Read full review
2012-01-04
49 views
Pasta Brava has long been acknowledged as one of the top Italian restaurants in Singapore and few would dispute its authenticity and quality. As fate would have it, I dropped by one evening armed with tons of recommendations sourced from friends and a powerful tool called the internet.Tucked amongst the row of shophouses along Craig Road, which also houses the famous Xi Yan, Pasta Brava is located in a quaint rustic looking unit just opposite a multi story carpark and a community centre. The int
Tucked amongst the row of shophouses along Craig Road, which also houses the famous Xi Yan, Pasta Brava is located in a quaint rustic looking unit just opposite a multi story carpark and a community centre. The interior exudes warmth and familiarity with its simplicity and choice of colours, making for a comfortable and homely atmostphere.
Complimentary Bread - Just your normal baguette with a touch of maize. Crisp on the outside but could have been softer and chewier on the inside.
Capesante Alla Cardinale Gratinato (sautéed scallops, flavored with white wine, béchamel sauce, oven glazed) - As much as I'm a fan of scallops, this dish didn't really wow me. There was a consistency issue with the scallops. Some were done just right while others were undercooked or overcooked. And I didn't find them particularly sweet. I simply loved the béchamel sauce though. Creamy with a mildly burnt taste and just great as a dip for the complimentary bread.
Stracci Ai Gamberie Capesante (thin pieces of fresh pasta with scallops, prawns, green peppercorn, white wine, with saffron cream sauce) - The pasta was rolled into nice flat strips that weren't too thick nor flimsy (reminded me of hor fun, just much firmer in texture) while the saffron cream sauce was rich yet didn't threaten to overwhelm. Portions of fresh scallops and prawns were generous which made this dish an excellent order.
Tagliolini Con Aragosta (flat pasta with half lobster in tomato sauce) - The tagliolini was probably a little overcooked, coming across as a tad too soft. However, I appreciated its fragrance and the plentiful crunchy lobster cubes. The base was predominantly olive oil with squashed tomatoes so though oily, it wasn't heavy on the palate.
Torta Di Mele Al Mascarpone E Ricotta Con Gelato (apple pie with mascarpone and ricotta, served with vanilla ice cream) - I thought that the apple pie was a very interesting piece of dessert, with the top layer tasting like light and cheesy lemon cheesecake. The middle layer comprised of apple cubes that were almost tasteless when eaten on its own. Wrapping up the bottom was a nice baked crust. There were raisins in the apple pie to give it a sweetness boost and a scoop of ice cream completed the dish.
Panna Cotta All'Amaretto (italian version of cream caramel without egg, flavoured with amaretto) - Pasta Brava's pride and joy and the most interesting take on this ubiquitous Italian dessert that I've ever tried. On the outside it looked quivery yet firm but stick a spoonful into your mouth and feel it literally disintegrate (very little gelatin), very much like soya beancurd (豆花). Paired with the mildly sweet amaretto, it made for a nice soothing dessert.
Food quality is comforting and so is the excellent service rendered by the friendly owner. Doodling on the table with crayons is encouraged and that adds to the fun factor. Remember to make your reservations!
Post
