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2014-07-30
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Italian, Michelin, CelebrationRecommended Dishes: Truffled Fried Oysters, Chitarra, Ying Yang AffogatoEmptyplates score 评分: 9/10 plates emptied!Rated this 9 Emptyplates as Doppio Zero is one of my favorite restaurants in town for modern Italian cuisine. Been here a couple of times with friends for celebration and casual dining occasions, Doppio Zero never fails me for what is offered - consistent quality of appetizer & pasta and indulging desserts. The uniqueness of pasta and Italian dishes are
Recommended Dishes: Truffled Fried Oysters, Chitarra, Ying Yang Affogato
Emptyplates score 评分: 9/10 plates emptied!
[Written by Carly]Rated this 9 Emptyplates as Doppio Zero is one of my favorite restaurants in town for modern Italian cuisine. Been here a couple of times with friends for celebration and casual dining occasions, Doppio Zero never fails me for what is offered - consistent quality of appetizer & pasta and indulging desserts. The uniqueness of pasta and Italian dishes are highly recommended for anyone who is a pasta lover. The service is welcoming and the environment is relaxing. Great for any cozy gatherings or celebrations, or simply you feel like rich pasta for the night. Doppio Zero stands for “double zero” in Italian and is the finest grade of flour made in Italy. Rest assured that the pasta here is made by good hands. Okay, enough with the intro. Let’s start with the appetizers.
Truffled Fried Oysters – Unbeatable oysters! I would order these every time. The oysters are deep fried yet not oily at all, the texture is still creamy. Truffle sauce was amazing with the rich taste lingering around and complementing the creamy texture of the oysters. The dish is balanced with the spinach cream sauce to add that extra flavor to the unbeatable appetizer that wows your taste buds. I was scrapping the cream spinach sauce with bread in order to get every bit of it!
Prime Beef Carpaccio – Not the best I had so far. The best Beef Carpaccio in town is offered at Harlan Gold. The sea urchin offered on top of the Carpaccio was not to the best combination in terms of flavor but did add an extra dimension of texture to the whole dish.Fried Prosciutto Balls – Tapas-like dish. The combination of ricotta, mozzarella, pecorino was not as creamy and rich as expected but the dipping sauce of honey melon dew sauce was surprisingly good and flavorful.
Burrata – One of the restaurant’s recommended dishes for a reason. Combined with eggplant jam, picked red onion, arugula, and 15 year aged balsamic vinegar. The eggplant jam highlighted the dish with its unique sweetness that tastes different from regular sugar sweetness; you can briefly taste the eggplant flavor which unexpectedly blends with the slightly elastic and chewy cheese.
Beetroot Ravioli – Not as impressed as other dishes in terms of flavor yet admired the chef’s bold choice of using beetroot as the filling for ravioli. It is definitely difficult to cook beetroot into a smoothened texture. The filling tasted like Chinese hawthorn（山渣）which was definitely not a personal fav. Not a big fan of this but vegetarians will be interested in trying this for sure.
Tagliatelle – The savory and ham flavor of the pasta was optimal. Given the unique texture of chewiness of the pasta itself, this seems to be a common dish as it offers the classic Bolognese sauce and parmigiano cheese. I love the whole combination as the pasta was a bit softer than Chitarra yet utterly classic and delicious in its own way.Spagehetti Neri –Baby Cuttlefish/ Thai Chilies/Scallion/Tomato. If you are a seafood lover, this pasta is worth a try. I was surprised by how the baby cuttlefish blends well with the slightly spicy flavor of thai chilies.
Ricotta Gnocchi – The gnocchi was not bad, chewy not too crumble. I was fairly satisfied with the red wine braised beef cheeks and salted duck egg as the beef cheeks were so tender and rich in flavor.
Chitarra – I am a sea urchin fan and this absolutely killed my cravings! Doppio Zero brings modern pasta dishes to a next level with its creativity, uniqueness, and evolutional ambition. The sea urchin sauce was creamy and rich, pasta texture was slightly too chewy and hard yet I wouldn’t complain for crab roe on top which makes the dish dimensional.The time that I’ve been looking forward to! Dessert! *nomnomnom* Doppio Zero used to have the BEST CHOCOLATE SUNDAE in town but then they modify their dessert menu from time to time and it’s no longer offered. I am going to demand this to come back!
Ying Yang Affogato – Milk Tea Gelato/Espresso Shot/Peanut Butter Cookie. Milk tea gelato was creamy and not too sweet. One of my regular desserts on my list if I visit Doppio Zero. The peanut butter was a bit soft and could be crunchier yet nonetheless, one of the best in town.
Olive Oil Gelato Float – Salted Caramel Cookie Bar/Whipped Cream/Lambrusco Sparkling Red Wine. The wine combined with olive oil gelato was a bit heavy and the wine was a bit too strong for the gelato. I had to taste a few spoons before realizing the light olive oil taste to it. The cookie bar was awesome though, sweet & a bit salty – all you need.Assorted Gelati – Ginger, Oolong tea, Olive oil. Oolong was the most refreshing and my favourite as it was a fusion of Chinese tea and western dessert. You can end your night with a light note with three small mini gelatos.
张贴
