Food Tasting Review at Perbacco Restaurant on 29 Feb 2016
A lovely drink bar greeted me when i walked into the restaurant. There were many different types of Italian wines, prosecco, alcohol, aperitifs etc on the display hence diners have many choices when it comes to drinks. The bar also serves non-alcoholic drinks, if you do not touch alcohol.
I would strongly recommend a glass of Prosecco with some antipasti before the start of your dinner to chill and relax. This is a great place to catch up with friends as the atmosphere was relaxed and serene.
I tried a total of three antipasti that evening and this was my favourite… Strudel di Verdure e Fonduta di Formaggio (Grilled Vegetables & Mozzarella Strudel with Cheese Fondue) which cost S$18. I am a big cheese lover and the soft eggplants and vegetable against the crispy baked pastry provided an excellent contrast to the texture of this dish.
After three antipasti, it was time to proceed with pasta tasting.
This has got to be my favourite of the two pasta which were served. Linguine alla Carbonara di Astice(Linguine with Lobster and Egg Yolk Cream Sauce) which costs $28. The restaurant owner mentioned that real authentic carbonara sauce is made of eye yolk , instead of those sauce made from cream which you find in other restaurants. The Boston lobster tasted so fresh that you would still have that lingering seafood taste in your mouth long after you chewed on it. The lobster flesh was crunchy and sweet, creating a good contrast to the linguine done in close to ‘al dente’ style. Al Dente is Italian for ‘to the teeth’ and it refers to pasta that is cooked just long enough that it is neither crunchy nor too soft, and its texture appeals to the teeth. The restaurant owner mentioned that locals are not quite used to true Italian ‘al dente’ style and some customers thought that the pasta wasn’t cooked and requested for the kitchen to cook it longer. However, ‘Al Dente’ is the best way to cook pasta, giving it the best texture, in my own opinion.
A glass of white Italian wine to go with the food anytime!
Another pasta which I tasted was Gnocchi di Patata con Coda di Manzo Brasata e Tartufo (Potato Gnocchi with Braised Oxtail and Truffle Essence) which is priced at S$28. Gnocchi are thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients.
This dish was pretty interesting as the gnocchi soaked up the oxtail sauce to give it some flavour. It is pretty similar to Korean spicy fried rice cakes just that this is not spicy at all.
Here come the main courses. First up was Dentice al Forno con Sugo di Pomodorini e Burrata(Oven Baked Red Snapper Fillet, Cherry Tomato Sauce and Fresh Burrata) which costs S$32. I was surprised that burrata cheese was paired with fish as normally burrito cheese usually appears as an antipasti together with ham.
The fish was tender and succulent even though it was pan fried. The cheery tomato sauce gave it a sweet and sour flavour and that worked well with the burrata cheese so that it does not taste overly overwhelming.
After the main course, the desserts were served. By then, I was extremely full but I couldn’t resist but try this dessert, cheesecake alla Ricotta e Pesche Sciroppate(Ricotta Cheese Tart with Peach Compote) S$14.
The peach compote was made from scratch and it wasn’t overly sweet like those readily available in cans. It proved to be a great add-on to the cheesecake, with a good balance of creamy cheese and sweetness.
The last dessert of the day was Pannacotta alle Nocciole Caramellate(Caramelized Hazelnuts Pannacotta) priced at S$12. The smoothness of the pannacotta against the crunchness of the hazelnuts was a perfect match in heaven.
Want to try the above Italian cuisine and much more? Visit PerBacco restaurant, which is within walking distance from Tanjong Pagar MRT station. For more details on the menu which the restaurant offers, check out the website at www.perbacco.sg. Make your reservations today!
Love,
Elaine Heng
