The ever-quaint Rochester Commons sees another culinary addition of Gary’s as the contemporary Italian-inspired restaurant parks itself right beside the latest Les Bouchons outpost. Helmed by Taiwanese-Singaporean Chef Gary Wu, the veteran has over 28 years of industry experience cutting his teeth as sous chef in now one-Michelin star Italian restaurant, Buona Terra, and former private chef stints in Brunei.
Despite its fancy private chateau-esque property, grand entrance, shiny marble floorings and white table clothed tables, the prices won’t put you off – there’s even a friendly $38 three-course set lunch. Chef Gary sets the tone with reimaginations of Italian fine cuisine with a Japanese sensibility where starters take the form of a refreshing garden salad ($20) that flexes uncanny resemblance with the iconic Marina Bay Sands, an innovative red prawn tartare with wakame ($26), and a bright citrusy Hokkaido scallop crudo ($20).
For the mains, a whole salt-crust wild-caught seabass ($88) steals the limelight from the pasta. Meat lovers are also in for a treat with Chef Gary’s treatment of his meats. In his beefy repertoire, there are decadent Wagyu ribs ($19 per 100 grams), tender lamb racks ($48), and melt-in-your-mouth Wagyu beef cheeks ($38) to treat.
Whether it's romantic evenings with a significant other or business lunches with esteemed partners, Gary’s is a place to visit if you’re ever in the area.
