With the terracotta red bricks lining one wall, sliver ornaments adorning another side, white-washed walls, lacquered wooden table and Windsor chairs, the place is seeped in a curious and uplifting mix of idyllic, rustic Italian vibe and modern sophistication. In fact, the interior of this restaurant reflects what the food here is all about.
First up is, of course, the bread, served in a cute little sack. The presentation is very quaint and interesting, which does heighten my expectations. And the creamy mushroom spread, with that pronounced, well-loved woodsy flavour, that comes with the bread makes for a unique and wonderful start. Though the spread is more of the star instead of the bread. While the bread has a nice browned, crispy surface around the soft, stretchy, moist core, it does not really have anything special that make me swoon over it. Then again, perhaps the mushroom spread goes best with this kind of bread. The great part is the spread can be replenished, and I do enjoy tucking in the bread with a thick layer of mushroom spread slathered on it.
The real show begins when the appetizer, Scallop from Salfutu comes up. The scallop itself, served in a rustic pot, is incredibly sweet. And the texture is perfect: so soft that the knife cuts through it like butter, yet retaining that light bounce of fresh scallop. The delicate crust on top imparts an extra hint of crunchiness to the scallop, making this dish all the more delightful. The tomato sauce is unlike any I had tasted. Subtlety and flawless balance of flavours are what it is all about. A lace of sweetness, a dash of acidity and the distinctive wholesome flavour of fresh tomatoes complement the mild flavour of scallop perfectly. Even the asparagus wins me over despite the fact that I am no fan of this vegetable. The young shoot is refreshing in taste, tender yet firm and has no fibres—the fibrous texture of most asparagus is what I do not fancy. This is a dish I can find nothing to nit-pick on. And it is amazing that the flavours of this dish actually develop and get more intense with each subsequent bite. My impression of this appetizer goes from being pleased with it to absolutely loving it. One more thing, the champagne I have tastes sweet with this appetizer—great pairing of wine with dish.
The Hokkaido Uni Spaghetti continues to impress with the gems of the sea and spaghetti that is one of its kind. I always appreciate food that introduces new tastes and textures while persevering the familiarity of the traditional dishes. The spaghetti here is exactly that. Thicker than the usual spaghetti, it is smooth and features an iota of chewiness that other types of spaghetti do not have. Best of all, it absorbs the rich umami flavours of the decadent fresh uni and bottarga very well without getting soggy. The yuzu added gives a hint of refreshing taste and aroma to the spaghetti, and when paired with the uni, reminds me of the time I had the freshest, best sushi that had citrus added to it—adding dimension to the taste and highlighting the freshness of the seafood. Like the appetizer, the flavours of this dish intensify as one savours it. Got to say that this is the best spaghetti dish I ever have.
Since I have specified that I do not eat beef and lamb, I expect the main course to be fish. Well, the chef gives me a nice surprise with the serving of duck instead. This nice surprise turns out to be a wonderful surprise. The sweet, juicy duck meat, which has slight gamey flavour, is perfectly cooked to have both the aroma of roasted meat and the tenderness. Dipped in the sauce full of homely flavours, it becomes a mouthful of bliss when tucking into it. This beautiful, and I specifically mean in terms of taste, main course is the best duck dish I have thus far.
The Tiramisu keeps up with the rest of the dishes by blowing me away with the most intense shot of coffee hidden within the moist chocolate sponge. So strong is the flavour of the coffee that that it tastes like liquor, and I remain very awake till night time. The rich fresh cream not only tastes good by itself, it also harmonizes the strong taste of coffee. And the strawberry, oh my goodness, it is unbelievably sweet for a strawberry. And a sweet strawberry, with its lovely fragrance, is definitely and always one of my favourite fruits. A great dessert to end the meal.
Service is very attentive and meticulous, with nothing out of place. A turn of head or stretching of the neck, and the friendly service staff will notice and attend to the patron in need. I am absolutely impressed.
Some food sweeps people off their feet while some have the down-to-earth charm. The food here is in between these two categories. Kind of like after taking the first bite, little angelic wings grow out from the heart, and one's heart starts to flutter around happily. As things progress, the heart begins to twirl around in delight. I do look forward to going back.
My Thoughts: Awesome!
Nearest car park: URA parking lots along Tras Street. Alternatively—need the alternative solution since it is not easy to get an empty slot at Tras Street, there is a car park in quite nearby URA building
Nearest MRT: Tanjong Pagar
54 Tras Street
Singapore
Contact No: 6221 5159
