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2014-11-19 62 views
*Katherine and I were in the vicinity, and decided to grab something to eat. Unfortunately most of the eateries were packed, so we decided to settle for Italian fare at Trattoria Gallo D'oro. We both ordered the set lunch from the friendly wait staff, and starter of bread with olive oil was served to us while waiting for our food.We started with a Pumpkin Soup (Zuppa) - it came in the form of an orange, translucent broth instead of the cream of pumpkin soup we were expecting at most Italian rest
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*Katherine and I were in the vicinity, and decided to grab something to eat. Unfortunately most of the eateries were packed, so we decided to settle for Italian fare at Trattoria Gallo D'oro. We both ordered the set lunch from the friendly wait staff, and starter of bread with olive oil was served to us while waiting for our food.
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We started with a Pumpkin Soup (Zuppa) - it came in the form of an orange, translucent broth instead of the cream of pumpkin soup we were expecting at most Italian restaurants. It tasted sweet, and there were pumpkin bits; I had to douse mine with a lot of pepper.
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I had the Pasta with Clams (Vongole) that was disappointingly bland. Usually vongoles come with a lovely white wine sauce or even if cooked in cream, there would be some taste to it. Unfortunatelyt for this, I just could not detect any flavor so I was chewing on the hard pasta and tasteless clams, adding lots of Tabasco sauce to it for flavor.
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*Katherine had a Parma Ham Pasta and while this had more flavor to it, paired with rather succulent pieces of ham, she also thought that the pasta was a tad too hard. It was kind of dry as well, without much gravy to it.
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The last course was Hot Tea, which could not go wrong. It was comforting to have a cup of hot, sweet tea after lunch. The entire set lunch cost around SGD$22.00 each.

We did not enjoy our lunch here at all, and would not be back for more. For full review, please visit: http://thearcticstar.blogspot.sg/2014/11/lunch-at-trattoria-gallo-doro-italian.html

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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$22 (Lunch)
Level4
2014-10-21 41 views
What strikes me as a fine chef is one who appreciates his creations and food like an art piece. While conversing with Executive Chef and owner of Trattoria Gallo D'oro, Silvio Morelli, I learnt much insight about his skills and knowledge in culinary arts.Having received mentorship from Michelin 3* Chefs such as Paul Bocuse and Michel Guerard where Chef Silvio used to spend 16 hours in the kitchen, it is no wonder why he seeks finesse in his culinary skills and more importantly, to impart artisti
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What strikes me as a fine chef is one who appreciates his creations and food like an art piece. While conversing with Executive Chef and owner of Trattoria Gallo D'oro, Silvio Morelli, I learnt much insight about his skills and knowledge in culinary arts.
Having received mentorship from Michelin 3* Chefs such as Paul Bocuse and Michel Guerard where Chef Silvio used to spend 16 hours in the kitchen, it is no wonder why he seeks finesse in his culinary skills and more importantly, to impart artistic flair and creativity to his creations.

What intrigued us was that Chef Silvio paints every evening after he is done at his restaurant and displays his collection of paintings on the walls of his restaurant for his guests and diners to enjoy while they tuck in to a hearty meal prepared by the same pair of hands!
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Before we start the meal, 'Cin!' (which means cheers in Italian!) Interestingly, we learnt that one should only say Cin! once as repeating it (Cin Cin) meant 'Cheers and never to see you again!', so go easy on your Cin!

Amuse Bouche
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Served on a slice of toast, the diced cherry tomatoes atop a slice of salami was neatly packed before being drizzled with balsamic vinegar to taste. Neatly constructed, it was no surprise in our later courses that Chef Silvio impresses us with his beautifully composed plating.

