Marco Marco

Patricia Servano
Feb 23, 2016
2 min read

Taste the World

Italian cuisine is one mired in tradition, with rules dictating the "right" way of doing things. For Marco Marco, these rules can be bent, strected, or simply downright broken in the pursuit of innovation.

Some things, however, remain the same. Fresh ingredients: Extra Virgin Olive Oil, Parmesan from Italy and no use of monosodium glutamate (MSG), set against a casual dining atmosphere, albeit the well-dressed diners and excellent but reasonable priced wine collection. That is where tradition stops. Best described as cross-ethnic variations of Italian classics, Marco Marco offers a menu of traditional items like The Roma Pasta, the traditional creamless Carbonara and also international inspired recipes like The Singaporean, a Laksa Pasta, a Mexican inspired Pizza, The Mexico-City, or a Thai flavoured Panini, The Chiang-Mai. On Marco Marco's Menu the dishes are named after cities which inspired their taste so customers get a hint of what they will be served by simply looking at the name.

For the fussier eaters, you are free to pick the "create your own" option. The culinary chefs behind the stove will strive to realize your ambitions, as you observe and communicate through the open kitchen style, a treat for the self-professed food critics.

Serving up internationally styled culinary delights and drinks, they certainly live up to their namesake, Marco Polo.