Helming the kitchen of in ITALY is Chef Mario, who is previously the Chef Patron of Forlino restaurant. Representing Singapore, he has won the 2nd spot in the Pasta World Championship 2013. On the menu is the variant of this award-winning dish: Chilled Spaghettini. This homemade pasta is generously topped with tomato and tobiko (flying fish roe), which nicely bring out the sweetness of the Mediterranean prawns. Never know the Mediterranean prawns can be so sweet! Also worth mentioning is the Squid Ink Tonnarelli. For those who are concerned with squid ink pasta creating unsightly mess on your teeth, don't worry. The squid ink has infused nicely into the pasta and does not even leave any stain on the plate. The Shiro boston lobster that the Chef uses is really fresh, which you can tell from the firm texture. The combination of broccoli, tomato, garlic and chilli further enhances the taste of this dish.
I also tried the Beef Carpaccio, Rucola (salad), Cozze e Vongole (mussels and clams in white wine), Ciuppin (seafood soup), Orecchiette Barilla (pasta with mushroom and ham). These are all good demonstration of the Chef's culinary prowess.
Budget : $ $ $
Rating : 8.5 / 10
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