Mafaldine—wider than scialatielli but still delicate—draped in a silky sauce made from anchovy paste, fresh Amalfi lemon, limoncello liqueur, and cultured butter. The anchovy disappears into richness rather than dominating, while the lemon and limoncello provide bright acidity that cuts through the butter. A seemingly simple dish that reveals its technique in every bite.
Tips from diners
This is where Chef Ferrari's Italian roots shine—the dish is surprisingly simple, relying on the quality of three ingredients: butter, lemon, and anchovies. Don't skip it.
Scialatielli—the short, ruffled pasta from Amalfi—tossed with clams, mussels, langoustines, and local shrimp, all sealed in parchment paper and steamed to release the seafood's brine directly into the pasta. The waiter opens the packet at your table, releasing an aromatic steam that announces each component. The pasta absorbs the natural juices rather than sitting in cream or heavy oil.
Tips from diners
The tableside opening of the cartoccio is Chef Ferrari's signature moment—resist the urge to help the waiter, and let the steam and aroma build for 10 seconds before eating.
This dish celebrates the seafood's natural salinity—resist the urge to add extra salt, as the parchment cooking concentrates flavors significantly.
A whole sustainably-farmed seabass encased in salt dough with fennel fronds and fresh lemon, baked until the salt crust cracks open to reveal tender, moist flesh. The salt crust seasons the fish evenly without oversalting—a technique borrowed from Amalfi kitchens that Chef Ferrari executes with simplicity and respect for the fish's delicate flavor.
Tips from diners
The salt crust arrives whole at your table—the waiter will crack it open. The branzino is 600-700g, excellent for two people sharing.
The delicate branzino pairs beautifully with Vermentino or other crisp Italian whites—ask the sommelier for their Amalfi recommendations.
A cloud-like soufflé infused with Grand Marnier, dusted with hazelnut praline, and served with a quenelle of vanilla ice cream that melts into the warm soufflé. The soufflé arrives puffed and wobbling—eat immediately or it collapses, which is part of the theatre and tradition of the dish.
Tips from diners
The soufflé must arrive hot—signal the waiter 10 minutes before you finish your main so it arrives fresh from the oven.
Tender octopus slow-cooked until fork-tender, tossed with the Tuscan bread salad panzanella (day-old bread, tomato, cucumber, red onion) and finished with candied lemon peel that provides brightness without harshness. The textural contrast—soft octopus, crispy bread cubes, chewy candied lemon—defines the dish.
Tips from diners
The panzanella component is substantial—this is a complete dish on its own, not a starter despite the portion size. Perfect as a lighter main or paired with pasta.
Chef Fabrizio Ferrari, the Michelin-starred 'white spoon' chef from Netflix's Culinary Class Wars, opened Laurus Table at the luxury Laurus resort in Sentosa with a focus on sustainable seafood inspired by Italy's Amalfi Coast. The kitchen sources farm-raised seafood from The Fish Farmer off Singapore's coast and fresh herbs from the resort's own garden, delivering refined Italian coastal cuisine without the pretension or price tag of its namesake region.
Located at the luxury Laurus resort in Sentosa—take the cable car from Mount Faber or drive. Parking is available at the resort and the restaurant is a 5-minute walk from the main lobby.
Chef Fabrizio Ferrari is the Michelin-starred 'white spoon' chef from the Netflix cooking competition—his philosophy on refined Italian cooking without pretension comes through clearly in the menu and pricing.
The restaurant partners with The Fish Farmer for locally farmed seafood and grows herbs in the resort's garden—Chef Ferrari's commitment to sustainability is evident throughout the menu.
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