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Mad for Garlic

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First established in Korea, Mad for Garlic is a garlic-specialized Italian restaurant, aimed at infusing garlic into everyday Italian cuisine!

Tutto Mushroom Salad

Tutto Mushroom Salad

Tutto Mushroom Salad ($14.90) – Garlic and rosemary marinated mushroom salad served in Teriyaki sauced with grilled red pepper, asparagus and arugula. We adore the mushroom salad – savoury earthy fresh tender mushrooms with sweet caramelized onions soaked in a subtly savoury Teriyaki sauce.

Gorgonzola Pizza

Gorgonzola Pizza

Gorgonzola Pizza ($21.40) – Unique and popular pizza with Italian gorgonzola cheese served with honey dipping sauce. This is a very unique, hit-or-miss kind of pizza. The gorgonzola chunks, with the signature blue veins, exuded the salty cheesy characteristics of blue cheese. On its own, the thin crust pizza was packed with strong savoury flavours. The addition of the sweet and viscous honey dip cut through the pungent flavours of the blue cheese. This pizza could go 2 ways, as while there are those who enjoy this unique combination of a sweet salty pizza, there are also definitely those who find it rather queer. But do give it a go, with an open heart, and you might find this combination rather surprising.

Gorgonzola Cream Pasta

Gorgonzola Cream Pasta

Gorgonzola Cream Pasta ($24.60) – Creamy potato gorgonzola cheese pasta served with scallop and grilled king oyster mushroom. We kind of felt that a more appropriate pasta for this gorgonzola cream could be something along the lines of gnocchi, penne or farfelle – a smaller, bite-sized pasta which could better absorbed the white sauce. The sauce wasn’t all that cheesy, more of a creamy and salty sauce, thickened with potatoes. The addition of fish roe provided that extra salty burst. Both scallops and oyster mushrooms were fresh, with a chewy bite.

Garlic Sizzling Rice

Garlic Sizzling Rice

Garlic Sizzling Rice ($21.40) – Garlic fried rice with garlic pickles, bacon and fish roe. The fish roe has shone in the garlic rice as well! The fish roe acted as miniature pockets of flavour and texture, bring a surprise kick to every mouthful of rice. The fried rice wasn’t overwhelming with garlic taste, though minced garlic can be easily spotted in every spoonful. It was slightly spicy and very fragrant. The bottom charred portions of the rice added that slight crunch.

Mad for Garlic
Block 3B, River Valley Road
#01-16, The Foundry
Clarke Quay

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Written by foodphd

July 11, 2013 at 2:46 pm

Posted in Italian

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Trattoria SolePomodoro

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A trip to Quayside Isle saw us trying out Trattoria SolePomodoro’s traditional wood-fired pizza.

SPECIALE

SPECIALE

SPECIALE ($25.50) – Tomato sauce, mozzarella, prawns, ham, gorgonzola cheese. The 12-inch pizza arrived at our table, looking pretty appetizing with its charred edges and plentiful chunks of gorgonzola cheese. Unfortunately, the taste wasn’t comparable to the looks. The pizza was generally quite bland and tasteless. The tangy tomato taste was barely evident and the gorgonzola cheese was a tasteless chewy chunk. The small cubes of prawns were miserably scattered across the pizza. Though the crust was very thin, the lackluster toppings and the lack of strong flavours was a major turn-off.

SolePomodoro
#01-14 Quayside Isle
Sentosa Cove

Written by foodphd

May 10, 2013 at 1:14 pm

Posted in Italian

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Al Borgo

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Al Borgo is a quaint Italian restaurant situated along the lower end of Bukit Timah Road. We have always been impressed with Al Borgo’s unique cakes, but sadly their cake offerings this time round were unimpressive and we had to settle for a no desserts meal instead.

Melanzane alla Parmigiana

Melanzane alla Parmigiana

Though there wasn’t any desserts attracting us, Al Borgo does serve decent renditions of classic Italian dishes. The Melanzane alla Parmigiana ($16.50) had a sufficiently thick and rich tomato sauce. There wasn’t a whole lot of cheese, but thankfully Al Borgo provided us with additional freshly shaved cheese. The eggplants had also adequately soaked up the tomato sauces and on the whole, this was a flavourful dish.

Orecchiette con Formaggi e Salsiccia

Orecchiette con Formaggi e Salsiccia

The Orecchiette con Formaggi e Salsiccia was recommended by the staff to be the most cheesy dish in Al Borgo. The mix cheese sauce was creamy and flavourful, not too overwhelmingly salty and rich such that it made us sick. The orecchiette was cooked al dente, retaining a bit of bite. The homemade sausage was quite fresh, didn’t taste like processed meat. On the whole, this was a simple yet comforting dish.

Al Borgo
#01-02, Alocassia Service Apartments
383 Bukit Timah Road

Written by foodphd

April 16, 2013 at 10:33 pm

Posted in Italian

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Dolcetto by Basilico

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Dolcetto – the revamped now-defunct SomethingToGo at The Regent Hotel. Every single time we walk into Dolcetto, the huge variety of pastries, cakes and chocolates would blow us away.

