Locanda dell' Angelo (Closed)

Item: Locanda dell' Angelo
Rating: 5
Author: MTT_123

4.5

90 Reviews

Taste

Decor

Service

Hygiene

Value

10393

Happy Valley

Above $801

Italian Western

MTT_123

Level4

154

The entrance may easily be overlook if you look from the corner of the street because the restaurant is tucked in a corner of the main street in Happy Valley. When I reached the corner of the street and walking up the mini slope, I was told the restaurant chef I'm going to eat tonight used to work with 3 star Michelin Joel Robouchon ! Personally, I'm a fan of Joel Robouchon. The décor is stylish and simple yet fancy and it feels comfortable once you step your foot inside. We were lucky to have

Read full review

! Personally, I'm a fan of Joel Robouchon. The décor is stylish and simple yet fancy and it feels comfortable once you step your foot inside. We were lucky to have table near the open kitchen to enjoy Chef Angelo cooking.

To start of with, we ordered a glass of Pinot Noir Burgundy. The taste is lean in texture and explosive in flavors, it is dry with racy acidity. While I was enjoying my glass of red, Chef Angelo smiled at me

. Looking at the chef and the team cooking together, I can feel they work as a team and I see the chef teaching the team how to cook too.

Bread

3 kinds of bread was severed in a mini brown basket. 2pcs per bread....Grain, Tomato and Olive. Crispy on the outside, hot and soft firm on the inside. Olive oil was served to match with the bread. The grain beard have a rough surface (coated with oats and grains), it made the bread even more crispy. I did not dip the tomato bread into the olive oil as the bread itself have a strong tomato flavor. After we finished the bread, the waiter asked if we want to refill. We did not refill the bread as we want to save our stomach for the coming delicious dishes.

Amuse Bouche (complimentary)

Amuse Bouche (complimentary)

51 views

0 likes

0 comments

The soup is cold but very refreshing to start off the meal. Thick texture but not heavy and the orange add freshness flavor to the soup. The salmon tartar is in a middle. We started with tasting only the soup itself and then the salmon tartar mixed with the soup.....delicious

!!! Very interesting to be able to taste two different flavors when drinking one soup only. The soup definitely wakes up every part on my tongue.

Appetizer: Gillardeau Oyster and Hamachi tartar with Tomato confit, Avocado and Caviar $328

Gillardeau Oyster and Hamachi tartar with Tomato confit, Avocado and Caviar

After our first bite, the two oysters at this price is worth it. Oyster were chopped into bites mixed with Hamachi tartar and tomato confit with avocado and caviar on top (like a sauce). The oysters were fat, crisp and fresh. The taste is indescribable and the after taste is still in our taste buds. We enjoyed the dish slowly.

First Course: Fusilli Mancini with Eggplant, Cherry Tomato, Pecorino Cheese and Basil - $198

Fusilli Mancini with Eggplant, Cherry Tomato, Pecorino Cheese and Basil

Fusilli was boiled just right, chewy texture. It was covered with a lot of thick sauce made of eggplant, tomatoes and cheese. The pasta ingredients is simple and it fully demonstrates the skill of Chef Angelo.

Signature Dishes: Hokkaido Sea Urchin Risotto with Fresh Wasabi and Chives $328

Hokkaido Sea Urchin Risotto with Fresh Wasabi and Chives

Thumbs up for this signature dish

! Sea Urchin combined well with the risotto and is very fresh. Risotto is so rich, creamy and perfectly cooked. By looking at the color of the risotto, the chef cooked the rice together with the urchin and every single rice absorbed the rich flavor of urchin. We can taste the ocean flavor with a small tint of spice on every bite of the risotto.

Second Course: Mediterranean Sea Bream filet with Broccoli puree, Cimoni and Olive Taggiasche - $368

Mediterranean Sea Bream filet with Broccoli puree, Cimoni and Olive Taggiasche

When the dish was placed on the table, we spent several minutes enjoying the art. One of the best sea bream fillet I have ever ate. Fish skin is so crispy with tender and juicy meat. The filet sides was covered with a tint of salt..slightly pan fried. Remember to eat the filet with the sauce. The sauce was refreshing and matches well with the filet.

Dessert: Tiramisu with Chilled glass of coffee Granita $118

Tiramisu with Chilled glass of coffee Granita

Tiramisu with Chilled glass of coffee Granita

The tiramisu was served in two tumbler glass. One glass is the tiramisu and one is cold coffee expresso. The cold coffee expresso helps to balance the sweetness with the bittiness...perfect combination. One bite of the cold expresso, one bite of the tiramisu. The tiramisu was moist and the mascarpone was light and sleep with a wet lady finger.

Perfect ending of the dinner with petit fours!

A romantic Italian restaurant with my favorite chef. The restaurant is a hidden gem in Happy Valley. Food is exquisite and brings a sensing taste to remembrance every dish I ate. Each dish was prepared from the heart of the Chef and the team which reflected the quality of his creation! Service was attentive too. As I was taking photos for each dish by the time I reached the second dish, the waiter placed each dish nicely on the table for me to take photos.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2018-03-20

Dining Method

Dine In

Spending Per Head

$900 (Dinner)

Recommended Dishes