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2010-10-18
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My first impression of Borgata, a quiet and cozy little Italian restaurant with warm lights, a cozy feel (okay, I didn’t spot the bar counter until much later), hidden along the happening bar-filled walkways of Clarke Quay. The restaurant manager recommended the usual favorites of starters, pizzas and pastas, which includes a customized / unique pasta by Chef Andrea, just for us Borgata’s Stracciata truly got me drooling and wanting more, thinly sliced meat with loads of herbs and Parmesan chees
My first impression of Borgata, a quiet and cozy little Italian restaurant with warm lights, a cozy feel (okay, I didn’t spot the bar counter until much later), hidden along the happening bar-filled walkways of Clarke Quay.
The restaurant manager recommended the usual favorites of starters, pizzas and pastas, which includes a customized / unique pasta by Chef Andrea, just for us
Borgata’s Stracciata truly got me drooling and wanting more, thinly sliced meat with loads of herbs and Parmesan cheese on a bed of salad and truffle oil… *yums*
As for pizza and pasta, it’ll be the Napoletana (anchovies on thin crust pizza), Spaghetti Alle Vongole (spaghetti with clams in white wine sauce) and the customized pasta (tiger prawns and scallops pasta), though dishes are slightly stronger in taste but left a lasting yummy impression.
And the desserts were lava cake and tiramisu.
The lava cake or molten chocolate cake, after being set on fire by the waiter, was simply creamy and divine for chocolate lovers.
As for their tiramisu, there was a hint of orange in the soaked savoiardi as Cointreau was used (not the usual version I’m used to) and a layer of crunchy bits, which tasted like biscuits. Although I was looking forward to traditional tiramisu, Borgata’s version was pleasant and a refreshing change.
A nice choice for a date and / or a quiet dinner with friends, to catch up and enjoy lovely Italian food.
Not to forget, a big thank you to OpenRice and Borgata, for the invite and chance to experience Italian cuisine
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