If I were to use one-line to describe my experience at Ristorante Reale in Italy last summer, I’d say “worth the 7-hour drive”. So when I first learnt that Chef Niko Romito was going to be a guest chef at Tosca in Ritz Carlton (reads: 20 minutes drive), imagine how excited I was! The 6-course menu at Tosca was mostly vegetarian, with only 2 of the dishes from the full tasting menu at Reale. The Chef told us he has gotten a bit bored of cooking meat and seafood and had been focusing more on vegetables in the past few months. But whether it was vegetable, seafood or meat, the core principle was  consistent – the focus is always on the ingredient itself,  the presentation is on the flavour, not the look. Continue reading →