Publico Ristorante opens in Singapore

  • dishes at Publico Ristorante
  • Publico Ristorante Green Lantern
  • Publico Ristorante Pizza Tartufata
  • Publico Ristorante
  • Chef Marco Turatti

Representing the central core of Italian culture, Publico Ristorante has opened its doors to serve mouth-watering Italian dishes in a breezy setting overlooking the Singapore River. The restaurant is the third and final concept of the multi-faceted gourmet playground, PUBLICO, to open at The Quayside.

Interiors are inspired by modern Italian architecture, which is brought to life through intricate masonry details at the bar, a bold geometric granite floor from Italy, and custom furniture pieces made by award-winning New York design firm, AvroKO. A focal point of the indoor area are roaring twin pizza ovens, where a selection of bar seats are available to get up close to the action.

Publico Ristorante

Taking inspiration from the al fresco piazzas dotted along Italy’s coastline, floor to ceiling windows and doors flow open onto the leafy terrace to give the illusion of a garden experience from the indoor dining area. The interior design further blurs the line between inside and out with oversized earthen and concrete planters sprinkled throughout, and a sprawling wine bar on the periphery of the venue with large windows that cantilever open to the terrace – an elegant riverside dining destination with soft lighting and lush greenery.

dishes at Publico Ristorante

Menu highlights include the signature Risotto “alla Milanese” with saffron, pecorino cheese and red wine reduction, and wood fired pizzas including the Baci e Ricotto – a delicious creation of homemade tomato sauce, mozzarella cheese, smoked scamorza, shavings of pork belly and crumbled ricotta. The authentic yet contemporary menu was imagined by Executive Chef Marco Turatti, who refined his expertise in culinary institutions across Italy, before bringing his personalised Italian touch to Publico Ristorante. To complement the food menu, the curated wine list takes guests on a journey through Italy, from full bodied Chiantis from Tuscany to crisp white Pinot Grigios from Friuli, while the sophisticated drinks menu features housemade Vermouth and artisan cocktails such as Negronis on tap.

Publico Ristorante Pizza Tartufata

As the third concept in a trio of Italian dining experiences, the Ristorante is joined by Publico Deli, a rustic establishment reminiscent of the bustling eateries and pavement cafes of Italian neighbourhoods. After dark, Publico Deli undergoes a metamorphosis into two new concepts. This day-to-night transition turns the venue into a sophisticated night-time destination: the front half, signposted by the neon PUBLICO DELI sign, serves indulgent Italian sweet treats, such as the house special Tiramisu pots. Hidden behind the back wall of the Dessert Café, neighbourhood bar Marcello creates Italian craft cocktails inspired by the early to mid 20th century. Marcello emanates the glamour of 1960’s Milan, and with Southeast Asia’s largest collection of Amari, it’s the city’s best kept secret to start or end an evening in style.

Publico Ristorante is open for dinner every night, 6pm to 11pm. 

About Publico Ristorante

Publico Ristorante is a relaxed dining and drinks destination located on the banks of Robertson Quay, with a breezy al fresco aspect and spacious green areas for friends and family to socialise. Representing the central core of Italian culture, the restaurant offers authentic Italian cuisine with a contemporary touch. Publico Ristorante is one third of multi-concept gourmet playground, PUBLICO, which aims to bring a taste of Italy to The Quayside.


With over a decade of experience working in renowned 5 star hotels globally, Chef Marco Turatti joins InterContinental Singapore Robertson Quay as Executive Chef. Representing the central core of Italian culture, the hotel’s flagship concept, Publico, is a multi-faceted gourmet playground that aims to bring a taste of Italy to The Quayside. It is comprised of various Italian experiences across one floor – a Deli by day and Dessert Café by night, a Ristorante and Bar, all of which will be overseen by Chef Marco.

Chef Marco Turatti

Cooking has been a lifelong passion for Marco, who started his culinary training from a young age in Italy, obtaining a General Certificate of Education for Hotels and Restaurant Services. His expertise was further refined at a range of establishments, including Etoile Istituto Superiore di Arti Cullinarie in Venice, where he mastered the art of pastry making, and Etoile Istituto Superiore di Arti Cullinarie in Rome, where he gained experience in Mediterranean cuisine. Tocomplement his experience with European fare, Marco diversified his skillset by completing a training course in Japanese Cuisine.

Marco started his career in Tuscany at renowned Michelin-starred Ristorante Il Siciliano, where he focused on authentic Mediterranean and Venetian cuisine. He then moved to Venice, before joining Michelin-starred Italian Ristorante Brunello in Palma de Mallorca, Spain. Following his time in Spain, Marco moved to Paris to take on the role of Chef de Partie for the iconic Emporio Armani Caffé, where he was responsible for overseeing quality control, menu elaboration, staff coordination and all preparation and production of cuisine.

To further expand his experience, Marco began working as a chef in world-renowned hotels across Europe, such as the W Barcelona and The Westin Excelsior Rome, before moving to Dubai in 2010 as Executive Sous Chef for the Crown Plaza Hotel. During his tenure in Dubai he was recognised by the Italian Embassy in Rome for his culinary finesse and awarded a prestigious Italian Hospitality Certificate. After four years managing the hotel’s 14 outlets, Marco pursued his passion for new experiences and made a move to Bangkok as Executive Chef for the Crowne Plaza Bangkok. Under his leadership, the restaurants Panorama and XTD were both shortlisted as one of the best Bangkok restaurants by the Thailand Tatler Awards, and XTD Restaurant won Bangkok’s Best Restaurant award in 2014.

In addition to his culinary expertise, Marco has a flair for languages and can alternate seamlessly between Italian, English, French & Spanish.

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About the author

Thomas has a university background in the UK and in Latin America, with studies in Languages and Humanities, Culture, Literature and Economics. He started his Asian experience as a publisher in Krabi in 2005. Thomas has been editing local newspapers and magazines in England, Spain and Thailand for more than fifteen years. He is currently working on several projects in Thailand and abroad. Apart from Thailand, Thomas has lived in Italy, England, Venezuela, Cuba, Spain and Bali. He spends most of his time in Asia. During the years Thomas has developed a great understanding of several Asian cultures and people. He is also working freelance, writing short travel stories and articles for travel magazines. Follow Thomas on

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