Antipasti - Crispy scallops with ricotta cheese and white truffle | S$36/++
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What set this antipasti apart was the harmonious combination of ingredients which elevated the flavours of each component standalone. There was an interesting array of textures and flavours in this dish, starting from the succulent pan-seared firm scallops that shone as the star. Paired with the soft white truffle, we enjoyed the beautiful juxtaposition in textures with the crispy thin wafer that sits atop the luscious ricotta cheese. The subtle bearing of mint on the ricotta cheese delivered hints of freshness and sweetness, which made the cheese very palatable indeed.
Fans of white truffle would embrace the unique aroma which is a divine embodiment of earthy flavours. The introduction of gingered carrots thinly sliced added an additional dimension to enhance the robust flavours of nature and in my personal opinion, laid the foundation to an ingeniously-constructed appetiser to whet one's appetite.
Tomatoes consume with anchovies and croutons | S$14/++
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If you are a fan of tomato-based broth, this would set you brimming with smiles. The rich broth retained much of the acidity that gave a bold punch of flavours. While Chef Silvio recommended to have our hands dirty and tuck in to the toasted slice to the broth, I personally enjoyed them better when eaten separately. The richness of the ripe tomatoes unfortunately masked the savouriness from the anchovies spread which was undoubtedly delicious on the toast.

Wild pork cold cuts with Lardo di Colonnata | S$26/++
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One of the highlights includes learning from the various food connoisseurs and Chef himself about the ingredients and dishes served. While many would be familiar with Italian cold cuts, what many would not notice is to enjoy it with some soft and balanced Pilsner beer. Not only does it complement well with the savouriness of salami, the light and crisp beer would be perfect on any hot day!
The various types of cold cuts were neatly arranged and meant to be enjoyed in a clockwise manner, starting with the lightest in terms of flavours before ending with white boar salami which is distinctly stronger and bolder.
Bavettine Pasta with Lobster and White Truffle of Alba | S$48/++
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Like any fine-dining Italian restaurant, the long and flattened pasta was hand made by Chef Silvio and one would expect some al dente pasta lusciously soaked in a tomato-based sauce. Given the relatively small size of the lobster served, it was challenging to nail the cooking time and regrettably, my lobster was slightly over the mark. Regardless, I enjoyed my pasta as the piquant blend of lovely flavours from the ripened tomatoes definitely set the standard.
What made this dish memorable was that when it was served to all three of us at the table, the cloches were removed simultaneously, which made quite a theatrical presence!
Roasted Pork with Potatoes & Rosemary, Tuscany-style | S$32/++
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There was no way I could ever say no to roasted pork belly, be it the Western style or your classic siew yuk. With the pork very well seasoned through the distinct layers of fat and lean meat, the savoury flavours came across boldly in a palatable fashion. The succulent meat was paired with the velvety mashed potatoes. Drizzled with toasted black sesame seeds, it added some grit to the softness of the mash and collectively as a dish, it certainly made a very satisfying main for the gentlemen and ladies.
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Chef Silvio took much pride in showcasing his handmade macarons and we could see the reason why upon the first bite. It was almost love at first sight (and first bite). While I dare not claim to be the connoisseur when it comes to macarons, I do know how to appreciate a good one when such comes across. A crisp shell with an inner jam-filling that did not fail to surprise us.
