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2014-08-08
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For full review, please visit http://www.makeyourcaloriescount.com/2014/08/sg-burlamacco-ristorante-traditional.htmlQuietly tucked among the conservation shophouses at Amoy Street, Burlamacco is a fine example of a stylish Italian eatery with its offering of a modern, elegant yet unpretentious environment. The friendly owner and Chef, Gabriele Piegaia wishes to juxtapose the lively ambience with his professional culinary skills honed from working in Michelin 1* restaurants in Italy, including Ri
Quietly tucked among the conservation shophouses at Amoy Street, Burlamacco is a fine example of a stylish Italian eatery with its offering of a modern, elegant yet unpretentious environment. The friendly owner and Chef, Gabriele Piegaia wishes to juxtapose the lively ambience with his professional culinary skills honed from working in Michelin 1* restaurants in Italy, including Ristorante Antica Zecca and Ristorante Antica Osteria del Bai. Chef Gabriele then moved on to improve his skills working in New York, London, Syria and now Singapore. With a list of culinary awards and accolades under his belt, Gabriele works with a battery of suppliers around the world to ensure the freshest produce is brought to the table.
Tuscan-born Gabriele lives by the golden rule, "What you see on the menu is what you see on the plate". As such, Burlamacco's signature dishes are simple hearty fares. Can they make our calories count?
In terms of flavours, the sweetness from the caramelisation of the balsamic vinegar coating the octopus tentacles were harmonized by the freshness of the tomatoes before a refreshing burst of tang from the orange pieces.
When it comes to flavours, there was much complexity in the dish with sweetness from the balsamic vinegar reduction, caramelised onions and the luscious home-made green tomato chutney. It was perfectly balanced by the crunch from the pomegranate seeds together with its sweet-tart juices. For those with an umami palate, this dish would bring oomph but for those with a preference for a lighter fare, the sweetness from the accompaniments and the richness of the dish might tip the scales and overwhelm.
Much to our surprise, it was actually a really pleasant dish with the aroma of the melted Parmesan cheese whetting one's appetite before the chewiness of the beef tripe added a second dimension to the vegetable stew dominated by tomatoes. With more than 12 hours of cooking time before service, the richness and creaminess of the dish certainly made my dining partner swoon.
With home-made pasta, you could taste the difference of the linguine compared to the commercially packed ones. Cooked al-dente, the flavours of that beautiful sauce were robust and when paired with that fresh Boston Lobster, this is easily a dish I call comfort food.
The sauce was a careful reduction of Marsala wine where a sweet after taste lingers. While the potato mash and fine beans were good, they played complementing roles to the starred short ribs.
It is quite impossible to go wrong pairing panna cotta with wild berries and this was simply the perfect ending to a very sumptuous lunch.
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