Basilico is one of the restaurants available at the Regent Hotel, which is still part of the Four Seasons group. With Headchef Luca Beccali at the helm and a team of staff with great personalities, Basilico is a perfect place to enjoy delicious and fresh Italian buffet.

When we think Italian, we will straight away think about the fresh produce that available in the country. Starting from seafood, meat, delicious cheese, salad, tomatoes and also olives. Basilico definitely tried to provide all those for their customers, including the remarkable list of Italian wine. Some the wines are also available by the glass.

We were impressed with the food presentation especially when we saw the big island set up in the middle of the room. I walked around to see different types of cheese from soft burrata, to freshly aged asiago. Each cheese on display has the name, place of origin and information on which animal it came from. It was impressive, and I wish I weren't bound by time so I could try each cheese on display.

Of course when we think cheese we will also consider the cold meat that we need. I stopped counting the amount of prosciutto and salami that I took. I wrapped some prosciutto on olives, mixed it with burrata and Roma tomatoes, as well as sweet cantaloupe. 

Moving on to seafood, even though there wasn't any Mediterranean water nearby, the quality of seafood at Basilico was really fresh. They have plenty of salad that can be mixed together with slices of tuna, salmon, and even lobster. I included some house-made bread and dips to complete the mini feast.

Basilico also offers main dishes to complement your buffet. That night we tried the famous cheesy truffle foccacia, called 'Foccacina con Tartufo Nero e Robiola' in the menu. The well-flavoured foccacia was made in-house and served with generous amount of black truffle. I crushed the black truffle and spread it all over the surface of foccacia.

Another dish that we enjoyed in the group is the Pentolone di Carne. It was served in a big pot and smoked with pizza dough on top. Underneath, there were tender lamb chop, pork sausages, grilled beef tenderloin, and some vegetables. This was only available until the 25th of September as part of Basilissimo Flavour of Autumn, so we were lucky that we were there to try it.

Basilico also has its own dessert counter with gelati and beautiful house-made cakes. I was thankful that each cake was in a perfect bite size. I tried the Pistachio Cherry Mascarpone Mousse cake, Chocolate Mille Feuille with cute layers, Maple Hazelnut Financier and a small jar of Tiramisu (yas!). The Executive Pastry Chef, Alex Chong, represented Singapore in the worldwide pastry cup competition Coupe du Monde de la Pâtisserie in France.

Basilico was chosen as one of the top restaurants in Singapore's Top Tables. We really loved the hospitality of each staff, the presentation of their buffet spread and the quality of each ingredient.

Thank you so much for the team at Regent Hotel for welcoming us, and chef Luca for looking after our tummy. I really loved the special dish that you made! The pasta in bergamot squid ink broth with scallop tartare and mussels powder tasted really refreshing.