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Level4
2011-03-11 24 views
Zambuca was once part of the Michelango’s Group but now it has been taken over by Pan Pacific Hotel. Zambuca has gone through a transformation and now it is located at the 3rd floor of The Pan Pacific Hotel and it is led by Chef Dennis Sim and his team.The decor of the interior adopts an elegant style- High ceiling , dim-lighting and comfy sofas. There is a wine cellar featuring exotic wines and a private room for intimate dining. The menu is printed in a form of a large menu board. They have l
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Zambuca was once part of the Michelango’s Group but now it has been taken over by Pan Pacific Hotel. Zambuca has gone through a transformation and now it is located at the 3rd floor of The Pan Pacific Hotel and it is led by Chef Dennis Sim and his team.

The decor of the interior adopts an elegant style- High ceiling , dim-lighting and comfy sofas. There is a wine cellar featuring exotic wines and a private room for intimate dining.

The menu is printed in a form of a large menu board. They have limited selections on the appetitzers and mains and focus more on their pasta, risotto and the pizzas. Based on reviews, their risotto is quite popular.

They also offer a 3 or 4 course set lunch priced at $35 ++ and $45++ respectively. Due to the limited selections on the ala-carte menu, I decided to have the 4 course set lunch.


Semi-dried tomato & Spinach salad with pine nuts, parmagiano reggiano with chilli & garlic dressing


The small serving salad came in an over-sized blue plate. I had the salad without the pinenuts.This was a simple spinach salad but was on the oily side as the chef uses a large amount of olive oil in the salad.


Soup of the day- Cream of vegetable soup



I am not a fan of soup except the fabulous Lobster Bisque I had at Le Saint Julien. This vegetable soup taste like carrot soup with cream and I was feeling thirsty after having a few spoonful. Perhaps due to the MSG reaction???


Grilled cod fillet with tomato salsa & Balsamic reduction
Other choices for mains includes the Grilled King Prawns, Pork Escalope and the Rack of Lamb. I didn’t took notice the Grilled King Prawns on the menu until I took a picture of the menu. I actually would prefer having the King Prawns to the Grilled Cod but I didn’t make the change to save the trouble. I was glad I made a wise choice for my mains. The cod fillet was baked, presented beautifully on a bed of spinach, topped with salsa and garnished with two jumbo and juicy tomatoes.The cod, was crispy on the outside but so soft and tender on the interior. The fish flakes off easily using my fork, I have nothing but praises for the baked cod. However, the balsamic reduction was a little on the greasy side (see the oil!) . I hope the oil is either olive oil or the fish oil from the cod. The tomato salsa and the orange segments added a refreshing after-taste after enjoying the cod! Love the cod!



I simplyyy love tomatoes and when I popped each of the jumbo tomatoes into my mouth, the juice of the tomato just burst out! I had to cover my mouth to prevent it from spilling and of course, the unglam scene.


Maraschino ice-cream


Dessert was a choice of the Maraschino ice-cream or the Basil marinated strawberries. Seriously, I have no idea what is Maraschino until I did a goggle search on the net. I was told that the ice-cream had a bubble-gum flavour and was worth trying. The scoop of *Maraschino ice-cream is served with some gooseberries and blueberries in a tall glass. When I first tried it, it taste quite funny and unique. It reminds me of some sort of cough syrup but was generally quite ok.



Overall verdict: Generally, I am very pleased with the food, ambience and service here. The food that I had was pretty good (just a little on the greasy side), the ambience scored at least an 8 as I like the design and decor of the interior. The service was professional and attentive.

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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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Date of Visit
2010-06-15