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2016-07-21
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When I first heard of Ee Da Le by Harlan Goldstein I hadn’t a clue it was Italian but all that came to my mind was musical notes and possibly opera.Thanks to BC magazine, I tagged along with them and got to try it a day before they opened.A bubbly Harlan Goldstein greeted me when I arrived.The decor was rustic yet had this Royal opera touch to it with these ruby red velvet curtains and giant light shades.Surprisingly, the name Ee Da Le is the pronunciation of Italy in Chinese!!Here was what we h
Thanks to BC magazine, I tagged along with them and got to try it a day before they opened.
A bubbly Harlan Goldstein greeted me when I arrived.
The decor was rustic yet had this Royal opera touch to it with these ruby red velvet curtains and giant light shades.
Surprisingly, the name Ee Da Le is the pronunciation of Italy in Chinese!!Here was what we had and the dishes don’t break the bank.
Started with a plate of cheese bread, which looked like cute mini loaves accompanied with a green salsa verde dip which was made with pickled onion, pesto, white vinegar and parsley.
The bread was quite firm but it was nice and cheesy.
After adding salsa verde to it, the cheese mellowed out.
Next came the tomato bruschetta, scallop carpaccio and Mama's Meatballs.I dived into a slice of tomato bruschetta that was light and crispy topped with tomatoes that had a tangy punch to it.
Then I had Mama's Meatballs, which are made with veal, beef and pork sausage smothered in Sunday gravy.These meatballs were amazing because they were lean and velvety yet soft and moist while the delicious Sunday gravy made the meatball experience complete as it was meat juice mixed with tomatoes and fragrant herbs like bay leaves.
The scallop carpaccio was quite summery; the scallops were drizzled in citrus topped with sea urchin, sundried tomatoes and anchovy, which gave it some bolder flavours.
Moving on, we had the Chargrilled octopus served on a bed of mash topped with olives and a baby gem lettuce heart.The octopus tentacle was infused with herbs yet it still tasted like it was from the sea with that firm springy texture.
The last dish Madam Chu’s Signature Linguini with red prawns was stunning.It was vibrant linguini in a thick orange sauce served on a black dish, which had the surface of the moon with mini craters.
If you look closely, you can see generous amounts of small dried shrimps, which give the linguini a strong salty prawn flavour.
The prized red prawns gave it more sweetness because the essence comes from the prawn head.A truly rich linguini, which can get quite heavy for one so it is best shared.
For dessert, we finished with Affogato, which came with smoke coming off it, and then hot espresso was poured on top.
It was sweet contrasted with these strong coffee bits, Amaretti crumble and Tahaitan vanilla gelato.I had breakfast tea which which came with this cute little jar of milk.
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