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epicure 1 July 2010

Chef patron Carlo Marengoni shares his secrets behind the new healthy menu at Ristorante Bologna

We all know the importance of calorie and portion control, but how do health conscious diners eat well without compromising on taste? Chef patron Carlo Marengoni, who oversees the operations, wines and service at Ristorante Bologna at Marina Mandarin Singapore, seemed to have found the right answer to this diet quandary. At epicure’s latest masterclass, Marengoni demonstrated two recipes—tomato bisque with cod fish and basil and pan-fried chicken breast with spinach and mozzarella in shallot sauce—to a group of six masterclass participants.

The two dishes are part of the restaurant’s new menu as well as the hotel’s initiative to introduce healthier choices across all its food and beverage outlets including AquaMarine, Peach Blossoms and Atrium Lounge—Nutrition and Dietetics consultant Bibi Chia was roped in to provide her nutritional expertise to a team of chefs.

Excerpts from July issue of epicure

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