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2021-02-09
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The 4th visit to this Italian restaurant from NYC! The retro interior design made you feel like traveling back to the 50's America. The staff served complimentary cheese (cut right in front of you), salami with house-made garlic bread when we sat down. The garlic bread was still warm when servedCarpaccio Piemontese The raw wagyu beef was sliced in thin layers, with wagyu, walnut and black truffle on top. Not bad, but not too impressive either! Mario's MeatballThe meatballs was pretty large in si
The staff served complimentary cheese (cut right in front of you), salami with house-made garlic bread when we sat down. The garlic bread was still warm when served
Carpaccio Piemontese
The raw wagyu beef was sliced in thin layers, with wagyu, walnut and black truffle on top.
Not bad, but not too impressive either!
Mario's Meatball
The meatballs was pretty large in size, cooked in rustic tomato sauce. It was tender and juicy that could melt in your month easily.
Spicy Rigatoni Vodka
A dish that you never wanna miss in Carbone! The rigatoni was cooked perfectly to al dente, and was very flavourful and creamy. The spiciness of the pasta was just right and over-powering. The subtle hint of vodka definitely elevated the pasta as a whole.
New-York Bone-in Strip
Same as Ribeye Diana that I tasted before, the steak was perfectly charcoaled-grill and the steak was soo tender that you simply wanna have more of it!
The famous New York Lemon Cheesecake
Although we were very full before dessert, there's still some rooms in the stomach for that!!
The staff pushed a trolley of desserts and we eventually picked two cakes.
The well-balanced taste of creaminess and sourness, with the very smooth texture of the cake made it easy for two to finish it.
Blackout Cake
This chocolate sponge cake has clear layers and it is very flavourful and moist with cherry cream in between layers.
Overall speaking, the vibes and food quality were pretty up to standard. However, the staff were not too attentive compared to other similarly-ranked restaurants.
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