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2010-10-11
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I deliberately waited patiently until this restaurant closed its doors before writing my review, as I really hope that once it rises back like a phoenix the next time around as GOLD, us foodies can see a better reincarnation to once more revisit its past glory!*****************************BREAD BASKET -This was a bit dry overall, and it had very litte of Italian herbal bread taste. A little too clean in other words. 7/10bowl:TRUFFLED POTATO MASH -Very well done and creamy, with good loads of
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BREAD BASKET -
This was a bit dry overall, and it had very litte of Italian herbal bread taste. A little too clean in other words. 7/10
bowl:TRUFFLED POTATO MASH -
Very well done and creamy, with good loads of truffle and potato taste, this was very enjoyable 9/10
ITALIAN WILD BOAR RAGOUT TAGLIATELLE WITH SLOW COOKED JAPANESE EGG AND SHAVED PECORINO CHEESE -
This was outright disappointing. The Hand-Made pasta was mushily overcooked, despite Chef Harlan being on duty on the night! I understand hand made pasta does not equate to dried pasta, but even taking this into consideration this was poorly timed in terms of cooking. The 2nd problem lies with the Wild Boar Ragout, which was so bland and void of gamey meat taste or even herbal taste. The ragout was so mediocre and bland overally, the nearby Bistecca's version would have made this seem like a kingergarten version. Bistecca's ragout was heaps and bounds better. Thinking back of my critical review of Sabatini's similar paste dish, I think I should have given that place more credit.... 6.5/10 The slow cooked Japanese Taiyou Egg was good, but it couldn't rescue the pasta from its mediocreness. I had to cut loss and discontinue from ordering mains or desserts.
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