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2024-10-24
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As the name implies, people come here for both pasta and steak, which had opened for maybe 3 months by now.Their lunch sets are really value for money and it’s meant for your personalization. You can choose your pasta shape (5 options to choose from), select the sauce that you like (also 5 options to choose from) and pick your meat, whether you want a striploin or chicken breast, or upgrade to rib eye by supplementing $88. It also comes with a dessert, a lemon panna cotta.The plating is tradit
Their lunch sets are really value for money and it’s meant for your personalization. You can choose your pasta shape (5 options to choose from), select the sauce that you like (also 5 options to choose from) and pick your meat, whether you want a striploin or chicken breast, or upgrade to rib eye by supplementing $88. It also comes with a dessert, a lemon panna cotta.
The plating is traditional Italian, with food in quite large portion, except for the salad (the salad wasn’t mentioned on the lunch set menu so it’s understandable that it’s smaller), rather than fancy modern Italian with very nice plating.
Friendly staff overall and a nice-looking female hostess to greet you at the entrance, who asked you to pick a knife from the showcase.
You just have to remember the number for your chosen knife and tell the server about it when placing your orders. I like this warm welcome and also the deco.
We both ordered the organic penne, one with pesto sauce and the other one with mushroom sauce. Both were nice.
We both had the striploin, as we wanted to try that quality first during our first visit. I asked for medium rare for my steak, while the server recommended medium, as their chef usually delivers a medium rare for a medium, hence I took his advice. The meat was very flavourful, unlike the other comments that I saw previously and it’s yummy. Maybe they’ve taken the comments and adjusted the marination already. The exterior was slightly too burnt I would say, while the bit of charcoal was easy to remove. Surprisingly the special designed knife that I picked, number 3, wasn’t that efficient in cutting. And when the steak was half way consumed, there was a big tendon there. And same for my friend’s, which we had to cut that away and ended up eating maybe 60-70% max of the steak. It could be better if the tendon wasn’t there.
The lemon panna cotta was nice, while the lime peel sprinkled on top was too little. They could add a little more to make them look nicer.
The server did not come to our table often, which was fine, as we wanted to focus on our conversations anyway. We had to wave and call for him to come. He’s quite efficient once attending to us.
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