f a restaurant can be dressed in smart casuals, it is this. Dark timber floor, charcoal black upholstery and lime green sofas in the niches along one wall. Crisp white linen tables offset the robust flavours and vibrant colours of Italian food. Chic and cosy, it is a perfect locale for an intimate rendezvous or dinner table networking.

If your palate craves for proscutti and parmesan, if you dream of pizzas baked in wood-fired ovens, fresh seafood, and home made pastas, you will find it here, served by Executive Chef Mandhar Sukthankar. He has worked with Chef Antonio Carluccio at the Neal Street Restaurant, London, to create this menu which is revamped every six months to keep up the novelty.

The food is a repertoire of classic Italian recipes; innovative use of various ingredients and flavours create authentic yet distinct fare. i-t.ALIA has won several local food guide awards and, perhaps more importantly, a sizeable number of loyal diners.

Assorted Crostini