subtle saffron complexity
- Light, lively, and delightful
Texture:
- Silky, creamy softness (not gelatinous)
- Perfect wobble
- Melt-in-mouth consistency
- Light and refreshing
Why This Excels: The reviewer notes this as “probably the best Panna Cotta I’ve eaten so far”—high praise considering their usual ambivalence toward the dessert. Most panna cottas suffer from overly gelatinous texture and bland flavor. This version achieves:
- Superior Texture: Silky and creamy rather than bouncy or rubbery—indicating minimal gelatin use and quality dairy
- Aromatic Depth: Real vanilla bean provides fragrant complexity
- Balance: Citrus and fruit prevent it from being heavy or cloying
- Sophistication: Saffron adds subtle, luxurious aromatics
Technique Notes: Achieving this texture requires:
- Precise gelatin measurement (just enough to set, not more)
- Quality cream with proper fat content
- Real vanilla bean, not extract
- Proper chilling time
- Gentle unmolding
This dessert exemplifies how simple Italian desserts, when executed with excellent ingredients and technique, can transcend their humble origins.
Menu Structure & Dining Flow
Traditional Italian Meal Progression
Fiamma follows the classical Italian meal structure:
- Antipasti – Light appetizers to awaken the palate
- Primi Piatti – Pasta or risotto (starch-based course)
- Secondi Piatti – Main protein course
- Contorni – Vegetable sides (available)
- Dolci – Desserts
- Caffè – Espresso to conclude
Portion Philosophy
The review notes being “more than stuffed” before dessert, indicating generous Italian family-style portions. This abundance reflects the restaurant’s philosophy of generosity and celebration.
Ingredient Sourcing & Quality
Premium Ingredients Featured
Proteins:
- Japanese Wagyu beef
- Fresh turbot
- Kingfish
- Mazara del Vallo prawns (Sicilian, highly prized)
- Sea urchin (uni)
- Manila clams, mussels, squid
Luxury Components:
- Foie gras (duck or goose liver)
- Black truffle
- Bottarga (Mediterranean “caviar”)
- Saffron
Seasonal Produce:
- Italian winter fruits and vegetables
- Fresh beetroot
- Local spinach
- Eggplant
- Edible flowers and herbs
Sourcing Philosophy
The emphasis on specific geographic indicators (Mazara del Vallo prawns, Italian winter fruits) demonstrates commitment to authentic, premium sourcing that respects ingredient provenance.
Dish Facets Analysis
Color & Visual Presentation
- Jewel-like pink (beetroot risotto)
- Striking red (Mazara prawns)
- Rich purple-brown (eggplant parmigiana)
- Vibrant greens (herbs, spinach, edible flowers)
- Golden browns (grilled fish, seared meats)
- Bright orange (uni, citrus)
The “flamboyantly colourful” approach creates Instagram-worthy plates while celebrating natural ingredient hues.
Textural Variety
Across the menu:
- Silky/creamy: Sauces, panna cotta, risotto
- Al dente: Pasta, risotto rice
- Crispy/crunchy: Nuts, vegetable components
- Tender: Gnocchi, fish, eggplant
- Firm but yielding: Properly cooked seafood
- Flaky: Turbot
- Melt-in-mouth: Wagyu, foie gras
Flavor Profiles
Sweet-Savory Balance: Many dishes employ this classic Italian contrast:
- Beetroot + uni
- Pumpkin + bottarga
- Fruits + balsamic
Umami Depth:
- Foie gras
- Mushrooms
- Aged cheeses
- Seafood reductions
- Bottarga
Aromatic Complexity:
- Black truffle
- Saffron
- Vanilla bean
- Fresh herbs
- Wood smoke
Acidity/Brightness:
- Aged balsamic
- Citrus elements
- Wine reductions
- Oxalis
Cooking Methods Diversity
- Wood-firing
- Grilling
- Braising/reduction sauces
- Fresh pasta making
- Risotto technique
- Baking
- Raw preparations (carpaccio)
- Sauce emulsification
Price & Value Positioning
Expected Price Range
While specific prices aren’t mentioned, several indicators suggest premium pricing:
- Location: Capella Singapore (5-star resort)
- Ingredients: Wagyu, foie gras, truffle, uni, premium seafood
- Setting: Intimate, exclusive fine dining
- Service: Professional fine dining service
- Occasion: Special celebration dining
Estimated Range: SGD $200-400+ per person for full tasting experience
Value Assessment
For special occasions, the combination of:
- Exceptional ingredient quality
- Skilled execution
- Beautiful presentation
- Exclusive setting
- Memorable experience
…justifies the premium pricing. This is destination dining for celebrations, not everyday meals.
