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2013-05-16
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Owner chef Lana Oliveiro carries an interesting history behind her in a rather high profile career life and within these life experiences she managed to fill up one of the more interesting resumes you will ever encounter. Her dad is Portuguese-European and although Lana still appears rather young and even good looking for a chef, this bit is not surprising as she was a former Miss HK Pageant contestant! She loves food and she manifests this fact in her love for Italian cooking, having s
Menu for May 2013 -Abruzzo is the current flavour until end of May 2013
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Seafood Antipasto alla Giuliese - Part of the Tasting Course. This came with Sea Urchin, Sardines stuffed cherry tomato, Scallop, Raw Prawn and Crab meat. With painted pesto beneath. Note that the A La Carte version will be bigger in portion. This is the Tasting Course portion ~ 7.5/10
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Tacchino alla Canzanese e ‘Ndocca ‘Ndocca -Turkey meat is eaten with it’s own natural marrow gelatin, apparently a typical Abruzzo cold dish. This is topped with some sliced pigs ears and ‘Ndocca apparently refers to the otherwise wasted part of the pig and indicates at organs. 2 traditional dishes combined into 1 dish here.
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Involtini Caramelized Fig, in House-made Mozzarella cheese and Prosciutto ham -The mozzarella is made here on the spot, it is a lot of prep work and shows the amount of dedication committed by the kitchen. I liked both the smooth sweet ham and the cheese. I like the idea of the sugarized fig although it was sort of sweet enough even before it reaches peak season. Lovely starter.
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‘Ngrecciata Soup with Fava Beans -This version looked pretty with a baby artichoke and cherry tomato. It wasn’t my soup tonight but I received a spoonful to taste and I really liked this soup. With some subtle herbs in the background and pancetta pieces in the chicken and vegetables stock. A local Aabruzzese dish...
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Lasagnette con Gamberi Rossi di Sicilia – $189A signature home-made pasta here, with mini pasta sheets and Sicilian red prawns. The sauce is full of prawns sweetness here and is made from Red Prawns reduction and Heirloom tomato passata. You can taste a lot of that crustacean umami flavour and tomato sweetness! Lovely! The base sauces take around 6-10 hours to make apparently..
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Pappardelle di Castagne al Ragu di Agnello - Chestnut flour pasta is bitey and addictive. The Lamb ragu was initially gamey in flavour, but it worked with the slightly sweetish pasta so well. Really liked this pasta.
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Porchetta of Suckling Pig, rolled with Chestnuts and Borlotti beans - One of the signatures here, the stuffing here will change according to the regional dishes being dished up by the month. Lana explained that different regions cooked their suckling pigs or porchetta with variations, according to local produce.
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Crostata con Marmellata d'uva (Scrucchiata) -Usually a grape jam tart, this is a modernized version with fresh grapes, and wine and grape jellies and custard inside. A lovely and thoughtful dessert.
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Tiramisu with Pecan Nougatine and a side Espresso Cream shot – $79For me I wanted more Marscapone and Marsala taste but I guess this is more of a cooler new version!
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Cicerchiata - A typical dessert around this region, with Toffeed doughs and nuts, Mascarpone cheese, Chocolate Mousse and Vanilla ice cream. A super yummy dish. Give me more !
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Uno Duo Trio will be introducing some 20 Regionally based menus on rotation by the month. I can therefore foresee that I will be coming back often to try out some of their updated dishes! The attention to the details and the very rustic recipes might carry a modern twist here, by the same token it certainly makes this one of the most interesting Italian diners in town right now.
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