It takes a very confident chef to take on Zafferano. This Italian restaurant, perched on the 43rd floor overlooking Marina Bay, is not only a well-established name in Singapore, but has also seen a string of head chefs over its years of opening. But, as I took my first bite into the Scampi of Mozambique langoustine swimming in a caramelised white miso sauce infused with bagna cauda (pink garlic from southern France), it was evident this was a role made for head chef Andre De Paolo.