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2013-12-17
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Pasta Brava was extremely crowded for a weekday night. Reservations are strongly recommended if you are intending to have dinner at Pasta Brava.The Eggplant Parmagiana was heavenly. Deliciously fragrant, soft, and coated perfectly with the right amount of melted cheese. It went perfectly with the rocket leaves and was a fantastic starter. I've always liked Eggplant Parmagiana but this was definitely one of the better ones so far. The Vongole Spaghetti was done al dente, nice and springy, with a
The Eggplant Parmagiana was heavenly. Deliciously fragrant, soft, and coated perfectly with the right amount of melted cheese. It went perfectly with the rocket leaves and was a fantastic starter. I've always liked Eggplant Parmagiana but this was definitely one of the better ones so far.
The Vongole Spaghetti was done al dente, nice and springy, with a very generous amount of clams. The clams were fresh, juicy and so yummy. My only grouse was that the Vongole Spaghetti was, for some reason, served cold. It was not hot or warm, but really cooled.
The Squid Ink Seafood Risotto might not look much since it seems all black and gooey in the lousy picture below but it was very good. The dish was served piping hot (yay!) with thick squid ink, fresh juicy seafood, and well-cooked risotto. Will definitely return for the Squid Ink Seafood Risotto.
For the full review and pictures visit http://toseetofeeltoeat.blogspot.sg/2013/12/pasta-brava-craig-road-duxton-and.html
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