Located along Amoy Street, this five-year-old restaurant has stakedits reputation as a spot for classic Tuscan cuisine. And in fine Tuscan tradition, the service is friendly and attentive, and the setting is warm and lush, done up in Tuscan colours of red and mahogany.

No gimmicky trend-centric food here. Instead, expect hearty Tuscanfare at Burlamacco. For starters, you can’t go wrong with the burrata cheese with momotaro tomatoes and parma ham. The mound of creamy burrata, so soft it has to be eaten with a spoon, is perfectly paired with sweet, ripe tomatoes and the savoury ham. Another sound choice is the red tuna tartar with avocado and a delicate sesame seasoning.

Mains are equally impressive. The angel hair pasta with crabmeat is cooked in a luscious seafood bisque that infuses every single al dente strand and bite. It will be hard to resist slurping up all the remaining sauce on the plate. The pan-roasted cod fish with rosemary potatoes and lamb rack in a red wine reduction are also well-executed, and come in generous portions. The fish is paired with a delicately tangy balsamic sauce and akes o easily on the fork. The lamb is cooked till forktender, with a smoky glaze on the surface and an accompanying red wine reduction that is rich and decadent without being overpowering.

End the meal with sweet treats such as the tiramisu, which is quiteextraordinary under Burlamacco’s executive chef Gabriele Piegaia’s magic touch. The sponge base comes with just the right crunch, the mascarpone cheese is fluffy and there is a decidedly generous drizzle of rum throughout. Regulars also love the crostata chocolate tart, which oozes warm Valrhona chocolate and comes with a side of vanilla ice cream.