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While we tucked in to our sumptuous dinner, it would be hard not to indulge in the other aspect of art displayed by Chef Silvio as the paintings on the wall were all his masterpieces!
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Having tried other comparable Italian restaurants such as Burlamacco and Alkaff Mansion recently, I felt that Trattoria Gallo d'Oro is definitely worth a visit to truly experience Chef Silvio's creations. One of the most dynamic Chefs with an friendly disposition, he certainly made every guest felt welcomed at his restaurant. Particular about the careful construction and presentation of his dishes, Chef Silvio pays the highest regard to ingredients and transforms them into masterpieces such as his paintings.
We particularly enjoyed the ambience as the casual setting made it a place where one would feel comfortable knocking some pints over and tucking in a hearty meal!
Will not be long before our next visit, till then!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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210
0
2013-11-15 23 views
The dinner started with deep fried calamari and soft shell crab. It was fried nicely. Crispy and tasty and you do not feel the oil as well which was good. then for main, we had linguine with live prawns, garlic, and diced tomato. This dish was not bad either. Nicely flavored and prawn was fresh and tasty.Next up was oven baked whole sea bass with leeks and cherry tomato. This dish was kind of disappointing. The fish had very strong fishy taste which I do not enjoy at all. Luckily the dessert sav
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The dinner started with deep fried calamari and soft shell crab.
It was fried nicely. Crispy and tasty and you do not feel the oil as well which was good.
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then for main, we had linguine with live prawns, garlic, and diced tomato. This dish was not bad either.
Nicely flavored and prawn was fresh and tasty.
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Next up was oven baked whole sea bass with leeks and cherry tomato.
This dish was kind of disappointing. The fish had very strong fishy taste which I do not enjoy at all.
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Luckily the dessert saved the night. Coffee aroma tiramisu was really good. All you wanted from a good piece of tiramisu can be found in this.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-10-04
Level4
105
2
My friends and I were looking for a place for our quarterly get together. One of them suggested dining in at Trattoria Gallo D’oro (The Golden Rooster) which is an Italian restaurant located at Central Mall. Frankly, it is my first time to this mall and I got confused between this mall and the one at Clarke Quay. Do note that it is two different malls, this Central Mall is located at 7 Magazie Road. This place is definitely less popular among the public, gauging from the crowd there. The restaur
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My friends and I were looking for a place for our quarterly get together. One of them suggested dining in at Trattoria Gallo D’oro (The Golden Rooster) which is an Italian restaurant located at Central Mall. Frankly, it is my first time to this mall and I got confused between this mall and the one at Clarke Quay. Do note that it is two different malls, this Central Mall is located at 7 Magazie Road. This place is definitely less popular among the public, gauging from the crowd there. The restaurant is at level 1, and level 1 is more of like the open street type, somewhat like level 1 of Bugis Junction. The restaurant is helmed by Master Chef Carlo Marengoni who specialises in northern Italian home-styled cuisine.

