Along with an extensive list of over 80 fine Italian wines, rustic, unpretentious Lucca’s Trattoria excels in Tuscan cucina alla casalinga or home cooking. Be it pasta, pizzas or the gelato, everything is freshly made on-site.

Must-tries include thin crust Napoli-style pizzas made from scratch using special grade Italian flour for a crisp yet slightly chewy base. The nine-inch Diavola pizza is sufficient for two when ordered with an appetiser, such as perfectly crispy calamari complemented by a tangy, addictive garlic, caper and lime aioli.

While they have the classic pasta dishes, the spinach and ricotta ravioli in particular hits the spot for a comforting bite. The spinach-ricotta filling encased in homemade ravioli shell is smooth and complemented with creamy mushroom sauce with strips of mortadella for extra texture. Heartier appetites will like the 500g signature bistecca alla florentina grassfed T-bone steak with fries and rucola salad, but for smaller appetites, the 200g grain-fed wagyu bistecca suffices— perfectly charred on the outside while still very tender, served with marsala gravy, tomato confit, grilled asparagus and a small mountain of truffle fries.

To end, have its famous premium gelato, such as the signature Sicilian Bronte pistachio made with pistachios from Sicily’s famed Bronte region, and the gianduia using hazelnuts from Piedmont.