A standout Italian restaurant that has been on the lips of gourmands for the past seven years is Otto Ristorante. Since opening its doors at the Red Dot Traffic Building, the restaurant has not only become popular with corporate executives, businessmen and anyone with a taste for Italian finesse, but it has also garnered numerous awards and accolades including consecutive listings in the Singapore Tatler Singapore’s Best Restaurants guide and its Hall of Fame 2015 award.

In October, Otto marked a new milestone when it moved to its new home at Maxwell Chambers, the neoclassical-styled conservation building originally designed as the Customs House. Like the historically rich building it is housed in, heritage and authenticity are central to every experience here, even though inside, the decor is decidedly modern.

The brief to Alessandro Lo Giudice, the principal of ASDA (Associated Designers and Architects), an Italian specialist in restaurant interior design, was to create a space that would offer an elegant ambience for any occasion. The result is sophisticated yet quaint, with a sumptuous blend of luxurious leather against polished metal and the warmth of wood.

Guests can now dine in either of two main dining areas or, for greater exclusivity and comfort, book one of three private rooms. While the first can accommodate up to eight people, the second and third fit up to 12 each and can be combined for a bigger party. At once exclusive and inviting, this contemporary chic palette mirrors the personal taste of two of the founders Roberto Perlini and Carlo Alberto Passino, both high-achieving urbane men.

While the exteriors and interiors are new, it’s the same heart that beats at the centre of Otto. Running the show on the floor and at the back of house are operations manager Paolo Zanin and executive chef Michele Pavanello—a pair that regulars are familiar with. Regulars have come to look forward to the amicable yet professional service Zanin brings to the table. While he never fails to charm with his warm hospitality and vast knowledge of wine and food, Pavanello, who honed his craft at leading Italian fine dining establishments, impresses with his culinary flair. Ever so often, the chef showcases exquisite seasonal ingredients like white truffle and white asparagus in innovative recipes that keep guests engaged and that intrigue their taste buds.

“While we always leave space on the menu for the signatures, we strive to constantly introduce new dishes to entice customers. We are adventurous in that sense, and want to be leaders in the market,” says Pavanello. Indeed, in a competitive F&B scene, true leaders are the ones who carefully balance renewal and change with familiar heritage of favourites, faces and hospitality. Within Otto’s new home, the same success pillars keep guests coming back for more.