We had made reservations prior to coming and we are seated immediately. The decor of the restaurant is very simple and very cozy. I felt as though I was at a friend's place instead of a restaurant and I immediately felt very relaxed here. The chef is a very friendly man as he mingled with us a little and he took the trouble make some recommendations to us as we are all quite new to Italian food.
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The chef's philosophy is "Have food, must share" which is why the dishes here are generally prepared for sharing and placed in the middle of the table. We ordered a total of 7 dishes. First up was the appetizer, the Burratina di bufala con pomodorini $18++, or more simply, buffalo burratina cheese. The cheese looks more like large whites enveloping large yolks, and the exterior of the cheese is actually quite hard. However, once you cut it, it is actually quite soft and the cheese is actually rather sticky. I was expecting it to be very heavy in taste, but surprisingly, the cheese is actually quite light tasting and does not have a very strong cheesy taste. I love spreading it with the bread that they serve. Speaking about the bread, it is very unique as well, with what tastes like vinegar green chilli within the bread. I also love the soft, slightly saltish and chewy texture of the bread.
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The next dish we had was the Sardine fritte $25++. Although it was stated that it is a main, it felt more like an appetizer instead. When we say sardines, we normally think of those canned Ayam brand sardines. Once you had the sardines here, you will never look at sardines the same away again. The sardines here are flown in from Italy, and it is then deep fried until crisp and served with onions and lemon. Even though it is deep fried, it is not greasy at all and it is really crisp to the bite. I felt as though I was eating fried crackers because of its savoury taste. The onions and lemon also add some zesty tang to the sardines. This is one main that I will definitely recommend.
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We ordered one of the pasta dishes as well, the Casonsei alla Bergamasca $20++ or stuffed veal ravioli, is served with crispy bacon. The ravoli is basically pasta wrapped around the veal filling. I would say it resembles the wantons, only that the filling is different. One good thing about the ravioli is that since it per piece, we can simply scoop one ravioli up easily with our fork and savour it. The filling inside the ravioli, the veal (beef), is tender, juicy and very tasty. The crispy bacon condiment further lifts up the taste of the dish as the bacon bits are very savoury and provide a burst of flavour when biting into it. Although it was a pasta dish, it did not feel too heavy on the carbohydrates because of the veal filling inside.
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We also had to order their Involtini di manzo ripieni $28++ which is the rolled beef with mozzarella and tomato sauce. Although the beef is very tender, I did not actually taste any of the cheese within the beef, so that is quite a disappointment. I was expecting the cheese to be gooey like eating a pizza but it wasn't the case. In addition, the beef taste is rather strong, and even though I ate only two pieces or “roll”, it made me sick of the taste quickly and I did not reach out for a third serving. However, I must commend the rich tomato sauce which is very tasty.
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The next main that was served to us was the Branzino intero al forno $29++, which is oven baked whole Sea Bass. The sea bass was flavoured with leeks and Italian herbs and it is quite light tasting so it is actually quite suitable since most of the dishes that we had was rather strong tasting. The fish does not come with any sauce or dressing, but even so, the meat is still tender and flavourful as it is naturally seasoned by the herbs. I really enjoyed this dish a lot. However, I think it would be better if the chefs could cut it up (not sure if there is such a service if we request) for us since it can get quite messy if each diner takes his own share.
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Last of the mains is the Pollo al forno rustic $26++, or simply roasted chicken with potatoes, olives and shallots. Different parts of the chicken is used so depending on which part that you got, the meat will be different. The portion of the chicken which I got happens to be the chicken thigh which is very tender and juicy to the bite. The taste of the chicken meat is also great as it is well seasoned and tossed with the herbs with a nice olive oil fragrance to the chicken. The cubed potatoes are slightly hard on the outside and soft on the inside. I believe they may have lightly fried the potatoes to achieve the slightly hard exterior of the potatoes.
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Finally, we are served dessert, which is the Torta della Nonna con gelato, $10++ or Grandmother’s custard cake with vanilla gelato. The cake is sweet and crusty at the ends and soft in the middle. I don’t really have a sweet tooth, so I found it to be too sweet, but for people with sweet tooths, this would definitely be alright for them. I particularly enjoyed the vanilla gelato. It is so smooth and not too sweet nor overly heavy.

