Ciano: A Night to Remember


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The idea had been to have dinner, plain and simple.

No thinking about writing about the dishes as we're eating. No scribbling of notes. No blogging. This was a celebration, after all. There should be no room at the table for work of any sort.

But the moment our food started arriving, the game plan changed. Ciano, the much-anticipated new restaurant by Shea Gallante (who greatly impressed critics and diners at the now-shuttered Cru, where he earned three stars from The New York Times' Frank Bruni), pretty much had me at shrimp balls.

From my first nibble of rock shrimp polpette ($8 for five), the deliciously warm one-inch balls stuffed with big chunks of shrimp, I was hooked. Out came the paper and pen and off we were …

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Big D's Grill: Democratizing Food, One Wagyu Steak At A Time


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It’s peak dinnertime on a weeknight in Singapore and I’m perched on a rickety plastic stool at Big D’s Grill in Holland Village.

The tables are only somewhat clean. It’s so unbearably hot and humid in the food court-style coffee shop that an almost endless trickle of sweat is rolling down my face. And the rumbling din all around only crescendos as the tank-top and shorts-wearing crowd grows and flip-flopped hawkers race from table to table, barking out greetings and taking orders.

It’s hardly the setting where you’d expect to find some of the most satisfying (and, in some instances, inventive) Western dishes currently being served in Singapore. And yet, that’s exactly what you’ll get at Big D’s, a place that serves USD $33 wagyu rib-eye steaks and USD $8.20 snapper livornese from a tiny kitchen wedged between hawker stands that sell noodle dishes and fish soups for around USD $1.

Damian D’Silva, the owner/chef of Big D’s, is something of a man on a mission — and his quest is to bring high-end fare to
a swath of people who love good food but might be intimidated
by or don’t want to be bothered with going to a fancy French or Italian
restaurant. His hole-in-the-wall stall has been part of a growing number of places in hawker centers and other outdoor foodcourts that have been gradually democratizing the eating culture in Singapore simply by selling French, German or Eurasian dishes that one would typically find at higher prices in high-end restaurants in low-key, neighborhood settings.

Big D’s in particular, has been attracting big crowds and attention on the shoulders of Damian’s dishes — the New York Times, apparently, is about to run a feature on the place. (The restaurant’s Facebook page, Fans of Big D’s Grill, sent out an email blast last week urging customers to swing by and pad up the crowds last Friday for a planned photo shoot with a Times photographer.)

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