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2022-03-04
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From the group behind Hansik Goo. Very excited to try, as this is based on cuisine of the trattoria Trippa Milano in Milan, which we’ve visited before. Trippa is Italian for tripe, (ie stomach tissue). Private room available. Being adventurous diners, we expected unfamiliar cuts of meat.Not a big menu. Since we wanted to try as much as possible, opted for the tasting menu ($688 pp): 3 appetizers, a pasta, a main and dessert. Wines by the glass was good, went for a glass of Barbaresco.Bread baske
Being adventurous diners, we expected unfamiliar cuts of meat.
Not a big menu. Since we wanted to try as much as possible, opted for the tasting menu ($688 pp): 3 appetizers, a pasta, a main and dessert.
Wines by the glass was good, went for a glass of Barbaresco.
Bread basket was good: especially the grissini.
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First to come: chicken liver with sesame, pumpkin seeds and saba (a sweetly acidic condiment made from boiling down the grape smush left over from making wine). We spread the liver generously over the pieces of toasted panettone (sweet bread). Not normally a fan of liver, but this tasted yummy, without that fishy taste that one would associate with organs. Big portion, was already quite full.
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Next: roasted onion from the plains of Montoro with sun-dried tomato on a bed of mashed potato. Very sweet.
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Next: deep fried tripe with rosemary. Very light and crispy.
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Pasta dish was the tagliatelle with duck ragu. The duck, slow cooked for 4+ hours, tasted succulent and tender. Parmigiano cheese and cinnamon complemented the flavors. Tagliatelle was freshly made, texture was soft.
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First of the mains was codfish tripe fried in olive oil, mixed with bell peppers and nduja (a fiery hot, spreadable pork sausage from southern Italy), on a bed of white polenta (boiled cornmeal) from northern Italy. Tried a little bit but was too spicy for me.
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Then came the testina, “head” in Italian. Since testina was the name of the restaurant, it seems the pig’s head must be one of the signature dishes. There were 4 pieces, quite fatty and served with salsa verde (spicy, green sauce) and some green veggies. Quite heavy. Not at all what I thought a pig’s head would taste like, but then I didn’t know what to expect.
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Desserts: hazelnut cake with some chocolate chips served with hazelnut zabaione. Hazelnut fans would love this.
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Mulberry tart: love the crust.
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Latte was very well made too.
In summary: traditional style trattoria with an edge. Generous portions for tasting menu. Excellent value for money. Recommended. Go with an open mind, and enjoy the eye and mouth opening experience.
张贴
