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Telephone
6243 5215
Introduction
Cugini offers a fine dining experience in a trattoria and pizzeria style. Long established on bustling Club Street, Cugini is a classic Italian restaurant with its gallery walls and blue and white interiors, reminiscent of the Mediterranean seaside.
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Opening Hours
Today
18:00 - 22:30
Mon
Closed
Tue - Wed
18:00 - 22:30
Thu - Sun
12:00 - 15:00
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/26/cugini-trattoria-pizzeria-club-st/The reason I wanted to come is the decor. So gorgeous, sky-blue and white Mediterranean rustic village by the sea style.The service, mostly Pinas, was excellent, attentive and prompt. The clientele was all White except us but we didn’t feel discriminated by the servers at all. You know, the axiom is- if the locals are queuing for the food, the food must be good. But what if expats are coming to the place Is it good Let’s find out.Appetizers: complimentary bread and Calamari ($16.90). The calamaris were gigantic squid, which made it meaty and chewy. The three dips, one of which is similar to Hainanese Chicken rice chili, were good.We made a democratic decision to pick a food each. Since Hookerlily craved for pizza, she picked the pizza; Mr. NGFL picked a pasta because he likes pasta; and I picked the desserts, my favorite part of the meal. I have to say, democracy doesn’t quite work even in our small society because Hookerlily makes bad choices, and Mr. NGFL is authoritarian, always dictating us what to order.Hookerlily picked the Golosa ($24), which is a vegetarian tomato-based pizza topped with three cheeses–mozzarella, gorgonzola, parmesan–and french fries. Hookerlily thought it was funny–carbs on carbs–but seriously, the pizza is more like a joke gone wrong! Who in the right mind would pick such a pizza Fat Americans Luckily, the cheeses were good, salty with a “bite” of slight cheesy stench.The crust was the doughy sort, not thin-crust – so I didn’t like it already. I don’t like potatoes since young so I didn’t like the pizza because the fries were soggy and tasted more like potatoes than chips. Hookerlily kept taunting and bullying me, “Why you eat so little Are you gu-niang or what I insist you eat this piece. Eat! Eat!” We have our bad days sometimes so I kept quiet and put on a Jeanette-Aw-Little-Nonya face and she got the hint. Phew.Mr. NGFL picked the Raviolo lamb ($26.90). Delicious! Tender meat without the stench of lamb, with butter and artichoke cream–rather creamy-cheesy and rich. My only complaint is: why so few Only 4 piecesI think I make the best decisions and ordered Cugini Dessert ($20.90), a platter of panna cotta, tiramisu, and semi-frozen nougat. The nougat was our least-favorite–we didn’t even know what we were eating: was it a fruit or ice cream If it was a sweet, why was it soft If it was a jelly, why is it hard But the other two were fantastic. They were both so smooth and rich. The tiramisu was very, very intense that would perk you up and leave you wanting for more, like a 60 year-old impotent man wanting to second round.More hits than misses with the food and the service and playful decor made up for the food. We spent a total of $105 for 3 persons, which isn’t a bad deal.
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There is this little Italian place called Cugini located at 87 Club Street which was highly recommended for its pasta so I decided to go and give it a try. It was definitely the right choice because the pasta was amazing. Not surprised since it was made by 2 Italians called Mauro and Gerri.I had penne alla carbonara, which was simply superb. The best carbonara pasta I have ever eaten. The sauce was so tasty that I licked it off my spoon and penee is the right choice of pasta because the sauce gets inside the hollow area and it’s great to burst out when you put it in your mouth.The sauce itself was special, possibly because of the pepper and herbs. And it was topped of by some imported Italian bacon known as guanciale, which is the cured pork cheek. It’s even better than pancetta when fried!And also a Cugini Special pizza. Fresh tomatoes, mozzeralla, tomino cheese, rocket and guanciale made up this pizza. Completely different from the pizzas that I was used to from Pizza Hut and the like. This one taste real good, because of the dough and the tomatoes and the cheese. Simple ingredients but powerful combination!
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