Ph.Ds of FOOD

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Bene Spaghetti

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Steamed spaghetti? Well, that’s the biggest selling factor of the newly opened Bene Spaghetti, situated alongside Boat Quay.

Chicken Thigh with Blue Cheese Cream Sauce

Chicken Thigh with Blue Cheese Cream Sauce

Chicken Thigh with Blue Cheese Cream Sauce

Chicken Thigh with Blue Cheese Cream Sauce

Chicken Thigh with Blue Cheese Cream Sauce ($18) – The concept was interesting in that we had to wait patiently for the dish to be steamed a la mode in front of us, with the porcelain lid covered over the claypot. Once the timer set off after approximately 5 minutes, the waiter would arrive to remove the cover. This presentation in which the dish was served ensured that everything was piping hot. In fact, the cream sauce was still bubbling when the lid was first removed. Throughout the meal, the cream sauce also remained steamy. Despite the interesting concept, the taste of the Chicken Thigh with Blue Cheese Cream Sauce was at best mediocre. The blue cheese taste was insignificant and the sauce was simply just milky. It was as good as ordering the plain cream sauce version. The chicken thigh was neither well flavoured nor tender enough to be impressive as well.

Fried Gnocchi Cream Gratin with Clams and Vegetables

Fried Gnocchi Cream Gratin with Clams and Vegetables

Fried Gnocchi Cream Gratin with Clams and Vegetables ($9.80) – This far surpassed the former dish. The gratin was sufficiently creamy, cheesy and a satisfying portion of the sauce was served. There was even enough sauce tocomplement our bread and spaghetti from the other dish. The gnocchi tasted differently from the conventional Italian ones. Besides the element of being fried, the flour used seemed to provide a sticky chewy glutinous texture and taste, while retaining the potato gnocchi taste. And perhaps due to it being fried, a handful of these gnocchi was enough to induce satiety.

Bene Spaghetti
83 Circular Road
Boat Quay

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Written by foodphd

September 13, 2012 at 8:01 pm

Posted in French, Japanese

Tagged with , , ,

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