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2010-07-17
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Chef Angelo, which established the name, Michelango’s left the restaurant and joined Mietta’s. However, due to rental and rather business turnover , Mietta’s was closed down. Aussie Tucker along Serongoon Road was his next establishment, serving budget italian food. Finally, the most recent restaurant, Angelo’s was born …hurdles of challenges *-*Angelo’s was a rather cosy restaurant, Chef Angelo separate the restaurant into two : The dining area and the Bar next door .Though the restaurant w
Angelo’s was a rather cosy restaurant, Chef Angelo separate the restaurant into two : The dining area and the Bar next door .Though the restaurant was not that spacious, they fully untilised the spaces and the tables were not placed near to one another.
They offer 3 types of set lunches which vary in prices. The ala-carte dishes are certainly priced at the higher side. I would suggest to have the set lunch as the ala-carte dishes sometimes cost even higher than the set lunch.There were not much selections on the menu, limited starters, mains and 2 desserts. Some of the popular items on his menu are the Penne Vodka and Lamb shank.
I had the 3 course set lunch priced at $38+ ( inclusive of coffee/tea)
Caesar Salad
Romaine lettuce with bacon strips, hard boiled egg, garlic croutons and topped with shaved parmesan. I like the croutons which has fragrance of garlic and the salad portion is huge.
Dory Fillet finished in oven, brocollini & potato mash
The dory was the only fish item on the menu and it cost $32+ (ala-carte price).The dory fillet is slightly seasoned with some salt and pepper, pan fried and topped with some cubes of tomatoes and tarrangon leaves.
They offered a generous piece of dory fillet which I think was around 300g . I tried my very best to polish it off as I hate wasting food!The fish has a crispy skin and the meat was very soft. The fish is prepared in a simple way, no complicated or complex sauces… just squeeze some lemon to enjoy the natural taste.
Tiramisu
The ”must have” for me dining in Italian food places. The saviordi biscuit is soaked heavily in coffee masala. Proportion of mascapone cheese to saviordi biscuit was roughly 1:3 .
I feel that the sponge is rather dry and rum is rather weak . They can be more generous with the rum.
Verdict: Service is friendly. There aren’t much selections on the menu . I guess they are rather new and still experimenting . Perhaps they would start incorporating new dishes to the menu when the business starts picking up. The portions served here are fairly huge as they are meant more for sharing. Chef Angelo believes that we the food should worth every penny we paid for thus he wants his customers to feel full and satisfied.
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