Dark Chocolate Amedei

Dark Chocolate Amedei

The Dark Chocolate Amedei was a combination of dense rich chocolate sponge and chocolate fudge covered in ganache. Not only was the cake topped with chocolate flakes, a second surprise laid at the bottom where the base of the cake was studded with chocolate nibs. Between the sponge and fudge was a crunchy layer which somehow lacked the freshness and crispiness we were expecting. That was the only downfall of the cake. Other than that, the cake was rich and chocolately, a well-balanced bitter-sweetness, exuding premium quality expected of Amedei chocolate.

Amedei Chocolate Caramel Pine Nuts

Amedei Chocolate Caramel Pine Nuts

The 2nd Amedei Chocolate cake was more colourful in terms of flavour – with the introduction of caramel. But this was also the main reason why we did not like this cake as much as the first. The caramel layer was blended with cream into a custard-like form which did not complement the dark chocolate amedei well, leading to a slightly queer sweetness in the cake. We did however like the pine nuts; they were fresh and crunchy. On the whole, this cake wasn’t as chocolately rich as the 1st one.

Dolcetto by Basilico
Lobby Level, The Regent
1 Cuscaden Road

Written by foodphd

February 3, 2013 at 11:24 am

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Zafferano

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At $38 per person, Zafferano’s semi-buffet lunch has been a popular destination for the Shenton Way lunch crowd.

The lunch kicked off with a selection of starters from the buffet table.

Antipasti

Antipasti

Cheese Board

Cheese Board

The selection of starters wasn’t as extensive as Basilico’s. But generally, the offerings  were pretty unique, of a decent standard and using fresh ingredients. We particularly enjoyed the salmon terrine and prawn salad. We were also attracted to the cheese board. There were 3 different cheeses that day – Taleggio, Gorgonzola and Parmesan. 3 different cheeses of different tastes and textures. The Gorgonzola was soft and creamy, with chunks of blue veins. The Taleggio was slightly harder than the Gorgonzola, and with a milder taste. Finally, the Parmesan was the hardest and firmest, but also the mildest in taste.

Carnaroli Risotto with Taleggio cheese & asparagus

Carnaroli Risotto with Taleggio cheese & asparagus

The cheeses from the buffet spread proved to be very important and useful in our main course – Carnaroli Risotto with Taleggio cheese & asparagus. The Risotto was very bland and under seasoned. It was lacking in cheese and the asparagus seemed to play no part at all. We had to resort to adding the cheeses from the buffet spread into our risotto, to increase the flavour as well as incorporate the cheesy and sticky texture into the risotto. A disappointing main course from Zafferano.

Roasted Iberico pork belly, balsamic vinegar sauce & mashed potatoes

Roasted Iberico pork belly, balsamic vinegar sauce & mashed potatoes

The other main course, Roasted Iberico pork belly, balsamic vinegar sauce & mashed potatoes, was much stronger in flavour compared to the risotto. However, in our standards, it still fell short as the pork belly could have been more marinated and flavourful. The texture of the pork was also on the tougher and chewier side, lacking the “melts in the mouth” texture.

Desserts

Desserts

The desserts were pretty disappointing too. General comments of the desserts – bland, forgetful, mediocre. The mango pudding looked stale and oxidized. Both the chocolate mousse and brownie were tasteless and not chocolate-rich. Not the best finish to the meal.

The view at Zafferano was great, a 270 degrees panoramic view! However, the meal was severely let down by the under seasoned main courses and unexciting desserts.

Zafferano
Level 43, Ocean Financial Centre
10 Collyer Quay

Written by foodphd

November 13, 2012 at 9:32 pm

Posted in Buffet, Desserts, Italian

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Spizza

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Known for its affordable yet authentic Italian fare, Spizza has been around for more than decade at its pioneer outlet at Club Street.

Parmigiana

Parmigiana

Parmigiana ($13) – Oven-baked eggplant and mozzarella with tomato sauce. Layers of thinly sliced eggplants sitting in a sea of tangy tomato sauce. We enjoyed the acidic and tangy notes of the tomato sauce. The sauce was rich and flavourful and the eggplants had thoroughly absorbed the essence of the sauce. The eggplants weren’t all too mushy and retained its structural integrity. A pretty decent rendition of the Italian classic parmigiana.

Gnocchi

Gnocchi

Gnocchi ($17) – Gratinated homemade Gnocchi with gorgonzola, cream and cooked ham. Spizza’s version has got to be one of the more appealing gnocchi we have tried. The gnocchi was served in a piping hot rectangular deep dish, carrying with it the aroma of cheese and cream. The dumplings weren’t too starchy and sticky, and had just the right balance of chewiness and softness. The sauce was slightly too water, akin to a soup, not exactly the thick consistency that we were hoping for. Taste wise, it was generally creamy, exhibiting slight notes of blue cheese. We added more Parmesan cheese to the gnocchi, increasing the cheesiness of the dish while at the same time, thickening the watery sauce. On the whole, despite some misses, the Gnocchi is one of the dishes that we will recommend at Spizza.

Spizza
29 Club Street

Written by foodphd

October 16, 2012 at 11:07 am

Posted in Italian

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