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2013-08-31
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My friend has recommended this restaurant to me for quite some time but I never got a chance to try it out. Finally, we were here on a Thu evening and there were not many diners so we got to enjoy a piece of tranquility. I was pretty impressed by the setup of the restaurant with the ceiling high wine cellars statued on the side which reminded me of Inter-Continental Hotel. The dining area isn't very big and I appreciate their respect of diners' privacy with enough space between each table.Okay
Okay, back to food...The manager was so nice to offer us the aged Aceto Balsamico to go with the bread. I remember I'd had the same balsamic vinegar @ another Italian restaurant in Central couple years agao and I was in love with it right away. Given the sophistication of the aged nature, the vinegar gives a taste of fermentation and the mix of acidity & sweetness is amazing
With the recommendation from the Manager, we ordered a half bottle of Pio Cesare Barolo 2008. This is a full bodied red and nothing went wrong with this Barolo, I was just neutral with the choice since there are not many to pick from the menu.
Appetizer: I can never resist the temptation of trying Beef Carpaccio whenever I saw them on the menu, tonite was no exception and we ordered it right away as appetizer. I have tried “raw beef” in different cuisine, from the sliced beef in Italian cuisine to minced beef in Korean style…thus I have set a standard to my taste bud. The dish here wasn’t impressive at all, I didn’t see any connection among the beef/arugula/dressing that each ingredient was on their own. My friend and I had to add the aged balsamic vinegar to add some taste whilst we found the portion too be small as well. In general, all the dishes here are tiny…
For the secondi, we picked the linguine with red shrimp to match the wine we ordered, the dish is small as usual and the whole thing was just ordinary. I couldn’t tell there’s any special element in it but then there’s no complain from my end toward this pasta dish. So be it then…
Free shebert on the house...
Main course: ''Chianina'' tenderloin, Japanese cabbageInitially, we chose one more pasta dish to share but we were talked by the Manager to change it to the tenderloin instead. He has a point, he stressed that we need some food that has a stronger taste to match with the full bodied wine and he highly recommended the tenderloin as it's from Italy with strong beefy taste.
The presentation was good and the Japanese cabbage was delicious yet we were disappointed by the tenderloin. It's very dry and rough, I have a feeling that it will be good for beef jerky. We told the manager how we felt and he said it's probably our previous dishes corrupt our taste bud already that we didn't find the tenderloin interesting. Oh well...we were speechless...
Other Info. :
Apart from the food, the dining experience was great and the Manager was exceptionally helpful. He's patient and attentive, he even offered us 2 free signature dessert platters (I lost the photos, otherwise, will show them here) at the end of the meal. I guess I will try something simpler if I ever come back again.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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