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Oso Ristorante

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This was our maiden visit to one of Singapore’s most popular Italian restaurant – Oso Ristorante. To our dismay, our reservation only secured us a 2nd level balcony seat. Not the best environment to have a fine dining meal, but the service and food proved to make up for it.

Bread

Bread

As per most fine dining restaurants, bread was served at the start of the meal. Oso’s bread was pretty cold, much to our disappointment. Nothing great and we only enjoyed the crunchy bread biscuits.

Gratinated eggplant tartar with mozzarella served with arrabbiata sauce

Gratinated eggplant tartar with mozzarella served with arrabbiata sauce

Gratinated eggplant tartar with mozzarella served with arrabbiata sauce ($22) – The eggplant tartar was very soft and mushy, akin to baby food. The eggplant was topped with mozzarella, which somehow still tasted rather bland. We requested for parmesan and the server came with a slab of fresh parmesan and grated it on the spot, onto the eggplant tartar – a pretty cool table service. The additional of the fresh parmesan elevated the flavours and richness of the dish with the arrabbiata sauce adding a tinge of spiciness aftertaste.

Oven baked whole sea bream in a crust of rock salt “al sale” with poached broccolis

Oven baked whole sea bream in a crust of rock salt “al sale” with poached broccolis

Oven baked whole sea bream in a crust of rock salt “al sale” with poached broccolis

Oven baked whole sea bream in a crust of rock salt “al sale” with poached broccolis

Main course of our meal was the Oven baked whole sea bream in a crust of rock salt “al sale” with poached broccolis ($35). The server first brought the crusted whole sea bream to our table and explained to us that they will debone it and serve us separately. The salt crusted sea bream looked like a loaf of bread and emitted a savoury fishy fragrance.

After deboning and splitting the whole fish into 2 portions, each individual serving didn’t appear that big. The fish was tender, very fresh and not fishy at all. There were parts of the fish which were rather salty, but overall we enjoyed the fish very much. It was healthy and full of flavours, not overly oily. The butter sauce did not overshadow the taste of the fish, allowing the freshness of the fish to shine. On a side note, we did find the broccoli to be a tad too soft, lacking the characteristic crunchiness.

70% hot dark chocolate tart “crostata” with milk ice cream

70% hot dark chocolate tart “crostata” with milk ice cream

Dinner ended off with the 70% hot dark chocolate tart “crostata” with milk ice cream ($14). This dessert could also be known as a molten chocolate cake in a tart. The tart fillings were like the crust of a molten chocolate cake – warm and soft. The cold ice cream started to melt upon contact with the hot fillings and caused the fillings to be more gooey and moist. It was a nice collision of hot and cold and made the entire dessert sticky and rich. Taste wise, the chocolate was rather sweet, which was unlike the previous tarts we tried which tended to be on the bitter side. Overall, a commendable dessert worth trying.

Service at Oso Ristorante was commendable, though we did feel a little left out as we were seated at the balcony. The ambience was more chic and cosy in the inner dining room. For the balcony seats, the doors, walls and flooring were rather old and shabby. But the food definitely made up for the not-so-appealing environment.

Oso Ristorante
46 Bukit Pasoh Road

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Written by foodphd

August 12, 2012 at 8:27 pm

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