Michelangelo’s had been on ”to-go” list. Previously helmed by Chef Angelo ( Started Angelo’s in Kiliney road) and after his departure, Chef Victor Tan took over and introduced a few of his ”own dishes’‘. The stalwarts like penne sambuca still remains on the menu.
Some new dishes being offered, braised boneless beef short ribs , Moroccan Lambshank, Chocolate fondant and The Seared scallops with caviar.The menu
Recommended starters include the Pan seared scallops with caviar and the Seared Foie gras. Mains are priced on the higher side . They offer a 3 course lunch menu priced at $35 ++ and menu changes fortnightly. If you are feeling adventurous, try 3 course meal, which you can select an appetitzer, a main and a dessert from the ala-carte menu, priced at $58 (pasta) and $68 ( meat / seafood).Pan seared scallops with carviar on onion confit & sun-dried tomato & pesto( $24++)
I would always love to try the chef’s signature as I believe it showcases the Chef’s skills and talent . This signature starter certainly did not disappoint! 4 de-shelled and crunchy prawns were paired with 3 bouncy and well-seared scallops.The scallops were the star of the show, they were fresh and has a bouncy texture. Paired with caviar and the sweet onion relish, it was perfeccct… particularly the onion relish, which leaves a sweet aftertaste.The prawns were also well-executed, they were not over-cooked and retain the firm texture.Caesar Salad with poached egg ( $18++)
The Caesar salad was well-presented , top with a wobbly poached egg , slice of baguette and a crispy pancetta.The wobbly egg attracts my attention. I tried my best not to cause the runny egg yolk to leak out but the egg yolk blends in with the romaine lettuce, it taste great!While the caesar cream was too heavy , the crispy pancetta was sort of ”unhealthy” and the baguette ( replaced by croutons) was plain, the runny egg yolk helped to salvage the imperfection.
Sticky date pudding ( $13++)
The sticky date pudding is small but it serves as a filling dessert . I was recommended to try out this sticky date pudding. Frankly speaking, this is my first time trying a sticky date pudding and thus I am not very sure how to rate a sticky date pudding.
The sticky date pudding is served with a scoop of ice-cream butterscotch sauce and some fruits. The pudding was sweet and dense but towards the end, I felt that the base was a little charred but generally the pudding was average.
Verdict: A pleasant dining experience at Michelangelo’s. I have not been to Michelangelo’s and thus I was not sure whether the standard has risen or (dropped) after the departure of Chef Angelo but in IMHO, the scallops were yums!
Pan seared scallops and prawns
Date of Visit: Aug 30, 2010 Other Ratings: