• The Vibe
  Illuminated with sleek, stylish glass lightings, Capella's dark copper and burgundy interior is designed using clean, simple lines to exude a contemporary feel. Also, an eclectic selection of music is played in the background to help immerse diners in the ambience with no hint of the outside world beyond its doors. Of course, you can also choose to sit in the alfresco dining area where you can feel the gentle breeze and enjoy an idyllic evening.
  
  The large glistening glass panes used for the kitchen area and walk-in wine cellar is an intelligent design concept which not only makes the dining space look spacious and elegant, it proudly displays Capella's collection of more than 150 labels and showcases in full view, its masterful culinary skills in preparing gastronomic Italian dishes. 

• The Food
  Cruise into the meal with Lobster & Mushroom Ravioli with seared Foie Gras ($24) as your appetizer. Served deftly on a bed of thyme-scented roasted garlic fondue, the foie gras' exceptionally soft and gelatinous texture leaves you craving for more. Otherwise, try the Crab Meat Strascicate ($18) which received thumbs-up for its ingenious fusion between seafood and pasta. Almost like the ravioli, this dish hides a treasure of fresh crab meat and vegetable crème instead of the usual meat or cheese filling. Have a go at this delightful pan-fried option for a milder starter.
  
  If you fancy fish, the Yellow Fin Tuna ($18) will be a fresh choice. Lightly grilled on the outside, the tuna fillet is smothered in herbs and mango-tomato salsa. Do not be taken in its looks - the tuna may seem to be overdone at first glance, but it is really cooked to near-perfection.
  
  The options of main courses, though limited, does not fail to guarantee you a memorable Italian dining experience. It was a pleasant surprise that the Rack of Lamb ($38) was perfectly medium-rare as requested and was neatly laced with a thyme and pinenut crust. In addition, the mash of eggplant lined beneath the rack of lamb also made a splendid complement to the remarkably tender meat. For those who wish to opt for white meat, the Chilean Seabass ($32) comes with sautéed vegetables and a confit of cherry tomato. Its juicy flesh goes well with the lemon butter and balsamico reduction and is surprisingly not fishy at all. The Chilean Seabass is ideal for ladies on a diet yet unwilling to sacrifice their tastebuds.
  
  A good Italian restaurant can certainly be distinguished by its pasta. Capella's Seafood Cioppino ($28) takes the lead with its spicy tomato-based linguine which is accompanied by a generous serving of prawns, scallops, mussels and calamari. If you are not a fan of spicy food, go for the Lobster Capellini ($24). This tomato-based pasta cooked with sautéed baby lobsters leaves a sweet tingling taste in your mouth after savouring it.
  
  Conclude your meal gracefully with the Varlhona Chocolate Pudding ($14) - a white chocolate and lemon curd dessert. The round, cupcake-sized parfait strikes a perfect balance between light and creamy and hence is a heavenly indulgence for dessert lovers. Capella also offers the classic Italian Tiramisu ($12), which is lovingly homemade in the restaurant, and the Financier ($12), a hazelnut tea cake that is served with chocolate-coated candied orange and vanilla ice cream.

• The Service
  The service staff appeared well-groomed and greeted the guests politely at the entrance. Generally, they were prompt in their service and took the initiative to refill the empty glasses with water.

The SD Food Advisor's take on Capella Modern Italian
Unlike other Italian restaurants where you expect the typical pizza and pasta, Capella surprises its diners with a unique Italian experience. Its innovative Italian delicacies deserve a worthy praise. Even though the choices are rather limited, quality food is definitely assured. There is perhaps another secret that you might not know: Capella tweaks and refreshes its menu once every six months. It is no mere coincidence that its customers keep coming back for more!