182 Cecil Street
#01-05 Frasers Tower
Singapore 069547

(open in Google Maps)

Friday:
11:30am - 10:30pm

Saturday:
11:30am - 10:30pm

Sunday:
Closed

Monday:
11:30am - 10:30pm

Tuesday:
11:30am - 10:30pm

Wednesday:
11:30am - 10:30pm

Thursday:
11:30am - 10:30pm

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Reviews

From the Burpple community

Overall: 8.5/10

Decided to head down to Oishii Ristorante to try out their Pastas as I had a Chope 1 for 1 voucher and was pleasantly surprised by this quaint restaurant at Frasers Towers!

The Truffle Mushroom & Seaweed Rigatoni was delicious. A strong truffle smell wafted through the air as the pasta came and the addition of the mushroom sauteed in the truffle cream with nori on top really provided a complexity of flavours to this dish. The rigatoni was the perfect capsule to capture the earthy and creamy flavours and was definitely a delectable dish!

The Tagliatelle Bolognese however fell relatively flat in comparison. While still having a good beefy flavour, the dish itself could have used more tang from its base and more textures. The tomato base could have been seasoned a tad bit more, with more sausage and beef to elevate the flavours and provide more textures. Overall, while this was a still a good pasta, it could have been better, given the price point as well.

I would still head down again to try their other dishes and they have a really good happy hour too! Do give them a try! 

#lesgomakan #sgfood #sglocal #oishii #oishiiristorante #pasta #pastas

Overall: 7/10

Decided to head down to Oishii Ristorante to try out their Pastas as I had a Chope 1 for 1 voucher and was pleasantly surprised by this quaint restaurant at Frasers Towers!

The Truffle Mushroom & Seaweed Rigatoni was delicious. A strong truffle smell wafted through the air as the pasta came and the addition of the mushroom sauteed in the truffle cream with nori on top really provided a complexity of flavours to this dish. The rigatoni was the perfect capsule to capture the earthy and creamy flavours and was definitely a delectable dish!

The Tagliatelle Bolognese however fell relatively flat in comparison. While still having a good beefy flavour, the dish itself could have used more tang from its base and more textures. The tomato base could have been seasoned a tad bit more, with more sausage and beef to elevate the flavours and provide more textures. Overall, while this was a still a good pasta, it could have been better, given the price point as well.

I would still head down again to try their other dishes and they have a really good happy hour too! Do give them a try! 

#lesgomakan #sgfood #sglocal #oishii #oishiiristorante #pasta #pastas

we don’t normally leave bad reviews, but i wouldn’t recommend coming to this place at all, for the high price point and bad food quality. The best (out of the worst) dishes are the ones pictured, the potato mochi and salmon tartare, which are just mediocre.

We were excited to try their iberico secreto don, but they told us they didn’t have rice. so we ordered their tagliatelle BUT surprise, they didn’t have tagliatelle too. so we only had 3 items to choose from their mains. truffle mushroom rigatoni was bland, pasta was hard, and the flavors weren’t balanced at all. the salmon sashimi was incredibly bright orange, kinda sus; other sashimis weren’t great too. iberic pork shoulder was veryyyy porky and chewy. pizzas were super small, and their five cheese pizza had goat cheese on it (which isn’t stated on the menu) - it was so strong and just terrible. i could still smell/taste the goat cheese long after the meal was done.

✨ratings: 0/10✨

Their best dish here tonight.

Homemade mochi was super soft almost cloudlike. Paired w a mild melty cheese inside and the mentaiko was savoury tho fishy. Crumbly crispy exterior. Amazing texture.

1 Like

Average

It's not bad but it's like normal bread rather than normal foccacia. Which means it's way too expensive at this price for this measly portion. The seaweed butter sucks too, u can't taste the seaweed at all

1 Like

Decent dish

Unagi bring sweet and savouriness. The sweetness is fortified with the corn and the savouriness is amped up w tobiko. The base is similar to bread honestly

1 Like
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