Ph.Ds of FOOD

Singapore Food Blog


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Back to Modesto’s for round 2, for more pastas, pizzas and desserts!

Quattro Formaggi

Quattro Formaggi



Quattro Formaggi (Regular – $23.50) – Tomato, scamorza, mozzarella, gorgonzola and parmesan cheese. The aroma of freshly baked pizza, accompanied by a salty cheesy fragrance, was enough to whet our appetites. The pizza had a thin crust that spelled a good balance of dough and crispiness. At the same time, the base wasn’t too tough, allowing the pizza to be sliced relatively easily. The Quattro Formaggi was expectedly rich but there was no sharp overwhelming pungency. The pizza wasn’t overly dry and every mouth contained melted cheese with a crunchy pizza crust.

Funghi (Regular – $20.50) – Tomato, cheese, sauteed shiitake and button mushrooms. The Funghi pizza was not as rich as the Quattro Formaggi but no less appetizing. The addition of mushrooms saw an added juicy and chewy texture, and the injection of the wild fungi taste broke the monotony of an all-cheese pizza.

Linguine Alla Modesto

Linguine Alla Modesto

Linguine Alla Modesto (Single – $28) – Flat spaghetti with fresh prawns, squid, clams, mussels, whole crab, anchovies, capers, black kalamata olives, dried chili, garlic, white wine and fresh tomato sauce cooked in traditional Italian Cartoccio style. To our disappointment, we realized that only the double portion was served in the aluminum pouch. The pull factor of the Italian Cartoccio method was the unveiling of the aluminum pouch in front of the guests prior to serving. However, what arrived before us was the pasta already dished out on the plate, which lacked the ‘wow’ factor we were expecting. Putting the disappointment aside, we particularly liked the sauce of the spaghetti. The tomato puree base created an overall appetizing and mouth watering sourness. But it was the overall combination of seafood and anchovies which made the sauce rich and the sweetness neutralized part of the acidity of the tomatoes. There was a generous serving of clams and squids. However, the crab was rather scrawny and did not have much flesh. But the best thing of this dish remained to be the sauce, which was packed with the essence of all the seasoning and accompaniments.

Gnocchi Alla Boscaiola

Gnocchi Alla Boscaiola

Gnocchi Alla Boscaiola ( $24) – Traditional Italian potato dumplings with cooked pork ham, mushrooms, diced tomatoes and basil in cream sauce. The gnocchi wasn’t springy and chewy enough. Rather, it turned out to be a little on the soft and mushy side. We liked the creaminess and richness of the cream sauce base. However, perhaps instead of using pork ham, the use of bacon might accentuate the fragrance and taste of this dish.

Tiramisu Modesto's

Tiramisu Modesto's

Tiramisu Modesto’s ($12) – The original version of mascarpone cheese, espresso, savoiardi fingers and coffee liqueur. The most popular Italian dessert – Tiramisu! We have tried Tiramisu at many Italian restaurants before and there were a selected few which impressed us. Unfortunately, Modesto’s was not one of them. There wasn’t any taste of coffee liqueur. The mascarpone cheese wasn’t smooth enough as well. This was a very mediocre Tiramisu.

Cassata Di Ciliege Con Salsa Cioccolato

Cassata Di Ciliege Con Salsa Cioccolato

Cassata Di Ciliege Con Salsa Cioccolato ($11) – Home-made Italian cherry cassata served with chocolate sauce. It was essentially a slab of ice cream with small pieces of cherries and pistachio embedded within. There was nothing too impressive; in fact, disappointing. The ice cream did not taste too premium. The additional ingredients seemed to be a separate entity from the ice cream, doing little to complement the ice cream. It was nowhere near the standards of even Walls or Nestle ice cream. We couldn’t quite appreciate this dessert in general.

#01-166/167, VivoCity
1 Harbourfront Walk


Written by foodphd

March 18, 2012 at 10:26 pm

Posted in Desserts, Italian

Tagged with , , , , ,

2 Responses

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  1. Reblogged this on elyshazimmermann.


    June 28, 2012 at 9:56 am

  2. […] Reblogged from Ph.Ds of FOOD | Singapore Food Blog Ph.D: […]

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