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2014-04-12
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As the world capital of low attention spans and high restaurant turnovers, Spasso ended its relatively long 6-year tenure at the beautiful patio of Harbour City, succeeded by La Locanda, a restaurant graced by Michelin-star Italian chef Giancarlo Perbellini. This is the second new restaurant to be opened by Dining Concepts Group during this period. The other being Toro, which I tried last week and was not impressed by. I decided to give the group a chance to redeem itself and so I set off to La
Unsure if the emptiness of the venue is because the restaurant hasn't yet made a name or simply because it's Tuesday night; either way, I abandoned the hustle and bustle of the shopping mall as I strolled into the open restaurant, accompanied only by comfort and peace of mind as the waitress guided me to my table. The venue was furnished with copious amounts of wood, from the ceiling to the floor to the tables and chairs, sending off obvious remarks that this was a place of comfort and homeliness. All the wood perhaps sparked a reaction in my system, for I ordered an oak-cask 10-Year Laphroaig ($72) to start my meal off; while my partner opted for something more light hearted, a glass of Dr. L Riesling ($82).
The meal started with complimentary bread as well as cheese sticks. The bread, frankly, was a major disappointment. It was cold and the crust was as hard as the wooden table top. The cheese sticks were better, crispy and flaky with a tinge of cheese, almost resemblant of a cheese croissant in stick-form.
Shortly after came the appetizer - Mozzarella and Carrozza ($158). I've probably been spoilt by the food scene in Hong Kong, where a crowd of restaurants use home-made burrata instead of mozzarella, the mozzarella was not all that spectacular. But the pan fried potato sandwich, behind the dull facade, was actually quite the charmer; it was a mellow blend of starchy flavors with an interesting contrast of textures between the toast and potato.
The Ravioli di Pecorino ($208) served with apple caramel and balsamic vinegar was my favorite for the night. The rich caramel blended well with the tartness of the apple, combined with a tangy touch of balsamic vinegar and laid on top a base of homemade ravioli; the simple ingredients layered together to produce a wonderful medley of flavors and textures.
Filetto Alla Rossini ($298) was served with foie gras, truffle sauce, spinach and mushrooms. I appreciated that the veal was crispy on the outside, but the interior was also as dry. Also, the truffle sauce was not aromatic as expected of a truffle-based sauce.In conclusion, I think the menu is a bit unimaginative and the food has much room for improvement. Having been a big supporter of Dining Concepts Group, I sincerely hope to revisit this restaurant and see things get up to speed soon!
::||Good For||::
A casual sit down and some home-made pasta.
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