Service & Hospitality
Service Style
- Friendly: Warm, welcoming approach
- Attentive: Responsive to diner needs
- Professional: Fine dining standards maintained
- Knowledgeable: Able to discuss dishes and ingredients
Atmosphere Creation
The service team contributes to the “warmth and generosity of Italian cuisine” philosophy, creating an environment where diners feel celebrated and cared for.
Dietary Accommodations
Options Available
Vegetarian:
- Winter fruits and vegetables carpaccio
- Melanzane alla Parmigiana
- Likely modifications available for pasta dishes
Seafood Focus:
- Multiple fish and shellfish options
- Raw and cooked preparations
Indulgent/Special Occasion:
- Wagyu Rossini
- Foie gras gnocchi
- Truffle dishes
The menu offers range from lighter vegetable-forward options to deeply indulgent celebration dishes.
Seasonal & Festive Elements
Winter/Festive Menu Features
- Winter fruits and vegetables in carpaccio
- Hearty, rich preparations (gnocchi with foie gras)
- Celebratory luxury ingredients (truffle, Wagyu)
- Warming, comforting dishes (baked eggplant)
- Festive presentation with abundant garnishes
Seasonal Philosophy
Chef Corsaro’s approach emphasizes seasonal ingredients at their peak, ensuring optimal flavor and supporting sustainable sourcing practices.
Signature Dishes & Must-Orders
Top Recommendations (Based on Ratings)
- Gnocchi Fegato Grasso e Funghi (4.8/5) – Best primi piatto
- Filetto Di Wagyu Cotto A Legna Alla Rossini (4.8/5) – Best secondi piatto
- Panna Cotta Citrus Saffron (4.8/5) – Best dessert
- Risotto Di Barbabietola E Ricci Di Mare (4.5/5) – Visual stunner with excellent execution
- Carpaccio di Verdure e Frutti Invernali (4.5/5) – Beautiful starter
For Different Diners
Seafood Lovers: Tagliatelle Allo Scoglio, Rombo Alla Griglia Vegetarians: Winter carpaccio, Melanzane alla Parmigiana Luxury Seekers: Wagyu Rossini, Foie Gras Gnocchi First-Timers: Beetroot Risotto (visual + flavor impact)
Overall Assessment
Strengths
✓ Authentic Neapolitan heritage and technique ✓ Exceptional ingredient quality and sourcing ✓ Beautiful, artistic presentations ✓ Balance of traditional and creative approaches ✓ Multiple standout dishes across courses ✓ Intimate, exclusive setting ✓ Friendly, professional service ✓ Memorable special occasion experience
Areas for Improvement
⚠ Tiramisu execution needs refinement ⚠ Turbot reduction sauce intensity may be polarizing ⚠ Premium pricing limits accessibility ⚠ Remote location requires planning
Best For
- Special occasions: Anniversaries, birthdays, proposals
- Italian cuisine enthusiasts: Seeking authentic, high-end preparations
- Romantic dinners: Intimate setting and sophisticated atmosphere
- Food photography: Stunning visual presentations
- Luxury travelers: Visitors to Sentosa/Capella resort
Final Verdict
Fiamma successfully delivers a celebratory Italian dining experience that honors Chef Corsaro’s Neapolitan heritage while showcasing exceptional ingredients through skilled technique. With three dishes earning 4.8/5 ratings and consistently strong performance across courses, this is a restaurant that justifies its premium positioning for life’s special moments.
The combination of authentic cuisine, beautiful presentations, intimate atmosphere, and professional service creates a memorable experience that goes beyond mere sustenance—it’s about celebration, warmth, and the Italian philosophy of bringing people together through exceptional food.
Recommended for: Special occasion dining when you want to create lasting memories through exceptional Italian cuisine in an exclusive setting.
Practical Information
Address: Capella Singapore, 1 The Knolls, Singapore 098297
Contact: +65 6591 5046
Nearest MRT: Harbourfront (CC/NE Line)
Journey Time: Approximately 25 minutes from Harbourfront MRT
Operating Hours:
- Lunch: 12:00 PM – 2:30 PM
- Dinner: 6:00 PM – 10:30 PM
Directions:
- Alight at Harbourfront MRT (Exit C or E)
- Walk to VivoCity Shopping Mall
- Take Sentosa Express from Level 3 to Imbiah Station
- Proceed to Artillery Avenue
- Follow road uphill to Capella Hotel
Reservations: Highly recommended due to intimate setting and resort location
Dress Code: Smart casual to formal (resort fine dining standard)
Review Note: This was an invited tasting experience, photographed and documented by food blogger Shermine for SG Food on Foot. Review published December 20, 2025.