Common knowledge has it that the Italians are passionate about their food and the Rosso restaurant in Shangri-La takes this to a whole new level. This recently-opened restaurant managed to incorporate passion into each fabric of its veins. ‘Rosso' simply means the colour red, but what a colour it is! For a long time, red has been associated with bold elegance, brazen allure, and of course, flaming passion. You don't mess with red, yet like fire, it could be so tempting to touch.

• The Vibe
  The restaurant's interior is no child's play. Seriously sophisticated and artistic, you would be compelled to dress up before stepping inside. Red and black are the dominant hues with admirable efforts given to make sure that the restaurant reaches its five-star standards.

  There are a few sections inside Rosso. The main dining section is probably the most lightly decorated; meanwhile the lounge belongs to a more exuberant side. Beautifully sparse lighting, low beam lamps, and comfortable chaizes create the basic look for Rosso. The atmosphere is further enhanced with the superb attention paid to the details. Beautiful, handmade sculptures in all shapes and sizes are scattered everywhere. Rosso's lounge brilliantly combines the delightful mystery of a Chinatown opium room and the sophistication of an uptown nightclub.

  Two semi-private dining rooms are available. The dividers in these rooms are especially made for Rosso, embroidered with detailed carvings giving glimpses of what's going on inside. While the rooms may not exactly be the most private, but they are definitely sound-proof. One of the semi-private rooms is equipped with a finishing kitchen, an extra special treatment for the guests.

  Rosso opens from 11.30 AM to 02.30 AM for lunch and from 18.30 to 22.30 for dinner. However, the lounge is open up to 01.00 AM at night.

• The Food
  Rosso serves fine, northern Italian cuisines with a contemporary twist. Its chef, Alessandro Angelini, is a thoroughly experienced man in his field, having cooked meals for Hollywood celebs for some time in his career. Most of the ingredients are imported and measured specifically to meet each cusine's need, heavens higher than the bottled sauce.

  Twist your fork around Rosso's Spaghetti Trio with sauce options of squid ink, classic and clam saffron. The squid ink option version may look a little strange to those who are not used to black spaghetti, but does it matter when it tastes this great? On the contrary, the squid ink's aroma does not overwhelm the whole thing and the meat is generous and juicy. The classic version is topped with fresh tomatoes and sweet basil leaf, giving authentic Italian freshness. No, no cheese included since the original spaghetti in fact, does not use cheese at all in its recipe. The third version- the clam-saffron is truly a luxurious treat for anyone who knows how much an ounce of saffron is worth. The saffron's mild flavour uniquely blends with the distinctive taste of the clam, giving your taste buds a whole new experience.

  One very healthy choice is the Fillet of Turbo. The meat of this rare, deep-water fish is cooked pan-wise, then dressed with veal juice and pureed spinach blended with cheese. The result is a smooth, delicate flavor, and the cheese makes this cuisine quite a filling one.

  There are absolutely endless choices of drinks in Rosso. From the amazing stock of wine to the cocktails and liquors available in its lounge. Cocktails are served in a charming ‘trilogy' manner, in which you'll get three versions of what you order – plain, shaken and chilled-all three served in colorful, ultra-slender vessels.

The SD Food Advisor's Take on Rosso
The Restaurant dares to flaunt its style and modernity. Come here for a chic night out or anytime you feel like dressing up and eating the cosmopolitan way. Most menu items tend to go for contemporary takes but classics are also available. Thumbs up for the gorgeous and spacious semi-private room with finishing kitchen.