Angelo's (Closed)

Pub grub ranges from hearty portions of pastas, pizzas to deep-fried finger food. I have a thing for pub grub and prefer an evening getting my fingers dirty in a pub rather than battling with cutlery at a restaurant anytime. I find the former relaxing and latter restricting. It was sheer happiness to find that we can order from Angelo's restaurant menu at the adjacent bar. Their caprese was quite different from what I am used to. Firstly, mozzarella and not buffalo mozzarella is used to create a firmer bite. Moreover, pesto instead of balsamic vinegar was used as dressing. If I were to have my way, I will want my caprese with buffalo mozzarella and pesto. Chilli Mussels with tomato-based sauce was jazzed up with just the right amount of sourish tinge. Somehow the tart and sharp quality of it was great with seafood. Onions were just cooked to release some sweetness but its pungency remained. The onions were still crunchy and mussels tender. Excellent. Penne Alfredo is probably the best I ever have in Singapore, totally al dente but flavourful. Bite into ONE penne and the alfredo sauce just burst in the mouth. Ha ha, this was so fun to eat! No other pasta can capture the beauty of this dish better than penne. Alfredo was rich in taste. The amount of salt, garlic and cream used were perfect. Love the well-balanced pasta. Blueberry Cheesecake may sounds boring. But the cake was good. The current Michaelangelo's is quite weak in their desserts but this is not the case with Angelo's cheesecake. While the acidic orange sauce over-wrote the richness of the cream cheese and I can finish the entire slice by myself. But as people always say desserts are best enjoyed when it's shared.…Read More

Chef Angelo, which established the name, Michelango’s left the restaurant and joined Mietta’s. However, due to rental and rather business turnover , Mietta’s was closed down. Aussie Tucker along Serongoon Road was his next establishment, serving budget italian food. Finally, the most recent restaurant, Angelo’s was born …hurdles of challenges *-*Angelo’s was a rather cosy restaurant, Chef Angelo separate the restaurant into two : The dining area and the Bar next door .Though the restaurant was not that spacious, they fully untilised the spaces and the tables were not placed near to one another.They offer 3 types of set lunches which vary in prices. The ala-carte dishes are certainly priced at the higher side. I would suggest to have the set lunch as the ala-carte dishes sometimes cost even higher than the set lunch.There were not much selections on the menu, limited starters, mains and 2 desserts. Some of the popular items on his menu are the Penne Vodka and Lamb shank.I had the 3 course set lunch priced at $38+ ( inclusive of coffee/tea)Caesar Salad Romaine lettuce with bacon strips, hard boiled egg, garlic croutons and topped with shaved parmesan. I like the croutons which has fragrance of garlic and the salad portion is huge. Dory Fillet finished in oven, brocollini & potato mashThe dory was the only fish item on the menu and it cost $32+ (ala-carte price).The dory fillet is slightly seasoned with some salt and pepper, pan fried and topped with some cubes of tomatoes and tarrangon leaves.They offered a generous piece of dory fillet which I think was around 300g . I tried my very best to polish it off as I hate wasting food!The fish has a crispy skin and the meat was very soft. The fish is prepared in a simple way, no complicated or complex sauces… just squeeze some lemon to enjoy the natural taste.TiramisuThe ”must have” for me dining in Italian food places. The saviordi biscuit is soaked heavily in coffee masala. Proportion of mascapone cheese to saviordi biscuit was roughly 1:3 .I feel that the sponge is rather dry and rum is rather weak . They can be more generous with the rum. Verdict: Service is friendly. There aren’t much selections on the menu . I guess they are rather new and still experimenting . Perhaps they would start incorporating new dishes to the menu when the business starts picking up. The portions served here are fairly huge as they are meant more for sharing. Chef Angelo believes that we the food should worth every penny we paid for thus he wants his customers to feel full and satisfied.…Read More