Overall, I found this place to be quite cozy and relaxed with its warm and soft lightings. The Italian food here is homely and as authentic as it can get. It is a great place for friends and families who want Italian food since the mall is away from the main crowd. In addition, the concept of sharing the food is a further draw for friends/families to bond over food. We are definitely coming back here in future for our get togethers. Service is also great as the chef was very friendly, recommending the food and checking with us on how we felt about the food. The service staff also topped up our water frequently and were prompt to replace our cutley after a few dishes were served.

Tips:
- Do make a reservation as the restaurant is quite small and there is limited seating capacity
- Do take note that it is closed on Sundays, so do not make plans for it if you are planning to come on a Sunday
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Hygiene
Value
Spending Per Head
$25
Recommended Dishes
  • Sardine fritte
  • Casonsei alla Bergamasca
  • Branzino intero al forno
Level4
2013-01-20 17 views
This is a hidden gem in the middle of Clarke Quay. I was introduced to this place by a friend who raved about the food and I can say I wasn't disappointed!The buffalo cheese was divine! I was really apprehensive that this would have some pungent cheese taste (like goat's cheese) but it was light and creamy with a hint of the cheesy taste. Paired with some fresh tomato to cut through the richness and I had a lovely starter. The ravioli was good! The sauce was really rich so go easy on it as it ca
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This is a hidden gem in the middle of Clarke Quay. I was introduced to this place by a friend who raved about the food and I can say I wasn't disappointed!
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The buffalo cheese was divine! I was really apprehensive that this would have some pungent cheese taste (like goat's cheese) but it was light and creamy with a hint of the cheesy taste. Paired with some fresh tomato to cut through the richness and I had a lovely starter.
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The ravioli was good! The sauce was really rich so go easy on it as it can be quite filling. Cooked with spinach and bits of meat ball (SO GOOD) and I was sopping the ravioli up to the last bite.
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The steam sea bass was okay. The fish was fresh and cooked well with bits of fried garlic and herbs but nothing too special about this.
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And lastly the dessert - Tiramisu. It was airy and luscious, paired with good vanilla ice cream and watermelon (I think they added vinegar to the fruit). A nice finish to a great meal!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
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Value
Date of Visit
2012-12-25
Spending Per Head
$50 (Dinner)
Recommended Dishes
  • Tiramisu
  • Buffalo Cheese
Level4
261
2
2012-05-29 22 views
Thanks to Open Rice, I get a chance to visit this restaurant which is located at the quiet Central Mall.In general, the food is delicious. However, if you would like me to choose my favourite dish, I will say that it is the Casonsei alla Bergamasca (stuffed veal ravioli served with golden butter, crispy bacon and sage). It smells and taste really good! Most importantly, the filling in the pasta (ie ravioli) is fresh. Another dish which I will strongly recommend one to try is the Branzino intero
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Thanks to Open Rice, I get a chance to visit this restaurant which is located at the quiet Central Mall.

In general, the food is delicious. However, if you would like me to choose my favourite dish, I will say that it is the Casonsei alla Bergamasca (stuffed veal ravioli served with golden butter, crispy bacon and sage). It smells and taste really good! Most importantly, the filling in the pasta (ie ravioli) is fresh.


Another dish which I will strongly recommend one to try is the Branzino intero al forno (oven baked whole sea bass with leeks and Italian herbs). Usually, I do not like whole fish (as compared to fillet) as I dislike the fishy taste and smell. However, the chef is very generous in adding herbs that there is no fishy taste and smell at all! This is also a healthy dish which is prefect for those who are on diet. Who says that you can't have yummy food while dieting?
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2012-05-17
Type of Meal
Dinner
Level3
42
22
For full write up & photos, please visit my blog: http://www.aspirantsg.com/foodie-food/home-cooked-italian-meal-trattoria-gallo-doro/singapore or follow me on twitter for food reviews: https://twitter.com/AspirantSGMost of us will remember fondly the delicious, comforting dishes of childhood cooked by our mothers, grandmothers, or other relatives. Today, it's hard to find those soothing dishes we grew up with unless we have learned to cook ourselves.Thanks to the kind invitation by OpenRice &
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For full write up & photos, please visit my blog: http://www.aspirantsg.com/foodie-food/home-cooked-italian-meal-trattoria-gallo-doro/singapore or follow me on twitter for food reviews: https://twitter.com/AspirantSG

Most of us will remember fondly the delicious, comforting dishes of childhood cooked by our mothers, grandmothers, or other relatives. Today, it's hard to find those soothing dishes we grew up with unless we have learned to cook ourselves.

Thanks to the kind invitation by OpenRice & Trattoria Gallo D’Oro to their 23rd OpenRice Tasty Union (ORTU #23), I had the chance to experience authentic home cooked Italian cuisine in a cosy restaurant setting.

Trattoria 'Gallo D’Oro' also known as 'The Golden Rooster' Restaurant in English is located at Central Mall, a rather quiet spot of Clark Quay.

Yellow interiors soothed diners after a long day at work. The presence of traditional red brick walls with wooden furnishing gives the place a warm homely feel.

To get the ball rolling, a quick 'ice-breaker' game was conducted by the OpenRice folks for everyone to get to know one another better.

