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Italian Fine Dining in the Valley
2017-06-01 373 views
Tucked away in a small area of Happy Valley, Locanda dell’ Angelo is a chef-owned Italian restaurant featuring a semi-open kitchen that takes up half of the narrow main dining area.It has a homey and contemporary decor, despite it is rather packed between each table.Chef Angelo Agliano stays true to his strength and the originality of Sicilian culture in providing mostly seafood and freshly made pasta dishes on the menu.We begin by having an amuse bouche, a thick and rich lentil soup with salmon
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Tucked away in a small area of Happy Valley, Locanda dell’ Angelo is a chef-owned Italian restaurant featuring a semi-open kitchen that takes up half of the narrow main dining area.
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 It has a homey and contemporary decor, despite it is rather packed between each table.
152 views
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475 views
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 Chef Angelo Agliano stays true to his strength and the originality of Sicilian culture in providing mostly seafood and freshly made pasta dishes on the menu.
Tomato, Walnut & French Baguettes
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Extra Virgin Olive Oil
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Amuse Bouche
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 We begin by having an amuse bouche, a thick and rich lentil soup with salmon tartare. Taking a very traditional Sicilian attempt, made with a whole lots of lentils to gives a significant saltiness without adding extra seasoning.
Beef Carpaccio with Arugula & Parmigiano, Light Mustard Sauce
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Baked Ricotta with Five Spices, Vegetables & 20 years Aged Balsamic
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 Next is a beef carpaccio served with rocket salad, parmigiano reggiano and a tangy light mustard sauce. This classic Italian antipasti is always my favorite. When it hits my mouth, the thinly sliced bright red beef sirloin just melts away amazingly. The baked ricotta is also looking seemingly simple but impressive. The chunks of ricotta cheese is coated with five spices that pairs so well with the sweet balsamic glaze.
Hokkaido Sea Urchin Risotto with Fresh Wasabi & Chives
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Hokkaido Sea Urchin Risotto with Fresh Wasabi & Chives
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 Followed by Hokkaido sea urchin risotto, it is definitely creamy and sweet, with fresh wasabi and a few pieces of roasted peppers that hit me after all.
Spaghetti “Mancini” Aglio & Olio with Dry Bell Peppers & Seabass Bottarga
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 The spaghetti is excellently al dente, aglio e olio clinging on each strand of pasta. The garlic flavor isn’t very pronounced while the cured fish roe and fresh dill add a briny and bright flavor respectively.
Roasted Baby New Zealand Lamb Chop with Sauteed Spinach & Polenta
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Roasted Baby New Zealand Lamb Chop with Sauteed Spinach & Polenta
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 Served with delicious sauteed spinach and cheesy polenta, the lamb chop is perfectly cooked medium rare as requested, tender and rich, which has been one of the best I have had in town!
Fresh Fruit Salad with Raspberries Sorbet
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Petit Fours
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 Finally, we end with a beautiful fresh fruit salad. It is served with a refreshing raspberry sorbet and edible flower that adds a fragrant touches to this.
Lemon Honey Water
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 I really enjoy their courteous service and such intimate environment, this high end Italian restaurant is surely recommended!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2017-05-31
    Dining Method
    Dine In
    Recommended Dishes
    Amuse Bouche
    Beef Carpaccio with Arugula & Parmigiano, Light Mustard Sauce
    Baked Ricotta with Five Spices, Vegetables & 20 years Aged Balsamic
    Hokkaido Sea Urchin Risotto with Fresh Wasabi & Chives
    Hokkaido Sea Urchin Risotto with Fresh Wasabi & Chives
    Spaghetti “Mancini” Aglio & Olio with Dry Bell Peppers & Seabass Bottarga
    Roasted Baby New Zealand Lamb Chop with Sauteed Spinach & Polenta
    Roasted Baby New Zealand Lamb Chop with Sauteed Spinach & Polenta
    Fresh Fruit Salad with Raspberries Sorbet