Q Verde - Surrey

Tucked away from the cluster of restaurants around Kew Gardens station, this does not prevent its loyal customers to take a 5-10min walk to reach this popular family-owned Italian restaurant situated along Sandycombe Road for the last 6 years. The owner Geraldo provides you a warm and welcoming feeling, offers good suggestions on the choice of food and is very attentive to your needs.

Good customer service alone does not buy the hearts of the customers. What is the exceptional here is the quality of food at very reasonable pricing.

We started off with Garlic Bread, Pan Fried Chicken Liver and Grilled Calamari as appetizers. Each of the dishes was well prepared and tasty.

The pasta are freshly homemade here. The Spaghetti With Bolognese Sauce and Rigatonic With Chicken, Tomato and Cream Sauce are very nice. But I like the Tagliatelle (long flat ribbon shape; usually made with 1 egg with every 100 gram of flour) With Mixed Seafood the most. The seafood used is very fresh with generous serving and the sauce blended perfectly well with tagliatelle.

After trying all these food, I can really feel the passion that went into the cooking - that is what I like!

If you are visiting Kew Gardens, which is also known as Royal Botanic Gardens and is one of the World Heritage Sites, this is a place you must go for a meal.

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Budget : $ $

Rating : 8.5 / 10

in ITALY Bar Ristorante - Tanjong Pagar

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