Our first dish sparked immediately excitement and curiosity among the diners. What on earth were these 2 balls?

That's Burratina di Bufala con Pomodorini ($18) - Fresh buffalo Burratina cheese with sliced tomato, basil and ‘first pressed’ organic extra virgin olive oil. It was accompanied by freshly-baked bread &

Tagliere de affettati misti Emiliani ($22) - a delicious selection of thinly sliced authentic Emilia Romagna cold cuts.

The Buffalo Burratina Cheese looked so cute that we were initially reluctant to break up its ball structure. The thin external layer was a little tough probably to retain its shape but the interior was soft, flavourful and really easy to spread onto the bread.

Just top everything up with one of the cold cuts and you have yourself a yummy appetiser.

Next came the Sardine Fritte ($22) - Deep fried sardines with onions and lemon. The size of the sardines were slightly bigger than our familiar ikan bilis. They were crunchy but still command a meaty texture and strong taste of sardine. It's addictive if you are a sardine lover.

With our appetite whetted, It's time to serve our first pasta for the evening. Casonsei alla Bergamasca ($20) - Stuffed veal ravioli served with golden butter, crispy bacon and sage was indisputably my favourite dish!

Smooth melted butter, titillating crispy bacon .... this is a dieter's worst nightmare but it tasted so good.....

Our second pasta was Foiade del Gallo D’Oro ($20) - Homemade pappardelle pasta, with sausage and spinach. The sausages looked more like meat balls. They offered a rather bouncy bite which complimented the creamy pasta really well.

By the time we were done with our appetisers and pastas, I am already 3/4 full. Thankfully, the first main course Involtini di manzo ripieni ($28) - Rolled beef with mozzarella and capers was a tomato based dish which made it less filling.

The succulent beef roll hides a cheesy secret - mozzarella stuffing.

Strangely, the Branzino intero al forno ($29) - Oven baked whole Sea Bass with leeks and Italian herbs had a fishy river taste. Nevertheless, the fish was really fresh. Perhaps I am not used to the Italian treatment of their fishes.

Our last main dish Pollo al forno rustico ($26) - Roasted chicken with potatoes, olives and shallots was a delightful piece of art. Bloated from too much good food, most of us skipped the potatoes but the olives were a hit!

Before the desserts were served, these wonderful man behind all these fabulous food, Master Chef Carlo Marengoni came round to say hi. He passionately explained his vision of promoting and upholding the noble notion of sharing homestyle northern Italian cuisine in a classic Italian way.

He only has one sacred rule: “In Gallo D’Oro, have food must SHARE.” Gallo D’Oro is a reflection of his Italian roots, particularly that from his hometown, Bergamo. True to his rule, the restaurant will have a daily ‘sharing menu’, featuring up to a range of appetizers, pastas, meat options and desserts. All orders, including those from the ala carte menu, are prepared for sharing and placed in the middle of the table.

To end off the delightful session, Torta della Nonna con gelato ($10) - home-made custard cake with vanilla gelato handed down to Chef Marengoni's grandmother was presented as the parting treat for all attending OpenRicers. It has a tangy lemony taste which offered a good contrast with the sweet gelato ice cream.

Trattoria Gallo D’Oro is one of the rare restaurants around Clark Quay that offers quiet and relaxing ambience for its diners and the menu prices are reasonable for quality Italian cuisine.

You may also like to check out my posts on other delicious food places: http://www.aspirantsg.com/restaurants-cafe-eateries-food-list-singapore
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2012-05-18
Level4
646
1
2012-05-23 16 views
Thanks to openrice, I had a chance to try out the food at. We have a total of 9 dishes to sample ranging from appetizers, pastas, main courses and finally dessert. Of the three appetizers, my favourite would have to be the Sardine fritte. It is unlike the normal sardines since it is deep fried until crispy and it is not greasy at all even though it is deep fried. For the pastas, I love both of them. The Casonsei alla Bergamasca or stuffed veal ravioli is served with crispy bacon. It is my first
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Thanks to openrice, I had a chance to try out the food at. We have a total of 9 dishes to sample ranging from appetizers, pastas, main courses and finally dessert. Of the three appetizers, my favourite would have to be the Sardine fritte. It is unlike the normal sardines since it is deep fried until crispy and it is not greasy at all even though it is deep fried.

