So great to see my brilliant team at Jamie's Italian VivoCity. I'm incredibly proud of each and every one, from the kitchen to front-of-house. I just wish I have more time to see more of beautiful Singapore - such a fantastic place!
If alcohol's not the thing for you, not to worry, we've got you covered! Pop in and try one of our refreshing non-alcoholic mocktails - Berry Blast, Apple Mojito or Refresher. Guaranteed to quench your thirst. #JamiesItalianSg #Mocktails #Thirsty #SgBars
Did you know - These classic Grissini breadsticks by Mario Fongo are hand-made with extra virgin olive oil of the highest quality. 100% Italian, they have a delicious flavour and crunchy texture which blends perfectly with just about everything. #JamiesItalianSg #Breadsticks #MarioFongo
Why not join us for a beer? Drop by between 6-9pm and enjoy $5nett Birra Moretti - happening every Wednesday at VivoCity restaurant. #JamiesItalianSg #BirraMoretti #Beer #GoodDeals #thirsty @vivocitysingapore
Now serving - Jamie's Evening Favourites. Enjoy a three course dinner at $39.90! Available Mon - Thurs, from 6pm. #JamiesItalianSg #JITreats #Dinner #Yum
"All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do that all the time but it doesn't matter." - Jamie Oliver - #JamiesItalianSg #JamieOliver #regram 📷: @weiknee #Repost @weiknee with @repostapp ・・・ 🍝 Jamie time = Pasta time for me. 🍝 To be perfectly honest, my first impression of pasta was a tomato sauce spaghetti, with diced vegetables and cut-up mystery meat sausages from my grandma. We often even had it with extra cheese and ketchup. Looking back, I don't find my first impression of pasta to be such an abomination - comfort food is comfort food. I possibly only had authentic Italian pasta at 15, then cooked it myself after some researching, and thereafter never turned back. It was only after I first watched The Naked Chef on our telly that I decided it wouldn't be an absolute feat to cook pasta from scratch. It wasn't a mess, or stressful, and the result just made me so happy. It was just pot of basic bolognese sauce with some boxed pasta but it has never been the same for me ever since. 14 years later, and I'm still obsessing over how to make each pot of ragu bolognese better than my last. Even that bubbling sound we get from stewing the sauce still makes me excited. So, hats off to you, Mr Oliver, and your mentor Signore Gennaro, without whom I'd probably still be eating Heinz pasta out of a can.