For the pastas, I love both of them. The Casonsei alla Bergamasca or stuffed veal ravioli is served with crispy bacon. It is my first time eating the ravioli and it looks quite like the chinese dumplings in dim sum restaurants which is quite cute and since it is piece by piece, it is easier to share among the table as well. The filling inside the ravioli is very tasty and flavourful and the crispy bacon further enhances the overall taste of the dish.

The other pasta dish is the Foiade del Gallo D’Oro. The homemade pappardelle pasta looks something like the kway in kway chap, and it is really good. The pasta is not too hard nor soft, giving it some bite which allows you to fully enjoy the taste of it. The sausage is also tasty and tender.

For the main course, I like the Involtini di manzo ripieni which is the rolled beef with mozzarella and tomato sauce. The beef is very tender and the cheese within the beef itself provides a very interesting flavor to the beef.

Last is the dessert, which is the Grandmother’s cake with vanilla gelato. The cake is sweet and crusty at the ends and the vanilla gelato is surprisingly good as well. It is a must have dessert for people who have sweet tooths! I will definitely recommend you to this homely restaurant if you are looking for italian food.
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Level4
425
3
I had an enjoyable dinner with my friend and fellow Openricers at a newly opened Italian restaurant - Trattoria Gallo D’Oro last night.I seldom visit Italian restaurant, so im not too sure how does authetic italian food taste like. What i know is, i certainly like their food at Trattoria Gallo D’Oro! The pictures attached are the dishes i liked most. I really like the authentic Emilia Romagna cold cuts. It was very thinly sliced and tasted simply yummy. I ate it together with their freshly made
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I had an enjoyable dinner with my friend and fellow Openricers at a newly opened Italian restaurant - Trattoria Gallo D’Oro last night.

I seldom visit Italian restaurant, so im not too sure how does authetic italian food taste like. What i know is, i certainly like their food at Trattoria Gallo D’Oro! The pictures attached are the dishes i liked most.


I really like the authentic Emilia Romagna cold cuts. It was very thinly sliced and tasted simply yummy. I ate it together with their freshly made bread (the bread tasted really fresh, good and 'Q'). I spread a little cheese on the bread, with a slice of tomatoes, and a slice of cold cuts. Wow its tasted yummy, its absolutely my own 'subway', i think much better than that actually. haha.

Another favorite dishes that i really liked is the Sardine fritte - Deep fried sardines with onions and lemon. It is very crispy and freshly fried with a little saltish taste. And the sardines tasted rather fresh and soft on the inside. I wish to have more! Kind of addicted. Just cant stop eating. hehe.

As for the pastas, I love them both - Casonsei alla Bergamasca - Stuffed veal ravioli served with golden butter, crispy bacon and sage and Foiade del Gallo D’Oro - Homemade pappardelle pasta, with sausage and spinach. But i prefer the Homemade pappardelle pasta, with sausage and spinach a little more, cos its tasted so yummy and creamy but not that overwhelmming. And the sausage tasted so good and springy! I kept 'targeting' that. haha.

I quite like the dessert Torta della Nonna con gelato - Grandmother custard cake with vanilla gelato also. It has a lemony taste which i really like, but it might a little too sweet for me. I suppose Italian dessert taste sweeter? Anyway, it tasted very flavourful, a very good way to end our dinner.


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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-05-17
Recommended Dishes
  • Selections of authentic Emilia Romagna cold cuts
  • Deep fried sardines with onions and lemon
  • Homemade pappardelle pasta
  • w sausage & spinach